Many of my go-to meals at home in Canada included things like tomato curries, vegetarian pizza, and chili. However, the staple ingredients like tomatoes, beans, and cheese can be hard to find in Korea and expensive.
When I came to Korea, I had to think about how to shift my eating habits to accommodate availability and cost of local grocery stores. While packaged and canned goods can be pricey, many fresh vegetables like cucumber, carrot, cabbage, and peppers are inexpensive and widely available.
I also had to learn how to cook for one. Growing up in a household that was always full, I learned how to cook for many. Cooking in smaller batches proved to be a challenge, but I’ve learned how to avoid eating the same meal for an entire week.
With the peanut sauce, I can make a big batch but keep it in the fridge for a few weeks to use as needed. Not only does this meal make a great topping for fresh vegetables over rice or noodles, it’s also a great sauce for tofu, dipping spring rolls, and even a chicken marinade.
Peanut sauce, quinoa, roasted chickpeas, veggies, and greens. Ready in 20 minutes!
2 tbsp peanut butter (I prefer natural, chunky peanut butter)
1 tbsp soy sauce
1 tbsp lemon or lime juice
2 tsp sesame oil
3 cloves garlic, minced
2 tsp ginger, minced
2 tsp sriracha or gochujang
- Mix all ingredients until smooth.
- Serve with fresh vegetables over noodles or rice, or use as a marinade for tofu or chicken (marinate for 2-8 hours and grill until thoroughly cooked).