The judges were enchanted this year by Devon's submission for our annual recipe contest and its Korean roots. It's the first time in their memory that someone has looked to this East Asian nation and tempted them with a version of Korea's traditional fermented side dish, and featured Brussels sprouts rather than cabbage. They loved the addition of Korea's traditional fermented condiment, Gochujang, with its spicy and pungent addition to the portobello cooking sauce. Everyone knew that this was a recipe to be reckoned with, and knew that it would be a great addition to the website!
Devon's contribution to our recipe contest is bursting
with flavor and sure to win rave reviews from
both carnivores and vegetarians.
What inspired Devon to create this entry? In an e-mail to us, Devon revealed the following:
- My in-laws took my husband and me to Korea for 2 weeks early on in our marriage, and the cuisine there still continues to inspire me. Their flavors and styles of cooking work so well for fresh ingredients like mushrooms, so I knew I wanted to enter a Korean-influenced creation.
- I love to experiment in the kitchen and now that my daughter is Vegan, mushrooms are very often on the menu because of their versatility and overall deliciousness. I have used them in so many recipes that traditionally call for meat. No one misses the meat when mushrooms are the star of the dish. I would love to wild mushroom, we just saw a TV program on it and it's remarkable!
- Personally, I am a wife, mother of three and up until we relocated to CT from NJ, I was a computer teacher. I love to walk my new puppy, do needlepoint, play tennis and cook!
