Love these pancakes! All the yummy-ness of sausage and zucchini fried up in a pancake. Who could ask for more?
#vintage corelle dishes
I don’t hashtag. I’m not on twitter. And I don’t normally even think in social media lingo. I never LOL or TTFN. Call me old. So old in fact that these vintage 70s dishes are still used at my moms everyday. I grew up eating cereal out of the matching bowl and toast from the salad plates. I happen to have one in my cupboard that brought something delicious home from her place. I thought it would be the perfect plate for these crispy pancakes! Everything tastes better on mom’s dishes!
Do you have this set or something similar? Does your mom? Or (gasp) Grandma?
Pork sausage zuchinni pancakes
- 250 g pork sausage
- 1 zucchini
- 2 green onions
- 2 cloves of garlic
- 1 tbsp soy sauce
- 1 cup flour
- 1 cup water
- 1 egg
- 1 tsp red pepper flakes
- Remove the pork from the casings
- Slice the zucchini thinly
- Cut up the green onions
- Mix all the ingredients together
- Oil the pan generously (I didn't say these were healthy!)
- Fry on medium high heat until browned squashing them thin
- Flip and squash until browned nicely and the sausage is cooked
I confess my undying love to pancakes here and you can give these marvelous pancakes a try too!
Seafood pancake – hae mul pa jeon
Veggie pancakes – yachae jeon
Kimchi pancakes – kimchi jeon
Sweet stuffed pancakes – hoddeok
Here it is! For those visual learners, who like to see how to do things, a how-to graphic!
I’ve been wanting to make this for a long time. Whenever I post a yummy kimbap recipe, I have thought that it would be really handy to have something like this to attach so people could easily see the steps. I hope this helps.
And if this has inspired you to make kimbap, here are a few fabulous variations to try:
Naked cucumber rolls
Sweet and spicy Tuna kimbap
Smoked salmon kimbap
Heard of these fabulous burgers made with ramen noodles instead of a bun? Seen the pictures on pinterest? Drooled? Licked the screen?! Well, you can wipe your drool and make them at home!
My fabulous friend, who took me to Hawaii this summer where I was first introduced to L&L Hawaiian Barbecue and their ramen burger, said mine was better. Don’t take her word for it… try it yourself! And if you have a chance, fly to Hawaii and try theirs too! Better yet, take me along and I’ll buy you one!
These tasty burgers were a ton of fun to make. Whats more fun than making buns out of ramen noodles? In our house, you get to pick your birthday dinner (and breakfast and lunch) and it was my dear sweet Jaina’s birthday recently. The other members of the family always try to influence and encourage the birthday person to pick something they really like. I suspect this request was at my yobo’s influence. Jaina also wanted rice burgers, some I made them both.
Most recipes online for this creation have instructions for making one burger. The whole process would have been tedious and time consuming for all the monkeys in this little household. So I needed to find a way to make this work to feed all the hungry mouths in our family plus a special guest.
The solution: muffin tins! Would doesn’t love muffin tins? Not muffin tops… muffin tins! (Though eating too many of these may lead to muffin tops!!)
- 4 packages of ramen noodles
- 2 large eggs
- salt and pepper
- Hamburger patty
- BBQ sauce (or teriyaki sauce, or hoisin sauce... whatever you are feeling in the mood for!)
- green onions chopped finely
- mixed greens
- Cook the ramen according to the instructions
- Strain the water and let cool slightly
- Beat the eggs and salt and pepper
- Coat the noodles with the eggs. If the noodles are too hot, they will cook the eggs already!
- Line a muffin tin with plastic wrap
- Scoop out the noodles evenly into 12 muffin tin spots
- Cover with plastic wrap and weigh the buns down with various small jars from your fridge
- Refrigerate for 20-30 mins
- Add oil to a frying pan on medium heat
- Remove the buns from the saran wrap and fry for 4-5 mins on each side until they are brown.
- Press down on the buns to thin them out
- Prepare the hamburger patty
- Top the ramen burger with sauce of choice, onions and mixed greens!
- Savour and enjoy!
The muffin tins make for smaller ramen buns, so smaller beef patties would work best with this recipe.
These sweet and spicy tuna rolls are quick and easy but oh so yummy! Rolled up seaweed in or seaweed out, they make a great appetizer or a light lunch.
The kids are in swimming lessons on Friday nights. It was a great concept, in theory; end the week with lessons and a swim at the pool. My yobo joins us and swims with the kids. It sounds lovely. And it is, except that dinner still needs to be made, my yobo can’t always make it there and it is 6:30 when we get home! If I am organized, I have dinner planned before we go, but more often than not, I am throwing it together when we get home. This week’s throw together menu… sweet and spicy tuna rolls and zucchini pancakes!
“You are crazy!” you are thinking. No, really, they are that easy.
Sweet and spicy tuna rolls
- 3 cups of cooked medium grain rice
- 1 tbsp sesame oil
- 1/4 tsp salt
- 4 sheets of seaweed for sushi (nori)
- 1 can of tuna
- 2 tbsp sweet chilli sauce
- sesame seeds to garnish
- Mix the sesame oil and the salt into the warm cooked rice
- Add the sweet chilli sauce to the drained tuna
- Place 3/4 c rice on the top 2/3 of the seaweed
- Spread out evenly
- Add 1/4 of the tuna mixture to the end of the rice
- Roll the rice/seaweed over the tuna to cover it - squeeze tightly
- Continue to roll
- Glue the end of the roll with a few grains of rice
- Squeeze, slice and enjoy with soy sauce!
Note: to make the ‘inside-out” rolls, you need 4 cups of rice and instructions for reverse rolling are here!
Nyles is two and has very little words. Most of his words are made up sounds that only his immediate family understands the meaning of. The meaning of this ‘word’, however, is pretty obvious!
Nyles really isn’t a picky eater, he just takes a while to decide he is going to try something, and when he does (mostly because if he doesn’t, he doesn’t get dessert), he likes it!
I love Sundays! We get to sleep in, drink coffee and eat a slower paced breakfast, and make our way to church. We spend the day with family and at church and it is near dinner time when we get home. It is a lovely day, except for the last minute planning (you know, open the fridge, close the fridge, open it again in hopes some idea jumps out at you!) and the mad rush to make dinner once we are home. A quick way to ruin the tranquility of the day!
So recently, in a moment of brilliance, I dug out the slowcooker and decided we would start slow cooker Sundays. It’s the best idea I’ve had in a long time!
So now I turn on the rice cooker and the slow cooker before I head out the door, and let the appliances do the cooking! If only there was an appliance to clean the bathrooms!
Slow cooker Sunday – Mongolian beef
- 1 1/2 pounds stewing beef
- 1/8 cup cornstarch
- 2 tablespoons olive oil
- 1/2 teaspoon minced ginger
- 2 cloves garlic, minced
- 3/4 cup soy sauce
- 1 tbsp sesame oil
- 3/4 cup water
- 3/4 cup brown sugar
- 1/2 cup cubed carrots
- 3 medium green onions, chopped
- Combine ingredients the in crock pot (except green onions).
- Cook in crockpot on high for 2-3 hours or low for 4-5 hours (or until you are home).
- Serve with rice,
- Garnish with green onions.
Recipe adapted from sixsistersstuff.com
We even have time for some cute pictures of my kidlets in their Sunday best now!
I did a guest post over on My Korean husband, a blog about an Australian woman and her Korean husband who presently live in Korea. We love reading her comics and following their adventures in country side Korea. Go check out my comic about chicken soup over here!
We made the newspaper! The Joongang daily did a special report on my little blog and my cooking adventures for a feature on Koreans overseas!
So what does it say? (for all the non Koreans). It explains about my blog and how and what I like to cook with my 4 (gasp!) kids. The report also shares that I also like to cook for others and have taught people how to cook Korean food. I’m called a “Korea-mania”.
Welcome to new readers who found this space thanks to the report! And thanks Sophy for interviewing me!
This twist on traditional fried rice tastes delicious. The classic breakfast combination of sausage and egg added to fried kimchi and nutty rice will have you going back for more. With a nice kick of heat, it is sure to be a favourite!
My yobo loves kimchi bokumbap. I think most Koreans do; I have yet to find one that doesn’t. The simplest recipe can be made with just kimchi and left over rice but this recipe had my husband licking the bowl!
This week has been busy with Halloween. The kids love to make their own costumes, which the teacher in me is very proud of, but the working mom in me finds frustrating. We have a huge dress up bin and it would be wonderful if they just picked one out of there. But no, they had their ideas and were ready to go. So between working during the day, a last minute run to the dollar store for supplies, helping the kids with the costumes, I was happy we had left overs for dinner. I made this recipe the night before the chaos!
Here are my kidlets and their costumes. Of course, in the middle of it all, I never got to taking pictures of the costumes until the end of the festivities on Halloween. And one thing to be said about homemade costumes is that they don’t last very long!
Kyah and Jaina were Christmas presents (they did have shoulder straps at one point!)
Taron was a Roman soldier with a homemade sword and shield. Nyles wore this cute frog costume for a total of 42 seconds.
Kimchi fried rice with breakfast sausage – kimchi bokumbap
- 1 tbsp sesame oil
- 1 carrot sliced thinly
- 1/2 c red pepper sliced thinly
- 1 c kimchi
- 1 tsp red pepper powder
- 2 c medium grain rice (I used a combination of white, brown and black rice)
- 3/4 c cooked breakfast sausage (4 links)
- 2 eggs
- Heat the oil in a fry pan and add the carrot and pepper
- Fry until lightly brown
- Add the kimchi and fry until until cooked
- Add the pepper powder (omit if you don't want it too spicy, add more to kick it up a notch)
- Throw in the breakfast sausage and stir
- Add the rice and mix well and continue to fry for a few minutes.
- Fry up the eggs separately and place on top of the bowl.
He is two! Need I say more?