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![Green onion & cilantro salad 🌱
Ingredients
2 extra large green onions (daepa or Tokyo negi), julienned
70g (2.5 oz) cilantro, cut into bite-size pieces
1 to 3 Thai chilies, chopped
For the dressing
2 tbsp fish sauce
2 tbsp sugar
3 tbsp lime juice
3 tbsp sesame oil
1 tbsp sesame seeds
1. Soak the julienned green onions in ice-cold water until they curl up. Drain well.
2. In a large mixing bowl, whisk together the fish sauce, lime juice and sugar until the sugar is fully dissolved.
3. Add the combine the curled green onions, cilantro, Thai chili, sesame oil, and sesame seeds.
4. Toss gently, and serve immediately. Enjoy!]()
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2025-09-16 19:35:58
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Green onion & cilantro..
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![Red cabbage kimchi 💯
🛒 Ingredients You’ll Need
Salting the cabbage:
1 large head of red cabbage, thinly sliced
2/3 cup coarse sea salt (100g)
1 cup cold water (150ml)
Kimchi paste:
1/2 small apple, peeled and seeds removed
½ thumb-sized piece of ginger
3 to 4 garlic cloves
4 tbsp fish sauce
2 tbsp Yondu (Korean vegetable umami sauce)
100ml water (or kombu-soaked water*)
3 tbsp apricot jam
1 tbsp cooked rice
Extra vegetables:
1 red onion, sliced
*To make kombu water: soak a 3×3-inch piece of kombu in 120ml water for an hour to overnight.]()
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2025-08-11 22:09:11
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Red cabbage kim..
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![Just a peek at what I’ve been cooking in my Paris kitchen over the last month 🥰]()
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2025-07-13 20:47:05
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Just a peek at what ..
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![Just checked in.
Life in Paris 🇫🇷🥐🍷
We’ve been on the move for two years now. Never staying in one place more than a couple of months last two years. It’s been good for us. We’ve been loving nomad lifestyle.
But now, we’re settling down—for nine months. In Paris.
Don’t know how to feel about settling down this long but C’est la vie I guess! 😂]()
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2025-06-18 03:33:26
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![It’s been a while — how have you been?]()
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2025-04-29 21:38:14
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![Hey loved! 👋🏼
Just popping in to say I’m alive — just taking a little (okay, long) break!
Heard about this fun trend this morning and couldn’t resist… ended up spending half my day on it. Oops! 😅
I used ChatGPT, by the way, in case you’re curious how I pulled it off.
Miss you all!! ❤️]()
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2025-03-28 12:33:18
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![Tempura Udon 😋
Shiitake Tsuyu (You can use store-bought tsuyu too)
1/2 cup sake or water
1 cup mirin
1 cup soy sauce
5x5” dasima, dried kelp
2 green onion, charred over an open flame
5 dried shiitake, charred over an open flame
2 tap mushroom seasoning or umami mushroom powder
Yachae Twigim (fried veggies)
1 medium-size sweet potato, peeled & julienne
1 medium-size onion, sliced
Handful kkaetnip or basil, sliced
2 cups tempura flour (you can use all-purpose flour, but won’t be as crispy), I recommend Korean frying mix, much more crispy than regular tempura flour.
1 1/2 cup water
Twigim Udong (Makes 2)
4 cups water
6 tbsp shiitake tsuyu
1 tsp salt (adjust to your taste)
1 oz rehydrated cut miyeok (wakame), optional
2 portions of frozen udon (you can use whatever udon available, follow the directions of the package you’re using. If you are using dried one, cook them separated boiling water instead of cooking in the broth)
2 green onions, chopped
4 vegetable tempura (Yachae twigim)]()
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2024-11-14 20:10:30
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Tempura Udon 😋
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![The crisp, cozy season that reminds me of pho is back. What’s your favorite type of pho? My favorite is pho chay — it’s light yet full of flavor, and the texture varies depending on the vegetables or tofu you add. While I’m traveling, it’s tough to carry around all the spices needed, so I won’t be able to make it for a while. But I hope you can enjoy it! It’s perfect for weather like this when catching a cold is all too easy.
For the Spices
5 star anise
1 1/2 tbsp coriander seeds
1 tbsp fennel seeds
2 Saigon cinnamon sticks or regular cinnamon sticks
1 tsp whole cloves
1/2 tsp ground cardamon or 1 to 2 whole black cardamom
For the Broth
1 large onion (approximately 1 lb), peeled and cut in half
1 large ginger (approximately 2 oz), cut into half
6 green onion roots, optional
1 lb Korean radish or carrot, cut into large chunks
1 lb green cabbage
3 to 5 cilantro roots or cilantro stems
16 cups of cold water
2 tbsp mushroom soy sauce or regular soy sauce
3 tbsp yondu, vegetable fermented sauce, or fish sauce
2 tsp sugar
2 to 3 tsp salt
1 lb fried tofu or extra firm tofu, sliced
12 oz beech, oyster, or/and shiitake mushrooms, sliced
To Make a Bowl & Serve
Thin rice noodles
Beansprouts
Lemon, lime or calamansi
Sliced serrano or jalapeno
Thai basil
Chopped cilantro
Chopped green onion
Sliced red onion
Sriracha
Hoisin sauce
Chili oil]()
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2024-11-12 17:27:57
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![When I looked at a Japanese-Chinese restaurant menu, I saw Mapo Tofu Noodles 👀
I thought, “Why have I never thought of making this?!” 🍜
So I did. 😎
Ended up finishing it off with rice anyway 🍚🤭
For the Sauce
2 tbsp tobanjang, Chinese chili bean paste
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp shaoxing wine, optional
1 tbsp black vinegar or rice vinegar
1 tsp sugar or agave nectar
For Mapo Tofu
1 tbsp cooking oil
1 tbsp chili oil (you can substitute to cooking oil)
3 cloves garlic, chopped
2 oz ginger, chopped
1 - 2 fresh or dried red chili, chopped (optional)
3 green onions, chopped
1 tsp toasted and grind Sichuan peppercorn
1/2 lb ground pork, chicken, beef, turkey, crumbled tofu, chopped mushrooms or plant based meat
2 cups chicken or vegetable stock
1 block (14 oz) silken tofu, cut into 3/4-inch cubes
1 tbsp corn starch
For the Noodles
2 portions of fresh or dried ramen noodles
Handful cilantro for garnish]()
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2024-11-05 17:42:56
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![Many of you have asked about our recent stay and the location—it’s in Shimoda, Shizuoka, Japan.
Shimoda instantly reminded me of Hawaii and touched a special place in my heart. 🌺🌤🌈
We came across this Airbnb by chance, and it was so beautiful that we booked it without a second thought. This spot has everything: a spacious terrace with an outdoor grill, a sauna with a stunning view, and a tub where you can enjoy a hot bath or a refreshing cold plunge.
The beaches are within walking distance, and it’s just an 8-minute drive to the local market, where you’ll find an incredible selection of fresh seafood, vegetables, and other local foods. It’s perfect for a delicious meal on the terrace while taking in the scenic ocean views.
I hope this inspires you to plan your next trip to Japan! I absolutely love Shizuoka—it’s one of the best places in Japan to see Mount Fuji, enjoy hot springs in the Izu area, and visit Shimoda for its stunning coastline.
Highly recommend this spot if you’re ever visiting Shimoda, Shizuoka, Japan!
Airbnb 🔎 Garden Villa Koti, Room w/ Sauna (Ocean View Condo with Sauna) in Shimoda, Japan]()
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2024-11-03 19:14:47
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![Have you cooked with Shio Koji (塩麹, shio-kōji)? Shio koji is a Japanese seasoning made from a mixture of koji (a type of fermented rice mold used in many Japanese fermentations including sake), salt, and water. It has a powerful umami-rich seasoning with a slightly sweet, mild saltiness.
Shio Koji tenderize protein and enhance flavors due to the natural enzymes it contains. These enzymes break down proteins and starches in foods, releasing amino acids and sugars that amplify umami and sweetness.
It has mild saltiness and natural sweetness without overwhelming other flavors.
Shio Koji wings
Ingredients
12oz flat wings, cut into half lengthwise
4 tbsp shiokoji
1 tsp grated ginger or garlic, optional
Potato starch or cornstarch for dust
Frying oil
Marinate those wings, dust them up, and fry until golden perfection. You could skip the dusting and just pan-fry or grill too! 😋]()
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2024-10-26 17:30:09
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Have you cooked w..
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![It’s mackerel season and I wanted to share the most simple and easy simmered mackerel recipe with you!
It’s a classic Japanese home cooked meal.
Saba no Nitsuke (Mackerel simmered in soy sauce)
Ingredients:
2 pieces of fresh mackerel
2 1/2 tbsp soy sauce
2 tbsp mirin
4 tbsp sake (you can substitute with water)
1 tbsp sugar
1/2 cup water
4 thin ginger slices]()
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2024-10-20 18:34:41
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![True classic donburi: Oyakodon.
I can’t believe it’s been over 8 years since I first shared my Oyakodon recipe! 😳 The recipe is timeless, and it still delivers amazing results every time!
By the way, I halved the original recipe to fit this small oyakodon pan, which is why I only used one egg in the video.
I got the pot from a kitchen store here in Osaka. You can find similar ones from Amazon too! Just search 🔎 Oyakodon pan
What You’ll Need to Make Oyakodon at Home
Ingredients
1 boneless skinless chicken thigh, cut into bite-sized pieces (approximately 5 oz)
1/2 of a medium-sized onion, thinly sliced
2 tbsp mitsuba, or chopped green onion
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sake (rice wine)
1 tbsp sugar
1/2 cup dashi stock
2 eggs
1 cup warm cooked rice]()
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2024-10-18 17:21:25
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![Ryukyudon is a famous local dish from Oita Prefecture, made with fresh fish like yellowtail or mackerel. The fish is marinated in soy sauce, mirin, sesame, and ginger, then served over rice.
Its rich, savory-sweet flavor pairs perfectly with rice! 🍚
4 oz sashimi quality fish, sliced. I recommended buri(yellowtail), hamachi(young yellowtail) or tuna. I used buri in this video.
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
1 tsp grated ginger
1 tsp grinded sesame seed
1 green onion, chopped
Marinate for at least an hour, or for best results, overnight. You can enjoy it on its own or serve it over rice, as shown in the video. Enjoy!]()
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2024-10-12 18:19:21
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Ryukyudon is a famous ..
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![Ogura toast (小倉トースト) is a special type of sweet red bean toast that originated in Nagoya. (where we are staying right now! 😊)
Ogura toast is typically served with thick slices of bread, topped with chunky red bean paste, butter, and sometimes a drizzle of condensed milk.
Such an easy breakfast/snack menu, hope you give a try!]()
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2024-10-07 18:23:58
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![I can smell the autumn in the air and it’s a great time to start enjoying azuki red beans! 🍁
Ingredients You’ll Need for Sweet Red Beans 🫘
220g (approximately 1 cup) Azuki red beans
6 cups water
3/4 cup to 1 cup sugar (depending on how sweet you like it)
A pinch of salt
You can use this sweet red beans in any dessert! It’s perfect with shaved ice (Patbingsu), stuffed in mochi, or in dorayaki (Japanese pancake sandwich with sweet red beans). Try it as ang butter toast or with vanilla ice cream for a simple, delicious snack! 😋]()
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2024-10-03 17:10:48
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![Recently, I’ve been going through a bit of a tough time online, but your support has made me stronger. I want to continue creating a positive space for all of us to share good energy. Thank you for sticking with me, and I hope you enjoy the new video!
Who knew something as simple as raw onions could pack such a punch? 🧅
From boosting your immune system and supporting heart health to improving digestion and balancing blood sugar—this humble vegetable has tons of benefits.
jacoblongest used to hate raw onions, but after soaking them in ice water for 10 minutes and rinsing them under cold running water, they’ve become so crispy and sweet that he can’t get enough of them!!
Simple Onion Salad
(the dressing is enough for 2 onions)
1 onion, thinly sliced
2 tbsp soy sauce
1 lime or Lemon, approximately 2 tbsp
1 tsp sesame oil
Katsuobushi (smoked bonito flakes)
Chopped green onion, optional for garnish
Sesame seeds, optional for garnish]()
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2024-10-01 05:57:07
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![Oiji, Korean Pickled Cucumber
30 small Korean cucumbers (approximately 8 - 9lbs)
14 cups water
2 cups coarse sea salt (preferred Korean kimchi sea salt)
1/2 cup soju or vodka, optional
2/3 cup double strength vinegar (두배식초) or 1 1/3 cups regular white vinegar
•After pouring hot salt water over the cucumbers, place something heavy on top or close the lid to keep the cucumbers submerged. My mom used to fill the gap between the cucumbers and the lid with something like a soju bottle, so she didn’t need to use anything heavy to keep the cucumbers from floating.
•We started eating them after a week, taking the cucumbers from the bottom first and making sure to store the rest so they stay submerged. If needed, transfer the cucumbers to a smaller container to make it easier to keep them submerged.
•The saltwater can be boiled and reused.
•For the pickled cucumbers, just rinse them once before using.
•You can eat them as is, but my mom used to make a seasoned cucumber dish (Oi-ji Muchim). The seasoning is simple—just chopped green onions, garlic, red pepper flakes, and plum extract. Our family likes to enjoy it this way, as it has a refreshing taste.
•If you add sesame oil and sesame seeds, it won’t keep for long, so only sprinkle a little when you’re about to eat.
오이지
오이 30개 (약 3.6 - 4kg)
물 14컵
굵은 소금 2컵
소주 1/2컵, 선택사항
두배식초 2/3컵 또는 일반 흰 식초 1 1/3컵
오이에 뜨거운 소금물을 부은 후 오이가 뜨지 않도록 무거운 것 이나 뚜껑을 닫아보관합니다. 저희 엄마는 소주병과 같은 것으로 오이와 뚜껑 사이를 채워 줌으로써 굳이 무거운것을 쓰지 않고 오이가 뜨지 않게 하셨어요.
우리는 일주일 후 부터 꺼내 먹었어요. 제일 밑에서부터 꺼내먹고, 나머지 오이들도 뜨지 않도록 잘 보관합니다. 필요에따라 작은 통으로 옮겨주세요, 그래야 오이가 뜨지 않게 보관하는데 편리합니다.
소금물은 팔팔 끓여서 다시 재사용 가능합니다.
오이지는 한번만 헹궈서 사용하세요.
오이지는 그냥 그대로 먹어도 되지만 저희
엄마는 오이지 무침을 만드셨어요.
오이지 무침 양념은 다진 파, 마늘, 고춧가루, 매실액이 다에요. 저희집은 이렇게 상쾌하게 먹는 걸 좋아해요.
참기름과 깨를 넣으면 오래보관하기 힘드니 드실때 조금씩 뿌려드세요.]()
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2024-09-24 04:13:59
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![Quail Egg Jangjorim
Typically, quail eggs are boiled and simmered in soy sauce seasoning, but doing so makes the white part of the egg rubbery and the yolk too dry for my taste. So, I prefer to boil the Jangjorim sauce separately and then soak the quail eggs in it to let the flavor seep in. This way, you still get the perfect Jangjorim color and taste! It also works great with regular eggs!
You can boil the leftover broth once more and make another batch of Jangjorim!
Ingredients:
10 oz quail eggs
4 oz shishito peppers
15 garlic cloves
1/2 cup soy sauce
1 tbsp fish sauce or Yondu
3/4 cup mirin
1/4 cup sugar
1/4 cup water
메추리알 장조림
메추리알은 간장양념에 끓이며 졸이는 게 일반적이지만 그렇게 하면 메추리알의 하얀 부분이 고무같은 씹힘이 되어버리고 노른자는 너무 퍽퍽해져서 저는 개인적으로 좀 별루 더라구요. 그래서 저는 장조림국물만 미리 끓이고 메추리알은 장조림국물에 담궈서 맛을 베이게 둬요. 이렇게도 충분히 장조림색, 맛 다 제대로 난답니다~ 계란으로 해도 맛있어요~!
남은 국물은 한번 더 끓여서 장조림 한번 더 만드실 수 있어요~
재료:
메추리알 270g
꽈리고추 150g
마늘 15알
간장 1/2컵
액젓 또는 연두 1 큰술
미림 3/4컵
설탕 1/4컵
물 1/4컵]()
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2024-09-16 17:39:42
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![Nogahk Muchim (Korean Old Cucumber Salad)
When I was younger, my grandmother and mother used to make nogahk muchim often, and I ate it a lot. But as I got older, I seemed to stop eating it as much. I mostly remember having it occasionally as a side dish during summer at restaurants. I don’t recall seeing nogahk (old cucumbers) in the U.S., but since they’re still available in Korea, I decided to make it for the first time in a long time, bringing back old memories.
Nogahk Muchim
Ingredients
2 small nogak, peeled, seeds removed, and sliced into 1/4” thick pieces (approximately 2 lbs)
1 tbsp coarse salt
2 tsp maesilaek (Korean green plum extract)
1 tbsp gochugaru (Korean chili flakes)
1 tbsp gochujang (Korean chili paste)
2 cloves garlic, chopped
3 green onions, chopped
노각무침
어렸을 땐 할머니와 엄마가 해주셔서 노각무침을 많이 먹었었지만, 나이가 든 후로는 잘 안 먹게 되었던 것 같아요. 가끔 여름에 식당에서 반찬으로 나와서 먹었던 기억뿐이네요. 미국에서는 노각을 본 적이 없지만, 한국에는 아직 노각이 나오고 있길래 옛날 생각이 나서 한번 만들어봤어요.
노각무침 재료:
노각 작은 것으로 2개, 껍질 제거, 씨를 빼고 1/4인치 두께로 썰기 (약 900g)
굵은 소금 1 큰술
매실액 2 작은술
고춧가루 1 큰술
고추장 1 큰술
다진 마늘 2쪽
쪽파 3대, 다진 것]()
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2024-09-14 17:46:39
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![I had some leftover bok choy in the fridge, so I made Bok Choy Doenjang Muchim as a side dish for breakfast. It’s simple but full of flavor. You can also swap the doenjang for gochujang if you want a spicy kick!
Ingredients
1/2 lb bok choy
1 tsp doenjang (soybean paste)
1/2 tsp mirin or rice vinegar
1/8 tsp black pepper
2 tsp sesame oil
1 tsp toasted sesame seeds
1 clove of garlic, minced (approximately 1 tsp)
1 tbsp chopped green onion
냉장고에 청경채가 애매하게 남아서 아침밥 반찬으로 된장무침을 만들어봤어요. 간단하지만 고소하고 맛있어서 만족스러웠어요. 된장을 고추장으로 바꿔도 매콤하니 맛있을 것 같아요!
재료:
청경채 1/2 lb (약 225g)
된장 1작은술
미림 또는 식초 1/2작은술
후추 1/8작은술
참기름 2작은술
볶은 참깨 1작은술
다진 마늘 1쪽 (약 1작은술)
다진 대파 1큰술]()
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2024-09-09 17:42:11
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![Doenjang Jjigae 🧡
When I think of a Korean breakfast, the first dish that comes to mind is the rich and spicy doenjang jjigae (soybean paste stew). Every family has their own version of this dish, with the classic recipe using clam or anchovy broth. But since I was feeling lazy this morning, I opted for Yondu (Korean vegetable umami) instead.
You can add potato, radish, and various kinds of mushrooms 🍄🟫 —I simply used whatever I had on hand. 😋
Doenjang Jjigae
Ingredients
2 1/2 cups water
2 1/2 tbsp Yondu or fish sauce
3 1/2 tbsp doenjang (Korean fermented soybean paste)
6 oz Korean squash or zucchini, quartered lengthwise and sliced into 1/8” pieces
4 oz mushrooms of your choice, torn into bite-sized pieces
8 oz medium firm tofu, cut into 1/2 x 1/2” cubes
2 green onions, chopped
1 Serrano or jalapeno, thinly sliced
3 cloves garlic, chopped
내사랑 된장찌개 🧡
저에겐 한국의 아침밥이라고 하면 제일 먼저 떠오르는 메뉴가 있는데요, 바로 구수하고 칼칼한 된장찌개에요.
바지락이나 멸치 육수를 만들어 쓰면 좋았겠지만 오늘 아침엔 조금 귀찮아서 그냥 연두로 급조했어요. ㅋㅋㅋ
감자나 무를 추가하면 더 맛있겠죵?! 저는 그냥 집에 있는 재료를 사용했답니다. 😋
된장찌개 재료
2 1/2컵 물
2 1/2 큰술 연두나 멸치 액젓
3 1/2 큰술 된장
170g 애호박 또는 주키니, 길게 4등분 후 1/8인치 두께로 썬 것
110g 좋아하는 버섯, 먹기 좋은 크기로 자르거나 찢어서 준비
230g 부침용 두부, 1/2 x 1/2인치 크기로 깍둑썬 것
다진파 한줌
매운 고추 1개, 얇게 썬 것
다진마늘 1 큰술]()
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2024-09-08 18:38:46
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11,955 +25%
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147 -3%
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![Yangnyumjang Korean Everything Sauce
If you’ve never heard of Yangnyumjang before, you’re about to discover your new favorite sauce! Yangnyumjang is a Korean everything sauce that can literally be used on just about anything!
Yangnyumjang
Ingredients
1/2 large onion, finely chopped
3 green onions, chopped
4 cloves garlic, chopped
1 to 2 jalapeno, Serrano, or Thai chili to your taste, chopped
1/4 cup soy sauce
2 tbsp mirin
1 1/2 tbsp maesilaek (Korean green plum extract) or cranberry juice
3 tbsp gochugaru (Korean red pepper flakes)
Sesame oil and seeds to serve
저희 엄마의 비법 양념장이에요! 보통의 양념장보다 많은 양의 양파와 마늘을 넣지 않아 오래 보관해도 쩐내(?)가 나지 않게 만드는게 특징이에요. 하지만 바로 다 먹을 기세로 저는 마늘을 좀 넣었어요~ 😁
참기름/들기름과 깨는 먹기 직전에 넣어 향도 두배 보관기간도 두배로 즐기세요~
양념장
재료
양파 1/2개, 잘게 다진 것
쪽파 3대, 잘게 썬 것
마늘 4쪽, 다진 것
매운고추, 안매운 고추 또는 태국 고추 1~2개, 기호에 맞게 다진 것
간장 1/4컵
미림 2큰술
매실액 1 1/2큰술
고춧가루 3큰술
참기름/들기름 과 참깨 (곁들일 때 사용)]()
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2024-09-07 17:19:58
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7,744 -19%
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105 -31%
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![Our last meal in Arizona, nurungji (Korean burnt bottom rice). Depending on your taste, you can just pour hot water and enjoy it while the rice is still firm, but I prefer it softened like porridge. When my stomach feels off, nothing beats nurungji for easy digestion.
Today, I had it with some jinmichae, stir-fried burdock, (both I recently shared the recipes, so check out my previous videos!) and kimchi from the fridge. If you have crispy stir-fried anchovies (myeolchi bokkeum), jangjorim, or jeotgal (salted seafood), they’re perfect to pair with it!
애리조나에서의 마지막 식사 누룽지.
입맛에 따라 뜨거운 물만 붓고 밥알이 살아있을 때 바로 먹을수도 있지만, 저는 죽처럼 푹 퍼지는게 더 좋더라구요. 가끔 소화가 잘 되지 않을때 누룽지만한게 없는 것 같아요.
오늘은 냉장고에 있던 진미채, 우엉볶음, 김치와 먹었는데요, 바삭하게 볶은 멸치볶음이나 장조림, 짭짤한 젓갈류가 있다면 함께드세요!]()
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2024-09-06 17:34:42
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32,004 +236%
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216 +42%
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![With just five sheets of seaweed left, some pickled radish I had stocked up on, a few remaining pieces of crab sticks, and the last cucumber, I scraped together the final batch of rice I had left in Arizona. I decided to make some kimbap filled with the stir-fried burdock root I had prepared earlier.
As the days in the U.S. dwindle down, each one feels more precious… Oh, packing is such a hassle 🥲🧳
I’ve shared my kimbap recipe many times before, so if you’d like the detailed recipe, please check out my website! The link is in my bio!
For the kimbap rice seasoning, I used salt, pepper, sesame oil, sesame seeds, and a little bit of sugar.
김은 딱 5장 남았고, 사다놓은 단무지와 몇개 안남은 맛살, 딱 한개 남은 오이. 남은 쌀 까지 다 탈탈 털어 애리조나에서의 마지막 솥밥까지 완성. 전에 만들어둔 우엉볶음을 잔뜩넣은 김밥을 만들어보았다.
며칠남지않는 미국에서의 하루하루가 소중한 요즘… 아 짐싸기 실타 🥲🧳]()
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2024-09-02 21:24:45
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