Any questions about any of my recipes, please feel free to post your message at the comment space here and I'll answer you as soon as I can. Happy cooking and enjoy eating! :D Thank you for visiting my site.

Friday, March 19, 2010

Korean Beef Barbecue (Bulkogi)

Beef Bulkogi

(3 to 4 servings)


For the marinade
1/4 cup soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon mirin
1/2 medium onion, grated
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon sesame seeds, toasted
1/4 teaspoon black pepper

For the bulgogi:
1 pound rib eye, thinly sliced
Lettuce, romaine or bibb
1 cup cooked white rice
1/2 cup kimchi
4 teaspoons hot bean paste

1. Add the soy sauce, sugar, sesame oil, mirin, onion, garlic, ginger, sesame seeds, and black pepper to a large bowl. Whisk until combined. Toss in the meat, cover, and set in the fridge for 30 minutes.

2. Preheat a grill pan or a large iron skillet to high heat. Remove the meat from the marinade, and then toss in the pan. Cook for a few minutes on each side, until nicely browned.

3. Serve the beef with lettuce, white rice, kimchi, and hot bean paste.

Monday, March 15, 2010

Food Trip For The Day: Sausage & Cheese Sandwich With Chili Beans :)

Below is the picture of the food I ate yesterday at lunch. My hubby prepared this for me. This is called sausage and cheese sandwich with chili beans. First, he grilled the sausages (or he called it hotdogs). It took about 5-7 minutes in low temperature so that the meat will be cooked evenly. Next, he toasted the hotdog buns. After that he just put the sausage on the bread together with the sliced cheese then he added the left over chili beans that he cooked last night for our dinner. Couple with that, he put a little of mustard sauce and tomato ketchup. VOILA! Instant yummylicious food.

I ate these two sandwiches... plus one! hehehe it was indeed very delicious so all in all... I had three sandwiches and I enjoyed them... :D

Monday, March 8, 2010

Korean 101: Cheong Guk Jang Chigae

How can something that smells so bad taste so good? I am referring to sauteed shrimp paste, fish sauce, durian fruit, etc. They smell like hell but taste heavenly hahaha

And this recipe is one good example :D

Cheong Guk Jang is a strong soy bean paste (jang means paste) and chigae means stew.


2-3 Tablespoons of Cheong Guk Jang
5-10 pcs of medium sized dried anchoves (myeolchi)
2-3 small sheets of dried sea weeds (dasima) or ¼ of A4 size
½ medium sized onion (sliced)
2 pcs. pyeogo mushroom (chopped)
2 stems of peng-i bosot (white, long and thin mushroom)
3 inches sliced squash (Korean squash long in size like cucumber)
1 cup of soya meat (chopped in cubes)
1 Tablespoon of minced garlic
1 cup of spring onion
3-4 cups of water
2 cups of aged pechu kimchi or the cabbage kimchi (drain the liquid and chopped)


1. Pour 3-4 cups of water in a pot, add dried anchoves and dried sea weeds. Let it boil for 10-15 minutes. Then, remove or take off the dried anchoves.

2. Put 2-3 Tablespoon full of Cheong Guk Jang, boil for 3-5 minutes.

3. Add aged cabbage kimchi and let it simmer for 6 minutes
squash and boil for 2 minutes

4. Next, the mushroom, onion, soya meat, spring onion, and minced garlic, boil for 15-20 minutes

5. Lastly, add peng-i mushroom , boil for 1 minute and cover the pot. Served smoking hot.

Sunday, March 7, 2010

Korean 101: Potato Stir Fry (Kamja Moochim)

All the recipes, I have posted in here are all based on my cooking experience, means that I've already tried cooking them. I have lived in South Korea for a year and I was accustomed by their cooking style and their tradition. Not only that, I have learned to speak, read, write and understand their language. I have gained many friends there too and up to now we still have communication. I kept and compiled list of my favorite Korean recipe taught to me while I was there. So that everywhere I go, I could still remember to cook it for myself and my family.

Having problems on how to get/buy these recipes? There are Korean grocery stores around Quezon City, Manila and Makati area. You may want to google the address so it will be easier to find. I know there is one near the QC hall but I am not sure if it's along Kalayaan Avenue and another one, along Jupiter street in Makati, Philippines.

Here is another easy Korean side dishes. I hope you enjoy it! ;)


2 medium sized of Potato (thin shoe string cut)
3 inches Carrot
A dash of salt
1/2 Tablespoon of minced garlic
1 Tablespoon of spring onion
2 Tablespoon of Olive oil


1. Prepare the potato and carrots, slice them into thin shoe string cut.

2. In a hot pan, pour two tablespoon of olive oil, add the carrots and potato in high temperature, but constantly mix them to avoid sticking into the pan

3. When the carrot and potato are already half cooked, add the minced garlic and turn down the heat (low temp.), the garlic should be crunchy.

4. Then, put the spring onion and ready to serve.

Thursday, March 4, 2010


This time, I would like to share an easy Korean recipe. It is usually served as one of those many side dishes on the table. Have you watched Korean drama based on history called "Jewel in the Palace" (Dae Jang Geum)? If you don't then see this link In this story, she was trained to cook in the palace and later on due to her perseverance, she became a first lady physician. You will notice that in this drama or any Korean drama, you will observed that there are many side dishes on the table. In every meal, there are always soup, main course, side dishes (10 or 12 kinds or even more) and the deserts.


20 Lettuce leaves (cleaned)
1-2 Tablespoons of soy sauce
1 Tablespoon of minced garlic
3 Tablespoons of Spring onion (chopped in circles)
1 Tablespoon of Sesame oil
1 Tablespoon of Sesame seeds
½ Tablespoon of White sugar
1 Tablespoon of korean red pepper powder (Kochu-karoo)


1. Wash and clean the lettuce leaves and drain them.

2. In a mixing bowl or plastic container, add the lettuce, soy sauce, and the rest of the ingredients.

3. Mixed them with your hands (put disposable plastic gloves) and ready to serve.

Note: If there is left over of your lettuce salad or you don’t wanna eat it right away, remember to put them in the refrigerator so it won’t spoil too soon.
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