Monday, August 29, 2011

Shrimp Fried Rice

  • 20 pcs small shrimp
  • 2 cups cooked rice
  • 1/2 cup frozen green peas
  • 1/4 white onion minced
  • 2 cloves crushed garlic
  • 1 tbs soy sauce
  • 2 tbs butter
  • 1 egg scrambled
  • salt pepper

  1. Clean the shrimp, remove the shells and the vein at the back.
  2. Put 1 tbs butter in a hot pan. Saute the shrimp and garlic until shrimp changes color.
  3. Wash the peas in hot water and drain.
  4. Add  in onion and peas and saute for 1-2 min.
  5. Add the rice.
  6. Push the mixture to the side and add 1 tbs of butter in the pan.
  7. Pour in the scrambled egg and cook til it settles at the bottom.
  8. Mix the egg with the rice. Mix well
  9. Put in soy sauce and salt and pepper to taste. Mix well and cook for another minute.

#4. Shrimp Fried Rice Lunchbox

This is the lunchbox I made for today. It's a shrimp fried rice. Then, I included 4 sides: cucumber muchim, soy bean sprout muchim, baby potato jorim, and carrots cut into wedges. If you notice all the sides are veggies. Two of them are fresh and the other two are boiled. This gives me license to use butter in my fried rice...^^

Algamja Jorim (알감자 조림) / Baby Potato Jorim

Another common side dish is algamja jorim (알감자 조림). It has a mild sweetness from the caramelized sauce. This is similar to gamja jorim except that it uses baby potatoes. I actually prefer this one cause i can keep the skin on, and it tastes better with it.

  • 15 baby potatoes
  • 2 cups water
  • 4 tbs soy sauce
  • 2 tbs corn syrup
  • 1 tbs sugar
  • 1 tbs cooking wine, mirin

  1. Wash the baby potatoes and scrub them clean.
  2. Put into a deep pan or wok and pour in the water.
  3. Boil on high until the water is reduced to half.
  4. Put the remaining ingredients and turn down the heat to medium. Boil for 20 min.
  5. Turn off the heat and sprinkle sesame seeds. The sauce should have caramelized.

Oi Muchim (오이 무침) Cucumber Muchim

Oi Muchim (오이 무침) is  a typical Banchan (반찬)  that usually goes well with grilled meat. It has a slightly sour flavor that subtles the grease in grilled meat.


  1. Wash the cucumbers in cold water. Cut diagonally in to thin pieces.
  2. Put into a glass bowl and add the remaining ingredients.
  3. Mix by hand.

Kongnamul Muchim (콩나물 무침) / Soy bean Sprout Namul

A typical Korean meal comprises of soup, 4-5 sides (including rice) and a main dish like fish or meat. Side dishes or Banchan (반찬) are staple to every meal.

Kongnamul Muchim (콩나물 무침)  is a very common side dish. You can prepare it this way and use it in bibimbap, too.


  1. Wash the soy bean sprouts in running water. remove bad parts.
  2. Put the soy bean sprouts in a pot. Add 2 cups of water and salt. Bring to a boil and cook for 15 min.
  3. Drain the soy bean sprouts and cool down a bit.
  4. Add the remaining ingredients and mix it by hand.

Ganjang Omuk Bokkeum (간장 어묵 볶음) / Soy sauce Fish Cake Bokkeum

Ganjang Omuk Bokkeum (간장 어묵 볶음) is a common side dish served in restaurants. It has also a spicy variety.


  1. Wash the fish cake in warm water to remove odor.
  2. Cut the fish cake into 4 parts crosswise. Put it in a pile and cut inti thin strips.
  3. Put oil in a hot fry pan. Add the fish cake and stir fry for 15 sec at med high.
  4. Put in the garlic and onion and saute til translucent.
  5. Add the green onions and soy sauce and stir fry for another min.
  6. Turn off the heat and add sprinkle sesame seeds on top.

Thursday, August 25, 2011

Sweet Valentine

I made this heart shaped chocolates for Valentine's Day. Pople might wonder why I am the one giving chocolates to my man. Well, he's from Korea and their custom is that women give men chocolates on Feb. 14. Sounds unfair? Well women have their day too. It's called White Day and it falls on Mar. 14. I don't know what's with the name. On this day, men give women candy instead of chocolates. It still sounds lame to me that women only get candies. It's not like candies could be sophisticated... I'm not really what people call touchy feely, but sometimes I like to do stuff like this for my man... (it seems to be the social convemtion) ^^

Wednesday, August 24, 2011

#3. Pasta and Salad Lunchbox

I decided to make a seafood pasta to make use of the shells I've left from last Sunday. We hardly buy shells coz I'm allergic except for green mussels. But my honey wanted SOONDUBU JJIGAE (순두부찌개) so I bought some clams, prawns and mussels. I'm using what I've left from cooking that.

Since this is made of tomatoes, it easily spoils so it's important to pack it at room temperature.

I made a quick salad using romaine lettuce, iceberg lettuce, cucumber, carrots and a honey mustard dressing.

I also thew in 2 slices of bread toasts and a banana for dessert.

Another morning accomplished...

Seafood Marinara

I'm not a big fan of spaghetti or pasta dishes, except for lasagna, so I don't cook it very often. Today I decided to make seafood spaghetti because I have some shells and shrimp I need to use. I made a marinara sauce from fresh tomatoes. I'm allergic to shrimp so I mixed it in the sauce after I've checked the flavor. Why don't you try this at home.

Seafood Marinara

Marinara Sauce
  • 4 tbs olive oil
  • 5 large ripe tomatoes cut into wedges
  • 1 small carrot minced
  • 1 medium white onion minced
  • 2 cloves garlic crushed
  • 1 stalk celery finely chopped
  • 1/4 ts salt
  • 1/4 ts pepper

  • 250g dried pasta cooked according to package insctructions
  • 1 tbs olive oil
  • 12 green mussels
  • 6 prawns
  • 2 small calamari
  • 100 ml white wine
  • parsley

  • Prepare the marinara sauce ahead of time. Wash 6 large ripe tomatoes. Cut into wedges. Put 2tbs olive oil in a hot pan. Saute tomatoes for 2 min. and turn off the heat. Take out the tomato wedges and remove the skin. This should be easy now that the tomatoes are soft. Minced the tomatoes.
  • Heat a sauce pan and put 2 tbs of olive oil. Add the garlic, onion, celery and carrots and saute for 10 min.
  • Add the tomatoes and salt and pepper and simmer on low heat for about an hour. (Leave the pan uncovered)
  • Set aside and cool it down.

  1. Now cook the pasta according to package instructions.
  2. Clean the green mussels. Scrub the shells clean and remove the beards.
  3. Clean the calamari. remove the skin. Cut the body into rings.
  4. Peel the prawns and devein.
  5. Put 1 tbs oil in the the pan. Saute the shrimp and calamari until the shrimp turns orange.
  6. Add white wine. Cover and simmer until liquid is reduced to half.
  7. Add the marinara sauce and stir. Bring it to boil.
  8. Put the green mussels and stir. Cover and cook until the mussels open.
  9. Toss in the cooked pasta and mix well.
  10. Turn off the heat. Top with parsley and parmesan cheese.
  11. Serve with salad greens or garlic bread. ^^

Tuesday, August 23, 2011

Beef Broccoli

I made this dish this morning for my hubby's lunchbox. Although instead of mixing in the broccoli, i steamed it separately so it won't get mushy.

Beef Broccoli

  • 2 pcs beef breakfast steak
  • 2 tbs soy sauce
  • 1tbs sugar
  • 1 tbs rice wine
  • 1 tbs water
  • 1 tbs cornstarch
  • 1 medium broccoli
  • 1 tbs garlic
  • 3 tbs oyster sauce
  • pinch of salt
  • olive oil

  1. Marinate the beef in soy sauce, sugar, water, rice wine, and cornstarch for 30 min.
  2. Cut the broccoli into bite size florets.
  3. Heat oil in a wok. Saute brocolli until bright green. You can also steam it. Season with salt. Take out of the wok and drain excess oil.
  4. Add a little more oil. Stir-fry the beef until brown and a little crusty. Take it out of the wok.
  5. Clean the wok. Add oil and saute garlic until aromatic. Put in the beef. Add oyster sauce. and stir until well mixed.
  6. Add in the broccoli and cook for another minute. Enjoy!!! ^^

#2. Egg and Hotdogs

This is another set of lunchbox I used to bring at work. From the top left clockwise:

  • Black Beans in Sweet Soy Sauce
  • Egg Roll
  • Cocktail Hotdogs
  • Anchovy in Sweet Spicy Sauce
  • Carrots
  • Rice
As you can see, it's got all the three components of a meal - CARB, PROTEIN, and FIBER. it''s also got that beautiful color...

#1.Beef Broccoli with Steamed Corn and Tofu

My day starts with  preparing breakfast and a lunchbox for my hubby. It's such a hectic morning and i have to make 2 meals in under 45 min. How do I manage it? I prepare the ingredients the night before and cook in the morning. If it takes longer to cook, I cook it at night and refrigerate.

The common problem with making a lunch box is finding what food to pack. You want something that tastes better even cold if u don't have a microwave at work. Don't pack something too oily because it  will make the food mushy.

You might wonder what else you can pack besides fried stuff and rice. Well there are plenty. I make sure that my lunchbox consists of CARB, PROTEIN, and FIBER. Today I packed rice, beef sauteed in oyster sauce, steamed corn and broccoli, steamed tofu in my special sauce, and an apple. Why didn't I just saute the broccoli with the beef as meant to be? Because broccoli absorbs liquid  which is also why its better to steam it than to blanch it.

The components in your lunchbox should be at room temp when packing. This will reduce the risk of spoiling the food or retaining too much moist when your lunchbox sweats from the hot food inside. You should also pack it tightly. Use veggies like broccoli, carrots, and cucumbers as fillers. Also, use a foil to separate when a dish is too moist. I used to make a well groomed bento but with 2 meals under 45 min. i just can't bother making a theme out of lunch. Hey, it's not like he's a kid.

Making lunchbox maybe tedious but in the long run it's cheaper, Healthier and more convenient.

Soondubu Jjigae (순두부 찌개)

Soondubu Jjigae (순두부 찌개) is a good match with soju on a cold breezy night. The spicy soup incorporated with clam broth and the silken tofu is the perfect food to go with a drink. It's sad though that Im allergic to certain kinds of shellfish, and can't enjoy this version. You can also use beef for this recipe.

Soft Tofu Stew
Soondubu Jjigae (순두부 찌개)

10 clams
3 pcs dried sea kelp
1/2 cup kimchi
1/2 cup zucchini
1 pack enoki mushroom
1/2 smalll onion
1 tsp garlic
1 tbs hot pepper powder
2 tbs oil
1 soondubu
1 tbs soy sauce
salt & pepper
1 egg

  1. Wash clams in cold water. Boil in 3 cups of water and 3 pcs of kelp.
  2. Chop up the onions and crush the garlic.
  3. Slice the zucchini.
  4. Remove the bottom part of the mushroom.
  5. Take the kelp out after boiling for 5 min. Cook the clams for another 5 min. Set aside.
  6. Preheat an earthen cooking bowl on the stove at medium.
  7. Put 2 tbs oil in a frypan. Add the red pepper powder and saute for 10 sec. Add the kimchi and onion. Saute for 2-3 min.
  8. Transfer the kimchi mixture to the earthen bowl. Add the clam broth and reserve the clam shells for later. Add the zucchini and 1 tbs soysauce and cook on high.
  9. Cut the tofu in the middle with a knife. Once it boils spoon the tofu little by little and add to the bowl. Add the mushroom. Turn down to medium as soon as it boils. Cook for 5 min.
  10. Put in the clams and green onions cook for another 5 min.
  11. Season with 1/2 tsp salt and a pinch of pepper.
  12. Crack an egg on top and turn off the heat.

Eat with rice and enjoy a drink! ^^

Honghap Tang (홍합탕)

Green Mussel soup or Honghap Tang is extremely easy to prepare. Because the dish is simple on its own, you can taste the refreshing flavor of the sea as you take a sip of its piping hot soup. Remember to buy only fresh and alive green mussels.

Green Mussel Soup
Honghap Tang (홍합탕)

  • 500g green mussels
  • 1 small onion
  • 1/2 cup green onions
  • 1 tbs ginger
  • 2 cloves garlic crushed
  • 1 small tomato
  • 1 tbs salt

  1. Clean the green mussels with cold water. Scrub the shells clean and pull out or cut the beard.
  2. Put in the pot and add water until its 2 inches above the green mussels. Cook on high.
  3. Peel the onions and chop it up. Peel ginger and cut it into thin matchsticks. Peel and crush garlic. Slice the tomato into wedges.
  4. Toss all of them in the pot. Boil it for 10 min.
  5. Add the green onions and cook for another 3 min.

Tip: Consume your green mussels within 24 hours of purchase. Heat only twice. Freezing and thawing multiple times loses the integrity of your shellfish. Buy only fresh and alive shellfish.

Monday, August 22, 2011


Sukiyaki is a popular beef noodle soup similar to hotpot. It's distinct for its mild sweetness. It is also healthy because it mainly consists of vegetables and tofu, which is a Japanese staple. The beef is lean and soft as well.


  • 200g ribeye sukiyaki cut
  • 1/2 block tofu
  • 1 enokitake (and/or 4 shiitake)
  • 1 small onion
  • 1 cup chopped chinese cabbage
  • 1/2 cup chopped green onions
  • vermicelli noodles

  • 3-4 cups water
  • 2 pcs dried kelp

  • 50 ml soy sauce
  • 50 ml hon mirin
  • 100 ml sake
  • 2 tbs sugar

  1. Boil 3-4 cups of water with 2pcs of  dried kelp for 10 min. Set aside
  2. Combine soysauce, mirin, sake and sugar. Simmer for 5 min until the alcohol evaporates.
  3. Lay the vegetables and meat in the pan. Add the Sauce and dilute it with broth.
  4. Put the lid on and simmer until the vegetables are almost cooked. Transfer to a portable stove top.
  5. Add the noodles and wait till its cooked.
  6. Beat 1 egg for dipping sauce.

Kimbap (김밥)

Kimbap is a good lunchbox idea. It's also perfect to take on picnics. Korean convenience stores sell kimbap and along with a piping hot cup of ramyeon, it makes a good lunch.

Kimbap is from KIM, the laver sheet wrapper and BAP, the korean word for rice. There are many kinds of kimbap. Beef, tuna, and ham are the most common ones. Not only it is delicious and convenient, but also is healthy. It may take a while to master the rolling, but once you get the hang of it, it willl be a piece of cake.

The materials and ingredients could be purchased at your asian grocery stores  or the asian section in the supermarket.

Kimbap (김밥)

  • 5-6 cups cooked rice (made from 3 cups of uncooked rice)
  • ½ tbs sugar
  • 1 ts salt
  • 1 tbs of vinegar  


 sesame oil and seeds

  1. Cook 3 cups of rice using a little less water. Dissolve sugar and salt in vinegar and mix it in with the rice. Mix well. Spread over a wide shallow container and cover by wet towel while cooling down to keep its moist.
  2. Prepare the fillings. Peel the carrot and cut diagonally and then into matchsticks.
  3. Peel the cucumbers and cut into 1/2 x 1/2 cm thick lenthwise. Scrape off the seeds.
  4. Beat 3 eggs and season with salt and pepper.
  5. Put oil in a nonstick fry pan. Once hot, put 1/3 the egg mixture to coat the pan, and another 1/3 when the top starts to settle. And finallly the last of the mixture. Be careful not to bur the egg. Let it rest before slicing into 1/2 cm wide lenthwise.
  6. Add a little more oil in the pan. Saute the cucumber briefly for 10 sec. Take it out and drain excess oil. Do the same for the carrots and ham.
  7. Prepare to roll the kimbap. Get a rolling mat. Put the laver sheet on the center of the mat. Spread the rice thinly and evenly. You can easily do this by soaking your hand in cold water and  spreading the rice on the sheet. leave 1 inch gap at the top of the laver. This willl seal the kimbap well.
  8. Lay the vegetables and fillings on top of another like a pile. Lift with the side close to you and roll it over the fillings. Press to  pack the fillings tightly before rolling all the way up.
  9. Brush a little sesame oil on the laver sheet before slicing the rolls. Use a knife soaked in cold water to prevent the rice from sticking. sprinkle a little sesame seeds.

Bu-dae Chi-gae (부대찌개)

DID U KNOW that Bu-dae Chi-gae literally means army stew? During the Korean war, Koreans would salvage leftover food from the American soldiers who had an abundance of hot dogs, sausages, and spam along with other staples. They mixed it with their kimchi and make a delicious stew.

Army-base Stew
Bu-dae Chi-gae (부대찌개)


Soup Base


  1. Boil the anchovies and kelp in water.
  2. While the soup is boiling, combine the ingredients for the sauce.
  3. Take out the kelp after 5 min and then the anchovies after another 5 min.
  4. Slice the spam 1/2 cm thick and again half wide. Do the same for the tofu. Cut up the sausage diagonally about the same thickness.
  5. Slice the veggies. Cut the bottom part of the enoki. Chop up the green onions.
  6. Set aside the soup base after 10 min.
  7. Lay out the vegetables and sausage in the pan. put the sauce on top and pour the soup base.
  8. Gently stir as the mixture starts to boil. Drain the rice cake and put in the pan.
  9. Break the ramyeon noodle in half and put it in the pan. Wait until  the noodles are cooked. Serve with rice.

This makes a sumptuous meal!


Do you have those days when you are pressed for time and just wanna whip up a quick meal? Or maybe just lazy to bother making a full set of meal. Or~ your fridge is nearly empty and all you've got is tiny chunks of meat or cold cuts about to expire and you just have to get rid of it? Well here's something you can make. Kk~


  • 1 Chicken breast fillet (ham, luncheon meet or cold cuts)
  • 1 tsp cooking wine
  • salt & pepper
  • 1 Garlic Clove crushed
  • 1/4 Onion chopped
  • 4 Button Mushrooms sliced
  • 200g Tomato sauce
  • 1 tbs Tomato Ketchup
  • 1/2 shaved Bouillon Cube
  • 1 Bay Leaf
  • 30g Frozen Green Peas
  • Olive Oil, Salt & Pepper
  • 280g Steamed Rice Cooked with Less Water
  • 4 Eggs
  • 2 tsp Dairy Cream
  • Olive Oil, Salt & Pepper

  1. Marinate the chicken in cooking wine and salt & pepper. If you are using cold cuts instead, there's no need to seasson or marinate it.
  2. Prepare the other ingredients while the chicken is marinating.
  3. Put oil in the pan and saute the onion and garlic until aromatic. Toss in the mushrooms. Add the chicken and saute until it changes color.
  4. Pour in the tomato sauce and ketchup. Wash the frozen peas in hot water and drain. Put it in the pan. Add the shaved bouillon cube, then the bay leaf. Stir and cook on medium heat for 3 min.
  5. Remove the bay leaf and add the cooked rice. Mix it well with the sauce. Set aside.
  6. Crack 4 eggs in a bowl. Stir gently so as not to form bubbles. Add the cream for a fluffy texture. Season with salt and pepper.
  7. Add oil in a non-stick frypan. Make sure the oil is hot enough. Pour half of the egg mixture carefully coating the entire pan. When the egg is starting to settle on the surface, put half of the rice mixture in the center of the pan. Roll the edge of the egg to cover the rice. Cover the pan with your plate and flip the pan to transfer the Omurice on it.
  8. Squeeze in some ketchup and enjoy! ^^


Mareun Myeolchi (마른멸치)

 Cooking Wine
Mirin (미린)

Soybean Paste
Dwaenjang (된장)

Fish Sauce
Aekjeot (액젓)

Hot Pepper Paste
Kochujang (고추장)

Hot Pepper Powder
Kochukaru (고추가루)

Corn Syrup
Mulyeot (물엿)

Bean Paste
Ssamjang (쌈장)

Sesame Oil
Chamgireum (참기름)

Sesame Seeds
Bokkeun Kkae (볶은 깨)

Soy Sauce
Kanjang (간장)

Rice Cake

Silken Tofu
Soondubu (순두부)

Enoki Mushroom

Korean Radish
Moo (무)

Kimchi (김치)

Firm Tofu
Dubu (두부)

 Seasoned Bean Curd
Yubu Chobap (유부초밥 )

Dried Kelp
Dashima (다시마) 

Kim (김) 

Dried Ear Mushroom
Mogi Peoseot (목이버섯) 

Ddeokbokki (떡볶이)

Ddeokbokki is a popular Korean snack. Its made of rice cake and a hot, spicy-sweet sauce. Everyone loves ddeokbokki~ kids, teens, adults, hey even grandma! Ddeokbokki carts are ubiquitous in korea. when you see that red shiny sauce, and smell its sweetness, you just have to stop and have a bite. Have a taste of the streets of Korea~



  1. Put 4 cups of water in a pan. Add the ancchovies and boil for 10 min.
  2. Scoop out the anchovies. Separate and cut up the rice cake tubes into bite size pieces and add it in the soup base.
  3. Add the kochujang and dissolve it well. Add the kocchugaru, garlic, onion, sugar, soysauce, and corn syrup. Stir until well mixed.
  4. Add the fish cake after 3 min. Keep stirring and add the green onions.
  5. Cook for another 5 minutes.
  6. Serve with hard boiled eggs and sprinkle sesame seeds on top.

Hoddeok (호떡)

I used to make this snack using a mix. It's something you can get in a Korean Mart and its pretty much like a pancake mix.  It uses some glutinous rice flour, though. This one I made from scratch using all purpose flour and I actually like the texture better. It's lighter and crispier.  It's not really difficult but it requires an awful lot of time for a snack. If you're not pressed for time, you should try this recipe!
Cinnamon Sugar Pancake Hoddeok (호떡)

-2 cups flour
-1 cup water
-2 tsp dry yeast
-2 tbs sugar
-1/2 tsp salt
-1 tbsp oil
- 1/2 cup brown sugar
- 1 tsp cinnamon powder
- 2 tbsp chopped peanuts

  1. Make the dough by dissolving dry yeast, sugar, and salt in warm water. Stir in the oil. Put in 2 cups of flour and mix well.
  2. Cover the container weith plastic wrap and let the dough rise at room temperature for 1 hour.
  3. Meanwhile, prepare the filling by mixing the sugar, cinnamon powder, and nuts. Set it aside.
  4. Check the dough and mix it to remove bubbles. Let it rise for another 30 min.
  5. Set up a clean place to knead the dough. Sprinkle some flour on a chopping board to keep the dough from sticking to it. Take the dough out and knead it until bubbles are removed and it has a nice sticky consistency.
  6. Divide the dough into 8 equal parts. Flatten each pieces in to thin circles on the palm of your hands.Scoop a spoonful of filling and put it on the center of the flattened dough and seal it in to balls. Do the same for all the remaining pieces.
  7. Heat a non-stick frypan and put some oil. Put one of the balls in the pan with the sealed end facing downward. Once it turns slightly brown, turn it over. Use the spatula to press down the dough carefully. Watch for the filling coz it might burst out. Turn it over when its brown and cook the other side as well. Get easy on the heat and be careful not to burn the pancake.

This makes 8 servings. You can use other stuff for the fillings. Enjoy!!!~