HELLOOOO! Is anyone still out there? I know I've been a really bad blogger and haven't had an update of substance in a long time. In fact, I feel kinda guilty coming back today since this post will also be a *non-recipe* of sorts. Anything not made from scratch, doesn't constitute as a *real* recipe to me. But I digress... I'm not sure if you've noticed yet, but I really like NOODLES. I

The following is one of my "cheat" meals, meaning it's not completely from scratch. I make this a lot on lazy Saturdays and Sundays when I don't want to spend too much time in the kitchen.             First bring 3 cups of water to a boil with a strip of dashima.   Here's where I cheat. I add 3 TB of the udon sauce. It's quick, it's easy and tastes a lot better than

My friend and I were dining at Moo Dae Po II (I wonder why it got such a bad review on yelp?) the other week and they had this seafood noodle pot that they gave us at the end. They used thinner noodles at the restaurant, but kalgooksoo noodles is what I had in my pantry so it had to do.   Not to be a noodle whore, but these didn’t taste that great.  =/  I would suggest choosing a thinner

I realized I hadn't updated the recipes on this blog in a while, so I came up with one of my fave dishes for a warm day. Needed Ingredients: Buckwheat Noodles 1/2 cup julienne red cabbage 1/2 cup julienne cucumber 1/2 cup julienne carrot 1/2 cup julienne onion 1/2 cup julienne Asian pear thinly sliced perilla leaves thinly sliced red leaf lettuce

Needed:Jjol-myun Noodles - Korean rice noodlescarrot - juliennedcabbage - chopped thinkongnamool - 1 cupoh-eeh (cucumber) - sliced thin (didn't have it today)purple cabbage - chopped thin (didn't have it today)sauce: 4 TB red pepper paste, 3/4 TB red pepper powder, 2 TB sugar, 3.5 TB vinegar, 1.5 TB rice wine, 2 TB 7-up (or sprite), 2 TB minced Asian pear, 1 TB minced garlic, 1/2 TB sesame oil,

Total Cooking Time: 45 minutesAfter making the kimchi jjigae, I prepped dinner for today. Anything to save time in the kitchen...One of my favorite Filipino dishes is pancit. It's kind of like jap chae or chow mein...only Filipino style. I have a Filipino coworker who taught me how to make this. B always brings the YUMMIEST Filipino dishes to our office and shares them with us. I washed and

I thought I would make Munchkin some Jja Jang Myun this morning. It's Korean style noodles with a black bean sauce. I guess the easiest way to explain it would be Korean-style Spaghetti. =PFirst bring a pot of water to a boil and ready your noodles.While the water is boiling, get your vegetables ready.Chop up about 1/2 cup each of onions, squash, potatoes, and carrots. You can add mushrooms and

I hardly ever make jap chae at home because it's a bit tedious and just so much easier to buy pre-made at the K-market. But I know a lot of people are interested in learning how to make jap chae, so I decided to make it today when I knew I would have time.Needed:jap chae (glass noodles) - I would say I ended up with roughly 4 cups of cooked noodles.3/4 cup of julienne carrots1 cup of beef cut

I made yulmoo bibim gooksoo today. You can pretty much make this however you want with whatever kimchi you have on hand. I just happened to have yulmoo kimchi in the fridge that needed to be used up.First make the cho gochujang sauce. You can even buy ready made sauce. I used 6 tb gochujang, 2.5 tb vinegar, 1.5 tb sugar and then I threw in some sesame seeds to give it texture. Set this aside

My mom's favorite childhood comfort food is chicken kal gooksoo. She always talks about how my grandmother used to make the noodles and broth all by hand from start to finish. Well, we're NOT going to be doing that here today.  I will make noodles in the future, but today will be an instant day.  =P Ingredients needed: Kalgooksoo Noodles Cornish Game Hen Broth: 5 dae chus (jujubes),