Every culture has some similarities and of course many differences. However, when you cook together these culinary ideas blend and become one. You create delicious dishes together. You learn from each other and share ideas. One does not need to attend some fancy cooking schools to learn how to cook dishes from other cultures. Some of the best teachers in the world are regular people like you and me that have a love for cooking and their culture.

As my husband always says, Korean food is highly underrepresented on Bam's Kitchen. With a little help from my dear friend Yoonsun and her amazing mother in law Kathy, we are going to bring Korean cooking to a whole new level.

Kathy shared 2 easy, low carb Korean dishes that young, old, and everything in between, are sure to adore. Kathy prepared a Korean pork mince that we used to make 2 different dishes Yang Bae Chu Ssam 양배추쌈 and Go Chu Jeon 고추전.

Yang Bae Chu Ssam 양배 are Steamed cabbage wraps. A delightful blend of pork, Asian spices and silky tofu wrapped up in a cabbage roll make this dish delicious and tender. Yang Bae Chu Ssam is a delightful dish to enter the spring season with and to start thinking light. This dish is steamed, no oil is added and uses fresh veggies. This little piggy went to the market. This little piggy stayed home and this little piggy was wrapped up in a steamed cabbage wrap and went quickly down the hatch.

Go Chu Jeon 고추전 is a Stuffed pepper pancake. Once again we used the delightful blend of pork and stuffed it into slices of pepper, decorated and then gently pan fried. I love the Korean attention to detail. I watched Kathy as she cut her foods in perfect little symmetrical shapes and placed all of her decorations upright in a row. It reminds me of Japanese cuisine and the attention to detail that makes these cuisines both pleasing to the eye and to the palate.

Kamsa Hamneda (Thank you)  to both Kathy and Yoonsun for sharing a little bit of Korean delights for our readers.

Yang Bae Chu Ssam 양배추쌈 (Makes about 8 wraps)

Recipe from the kitchen of Kathy Hahm

• 1/2 pound ground pork
• 1 block (297 grams) of tofu mashed ( we used silkin tofu)
• ¼ cup soy sauce
• 2 tsp hot pepper powder (gochugaru 고추가루)- optional
• 1 tsp ginger minced
• 2 stalks of green onion, chopped small
• 1 tsp garlic, minced
• ½ cabbage head, steamed (yangbaechu 양배추)
• 3-4 cups water for steaming cabbage

Go Chu Jeon 고추전 (Korean Pepper Pancakes)

Makes about 12 little Korean pepper pancakes

Recipe from the kitchen of Kathy Hahm

•  1/2 pound ground pork
• 1 block (297 grams) of tofu mashed ( we used silkin tofu)
• ¼ cup soy sauce
• 2 tsp hot pepper powder (gochugaru 고추가루)- optional
• 1 tsp ginger minced
• 2 stalks of green onion, chopped small
• 1 tsp garlic, minced
• 3-4 sweet bell peppers (get an assortment of colors like red, yellow and green)
• regular all purpose flour for dusting (can use rice flour, whatever you have at home)
• oil for frying
• Handful of chopped tri-colored sweet peppers for garnish

Step 1: Wash and cut the sweet peppers in about one inch slices so you end up with a round circle.

Step 2: Mix the Mix ground pork, tofu, soy sauce, ginger, green onion, garlic together until well mixed and set aside.

Step 3: Stuff each of the pepper rounds with some of the pork filling until it is full and flat on all borders.Step 4: Decorate the peppers with little cubes of different colored peppers

Step 4: Gently sprinkle a little flour on both sides of the stuffed pepper round.

Step 5: Preheat pan with a little oil and fry stuffed peppers on both sides for about 3-4 minutes on each side on medium heat until lightly golden brown and the pork stuffing is cooked through.

Step 6: Serve Go Chu Jeon 고추전 with dipping sauces spicy (splash of soy sauce, vinegar and red pepper powder) or sweet Thai chili sauce or anything your little heart desires.