These simple Spicy Kimchi Stuffed Baked Sweet Potatoes are a fun and flavorful veggie packed Korean dinner or desk lunch recipe – by Bourbon and Honey.
Korean cuisine is largely based on rice, vegetables, and meats. This cuisine has evolved through a complex interaction of the natural environment and different cultural trends. Korean cuisine uses a wide variety of vegetables, which are often served uncooked, either in salads or pickles, as well as cooked in various stews, stir-fried dishes, and other hot dishes.
Korean food is something I had never really tried until I started blogging. While reading up about different world cuisines, I came across this one and got hooked to it. Korean food is so much more than noodles and spicy food. I therefore decided to try their pancake recipe for starters. Korean Pajeon/Pancakes are very delicious & nutritious. Filled with the goodness of veggies and protein from eggs,this easy recipe is ideal for breakfast/snack.
This May month is extra special for me as it’s my birthday month and we are celebrating it by sharing some delicious recipes from across the globe by my fellow food bloggers. Kristen Olson is a food editor by day and an aspiring adventurer by night. She is a lover of cocktails, food and all things outdoors besides being a Food blogger and content creator at Bourbon and Honey. I selected her Korean Kimchi Stuffed Baked Sweet Potatoes for this global recipe month series.
You can follow Kristen on Facebook, Twitter, Instagram and Pinterest. Hope you have got as excited about this global recipe month like I am and are looking forward to many such unique international recipes from around the globe. Keep coming back for more! If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!