One of our favorite places to eat in Los Angeles is Western Doma Noodles, a quaint little Korean restaurant located in a tiny strip mall in the middle of Koreatown run by Baik, the sweetest lady in the world who makes everyone feel welcome. Although she doesn’t speak much English, she greets us every time with a warm smile and remembers that we are both vegetarian. It’s a special place for us. We had a lovely meal there for Ryan’s birthday in November before seeing the touring production of Beauty And The Beast at the Pantages. We always order the bibimbap, a signature Korean dish of seasoned vegetables served atop a sizzling-hot stone bowl of white rice topped with an egg and mixed with a generous spoonful of spicy chili paste. One of the best parts of Korean cuisine is the delicious banchan, small side dishes set in the middle of the table for everyone to share. Baik is so considerate and brings us an assorted vegetarian selection that is slightly different each time we visit. There are usually at least ten dishes to sample including Korean-style potato salad, steamed and marinated vegetables, pickled cucumbers and radishes, sautéed tofu, seasoned seaweed, and of course kimchi, an essential banchan for a traditional Korean meal. We were recently discussing fermented foods with our dear friend Christine at Yommme, and she mentioned to us that she had a delicious recipe for vegetarian kimchi that was easy to make. We fell in love with her roasted tandoori cauliflower that we wrote about in November, so we were eager to give this a try. We just made our first batch last week, and from the very first taste it was clear: this is, without question, the best kimchi we have ever had!
We have met so many wonderful people and bloggers from around the world since launching our site just six months ago. The community is filled with talented home cooks, writers, and photographers that inspire us every day with their creative recipes and entertaining posts. We have learned so much just browsing through all the colorful photos and innovative ideas on Instagram. When we stumbled upon Christine Wong’s photo of this vegetarian Indian entrée on her page, it immediately caught our attention because it was so beautiful, and also because it features one of our favorite vegetables as a “substantial main course.” One of our go-to dishes at Indian restaurants is aloo gobi—tender cauliflower and potatoes simmered in a rich and deliciously spiced sauce—and we are thrilled because now we can duplicate these complex flavors at home!
Not only are these some of the best burgers we’ve ever tasted, but they are fun to make and are guaranteed to fill your kitchen with the warm and enticing fragrances of southeast Asia. The bold flavors of garlic, ginger, and serrano pepper mix with an irresistible blend of aromatic spices in a peanut-lime carrot foundation to create a burger that is deeply satisfying for your senses and your appetite.