Blog
new posts weekly, hopefully…
Japanese Egg Sandwich
I love tamago sando. It’s so so easy to make yet so delicious and packed with flavor. I would always request my mom to make this sandwich as a kid and eating this sandwich always brings me childhood memories of nostalgia. :)
Hoe-deopbap
Hoe-deopbap (회덮밥) is basically the love child between bibimbap and poke. It has the homeyness of bibimbap but with the addition of raw fish! It’s awesome because you don’t have to cook anything over heat (besides the rice) and it is so fresh and delicious. I prefer to spell it as Hwe dup bap though. Haha.
Greek Salad
I had a phase where I made this salad every week. I am in love with acidity in food and so this salad with red wine vinegar and pepperoncinis just hits the spot for me. You can also add cucumbers and tomatoes as well!
Roasted Broccolini
I love this dish because it’s quick and easy to make yet so delicious. I referenced Alison Roman’s Roasted Broccolini and Lemon with Parmesan recipe but don’t really follow the amount exactly. The parmesan melts and creates a nice crispy layer while the lemon brightens up the dish all highlighting the flavor of the broccolini.
Brussels Sprouts Slaw
I came up with this recipe when I was thinking about what to bring to a potluck. I love honey mustard, acidity, creamy and Brussels sprouts, so I settled onto this Brussels sprouts slaw! This slaw is best enjoyed the day after it is made.
Roasted Vegetable Soup
I make this soup whenever I have some veggies in the fridge that are about to go old. It won’t be the most amazing soup you ever tasted. In fact, it might remind you a bit of baby food?! hahah. But I like it.
Chicken Salad Sandwich
I’ve been making this chicken salad often lately. I love making a large batch and then having it readily available anytime I want a sandwich or as a topping for salads. You can even eat it on it’s own!
Kitchen Scraps Chicken Broth
This broth will not be the best broth you ever taste. haha. Yet I like to make my broth this way, because it's quite easy and it doesn't take as long to make as other stocks. You also use up all your kitchen scraps that would otherwise go to the trash!
Oi Sobagi (cucumber kimchi)
I made some Oi Sobagi (오이소박이) which is a kimchi made with cucumber instead of the usual napa cabbage. My grandma would always make oi sobagi, so this dish is very dear to me because I am always reminded of her when I eat this kimchi.
Tuna and Sausage Kimbap
This is probably my third or fourth time making kimbap so I definitely am not a professional at it! I'm still trying to nail the rolling and squeezing technique and all haha. I love kimbap since it is so portable, making it such a great food to share!