New Leafs

Since jumping on the plant-based train last year, it's likely that Korean food blips will be pretty thin on the ground from here on out. There are only a handful of vegan options in this city of 1.4 million where, when dining out, meat is king.
As a result I've dropped myself into the fastest learning curve ever, going from a man with litte cooking experience (and not much interest in it either) to someone who now needs to rustle up no-meat treats on a regular basis; and that's before considering the sheer volume of new foods and ingredients that were suddenly on my radar, many of which I'd never even heard of before.

Funnily enough, I've never been a 'foody' in the past, but the challenges that come with avoiding animal products have given me a real interest in good, honest, whole foods (plus a much greater knowledge of food nutrition) and of cooking up meals from scratch.
Ingredients can be nigh on impossible to source in Korea, and the amazing iherb.com is a lifeline I could no longer live without.

Above we have mini falafel hamburgers with lemon curry hummus - surprisingly simple once the chickpeas are soaked and cooked.