Veggie Udon - 야채 우동

The following is one of my "cheat" meals, meaning it's not completely from scratch. I make this a lot on lazy Saturdays and Sundays when I don't want to spend too much time in the kitchen.             First bring 3 cups of water to a boil with a strip of dashima.   Here's where I cheat. I add 3 TB of the udon sauce. It's quick, it's easy and tastes a lot better than

Uh-Mook Jorim - Fish Cakes - 어묵 조림

I apologize about the sporadic updates. One of my New Year's resolutions was to spend more time on this blog and hopefully make a mini-cookbook by the end of this year. =P We'll see how that goes since I'm not very motivated to do much these days. I've put up an uh-mook bokeum recipe up before, and this following recipe is quite similar, only with more liquid. Instead of pan-frying the

Rice Cake and Dumpling Soup - 떡만두국

Let me preface this post by saying there are many ways to cook a dish. There is no right way and no wrong way. If it tastes great to YOU, then you did it the right way! I realized today that it has been about a year and a half since I started this blog. I've been going through some of my old recipes and my cooking has definitely evolved from some of those older posts. In present day

Seafood Kalgooksoo - 해물 칼국수

My friend and I were dining at Moo Dae Po II (I wonder why it got such a bad review on yelp?) the other week and they had this seafood noodle pot that they gave us at the end. They used thinner noodles at the restaurant, but kalgooksoo noodles is what I had in my pantry so it had to do.   Not to be a noodle whore, but these didn’t taste that great.  =/  I would suggest choosing a thinner