arch into March with a tribute to the succulent side dishes of Korean cuisine! This month, we chat up Chef Corey Lee (of the beyond-esteemed French Laundry), and television phenomenon Kelly Choi - both born in Seoul and raised in the U.S. - for their take on tasty Korean food, plus give you treats galore, featuring ingredients like Korean Garlic and recipes for healthy savory faves like Korean Ginseng Soup.

Thanks to our new partnership with Rouxbe, you can "Watch What You'll Eat," learning tips and tricks from our monthly video cooking demo. Take advantage of Rouxbe's 180-day trial offer. Our gift to NAC subscribers. Can't get enough New Asian Cuisine? Now you can get a weekly fix with our new blog! We're taking over the Internet with our weekly dish on all things Asian.

As always, we love to hear from you, our favorite foodies!
E-mail info@newasiancuisine.com with your favorite tips, tricks, and dishes.

Wendy Chan & Grace Niwa
Producers & Co-Authors
New Asian Cuisine

Radish is a humble root vegetable often overlooked by cooks in America. There are many varieties of radish, and the red-skinned variety is commonly found in grocery stores everywhere. The white radish, widely used in Asian cuisine, sometimes known as turnip, or lo bak, is celebrated in many Asian countries. Loaded with vitamin B6, magnesium, riboflavin, copper and calcium, radish has an important role in Korea's most important everyday dishes. Korean Radish, known as mu, is crisp and sturdy, with an unmistakable crunch that stands up well to cooking and flesh that ranges in color from white to pale green. The leaves of the Korean Radish are edible, and can be used in salads and side dishes, especially in kimchi, that sweet and sour side dish that New Asian Cuisine can't get enough of.

One thing you'll never find in South Korea is a vampire. That's because South Koreans eat more garlic per capita than any other country in the world, and with the bright, spicy native variety, who could blame them? Korean red garlic boasts large, rosy cloves and a robust, fiery flavor, perfect for rounding out everything from kimchi to barbecue beef to finger-licking Korean fried chicken. Aged black garlic, taking health-conscious Koreans by storm, lacks the odor normally found in raw garlic, has a sweet flavor similar to molasses and is generally eaten as a snack. Touted for its medicinal properties, garlic is thought to be an effective weapon against heart disease, high blood pressure, high cholesterol, and some cancers, and boasts remarkable antibacterial and antiseptic qualities. If only it were equally effective against bad breath.

Korean cuisine is a cultural food with many strong flavors and they are often very tasty to the Asian palate. Among all the Korean dishes in the menu, tofu pot (soon tofu) is the healthiest choice. The Korean tofu in the small hot pot is silky and soft. Tofu is a high quality protein food which is comparable to meat, but without the cholesterol. Bear in mind that all plant foods have no cholesterol. Tofu is also a low fat food with plant estrogen which can help post-menopausal women reduce the chance of getting osteoporosis and maintain heart health.



About Hazel Ng
Hazel Ng, RD is the director of DSC Weight Management Program www.dscwellness.com who has helped thousands of people to regain their shape.

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