Asparagus meets pseudo-bulgogi!

Got some leftover ground beef? Make this asparagus wrapped in bulgogi marinade ground beef! Bulgogi is usually made with think slices of beef ribeye or briskets but who says you can’t use the marinade for ground beef?! 😬

You can bake it in the oven (375F / 15-20 minutes) or simply cook it on a pan with some oil. 

For 0.5lbs of ground beef: 2 tbsp of soy sauce, 1 tbsp of sugar or molasses, 0.5 tbsp of sesame oil, 0.5 tbsp of mirin (optional), minced garlic, chopped onions, chopped jalapeños and some black pepper. 

That’s it! Super simple yet delicious! 

Hope you had a great Easter weekend! 

Getting my winter baking fix!

Once in a blue moon, I feel like baking. It might have been the snow on the ground, the cold crisp air or just me wanting some sweets but feeling too lazy to go get them. 

I googled simple brownie recipes and bam! Here they are all ready for my Sunday evening. And this actually is my favorite brownie recipe so far. Now time to devour while watching the golden globe awards!

Cheers to delicious winter! 

Recipe here!

Holiday cookie exchange 2016!

‘Tis the season! I am just coming back home from delivering cookies to our neighbors!

Baking isn’t my forte or my cup of tea at all, but baking for other people once a year is doable (well, with A LOT OF help from the hubby).

For the neighborhood cookie exchange, we baked two kinds of cookies. Got ideas and recipes from the Food  Network magazine.


These tiramisu sandwich cookies were the bomb! Well, they could have been a little more moist but they tasted delish. I mean, how bad can they be when they have cocoa, espresso, vanilla, mascarpone cheese, cream cheese, Kahlua, butter, butter, more butter, sugar, sugar and SUGAR! 😉


Then, hubby’s choice: peanut butter crinkles! These are firm on the outside and gooey inside…. Heaven in my mouth!

I gotta say, though. Every time I bake something, I keep thinking, “this much sugar?” 😂 These peanut butter cookies had brown sugar, granulated sugar and powdered sugar (lots of it😱). Oh well, not now then when, right?

It’s been so hectic. Now I’m ready to sit back and enjoy some Christmas music. Happy holidays!!

It’s the thought that counts; better when that thought is delicious!

My father-in-law is a HUGE fan of Linzer tarts. Since the whole fam is down here with us to celebrate the holiday season, I’ve decided to make his all time favorite snack!

/home/wpcom/public_html/wp-content/blogs.dir/676/37948488/files/2014/12/img_1030.jpg

/home/wpcom/public_html/wp-content/blogs.dir/676/37948488/files/2014/12/img_1028.jpg
I gotta say, it’s a major pain to make these little delicious treats but it was definitely worth every bad word I let out of my mouth while making them! 😉 I kept saying to myself, “it’s the thought that counts, right?” However, my father-in-law, aka a Linzer tart connoisseur, gave a generous 9 out of 10! 🙂 🙂 🙂 Now it’s time to enjoy!

Recipe from Allrecipes.com

It’s apples and apples!

I gotta say baking has never been my thing. It’s just too much precise measuring, timing, etc. Plus, it’s TMI! I don’t feel comfortable knowing how much butter, shortening (what the heck is this white substance anyway!) or sugar is in my desserts. Sometimes, ignorance is bliss. 😉 However, this Fall, I’ve been kinda “forced” to since I went to Hollin Farms in Delaplane, VA last weekend.

IMG_0276.JPG

IMG_0274.JPG

IMG_0275.JPG
So, what do I do when I have bags of apples? Gotta bake!

First, we baked a cinnamon crumble apple pie. Recipe is from Epicurious.com.

IMG_0343.JPG

IMG_0338.JPG

IMG_0340.JPG

IMG_0339.JPG
I had never baked anything but store-ready-made-frozen-dough cookies but making this pie was a lot better than I had imagined. The best part? the crumbles!

Next, we baked “apple brownies”, recipe of which is also from Epicurious.com.

IMG_0377.JPG

IMG_0379.JPG

IMG_0380.JPG
This is actually my favorite so far. Crispy on top but super moist inside. Just the right amount of cinnamon. I brought this to work and the girls were literally moaning! #Foodgasm 😉

And tonight, we made some “apple peanut butter cookies”. That’s right. Apples + peanut butter! This recipe I found on Taste of Home.

IMG_0388.JPG

IMG_0385.JPG

IMG_0386.JPG
Personally, I am not a big fan of peanut butter but the hubby is. 🙂 They came out great. Very moist inside. The recipe says “grated peeled apple” but I chopped the apple with a knife. That way, the cookies definitely have more “texture” IMO.

IMG_0389.JPG
After baking the whole week, I did not feel like cooking tonight so we ordered some Chinese food. Guess what the fortune cookies said: “Apple” and “Sugar”! It’s a sign. We still have about a dozen of apples and that means we gotta keep baking! Bakers gonna bake, bake, bake, bake, bake~ Bake it up! 🙂

Quick stir fry

20130517-150259.jpg
I just realized that I “cook” this quite often these days. It’s one of my favorite hodgepodge dishes and that’s just because it’s so easy to make!

Any leftover vegetables and/or any type of protein. Beef, pork, chicken, tofu or shrimp! I’ve tried all of them and they all turn out great.

On a pan, put some vegetable oil and cook garlic and onions so they get that nice color. Once they are cooked, dump everything in the pan. Depending on the meat/seafood, you might wanna put certain things a little later that the others. For example, beef or shrimp cooks pretty fast, while cabbages and peppers cook a little slower than that. Then you season what’s on the pan.

The key is the sauce. I don’t really like to use too much salt if possible. So these two things have become my BFF’s: oyster sauce & sriracha sauce! You can find sriracha sauce commonly in Thai restaurants or Vietnamese restaurants. This is easily found in any grocery store Now. THE SAUCE LITERALLY IS GOD’S GIFT! It can be used as a dipping sauce or it can add a nice spicy kick to your boring dish. Everything tastes better with sriracha. You can make an exotic aioli with it as well.

20130517-151233.jpg
When you are too lazy to cook anything fancy and you have a lot of leftover veggies – zucchini, onions, cabbages, peppers, string beans or any sort – chop them up and treat yourself and your beloved ones!

Weekend is here and the weather is beautiful! Happy feast!

Korean style spicy salad

20130331-202519.jpg What goes perfectly well with scrumptious bulgogi? This spicy, tangy, sweet salad! Any type of lettuce will do as well as bok choy, napa cabbage and/or spring greens. You can cut the lettuce into small pieces and mix it with the sauce. Add more if needed.
>>> The key is the sauce: soy sauce(2), vinegar(2), honey(1), minced garlic(0.5), red pepper flakes(1-2), sesame oil(0.5-1), sesame seeds(1)

So easy to make!

Orange garlic chicken – simple but great!

This chicken dish isn’t anything crazy. It literally takes less than 30 minutes to cook this delicious chicken. (Hmm.. Did I just sound like Rachel Ray? 😉 )

20130324-203246.jpg
What you need (serves 2): 4 chicken thighs (deboned and pounded), 2-3 cups of OJ, 2-3 table spoons of minced garlic, jalapeño bits (I used 1/2 of a whole jalapeño)

Marinate your chicken in the ingredients above all together at least for three hours. Cook the chicken in a pan and season it with salt when cooking. BAM! Dinner is served!

I am not even sure if this is blog worthy but the chicken tasted so good that I had to post this for some novice cooks like me! A great dish is never impossible! You just gotta be willing to spend 30 minutes in the kitchen!

Bulgogi (beef) – Scrumptious but simple enough to make!

The picture is from the website of a famous Korean franchise restaurant called “Bulgogi Brothers.” They haven’t opened one in the States yet unfortunately. 😦 What you see up there is Bulgogi Bibimbap. “Bul” literally means fire, “gogi” meat, “bibim” mix and “bap “rice. It’s self explanatory except for the ‘fire’ part. That came from how it’s cooked and for more information, click the link above. 🙂 Because I am too excited to reveal the recipe that’s so easy! There are more than a few different kinds of Bulgogi’s but this one is the most common and easiest one that you can make. The key is to get all the right ingredients. After that, it’s a piece of cake!

*** Recipe (2 servings) ***

<Meat>

You need thin slices of (usually) sirloin. I do have hard time finding this cut of beef at regular supermarkets. If that’s the case, go to H-Mart or an Asian grocery store nearby. They should have it and it doesn’t matter if it’s frozen. Get 1lb of the meat.

<Marinade – unit:tablespoon> FYI, everyone has a different recipe and this is my mom’s.

soy sauce (4-5), water (2), Coke or Pepsi (3), minced garlic (0.5-1), sugar or honey (1), sesame oil (0.5-1)

<Secret Ingredient>

Meat can be really chewy and here’s the ultimate meat tenderizer! Pureed KIWI! Use only half of the whole kiwi, though. Your bulgogi won’t even have big chunks if you put the whole thing – half joking. 😉 If you don’t have a kiwi, you can use half of a pear. This will add a nice tone to your marinade as well.

Now, you can mix everything together. You can put a little ground pepper as well. When you marinate the meat, you can also add onions as in the picture above. Let it sit for a couple of hours. You can even wait a day to cook it. Once you are ready to stuff your face with this deliciousness, cook it on a pan. No oil is needed. Add mushrooms (button mushrooms or shiitake mushrooms are usually good), which go perfectly well with bulgogi. Cook it until it’s ready, which doesn’t take too long.

One thing about my mom’s recipe is that “Coke” part. You can add a little more water instead of that but her bulgogi does taste gooooooooooood. 🙂 Like I said, everyone seems to have his/her own bulgogi recipe so do some experiment and find your own recipe! It’s another fun part of cooking, right? 😉 Serve it over white sticky rice maybe with some kimchi. That’s one complete meal! Enjoy!

Kimchi Stuffed Chicken Thighs

How does this dish look? Whatever you think, it’s beyond that! 🙂

Here’s a little behind-story of how this dish was born! Main ingredients are kimchi and chicken. Kimchi is a traditional Korean food but this dish is not traditionally “Korean”. Actually, I gotta thank my husband – ex hotel chef- who created this awesome dish for the Korean Food Cooking Contest held in Seoul, Korea in 2011. There were a lot of “foreigners” who cooked great dishes but his kimchi stuffed chicken thighs were the most loved dish by the audience, who were mostly culinary students. Since then, it’s been HIS dish and I am totally stealing it this time because I did it on my own with a little personal touch!  :p

*** Recipe ***

1. Get a couple of chicken thighs and debone them.

2. Pound them flat, if necessary.

3. Sautee some chopped kimchi. Depending on your preference, add veggies and/or cooked rice. I put some zucchini (to add more color) and rice.

4. Spread the cooked kimchi onto the flat chicken thighs and roll them.

5. Season the outer part of the chicken thighs – the hubby used sweet Thai chili sauce but this time I used bacon, which turned out to be really good.

6. Put them in the oven for 25-30 minutes (380°F) COVERED.

7. Get rid of the cover and broil them for about 5-10 minutes (both sides) so they get that sexy color!

Tada~ You see what I am saying about that sexiness here??!! Let them sit for a couple of minutes before you slice and plate them.

You can do so much with this dish in terms of presentation. I cooked some cauliflower to go with it. The hubby made some tangy salad last time (first picture above). Get creative and amuse your senses! Enjoy!