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Thai kimchee (SPICY)

My cousin taught me this recipe. It’s simple ingredients that help with my kimchee fix.


14 cans of Fermented mustard cabbage (canned)
30 Thai chili peppers
14 Lime

Throw the juice of the fermented mustard cabbage into a container you want to make it in. I used two half gallon jars.

Then slice the cabbage and throw into the container.

Slice up the chili peppers and throw into then container. Make sure you use a glove. The peppers are really spicy!

Then juice all the lime into the container. Make sure there is enough juice to cover all the cabbage and peppers.

Refrigerate for couple days before you dig in so the flavors can mix up. Beware that it might be really spicy. So start with a small piece of cabbage.

I make so much at once since there is so much chopping and it last a while.

I hope you enjoy!




Vietnamese summer roll

It’s always a treat to have this for dinner. There is a lot of prep to this then the personal labor in making your own roll. But great rewards in the end.

This is a must order item when we go to a Vietnamese restaurants, especially when it accompanies a thick peanut sauce.

This dinner is a twist from what you would get at a restaurant and was inspired from a restaurant we go to in LA k-town. Also, need to credit my cousin to preparing our first homemade summer roll dinner. Which I think is better than mine.

Today my dinner was simple. Meaning the ingredients were simplified. If it was a big crowd I would have added spam, some pickled Thai cabbage, a spicy fish sauce, perilla leaves, etc.

Tonight’s dinner had the following:

Korean Spicy pork click here for the recipe
Fiji Apple
Korean pear
Hot water to dip the wrap in. Realized the hotter the water the stickier the wrap gets so make the water warm so the wrap doesn’t tear when you roll them.

Peanut butter

I never measure but I think you need more hosin than peanut butter. Then add the sriracha based on how spicy you want it.


Grilled Pizza

First run of pizza with mushrooms

Inspired by our European trip.. . I was determined how to make pizza with fresh mozzarella. I have tried making pizza on wraps with fresh mozzarella but with so much water from the cheese. . the wrap gets soggy when you bake it. I searched the internet and found that using fresh mozzarella you have to have a high heat to cook your pizza. That is why wood fired pizza are so yummy – to me at least. Here goes my recipe:

1 pizza dough
sauteed mushrooms
olive oil
flour to roll out dough

Tomato puree 29 oz can
whole garlic
basil leaves
Olive Oil

I make my own sauce so there is leftover for dipping.

In a pot drizzle a little olive oil and turn it on to med heat. Add in about 4 garlic. Saute till you brown them. Then add in the tomato puree, basil leaves, salt and sugar. Turn the heat down to low. I never measure. So you will have to sprinkle in some salt and sugar and taste. Let it simmer for 20-30 mins. You could simmer for hours if you have the time.

I use tomato puree because I want a thicker sauce. If you want to use whole tomato and puree that .. it is fine but you will get a thinner sauce. You could even just brush on olive oil to use as sauce which would be lighter.

Turn on your grill before you start rolling out your dough.

I cut my dough to make small size pizza. I only thought to do this because I didn’t have a pizza spatula to take the pizza off the grill. I usually can get around 5 pizza out of a dough. Roll out the dough as thin as you can. It won’t make thin pizza so keep stretching it and rolling it. Once you have it all done get ready to grill!

Use some olive oil to brush onto the grill. Then throw on your dough. Close the grill and wait around couple minutes. It all depends how hot your grill is. But once it had puffed up it should be done. You can pop the bubbles that it makes. Take all the dough off the grill.

Turn the cook side of dough up so you put all your toppings on that side. We have to grill one side since it cooks so fast on the grill with high heat. Once your done putting all your toppings on brush the grill again with olive oil. Then place all your pizza on the grill and close it for approx 4 mins. It should be done. I usually garnish with fresh basil.

Once you make the pizza you realize that the cooking is so fast that I cook my mushrooms before topping them. I now just put the mushrooms on after the pizza is done. On my pizza I usually make an arugula salad with balasmic and olive oil to put on my pizza.

I sometimes just grill the dough and just eat as bread. You could just dip it in sauce. My family loves this and it has become a weekly menu item. It definitely seems healthier than ordering pizza.


Radish kimchee


Just made some fresh mu(daikon or also known as radish) kimchee. It needs to ferment before we dig into it. I like to let it ferment in the fridge so it will take longer. I have not had much luck when I let it ferment on the counter.

Kimchee recipes are hard to write up. It usually varies on someone taste and preference. I love my kimchee red so I add extra chili powder. My kimchee is salty when I mix it but as it ferments the salt will be absorb by the veggie. I taste the kimchee to make sure the taste is right, which I have been doing since I was little. I grew up watching my mom and grandma (halmoni) making it. And so far I’m the only one in my generation that attempts to make my own kimchee. Probably since I don’t have an Asian grocer that makes good kimchee without MSG or fish sauce.

This kimchee is one of the easier ones to make since I don’t need to wilt the veggie in salty water like the traditional cabbage kimchee. It is an all day event to make cabbage kimchee.

Can’t wait to have some daikon kimchee!


Daikon (radish) or mu in Korean
Chili powder
Minced garlic
Sugar (just a little)
Hon dashi (just a little)
Sliced green onion

I should have added a little of minced ginger but it’s ok. A minor ingredient.

Braised Kalbi

My grocer usually has kabli(beef short ribs) cut in block style. This type of meat is best braised or can be cooked in a crock pot. I use the same sauce that I use for teriyaki style meat.

1 cup of soy sauce
1 cup of sugar
1 cup of water
minced garlic (or u can use whole cloves)
black pepper
Splash of sesame oil
ginger (optional)

You will need to add more water to cover the meat . . the water will evaporate.


Boil on high for 30 mins then reduce the heat to med heat for another 15 mins. Lastly, simmer on low for couple of hours. I let the pot cool down and then put it in the fridge overnight. Next morning I skim off all the fat and then reboil it.

I love this option when I don’t have time to marinate the ribs to grill.


Korean spicy pork

This dish is a regular in our home. It’s also a dish I cook for new friends as long as they are ok with spicy. It has so much flavor that make Korean cooking stand out.

Spicy pork

2 lbs of bnls Boston butt sliced really thin( some meat dept will custom cut ur meat.)
1 onion sliced (sometimes I won’t put this in because I don’t have it on hand)

1 cup of gojujang (red pepper paste)

1/2 cup of soy sauce
1 cup of sugar
2 Tablespoon of minced garlic
1 tsp of mince ginger
Sprinkle of black pepper
1 tablespoon of seasme oil

Mix all of the sauce ingredients in the bowl you will season the pork in. Then add in the meat and sliced onion.


The meat doesn’t need to marinate. You can cook right away in a pan. Cook on medium heat to cook slowly then when it’s all cooked turn it up to high to get a thick glazed. Not necessary to cook on high but my husband likes his meat well done.

Butter Mochi

I have had so much positive feedback on this recipe, I thought I would share it.

I have also substituted sugar for Splenda and it came out like a pie. Crusty on outside and chewy inside. Wasn’t bad on taste but I was wanting a Mochi taste(sticky and chewy). Here is the recipe my cousin shared with me:

Butter mochi

1 16-oz box Blue Star Mochiko flour
2 1/2 C Sugar
2 tsp Baking powder
1 12-oz can Evaporated milk
1 14-oz can Coconut milk
3 Eggs
2 tsp Pure vanilla extract
1 stick Butter, melted

Preheat oven to 375 degrees. Grease a 13x9x2″ pan with butter. In a large bowl, sift together mochiko flour, sugar, and baking powder, and mix well. In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well. Pour into dry ingredients and blend together. Stir in melted butter. (Batter should look watery like soup).


Pour into pan, and tap bottom of pan on a hard surface to settle batter. Bake for 50-60 minutes or until golden brown.

Cool at least 1 hour before cutting and enjoying.

Panna Cotta

I’m visiting family in Hawaii and decided to cook for them. For dinner it was Mushroom and Asparagus Risotto with baked scallops. And panna cotta for dessert.

This recipe is very easy to make and you can make it the night before. Great for entertaining.


1/3 cup of milk
1 envelope of unflavored gelatin
2 1/2 cups heavy whipping cream
1/2 cup of sugar
1 1/2 teaspoons vanilla extract

Pour milk in a cup and stir in gelatin. Set aside.

In a saucepan, stir together cream and sugar. Set over medium heat until it comes to a full boil. Then pour in the milk and gelatin mixture. Stir until completely dissolved. Remove from heat and stir in vanilla and pour in 6 ramekin dishes.

Put the ramekin in the fridge, covered with wrap.

When ready to serve. . best to serve with tart fruit like raspberry and blueberry.

photo 4


Bibim Bap with spicy pork

I had some leftover food so I decided to finish it making bibim bap (mixed rice). I like to take all the leftover and mix it up with rice and gochujang.

I had some bean sprouts and spicy pork. I was missing eggs over easy for this dish but was ok without it (Probably a bit more spicier). We mix it a spicy red pepper paste sold in Korean markets and sesame oil. My husband would add in soy sauce.

Spicy Pork

2 lbs of boneless boston butt pork sliced really thin like deli meats
1/2 cup of gochujang
1/4 cup of sugar
1/4 cup of soy sauce
2 Tablespoon minced garlic
1 Tablespoon sesame oil
dash or ground black pepper

Bean sprout

Put in bean sprouts in a pot of boiling water for 3 mins. Drain and rinse. You can season it but if your making bibim bap the gochujang will have lots of seasoning. Easy way to season: garlic salt and sesame oil.


Cooked Butterfish is a buttery flakey fish. The name says it all. The other names for it is Black Cod or Sable fish. Even if you are not a fish fan, this is one fish you must try. I tried to replicate how my aunt made this fish. It was heavenly with rice and kimchee. Fish Sauce: 1 cup soy sauce 1 Tbsp vinegar 1 Tbsp sugar 1 Tbsp minced garlic 1/2 tsp minced ginger 1 tsp chili powder (optional) 1 green onion sliced Sauce I cut the fish (approx. 2 lbs) into 4 parts and then layered them in a pot. I put a fish in and then poured sauce on it then another fish on and then poured more sauce. Cook on high till it boils (15 mins) then lower to med heat. Cook approx. for 15 minutes. We pour the sauce on rice. So much flavor from the sauce and fish itself. Enjoy!