Tuesday, January 17, 2012


I've reunited with my long lost friend.

Thursday, January 12, 2012

Gyeran Maree (korean egg omelet)

All time favorite for all ages!  You can mince in pretty much any ingredient you wish. I'll show you the basic traditional poor man ingredients *^.~*

Ingredients: 5eggs, 2 green onions, 1 teaspoon of salt.

   1. Mix the ingredients together.

    2. Heat pan on medium heat and add oil.  Pour in half the mixture (this will cover a medium size pan). 
        When the egg mixture is cooked half-way, roll over the edge (like picture), and slide the fold to the edge of the pan so that the uncooked mixture spreads out on the pan to cook.

   3. Roll again and repeat...

   4.  Until it's all rolled up like this~

    5. Place on cutting board, cut, and arrange it nicely on a plate and serve.


Tuesday, November 15, 2011

my love

Here's one of my favorite photo from our engagement session I'd like to share. Don't we look absolutely happy?  We were and still are.  We're hitting our 2nd year anniversary in 4 months.  The past year of our marriage wasn't a smooth ride all the way, but lately, I realize how blessed I am to have him as my husband.  So devoted, so understanding, so loving in his own way... (sigh).  He may not be a guy that showers me with flowers and gifts, but he showers me with security and love. God knows me best, and he found the PERFECT man to be my lifelong partner. I love my husband, Kevin Lee.

Wednesday, November 9, 2011

Curry Drumsticks

Dear Readers,
This is now my 2nd time trying to perfect this dish, but yet again, I have failed. I'm not getting the taste that I've been imagining throughout 1.5 hr commute from work to home.  Why?  Am I trying to keep the dish, too, simple?  Hm... Maybe that's it.  And maybe the way I'm cooking it isn't helping to bring out the flavors. v.v  I'll have to try again, and hopefully, third time will be THE IT DISH. (sigh).  Until then, please go ahead with the recipe below and maybe help me out and give me some pointers on how to improve this recipe!  I'd really appreciate that... We can do this together!!!
Thank you,

1. 10 drumsticks- Make about 3 slices with your knife into the meaty area of the drumstick. This will help the drumstick obtain more of the curry flavor. Also, I boiled the drumsticks in a separate pot (with water) for about 3 minutes.  This method is used to rinse out the excess blood and juice out to keep the dish clean, and also it helps reduce the smell.
1/4 of red bell pepper and green bell pepper, 1/2 onion, 4 large mushrooms, 3 stalks for green onions.
(Cut ingredients as shown in the picture).

2.  The curry base- 2 1/2 cups of water and stir in 1/2 cup of curry powder- bring to a boil.
After 3~4 minutes of boiling, bring the heat down to medium, and keep stirring.
*I used Ottugi (오뚜기) Curry Powder.  You can find it in any Korean markets.

3. Add the drumsticks and onions and cook until onions soften, or I say about 10~15 minutes.

4. Add in the veggies and cook about 5 minutes.  You don't want to cook the veggies for long because it water down the curry sauce.

5.  Add in the green onions. Let it cook for about another 2 minutes and your curry drumsticks are ready to be served!

Wow, doesn't it look great in the picture?  Maybe, just adding a little salt can help?  I don't know what it is, but this isn't it.  ㅠ.ㅠ

Monday, November 7, 2011

Odeng Hot Pot/ 어묵전골 (Uhmook Juhngol)

1.  Bring 3 cups of water to a boil with radish. Add 1/2 cup of Mizkan udon soup base. 

2. Ingredients:  1 udon noodle, 3 sticks of assorted fishcake, 1/4 of onions sliced, 3 hard boiled eggs, 1/2 jalapeno pepper, green onions, 1 teaspoon of minced garlic, and some dried red pepper.

3. Lay the noodle on the bottom and top rest of the ingredients and boil for about 5~7 minutes.

There you have a hot pot full of Odeng Tang or 어묵전골 (uhmook jungol)!  It's perfect for cold rainy days with a shot of 소주 (soju).  YUm~  you can't ask for more.  Enjoy!

Monday, October 10, 2011

"I have no time" Kimchi Jjigae

1.  Ingredients: 2 1/2 cups of kimchi, 5 strips of pork belly (samkyupsal), 1/2 onions, 1 Tbs. red pepper paste, 1 tspn. sugar, 1Tbs. of seasoned soysauce (hyangshin soysauce I will post a picture of this soysauce tomorrow), 2 tspn. minced garlic, 1 red pepper, and 5cups of water.

2.  Drizzle a little oil in a medium sized pot.  Put the kimchi, pork belly, onions, minced garlic and stir for about 3~5 minutes.

3.  Add 5 cups of water and bring to a boil.  Add sugar & seasoned soysauce (hyangshin)  and cook for about 30 minutes in medium heat. ***Make sure the ingredients do not submerge under water.  If you do, you're in to making kimchi soup rather than jjigae, and that's a big NO NO!

4.  Relocate some of the delish Kimchi Jjigae to nice little pot and serve with rice and seasoned seaweed!

Wednesday, September 28, 2011

My dinner last night at Arado in Korea Town!  Oh~  how i love raw sea creatures...
sashimi style all the way!