I wasn’t planning to take a photo of this Kimchi Fried Rice with Chickpeas, but it did have enough of a messy charm for me to reach for my camera. I picked up the practice of making kimchi last year in lockdown; now I never not have a jar stored in my fridge! Aside from it being packed with gut-friendly probiotics, I also love how versatile it is, adding a kick to my salads, wraps, rolls and poke bowls. Check out my current IG stories to see how I make it!
It is quite coincidental that a few nights ago, I entered a room in Clubhouse where everyone at the table were Korean... and vegan! I HAD to raise my hand to speak, and thankfully a few of them spoke English. I barely know anything about the plant-based movement happening anywhere further up than Thailand, so it was so exciting to meet everyone. I’m now trying to arrange a cultural exchange chat in Clubhouse between Korean and Malaysian vegans. Let’s see how that goes! If you use the app, follow our club ‘Living On The Veg’ to stay updated!