Thursday, February 4, 2016

Vegan Joomuk-bap Recipe


Recipe (serves 3-4)

5 cups cooked brown rice
1/8 cup soaked shitake mushrooms (diced)
1 large carrot (diced)
1 large bunch broccoli florets (diced)
other leftover veggies (optional, diced)
flaxseed (or other vegetable) oil
1 Tbsp soy sauce
2 Tbsp lemon juice
salt and black pepper
1/2 to 1 Tbsp sugar (to taste)
1 Tbsp black sesame seeds (regular sesame seeds if you don’t have black sesame)
2 sheets roasted nori/kim (crumbled)
2 Tbsp sesame oil
flax seeds (optional, for garnish)

1. Dice the mushrooms, broccoli, carrot and other left over veggies (like perrilla leaves).
2. Start stir frying the diced veggies with flaxseed/vegetable oil.
3. Add soy sauce, salt and black pepper and stir until veggies are cooked.
4. In a larger bowl, add brown rice, some salt, lemon juice, and sugar and mix well with hand.
5. Add the stir fried veggies and black sesame seeds to the rice bowl and mix well.
6. Add the crumbled nori/kim with sesame oil and mix well. Taste and add salt if needed.
7. Shape into small rice balls/bites (I find it easier to make the rice ball shape with those disposable plastic gloves you get at Asian grocery stores for like a dollar, although I try my best not to use them. Such a waste and not good for the environment. If you can, try putting some sesame oil on your hand first and then try shaping them, that could work better than just using your hand without the oil, as the rice can stick).
8. Sprinkle some flax seeds over them if you’d like. Serve with miso soup (or a light doengjang guk - korean soybean paste soup) and some kimchi or Korean radish pickles!

Dice the veggies and stir fry until cooked!

Add the stir fried veggies into the brown rice bowl.

Mix all the ingredients well, and then add nori/kim crumbles and then mix again.

These are black sesame seeds! They are used for a fancy traditional porridge and all sorts of other dishes in Korea -considered even better quality than the yummy and nutritious regular sesame seeds. Sesame seeds have tons of calcium in them!

Shape them into little rice balls!


Don’t forget to serve with Miso soup and some radish pickles!

Recipe from here.

Korean Style Potato Salad

I like this recipe from

Main Ingredients
3 Russet Potatoes (1 lb)
1 Cup Apple
½ Cup Canned Sweet Corn
2 Eggs

Seasoning Ingredients
½ Cup Mayonnaise
1-2 Tbsp Korean Drinking Yogurt or Lemon/Lime Soda
½ Tbsp Sugar
¼ Generous tsp Salt


Obtain 1 lb of russet potatoes or any other type of potato that you like. Peel the skin and remove the bad parts.

Fill about ⅓ of a large pot with water and put a metal steamer in it. Place 3 peeled potatoes on the steamer. Personally, I think that steamed potatoes make the best potato salad. However, you can also boil the potatoes in water.

Once the water starts to boil, steam the potatoes for about 30 minutes on high. Make sure it is covered.

Boil 2 eggs. You can check my tips for boiling eggs from my other recipes.

About 30 minutes later, poke a potato with a fork to see if it is done cooking. If the fork goes through smoothly, it is done.

When the potatoes are still hot, chop the potatoes into chunks. It does not have to be fine pieces in this step.

Quickly mix the potatoes with ½ Tbsp of sugar and ¼ generous tsp of salt in a mixing bowl when the potatoes are still hot or warm. This step helps flavor the potatoes.

Mash the potatoes with a folk. I like my potato salad chunky, so I do not mash them much. If you like a smoother salad, you can mash them more.

Cut 1 cup worth of sweet apples into the size of the corn kernels. For better color, I picked an apple with red skin and did not peel it. Fuji or Red Delicious apples can be a good choice.

Peel the hard boiled eggs and separate the egg yolks from the egg whites. Cut the egg whites into the same sized pieces as the apple. Save the egg yolks for garnishing later.

Obtain ½ cup worth of canned sweet corn.

Add the apple, egg whites, sweet corn, and ½ cup of mayonnaise into the mashed potatoes. Mix everything well.

Taste it and adjust the sweetness or saltiness to your tastes. My secret ingredient is about 1-2 Tbsp of Korean drinking yogurt. Alternatively, you can use sweetened condensed milk or a lemon flavored soft drink such as 7UP or Sierra Mist.

Put some of the potato salad in a serving bowl or plate and garnish the top with some of the egg yolk. To do so, rub (grate) the hard-boiled egg yolk you saved earlier gently with a strainer.

Parmesan Garlic Roasted Potatoes

This recipes look delicious from
Potatoes that roast in the oven and get a crispy edge and tender center. They have such a great parmesan garlic flavor and will be the perfect side!

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
Author: Alyssa

2 pounds red potatoes, cut into 1 inch pieces
2 Tablespoons olive oil
½ cup grated parmesan cheese
3 garlic cloves, minced
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon pepper
chopped parsley for garnish

  • Preheat oven to 400 degrees. Lightly spray a baking sheet with non stick cooking spray.
  • In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. 
  • Toss with the potatoes until coated and lay in a single layer on your baking sheet. 
  • Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
  • Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top.

Wednesday, February 3, 2016

Baked Chicken Wings

This recipe from vivawomen looks delicious.

Prep time: 9 hours
Cook time: 20 mins
Total time: 9 hours 20 mins


8 chicken wings
3 tbsp of honey
5 tbsp of dark soy sauce
5 tbsp of sesame oil
a dash of black pepper
chopped garlic (optional)

  • Wash the chicken wings.
  • Mix the marinate into the chicken wings and leave for 8 to 9 hours, remember to stir once to ensure marinate is well absorbed.
  • Prepare oven for baking at 200 degrees C.
  • Leave chicken wings to bake for 20 minutes, turning sides after 10 minutes.
  • Served with a dash of parsley.

Chicken with Mustard Cream Sauce

I like this recipe from thepioneerwomen.

Prep time: 5 Minutes
Difficulty: Easy
Cook time: 20 Minutes
Servings: 8 Servings

  • 4 whole Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 3 whole Garlic Cloves, Minced
  • 1 cup Brandy (or White Wine If Preferred)
  • 1 Tablespoon (heaping) Dijon Mustard
  • 1 Tablespoon (heaping) Grainy Mustard
  • 1/4 cup (to 1/2) Heavy Cream
  • 1/4 cup (to 1/2) Chicken Broth
  • Salt And Pepper, to taste
*Amount of cream and broth has slightly decreased; add more as needed.

Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. 

Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. 

Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. 

Serve chicken with a green salad, spooning the sauce over the top.