gingered pear

a pear in love with food

korean sidedishes (반찬) #2

Still on a korean phase of my cooking…

Marinated sesame leaves and garlic stems!

Marinated sesame leaves (깻잎장)

4 bunches of sesame leaves (ggaennip 깻잎)
1 + 3 tablespoon cup soy sauce
1 teaspoon sugar
2 teaspoons minced garlic
1 teaspoon Korean chili powder (go choo ga roo 고추가루)
1 teaspoon sesame seeds

Wash the sesame leaves under running water and gently pat dry. Dip each leaf lightly in soysauce (about 1 tbsp). In a small pan add soy sauce, garlic and sugar. Add chili powder and  and seame leaves. Let it come to a boil then reduce to low.  Add sesames leaves into the pot. Rotate the layers until all the leaves get some of the marinade. The leaves should now be wilted by still holds shape.  Store in a glass or ceramic container. Pour remaining sauce on top and store in the refrigerator.

Garlic stem (마늘쫑)

1 package of garlic stems (ma nel jjong)
vegetable oil
3/4 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon salt
toasted sesame seeds

Heat the pan and add oil. Saute the garlic stems for few minutes under tender. Add soy sauce, sugar and salt. Finish with sesame seeds.

sichuan-style braised eggplant

Delicious and simple to make for a weeknight meal, from seriouseats.

tips on cleaning skinned fruits & vegetables

To clean the pesticides of skinned fruits and vegetables rub some baking soda and rinse! Cool tip from beyondkimchi. The baking soda will help clean the lingering pesticides on the surface!

claypot miso chicken

claypot miso mushroom chicken from momofukufor2

My chicken turned out bit dry from the oven….will need to add more liquids or use a smaller pot as I used my dutch oven. Serve with rice and some greens!


I had some lefover icing from the cakepops and I wanted to try piping so I made some cupcakes for the fishies. Cupcake recipe from CakePops. Not too sweet but bit dry as cupcakes. It will be a better recipe of making cakepops as that is mixed together with icing.

korean sidedishes

I never made korean side dishes (반찬) before but there’s a first for everything. From left to right: pickled lotus roots, cucumber and carrot, pickled mini cucumbers 오이소박이, soy marinated beef, mushroom and egg 장조림.

Remember to leave the cucumber out on the counter if you want it to “age” faster. Pack the cucumbers in a tall jar so that all your cucumbers are covered (or it will mold on parts that are not covered by the liquid). If you lack liquid add old kimchi water (to age faster) or bit of salt water!

Marinated beef: add shitake mushroom and eggs to add more variety to the dish. Remember to buy more tender meat with some fat to get  juicer and tender pieces!

korean bean paste soup

Quick soup for brisk fall days or when spring just hasn’t got here yet.

Korean Bean Paste  Soup (된장 찌개)
serves 2

5-6 anchovies (멸치)
2″ rectangular piece of konbu (da shi ma 다시마)
1 tablespoon bean paste (dwen jang 된장)
1 teaspoon chili paste (go chu jang 고추장)
1/2 white zuchinni, sliced into 3/4″  and quartered
1/2 pack of enoki mushroom
1/2 pack of tofu, cubed
1/4 onion, sliced
1 shitake mushroom, rehydrated
1/2 jalapeno, sliced diagonally

Boil about 2 cups of water with anchovies and konbu. When it comes to a boil fish out the anchovies and konbu. Add the bean paste and chili paste until dissolved. Add the zuchinni, enoki and onion.  Cook on medium-high for about 5-10 minutes.  When almost cooked add the tofu, mushroom and jalapenos, and let it come to a boil. Remove from heat and serve with rice.

This is an anchovy base version. You can also make it with a beef base and potatoes.

hello kitty cakepops

A special cakepop for the birthday girl from bakerella!

Note: try not to use the Wilton Food Writers – it’s faint and hard to draw on the cakepops. Next time will try the Americolor ones.

korean sweet & sour beef

I love Korean sweet & sour beef (tang-soo-yok 탕수육) more than the other asian varieties.

Sweet & Sour Beef (탕수육)
serves 3 (as a companion dish)
adapted from korean kitchen

1 cup corn starch or potato starch
1 cup water
1 egg, lightly beaten

neutral oil – for frying

2 oz beef – lean grilling part **(if using pork, add 1 teaspoon of ginger juice to get rid of the smell)
salt & pepper

1 teaspoon vegetable oil
1/4 onion – sliced
1/4 carrot – sliced
1/8 cucumber – sliced
1/2 can of fruit cocktail

1 + 1/2 cup water
1/2 tablespoon soy sauce
2 tablespoons rice vinegar
5 tablespoons sugar
1/4 teaspoon salt
1+1/2 tablespoons corn starch
2 tablespoons water

Mix corn starch and water. Stir well and let it sit for 1-2 hours until the starch and the water seperates. Carefully drain just the water.

Heat oil in large pot to fry. Don’t fill more then half way.

Cut bee into thin strips. Season with salt  & pepper. Add egg and starch batter. Mix well with hand. Deep fry until golden brown. Drain on paper towel.

For the sauce, add vegetable of oil to pan to saute the vegetables briefly (1-2 minutes). Mix together in a bowl the water, soy sauce, rice vinegar, sugar and salt. Add to the mixture to pan and let it come to a boil . Add cornstarch and water mixer to the boiling sauce. Stir well together until it becomes thick and boil again. **Make sure the sauce is boiling when you add the cornstarch and water mixer, it may not mix well if you don’t.

Fry beef once more. Frying twice will make it crispy! And serve with hot sauce over the fried beef.

spaghetti & meatballs

The best meatball & spaghetti i ever had! Buttery, creamy and pugent and the meatballs are tender and juicy, from look i made that. Made from simple ingredient and worth the time it takes to simmer!