I haven’t made this type of jook in so long…since Munchkin was a baby?    Ingredients Needed: 1 small chicken breast 1/2  CUP white rice, 1/2 CUP sweet rice 6 CUPS of various chopped vegetables 1 can vegetable broth 1 32 OZ box of chicken broth 2-3 CUPS water   We are a small family of three, so we hardly ever eat whole packs of any type of meat.  As soon as I get

Hello everyone!  I know I’ve been MIA forever and ever.  This blog is always in the back of my mind and I often think, “This is the week where I will finally update…” and then another week passes and I find myself  doing other things.  =/  So again – my apologies first. Life has been trudging along as usual.  I’m quickly approaching my two-year cancer anniversary and it’s unbelievable how

After reading one of my recent comments about shik-hae, I immediately started craving it.  I have a thing with food.  If I want to eat something.  *I MUST*  or I become one cranky lil old woman.  =P Ingredients Needed: 1.5 CUP cooked rice (1/2 sweet rice, 1/2 short grain white rice) 3/4 CUP yut gee-leum (fine malt powder), 1 gallon water 1/3 CUP sugar (add as much as you want to your

Every time my family has an event, I make sure and collect some of all the leftover banchans.  =P  I love that my family that lives less than two miles away.  Anyhow, bibimbap is SUPER easy to make…if you have all the ingredients.  I would *never* go about and try to make each and every ingredient by myself because, quite frankly, I’m lazy.  However, on days like this when all the banchans are

On lazy weekends, once in a blue moon I’m crazy enough to make kimbap.  It’s literally an all day event! Once I get started, I sit there and make kimbap all morning and sometimes all afternoon! And about halfway through the rice, I ended up running out of ingredients for gogi kimbap. So I dug through my pantry and found this can of SPAM.

I warned you, there are absolutely NO measurements so this 'recipe' might be a little useless. However, I wanted to put this up so that it can jog my memory when I attempt to make it one day (hopefully soon). When I make it, I promise to write down the measurements I use. =)           MIL (my friend's) started off with some rice flour. She said the flour was FRESH straight from Ktown.

One of my current obsessions right now is the Korean drama called Brilliant Inheritance (찬란한 유산). In one of the episodes the main character makes Steak Bibimbap and ever since I've been dying to try and replicate it. =P The MR, Munchkin and I don't eat at the dinner table together. I often eat standing in the kitchen while the MR takes his food in front of the computer and Munchkin eats

My kitchen will be a kimbap factory in a few minutes. If you want to make some with me, go here and follow along. =) I'll post a few pictures of the mini-kimbaps I make for Munchkin. He has swim class today, so I wanted to make sure he had something to eat immediately after he was done. The kid ate dinner TWICE yesterday. Our house became a kimbap factory yesterday...

I decided to make omelet rice this morning with the leftover fried rice from yesterday. It's super easy and a nice twist to make two meals with one. First beat two eggs with a little bit of milk. Grease a large pan and turn up the heat to about medium-low. Spread out the egg nice and evenly and let it cook on low heat. When it's almost cooked through,

There's so many ways to make shrimp fried rice and this is the way I do it. It tastes more Korean style in my opinion. Things Needed: 1 cup of chopped shrimp 1/2 cup each of celery, carrots, onions and corn 3-4 cups of cooked cold rice sesame oil, soy sauce, minced garlic It's strange being in the Midwest. The local grocery store didn't have any fresh shrimp! I had to

  I had some veggies leftover from the Jengban Gooksoo below, so I decided to make some vegetable rolls. I used perilla leaves, red leaf lettuce, carrots, cucumber, and avocados. Get about two cups of cooked brown rice and season it with 1 TSP of sushi vinegar, 1 TB of sesame oil, and 1 TB of sesame seeds. Spread the brown rice on a seaweed wrap and PRESS DOWN as hard as

There are many ways to make kimbap and you can pretty much put whatever you want into them. Tuna, kimchi, beef, etc. This is my version of kimbap and it's always a hit in our household.   First gather your ingredients. Here I have dan-moo-ji (which is precut for kimbap use), sushi nori (gim), fish cakes, imitation crab, spinach (I cheated and got store-made), carrots, pickles...

As I've mentioned before, every time I take Munchkin to the K market with me we end up buying a package of dduk. This week was no exception. While you can make dduk gook or spicy dduk bbok ggi, today I decided to make a simple soy sauce dduk bbok ggi for Munchkin to enjoy. Here's how you can make it at home... In a cup mix together the following: 1/4 CUP soy

Finally...nothing special, but here you go. Whenever I make fried rice, I dig through my fridge and try to add as many vegetables as possible. Today I added about 1 cup each of onions, potatoes, celery, carrots, edamame beans, squash, and corn. Add 2TB of sesame oil, 2 Tb oil, and 1 TB minced garlic to a large wok and turn up the heat. I'm sure

There will be no specific measurements for the dak jook that I am about to post up. This was actually one of Munchkin's favorite meals when he was starting solids. I used to make this for him all the time when he was in his baby food stage.Needed:Chicken broth leftover from the Sam Gye Tang (lots of it)Rice - as much as you can fit into the potsprig of gingerBegin by adding any leftover broth

Obviously this is NOT a Korean recipe, but the MR is out with his boys tonight which means I get to eat WHATEVER I want to eat! No Korean food! =PTotal Cooking Time: 1 hourThis is a recipe I first tried sometime last year when I saw it in Redbook (the magazine) and I have since tweaked it to my liking. =PObviously you will need some shrimp and asparagus. In this case about 3/4 lb. of shrimp

This isn't really a recipe, but more like a 'how-to' assemble hwe dup bap.Begin by cutting some fresh sashimi into bite size pieces. Set it aside (inside the fridge) until you need it.Make some chogochujang sauce. It's 6 TB red pepper paste, 1.5 TB sugar, 2.5 TB vinegar and some sesame seeds. (You can even add a splash of 7up to make it a little sweeter). Get some greens and wash and cut it up

I know I posted kimchi fried rice before, but I thought I would post another version. This version is just SO much yummier....but what's yummy isn't necessarily GOOD for your health~ if you know what I mean. Let's start with half a can of spam. Hey! At least I bought the one with less sodium. Heat 3 TB of butter (unsalted) and about 1/2 TB of minced garlic in a pan.Add the half can of spam (

While making odeng gook tonight, I decided to go ahead and make some dduk-bbok-ggi to go along with it. I actually lived in Korea during my childhood, so this combo always brings back memories of street food.This is the dduk and uh-mook I bought tonight. I normally buy the FRESH dduk, but they were sold out today so I had to settle for the prepackaged kind. If you don't like fish cake, you can

What you will need:2 cups kimchi2 TB red pepper paste1/2 TB minced garlic1/2 cup of meat (or spam, or sausage, or bacon, whatever you have on hand)1/2 cup of chopped onions.2 TB sesame oil5-6 TB of kimchi gookmool1/2 cup green onions2 TB sesame seeds4 cups cooked rice1 eggFirst oil the pan with 2TB of sesame oil. Then add the kimchi, meat, onions, minced garlic, and red pepper paste.Add about 5-