Fresh Kimchi�Gut Jul Eeh Kimchi with Raw Oysters

I hope everyone had a fabulous Thanksgiving! I�m sure our dinner table isn�t much different from some of the other Korean-American dinner tables out there. For as long as I can remember we have always had Korean food on Thanksgiving. It wasn�t until I was old enough to learn how to roast a turkey that our family started having turkey on Thanksgiving. =P Now our tables look like a mix of the

Ggak Ddoogi�(???)�Version 2.0

Is fall/winter (they sorta just blend in SoCal don�t they?) finally hitting SoCal? About time, eh? It has been hot for so long that I�m sort of welcoming this cold. SORT OF. I�ll always be a SoCal girl and that means my body can only tolerate so much cold. On a side note, the MR has been out of the country for almost a month now leaving our house feeling a bit empty. It has been just

Steamed Egg � (???) - Version 3.0

This California weather is sort of crazy, isn�t it? EARTHQUAKE weather for sure. =/ Growing up in Cali, I�m so used to earthquakes. I�ve been through quite a few of the big ones so they hardly bother me anymore � but still the thought of the next big one is pretty scary. =P The rain has made it a lazy day today. All of Munchkin�s sports activities this week have been cancelled due to rain.

Serrano Chilies in Vinegar Sauce

I was at Bristol Farms a couple of weeks ago and saw that their Serrano chilies looked particularly fresh, so I picked up a bunch. At first, I was going to pickle them in soy sauce, but then I remembered the chilies they serve at Thai restaurants and decided to make those instead. Anyhow, here goes my rendition. I made this over the weekend and did a taste test today and so far, so good.

Spicy Serrano Chiles in Vinegar and Sugar

Yup, an update will be coming soon.I promise.It's nothing fancy, but it's something in my fridge at the moment. =)I missed you all once again.Hope you have been well.

Onion Salad

Once again, I�ve been on a blogging hiatus and I apologize for that. The weather has been SOOOOOOOOOO hot here in SoCal that just the thought of going into the kitchen and turning up the heat was suffocating. I felt bad about not cooking more often, so this past weekend we headed to K-town and picked up some meat. On Sunday we had some yummy steaks and today we ate cha-dol-begi. Enough

Mook Moochim � ???

EDIT: A reader informed me that I forgot to mention that I used red pepper powder. Oops. Yes, I did use red pepper powder and apparently forgot to write it down. Sorry! Recipe has been updated. There are many ways to eat mook. You can eat it straight, you can eat it with just sauce, you can eat mook bap, or you can make mook moochim! I had a lot of fresh vegetables in my fridge and

Mook � (?) - Part 1

I know I�ve been slacking off on the updating department again. Once I heard the news that my scans were clear, I no longer needed this blog as much. This blog takes up a lot of my time, so running a household, running a business and trying to update this regularly starts to become a little much sometimes. I�m working from home today, so I finally had the opportunity to sit down and update. I

Egg Roll with Corn and Cheese - (? ?? ????)

It�s that time of the year again. =/ I�m sitting here on the eve of yet another scan. This is the time where I learn if I get to live life as normal again for the next six months or if I�m a *patient* again. I go in for an MRI early tomorrow morning. Not.looking.forward.to.it. AT ALL. It�s weird living as a cancer patient. Life after treatment was supposed to be *great* and oh so

Cucumber Banchan

The MR and Munchkin are both big fans of cucumbers. I can cut up raw cucumbers and Munchkin will carry it around the house just chomping away. This love of cucumbers has forced me to build up an arsenal of cucumber recipes in the last, now almost six, years of marriage. I have cucumber banchan 1, cucumber banchan 2, cucumber banchan 3, cucumber banchan 4, cucumber banchan 5�well

Quail Eggs in Soy Sauce - (???? ??)

While at the Korean grocery store, I happened to come upon some quail eggs and decided to buy them. Ingredients Needed: 20 quail eggs 10-15 garlic cloves, 1 red pepper, 1 green pepper 2 CUPS water, 1/4 CUP soy sauce, 1.5 TB sugar, 2TB cooking wine I just bought one package of eggs. Boil the eggs for about 10 minutes and then rinse them under cool water.

BooChoo Jun � ?? ?

This past weekend was definitely a much needed break for our family. We spent *every* single day together out and about and doing something or another. I already mentioned in my previous post that we stocked up on groceries. While at the store, they were having a *sale* on boo-choo (Korean chives), so I decided to stock up and make some jun/jeon. I washed and cleaned THREE bunches of boochoo.

Rolled Egg � (?? ??)

I�m currently in the midst of using new publishing software to make posting on this blog a bit easier. I�m a bit comp-illiterate so trying to figure out how to use a new platform is quite time consuming. You might see a lot of posts coming up and down over the next few weeks while I try and get everything sorted out. =P Please bear with me. Anyhow, over the weekend we dropped by K-Town to

Uh-Mook Jorim - Fish Cakes - ?? ??

I apologize about the sporadic updates. One of my New Year's resolutions was to spend more time on this blog and hopefully make a mini-cookbook by the end of this year. =P We'll see how that goes since I'm not very motivated to do much these days. I've put up an uh-mook bokeum recipe up before, and this following recipe is quite similar, only with more liquid. Instead of pan-frying the

Cold Moo (Daikon) Kimchi

It's another sleepless night, so I thought I would finally go and update this recipe. Basically, I just used my mandolin to slice the moo up into thin slices. Dongchimi moo is a lot smaller than the regular sized daikons, so it actually fit right through my mandolin pretty nicely. See how thin it is? I then salted it and let it sit out for a few hours. This

Dongchimi (Daikon) Kimchi - (??? ??)

I realized that I never got around to posting my Donchimi Kimchi recipe. I made this a few times over the years and just found pictures of it from the last time I made it last summer (before I got sick). Anyhow, this time I was at the K-market and found that they had the baby moos perfect for making donchimi kimchi, so I couldn't resist. Each of these were a bit bigger than a

Cucumber Kimchi - (?? ???)

You're probably going to hate me for this, but I have a recipe without measurements for you. Another reason I haven't updated this blog as much is because it's SUCH a pain to 'measure' ingredients when you're a person who isn't used to measuring. =/ Even when cooking non-Korean foods, I hardly ever bust out the measuring utensils. I'm a taste as you go type of person. Anyhow, I had a

Baby Mushrooms

Here's a quick and easy banchan. I tend to take whatever vegetables I have in my fridge at the time and just mix them all up together. I bought some baby mushrooms and decided to make it for a breakfast side dish one lazy Sunday morning. Heat up a pan with 1/2 TB sesame oil and about 1/2 TB of minced garlic. Wash and cut your mushrooms. Add the mushrooms along

Asian Style Potato Corn Salad - (?? ???)

Almost every Saturday the MR, Munchkin and I head to the local farmer's market. Today, I saw that the yellow corn looked particularly fresh so I made sure to grab some. I bought four ears of corn and steamed them. Munchkin promptly polished off three all by himself. =P Wash and peel 3 small white potatoes. Quarter them like this... And

Fish Cake Stir Fry - (?? ??)

I had some fish cake patties leftover from the kimbap the other day, so I decided to make some bokeum with it. First cut it up into smaller pieces. Chop up some onion... Add some oil to a pan and mix together both the uh-mook and onions with a generous portion of sesame oil and about 1/2 TB of minced garlic. Throw in some broccoli and a dash of red pepper powder.