I am a teacher so I know how to teach. And I like to cook, but can I teach how to cook?
Well, that is what I did this weekend. I was invited to teach a fabulous group of ladies some Korean recipes. The host had a gorgeous kitchen for cooking and teaching and graciously worked as my assistant fetching all sorts of ingredients and utensils. The ladies were excellent students, trying, learning and asking lots of questions. Good food and good times were enjoyed by all!
What was on the lesson plan? First up, kimbap, rice rolls. I demonstrated the simple art of rolling them so they each look like a little masterpiece! 🙂
And finally, we enjoyed some Korean bbq’ed beef, bulgogi in lettuce wraps.
Sorry, no glamour shots of these. This was the last piece of meat that was about to be devoured when we snatched it from a hungry mouth in order to snap a picture. Even though bulgogi is probably the most well know Korean dish, I have yet to post a recipe for the marinade. Soon… I promise! 🙂
A wonderful combination of veggies and protein wrapped up in sesame flavoured rice and roasted seaweed. A well balanced bite with all the food groups represented! Think of it as a mini little food pyramid …. in a circle! 🙂
My yobo was really wanting kimbap and has been asking me to make it for weeks now (read: begging!) So one Sunday night he decides to make rice (waaaay) to much of it and I have to figure out what to make with all this rice. Kimbap, he suggests. He even produces all the necessary ingredients. Not so subtle! So kimbap it was!
This rendition has a yummy flavoured tuna in it. When a lady was offering samples of it at the grocery store, my yobo and all the kids went back twice. I had no choice but to buy it, more because I felt bad for the sample lady than the fact they all enjoyed it! It also has spinach, a favourite of my yobos; “just like my mom makes it!”
The things you need:
A package of roasted seaweed 10 pieces
8 cups cooked white sticky rice (don’t know how? here!)
1 tbsp sesame oil
1/2 tsp salt (to taste)
A package of spinach
2 cans tuna (sun-dried tomato flavoured)
Korean pickled radish
Add sesame oil and salt to slightly cooled cooked rice.
Beat the egg and fry like a crepe. Cut into 10 long pieces.
Slice the Korean pickled radish into 10 long pieces.
Slice the carrot into 10 long pieces. Lightly fry.
Slice the cucumber into 10 long pieces using the outside of the cucumber and discarding the column of seeds in the middle.
Blanche the spinach in boiling water for 1 min. Drain and squeeze. Lightly season with salt or soy sauce.
Lay the seaweed on a bamboo roller
Place 3/4c + a little bit of rice on the seaweed
Spread the rice out evenly over 2/3 of the seaweed
Place the ingredients at the bottom end of the rice
Carefully roll the seaweed over the ingredients and pinch it tightly
Roll the rest of seaweed up nice and tight
Glue the end to the roll with a few pieces of rice
Cut with a sharp knife
For a step-by-step picture tutorial on how to roll kimbap, see here! 🙂
Hot crepes rolled up with cream cheese, banana and caramel, sliced up like sushi and eaten with chopsticks!
There is nothing like a snowy winter day to make some Asian inspired pancakes… minus the seaweed! I love pancakes and thought this would be a fun way to eat them. We also tried them with raspberry jam, cream cheese and banana. Deeeelicious!
Today was suppose to be the last day of school before the holidays but a big dump of snow means we are home. Though we have mixed feelings about missing the last day of school, we got to indulge in a weekend breakfast before heading out to build snowmen and snow forts.
$3 a pair – Flowers limited quantities available – Googly eyes in white, pink, green, blue, yellow, orange and purple
Almost a year ago the kids asked if we could go to Korea as a family to see their Halmoni (grandmother). We explained that international tickets cost a lot of money and they brainstormed ways the kids could help pay for the tickets. Since then they have been very busy raising funds so they can make this trip. You can read about our lemon aid stands, garage sale and bottle collecting here.
Recently we did a concession stand at a local craft fair selling coffee, cookies and other treats; the girls were also responsible for handing our seeds for the organizer.
We are almost at our goal of two tickets raised. Kyah has been busy making earrings to sell. So if you are needing a cute stocking stuffer for a little girl in your life, consider purchasing a pair. It would make her day!
A perfect use for leftover rice – rice fritters. A yummy combination of rice, vegetables and cheese, fried up hot and crispy. You might find yourself making extra rice, just to make these the next day!
I am sure it comes as no surprise that we eat a lot of rice in our house. As a result we also tend to have left over rice in the fridge. The amount of leftover rice, however, depends on who makes the rice. I like to aim to have the perfect amount for dinner. Kyah makes the same amount every time regardless of what is on the menu. My yobo, on the other hand, makes as much as our rice cooker can handle. Go big or go home! So after my yobo has lovingly made rice for the family, we have copious amounts of leftover rice!
This bowl of yummy hot noodles is a deliciously quick lunch. It tastes so good, you’ll forget you are eating ramyun!
We really enjoy jjajang myun, black bean noodles. It is one of the things I haven’t ever made from scratch or even really tried. If we go out for Korean food, this is what we usually order. (See restaurant review here and here!)
But we really like it and going out is expensive with lots of hungry kids, so we resort to making the instant kind at home (more often than we would admit). As we have discovered, all black bean style ramyun noodles are not created equal! This one, however, is a winner!
The secret to its deliciousness is the pouch of jjajang sauce (not powder!) that is included.
It cooks up quick and easy and makes a great weekend lunch.
Warning: You may need to remove your shirt when you eat it. It gets messy!
This is not a recipe so much, since it is just following the instructions on the package; it is more of a product review with cooking directions 🙂