One Dish

Cooking With Idols

2013.12.06 : Tak kalbi

I basically made this exact dish all the time when I lived in Korea. For the broke college student, this is basically mac and cheese: it’s fancier, and it takes a little more work to make, and you’re basically eatin good in the neighbourhood (and it’s definitely not ramen or chimaek for the fiftieth time…

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2013.11.15 : Yakitori-don

This is one that takes for-fucking-ever to prepare but that’s so goddamn delicious. It definitely works both as a main dish but could totally just be some pre-meal munchies (that’s the inherent beauty of izakaya food).

2013.11.01 : Springy chŏn/chijimi (Korean pancake) with lotus root

This is definitely a different take on chŏn than I’m used to, but it turns out pretty well.

2013.09.13 : Crispy avocado chicken

Let me just tell you how much I love this one. Wait. I can’t, because it’s too much for words. Everything about this is just on-point. I promise that, while the corn flakes may seem a little (a lot) 1950s, they make it yummy (I mean if you don’t like it, you can use just…

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2013.08.30 : Double meat tofu

I don’t really have any comments about this other than that it’s really easy, it’s really delicious, and you’ll love it even if you’re not a huge fan of nature’s sponge, tofu.

2013.08.09 : Pulgogi with iced noodles

I made this at school in Korea but haven’t bothered to make it myself here (because every time we have a bbq, my friends are more than happy to make it in exchange for use of my grill). Maa-kun totally cheats on the sauce, but whatever. If you want to make the sauce from scratch…

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2013.07.26 : Garlic shrimp

I love this one a lot. I had to make it without white wine the first time because I was in Beijing and couldn’t find any cheap ones, but even without it, it was yummy (but it’s more amazing with it).

2013.07.19 : Cold Schezuan noodles

I haven’t actually made this one before. I think I was going to when I was living in Beijing but couldn’t find the torigara soup at the Japanese supermarket near my work (something that still confuses the hell out of me (they probably had it in the Chinese ingredient section but my Chinese is horrible))

2013.07.05 : Kimchi and goya Okinawan stir fry

In case you weren’t aware,  I have more than a bit of a thing for Maa-kun cooking Korean food. The most important thing in all these recipes is to make sure you get some good, real Korean kimchi; none of this kimuchi nonsense. The bitterness of the goya and the spiciness of the kimchi are…

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2013.06.14 : Pork and ginger spring rolls

This is another one that could go either as a main dish or an appetizer if you and/or your guests are super hungry. They take time to assemble but they’re really good.

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