Notes about Recipes in this book

• Kimchi queso

  • NicoleBrown on February 11, 2026

    So dang good. I normally make a big batch of the queso recipe from the, “Wicked Healthy” cookbook (our household fav) to have on hand + freeze. But I loved the kimchi twist on this one. Will repeat!

• Homemade soy milk (Dooyoo 두유)

  • KateS27 on May 14, 2026

    Thicker than I was anticipating, but was easy to make and has a nice flavor. I added a bit more water to thin it out a bit. I made it for the vegan brioche recipe in the book, so I didn’t want to alter it too much in case the thickness was the desired consistency. After some research, it does seem like homemade soy milk tends to be thicker and creamier - I’m just not totally sure HOW thick yet. I was surprised that a recipe with 4.5 cups of water could make 8 cups of soy milk, so maybe it is a typo? Not totally sure!

• Banana milk coffee (Banana ooyoo 바나나 우유)

  • Lalamzo on November 27, 2025

    Yum! I used frozen bananas and made a more smoothie like coffee. I plan to make this again.

• Egg salad sandwiches

  • kitchmama86 on March 03, 2026

    This recipe is best eaten right away. Because of the type of tofu used, the mixture tends to become wet over time. Still acceptable next day. But best not to hold it after that. Could try superfirm tofu instead for keeping it longer.

• Brioche rolls

  • KateS27 on May 14, 2026

    So delicious and perfect for the fried tofu sandwich I made!

• Orange lettuce salad

  • kelly_6xarrl on May 26, 2026

    This dressing is insanely delicious!

• Seasoned bean sprouts (Kong namul moochim 콩나물 무침)

  • meghan957056 on January 07, 2026

    Good, but needed some salt at the end

• Vegetable pancakes (Yachae jeon 야채전)

  • hlauer on March 25, 2026

    Not sure if was cooks error but the amount called to make the batter really didn’t make a batter. My vegetable were like fried vegetables with nothing to hold them together.

• Baked potato & doenjang soup

  • NicoleBrown on January 30, 2026

    This was my first time having Doenjang. The flavor is definitely different from anything I’ve ever tasted. I got more used to the flavor the further I got into the soup. We used a vidalia onion for the topper. Not sure I’d make this soup again, but I am intrigued to try more recipes that use Doenjang.

• Kimchi chigae chili

  • NicoleBrown on December 22, 2025

    Whew! Packs some heat! I did go with spicy kimchi as well. Didn’t have soup soy sauce on hand. Subbed tamari. Skipped the oils + added toasted sesame seeds on top. Served with whole wheat spaghetti noodles.

• Baked kimchi cheese fries

  • NicoleBrown on February 11, 2026

    SO. GOOD. I could see this becoming my newest hyperfixation meal. A lot of elements/ingredients coming into play here, but the overall techniques are not hard. Loving the Korean flavor twist on this. I added tempeh to mine to up the protein and make it more of a complete meal than side dish.

• Cowboy kimbap

  • meghan957056 on February 07, 2026

    The sauce was a little too sweet for me so I added some dill pickle brine and soy sauce. Definitely different, but really good

• Broccoli & gochujang pasta

  • cookingbychapter on April 23, 2026

    We liked this. Easy weeknight meal that we would do again. Recommend the parm on top.

• Pesto tteokbokki with noodles

  • booksandchow on May 29, 2026

    The tteokboki seem like they’d taste better without the pesto overshadowing them