Myulchi Bokkeum - Korean anchovies

This is my all time favorite banchan dish at a Korean restaurant! ALL TIME FAVORITE! Why? Because it's just like the Vietnamese dish called cá cơm kho. It might look gross with all the tiny fish eyes staring up at you, but it's so delicious with its savory sweet and chewy taste. Let's get over eating fish eyeballs and proceed with the recipe, yes?

Soon Dubu Jjigae (Korean Soft Tofu Soup)

At first I wanted to make a portabello mushroom and cabbage soup because I just happen to have those things and I wanted soup. It somehow evolved to watching Maangchi make this Soon Dubu Jjigae, and then I wanted it so badly!

Sweet & Tangy Oven Roasted Chicken

So this was my attempt at making some Korean BBQ chicken, otherwise known as Dakgalbi, but as you can tell from the title, it didn't really come out tasting like Dakgalbi. It was sweet and very oniony with a very pungent sesame taste. It wasn't bad though! It's actually pretty good, so... it's a win, right?

Poor Man's Korean Bimbimbap

Oh my god! It's my first "real" post since going to grad school! How exciting! I'm going to teach you how to make a poor man's bimbimbap. (Okay, just to warn you, it's sort of a "cheat" post because ... everything is prepackaged?). It's a poor man's bimbimbap because I don't have any bean sprouts, mushrooms, and etc. But who really needs them anyways?! So let's begin!

Jap Chae

Back in college (it feels so weird saying this because some times I still think that I'm in school), my friends and I would always go to Steve's Korean Barbecue for some bi bim bap or jap chae (also spell chap chae). Steve's Korean Barbecue means a huge plate of rice, vegetables, kim chi, and a mean pile o' meat! Well, unless you get the vegetarian bi bim bap, then there's no mean pile o' meat. After moving away from school for a few years, I was craving for some jap chae a.k.a. Korean glass noodles with beef, but I was too lazy to deal with the lack of parkings and seas of pedestrians near Steve's. So I decide to make my own jap chae! Hah! Let me confess this, I failed miserably the first time around. Like epic fail. The noodles came out too dry, the shiitakes too chewy, the beef was tough, basically the whole thing was a mess. Since the downfall of the first try, I hit the books and studied the art of making jap chae and this time, it was a success! Wanna know how I did it?