Baik Mi Korean restaurant – Langley/Surrey


We went out for lunch with the family to Baik Mi Korean restaurant because we had heard they had jajang myun on sale.  We don’t go out to eat very often, mostly because I like to cook and as the kids get bigger, they can eat a lot. When we do go out for Korean food, we always order jajang myun (it’s one dish I don’t make at home). In this Korean style chinese dish, vegetables and meat are fried up in a black bean sauce and served over long noodles.

jajang myun

My yobo has fond memories associated with jajang myun.  On his birthday, his mom would take him out for and they would order jajang myun and tang su yuk, sweet and sour pork.

tang su yuk

The restaurant opened in the fall of 2012 and this was our first visit.   It is beautifully decorated with traditional Korean artifacts and the walls have old Korean writing on them.  Above the kitchen area is made to resemble a traditional Korean house. The kids really enjoyed looking around as we waited for our food.

The jajang myun was delicious.  The sauce had lots of flavour and the noodles were a nice texture.  The service was quick and as custom, several side dishes were served with the meal: kimchi (of course), pickled radish and raw onion with a dipping sauce. We ordered a bowl of noodles for each of us and had leftovers to make with rice the next day.

Good taste and good value!

Taron and noodles


 Note: This is not a paid endorsement.

The address is for Baik Mi Korean restaurant is 19539 Fraser Hwy  Surrey, BC
Baik Mi Korean Restaurant on Urbanspoon

Shin Ramyun


Today is Taron’s birthday!

Interview with Taron

  • How old are you now? Four
  • What is your favourite sport? Skiing
  • What is your favourite colour? Dark green and light green
  • What is your favourite animal? Polar bear cuz it goes in snow, and tiger cuz they are on the same team and a lion is on the same team. Which one is a boy one? I mean a dad one?
  • What is your favourite toy? My moving tractor in the house
  • What do you know about Korea? Our teeth comes out and we throw them on the roof
  • What Korean words do you know? Haseyo (hello) Hajabi (my grampa that died) Halmy (grandma) cusumeda (thank you), adul (dad’s name for me)
  • What is your favourite Korean food? Ramyun
  • What is your next favourite Korean food?  The one with pasta and cheese sauce and broccoli.  What is that one, mom?  (It is not Korean) Rice cake soup…. that’s Korean one.

So in honour of Taron and his birthday, here is the recipe for ramyun:

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The time you need: 7 mins

The things you need:

  • Shin Ramyun package (In my humble opinion, and my yobo’s expert opinion, it is the most delicious of the ramyuns)
  • 2 1/4 cups of water
  • 1 egg
  • a handful rice cakes (optional)
  • green onion

The how to:

  • Bring the water to a boil
  • Add the seasoning package and the veggie package along with the noodles (there is much debate in our home whether to break the noodles or not…. to break or not to break, that is the question!)
  • Add an egg (we enjoy our egg whole, if you prefer to have it scrambled, mix it around once it has been dropped in the soup)
  • Add the rice cakes (they are Taron’s favourite add-in)
  • Cook for 4 minutes.  Do not overcook!  Over done ramyun noodles are not yummy!
  • Add onions in the last minutes
  • Serve with rice and kimchi

march 2013 014The birthday boy!

 Note: though Taron does like spicy ramyun, he also enjoys it made with Mr. Noodles!

Dwaeji Anshim steak- Pork rib-eye steak

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Here is a mouth watering recipe for pork steaks: a delectable marinade made with ginger, garlic and sesame on juicy, tender pork rib-eye steaks!

Pork steaks, or any steaks really, are not authentically Korean.  I’m pretty sure my yobo never ate them growing up. Koreans usually enjoy their meat cut thin and grilled. But I had these beautiful steaks and I thought it would be a shame to slice them all up.  So I marinated them in this yummy Korean inspired sauce and grilled them up! They were delicious! Give them a try!

The time you need:

  • prep time: 5 mins  marinating time: the longer the better cook time: 15 mins

The things you need:

  • 1 lb pork rib-eye steaks (4-5 depending on size)
  • 1 tbsp olive oil
  • 1 tsp sesame oil
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 1 tbsp soy sauce
  • 1 tbsp honey

The how to:

  • Mix all the ingredients for the marinade in a bowl
  • Marinade the steaks for up to 2 hours if you are organized.  If you only have 15 minutes, that will do.
  • Pre-heat the oven at 350F
  • In an oven proof skillet, cook the steaks on medium high for 5 minutes each side
  • Finish the steaks off in the oven for another 5-7 minutes
  • Allow the steaks to rest while you finish setting the table and calling the crowd for dinner.

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Veggie duty

 Note: these would be delicious bbq’ed!



Korean speech contest

korean speech

Speeches can be nerve wracking.  The anxiety of speaking in public, the stress of forgetting your speech and the worry of messing up have you wishing you could stay in bed.  Now try that in a language you are less than proficient in.

We had a speech contest at Korean school this week.  The girls and I were really nervous and spent the week working on our speeches.  Jaina’s was about her favourite Korean foods.  Kyah explained how to make rice and I shared why I was learning Korean. My yobo enjoyed the turned tables as I struggled with my pronunciation and worked on fluency to not sound like a stilted robot.

Now the girls were apprehensive, but they are kids.  What do they have to lose?  But me? I was scared that the 10 year old Koreans and their lengthy monologues would make me look ridiculous as I stumbled through my short speech.  What did I have to lose?  Self respect, dignity, pride; all the things you can’t care about when you learn another language!

Click this link to watch the girls’ speeches:

2013 Korean speech

(Unfortunately the sound didn’t work at school so the girls did their speeches again for me later.  Once there was no pressure, it was easy!)

So we did it.  We survived it.  We didn’t do so bad. In fact, Kyah won for her class!

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Gyeran mal ee – Korean egg roll

egg rolls

This easy egg roll is a tasty side dish and a lunch box classic in Korea.

This recipe was my yobo’s favourite side dish in elementary school. His mom would make it in the morning and pack it in his lunch for school.  Tucked in his lunch box next to warm rice and kimchi, this simple egg roll made my yobo smile when he was a chubby little kid.  And now, all grown up and handsome, he still smiles when I serve up these eggs.

my yobo

The things you need:

  • 3 large eggs
  • 2 tbsp water
  • 1 green onion finely chopped
  • salt and pepper to taste

The how to:

  • beat the eggs with a whisk until the colour is a creamy yellow
  • heat a frying pan on medium to low heat (a non-stick pan is really helpful… or a well oiled pan)
  • pour eggs into the pan and top with onions, salt and pepper
  • let cook for 45 seconds-ish until the sides start to cook
  • carefully fold the end of the egg with a small fold
  • wait 10 seconds or so and continue to roll the egg, pausing after each fold, until you reach the end of the omelette
  • brown the roll for a few more seconds (be sure not to let it over cook or else it will taste dry, and we all know that dry eggs are not yummy!)
  • transfer to a cutting board and allow to cool for a minute and cut into bite sizes pieces
  • voila! Korean egg roll!

egg roll 1egg roll 2egg roll 3egg roll 4egg roll 5

Note: Many variations are possible.  My kids prefer it without onions and I like to add soy sauce and hot pepper flakes!


We made the news!!

news article

Our Korean class was a buzz this weekend when we saw that we made the Saturday edition of the Vancouver JoongAng Ilbo, a Korean newspaper.

So, what does it say?  The article mentions that our Korean class is one of the only adult classes in the Vancouver area. It discusses each of the students and why they are studying: Maria loves Kpop and Korean dramas; Stephen likes the culture and the food; Leslie is married to a Korean man and blogs about food; and Daniel’s wife is Korean and he thinks it is fun. My teacher is quoted saying it is sad that there not more opportunities for people to study Korean.

There we go.  We are pretty much famous now!

Dak doritang – Spicy Korean chicken stew

Dak doritang

This savoury spicy chicken recipe is just what I have been craving lately; full of flavour with the right amount of heat. Stewed up with carrots, onions, potatoes and served with rice, it is my new favourite chicken dish.

It is funny. I lived in Korea for over 2 years, yet I hardly remember eating dak doritang.  There are lots of barbeque chicken restaurants in Korea and a version of this with rice cakes is a popular dish.  But for some reason, we didn’t eat this very often.  My taste buds have changed over the years and I can handle much more spice than I could back then.  And truthfully, when we lived in Korea and ate rice twice a day, if my yobo and I went out for dinner, it wasn’t spicy chicken stew I was craving. It was Burger King.

The recipe:

The time it takes: prep time: 10 mins     cook time: 40 mins

The things you need:

  • 2 lbs chicken (I use breasts since my children can’t handle bones in their meat… it reminds them of what they are eating.)
  • 1 onion
  • 2 carrots
  • 2 potatoes
  • 2 green onions
  • 1 tbsp garlic
  • 1/4 c water
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • 2 tbsp gojujang (Korean hot pepper paste)
  • 2 tbsp brown sugar
  • salt / pepper to taste

The how to:

  • cut the chicken into medium sized pieces (I like to keep some on the bigger size so the spice to meat ratio is appropriate for the kids)
  • cut the onion, carrots and potatoes into medium sized pieces as well
  • oil a pot with the sesame oil and brown the chicken with garlic and the onions
  • add the vegetables and allow to cook for a few minutes
  • add the rest of the ingredients and mix well
  • bring the sauce to a boil and reduce heat to medium low
  • continue to stir occassionally
  • check the potatoes for done-ness (is that a word?)
  • add the green onion
  • serve with rice and enjoy!



Bap – Sticky Korean rice

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If making sticky rice scares you, this easy tutorial will ease your fears.  It is a step-by-step instruction that even a child can do.

The kids have been taking turns helping me cook.  I find tasks for them like washing the vegetables, mixing things and fetching ingredients from the fridge.  When I cook rice, they help me measure out the rice and the water.  Kyah has been by rice sous chef for a while and today was her first time to make rice all by herself.

So here is Kyah, my almost 9 year old, with a guest post on how to make sticky Korean rice:

The things you need:

  • 3 cups medium grain rice
  • 3 cups of water

The how to:

  • O.K. Take a normal plastic kids cup and take three cups of rice into the rice cooker bowl.
  • Next you go to the sink and rinse the rice. Here is how you do it: you fill it with some water, you mix it with the rice and then you put your hand on the rice and let the water drain.  It is fine if there is still a little bit water in the cooker.
  • Then you add three cups of water to the rice.
  • Dry the  edges and the bottom of the cooker with a tea towel.
  • Put the rice bowl into the rice cooker.
  • Close the lid and press ‘white rice’ button.
  • Now you can just sit back and relax!

It is as easy as that!

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Samgyetang – Ginseng chicken soup

chicken soup

This ginseng and ginger flavoured soup is the perfect rainy-day soup. Chock full of good-for-you roots, vegetables and chicken, this fragrant dish is served up with a bowl of hot rice.

We live in rainy British Columbia so we eat soup when it is cold and wet. I like to make this recipe when cold and flu season has hit our family to help us all get better. Koreans, however, serve up this soup in the heat of summer for energy and stamina.  Whenever you choose to eat it, it is delicious.

In Korea, this dish comes with a small Cornish hen stuffed with all the spices, vegetables and rice in an individual bowl.  Besides the fact that my children would balk at the sight of a little pet chick in their bowl, making it in a big pot is more practical for a family. So here is the recipe for a soup with all the flavours of Samgyetang, without the crying kids.

The recipe:

The time it takes: prep time: 10 minutes    cook time: 40 minutes

The things you need:

  • 8 cups of chicken stock
  • 1 tbsp sesame oil
  • 3 tbsp garlic minced
  • 1 tbsp ginger minced
  • 2 ginseng roots (whole)
  • 1 lb chicken pieces
  • 3/4 c carrot thinly sliced carrot
  • 1/2 c zucchini
  • 1/2 onion thinly sliced
  • 4 cups cooked rice
  • salt (to taste)
  • pepper (to taste)
  • red pepper flakes (to taste)

The how to:

  • heat the oil in the bottom of a soup pan
  • saute the garlic and ginger until browned and fragrant
  • add chicken and brown
  • add the onion, zucchini and carrots
  • saute a few minutes
  • add chicken stock and washed ginseng and bring to a boil
  • allow to simmer for 30-40 minutes
  • taste and add salt, pepper and red pepper flakes
  • serve with a bowl of hot rice


When Jaina and the chickens were little.