kimbab and ddeokbokkie

Who doesn't love Korean food? well, i do!

I actually have it everyday for the last year or so...well, having Korean friends helps a lot in introducing you to their lengua and the right kinds of combination.

For this dish..kimbab (김밥) and ddeokbokki ( 떡볶이), a very popular streetfood in Korea.

I adapted the recipe from my fave Korean foodblog Maangchi, check out this link for more

detailed instruction and video.

Try it at home, it's so easy to make and it's oh so delish!

spicy pork tenderloin~korean style!

this is the second dish that i have prepared for lunch...i was suddenly inspired to eat something korean and i wanted something new that i can post here *grin* i was browsing stuff from my fave korean food blogs to check out what possible dish i can replicate but just couldn't decide which one since i don't have the ingredients required. so i just went on with what's in my pantry...what could go wrong as long as i have the gochujang and sesame oil, right? well, i made this pork tenderloin...spicy and hot~korean style!!!

250 grms pork tenderloin, cut into strips (marinated in fish sauce for 15mins.)
2 tbsp. gochujang
1 tbsp doenjang
1 yellow onions, minced
5 cloves garlic, mincec
1 tbsp brown sugar
1 tbsp sesame oil
olive oil
2 potatoes, strips
1 carrots, strips
spring onions

Saute the onions and garlic in olive oil. Add the marinated prok, stir fry for 5 minutes.
Mix in the gochujang and doenjang. Add the carrots and pototoes. Blend well until everything is covered with the sauce. Add the brown sugar and sesame oil. Stir fry for another 5-8 minutes. Add the spring onions. SERVE.

craving for samgyeopsal~

first of all, this is not samgyeopsal...this is a dish i whipped up which is close to samgyeopsal...or so i thought it would be *grin* i was kinda craving for it but i'm not in the mood for grilling so i opt to make it this way...i sauteed minced onions and garlic in sesame oil added the pork belly which is marinated for 10 minutes with a little salt, anchovy sauce and black pepper. i then added 1/4 cup of soju (or gin), let it simmer for awhile before adding the sliced pears, a tablespoon of sugar, fair amount of gochujang (or more..) and red pepper flakes. simmer for 30-40 minutes in low fire. add the sliced cabbage. simmer for another 3 minutes...and it's good to go..it's spicy with a little bit of sweetness in it. i ate this in the manner of eating samgyeopsal with the pork wrapped in a lettuce...and with some soju perhaps?! it's surely the best!!!

Budae Jjigae...

i felt so good this morning~well, much much better than the last 4 days, that is. best of all, i've got my taste buds back *grin* so, naturally i'm all up and giddy of cooking once again~for days i've been reading a lot of food blogs much of it are about korean foods( i'm starting to miss my kdramas)...well anyway, just looking at the pictures truly makes my mouth water...wishing i could just fly over to korea that very moment and have a taste for myself *lol*...but wait, why not try and make it on my own?...which i just did over lunch~~i have been meaning to make this dish considering i'm a fan of Jjigae's...i've read several recipes on how to make this stew, give and take the ingredients that are required, i pretty much have the basics and skip on the veges that i don't have...i put on minced onion and garlic to a fair amount of gochujang. Put it in a pan added around 3 cups of pork stock and turn the heat to high. i then added sliced white onions, leeks, chilli, anchovy sauce, hotdogs and spam. since i couldn't have the veges specified i just added sliced cabbage and lastly the ramen. Bring it to a boil and it's good to go...it's REALLY REALLY GOOD! steaming hot and spicy!!!

kimchi chigae!!!

i just love traditional korean foods!!! although i'm not korean but this stew, i would say is my ultimate favorite among their dishes...whenever i go to a korean restaurant i never miss out this stew. kimchi chigae is a mainstay in all of korean household. i was so happy when a friend introduce me to this site:maangchi.com , it shows how to make superb korean foods ( gomowoyo ejangnim!)~ here's my own version of kimchi chigae, i hope you'll love it the way i do...

Ingredients:
3 tbsp. olive oil
200 gms. pork belly, sliced thin
3 cups pork stock
1 medium size onion
1/2 clove garlic, chopped
3 tbsp. red pepper flakes (or you can add more if you want it really spicy!)
1 tbsp gochujang ( red pepper paste)
6 tbsp. anchovy sauce
1 cup kimchi
1 pack soft tofu
sesame oil



1. Saute onions and garlic in olive oil. Add the sliced pork belly and fish sauce.
2. Stir in the red pepper flakes and gochujang.
3. Blend in the kimchi.
4. Add the pork stock. Let it boil for 5-10 minutes or until bubbly.
5. Add the soft tofu. Drizzle with sesame oil.

Best served with japanese rice..or any sticky rice~masisseoyo!!!...really delicious!!!