Cooking for two means I often find myself having extra stalks of green onions (scallions) and not sure how to keep them for a long time. By chopping and freezing the green onions, I can always have them on hand for dishes such as mapo tofu and kimchi tofu soup (both which can be found on my blog).

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About me :

Hey there, I'm Jan, a food and travel enthusiast from Vancouver, BC. I enjoy cooking because I believe food brings people together. Plus, I think the best way to experience different cultures is through the belly! Follow along on my journey by subscribing to my channel.

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