Bibimbap literally translates to “mixed rice” in English. It consists of a bowl of steamed rice topped with various seasoned or pickled vegetables, often meat, a fried egg, and a sauce made with spicy red pepper paste “gochujang”. The vegetables used in bibimbap can vary, but common options include carrots, spinach, bean sprouts, mushrooms, and zucchini. Continue reading Bibimbap with Ssamjang sauce
Happy New Year! 2021 has been an incredibly hectic year for me. A main reason I have not been active here since April. In May, my husband and I left our beloved Hong Kong, our second home that we had lived for over a decade. I’d always moved a lot, and never lived anywhere longer than 4 years until I moved to our 58th floor flat in the west side of Hong Kong Island. Our flat with a stunning view of Hong Kong’s skyline and harbour was my 23rd home, and I had lived there for over 11 and a half years. Leaving Hong Kong was as hard as I expected but leaving my close friends was much harder than I imagined.
If I was asked to pick one dish that will make anyone fall in love with Korean food, I’d without a doubt pick “Galbijjim”, soy sauce braised beef short ribs. This melt-in-your mouth beef dish is sweet, savory, luxurious, festive and comforting all at the same time and often eaten at Chuseok (Mid Autumn festival) and Lunar New Year in Korea. When my husband met my family for the first time before we got married, my mom made this dish, which was his favorite Korean food at that time. My mom is a great cook and she also got a little help from her auntie who was running a successful Korean restaurant back then. Needless to say mom’s galbijjim was out of this world. I don’t know whether my husband was too nervous or too stuffed or both but he ended up spending quite a long time in the bathroom after dinner… Continue reading “Galbijjim” Braised Korean beef short ribs
Can you believe it is October? It is so easy to lose the track of time this year. I know fall has started in many parts of the world, but where I live late summer weather, which is a lot more bearable than early and mid summer weather, is here to stay for another few weeks. I promised to post more cold noodle recipes during this summer but I only seem to have shared them on my Instagram. (By the way, please check out my Instagram if you haven’t yet). So I decided to share 3 recipes today. They are all quick and easy, healthy and light with a little kick from spicy sauce. They are perfect for summer but good for any time of the year. Continue reading Vegan and vegetarian noodles, nooddles, noodles
If you ever wanted to visit Hong Kong in the future, you should know that mid October through December and late March through early May are the most beautiful months to be here. There are rainy days in spring of course, (we have subtropical climate after all) but we also have many days of beautiful sun and breeze with relatively low humidity. Well, our spring has just passed by us without most of us even noticing it. Now it is full on summer with scorching heat, rains and unbearable humidity all the way through October, urgh….But at least now I have an excuse to make my favorite noodle salads all the time. Not that I need an excuse, but I really do make cold noodle salad a lot in summer ;-). Continue reading Green tea noodle salad with spicy Asian dressing
Can you name one person who does not like dumplings? I certainly can’t. I can’t even think of anyone who wouldn’t shout out “I love dumplings!” with a big smile in their face. I think anywhere in the world has its own version of dumplings. And they are often associated with warm fuzzy memories of home, family and holidays. Like every Korean kid who grew up with their grandma, homemade dumplings (Mandu in Korean) were staples that we had to have during the festive seasons. Continue reading Kimchi, pork and Asian chives dumplings “Mandu” with spicy dipping sauce
