Posts Tagged ‘Korean’

Our big moving day is approaching fast. Only ten days to go! Yikes!

In the past few weeks I’ve tried to use up the food in my fridge, freezer, and pantry. While I have made great progress, there is still so much left! I do realize it’s kind of silly to have seven different kinds of noodles in my kitchen. Yes, seven! And that’s just one example. You may roll your eyes at me now.

In our new apartment, I want to adopt a more minimalist approach, only buying what I really need, instead of hoarding tons of ingredients like a hamster.

I’ve also noticed that my grocery bills were a lot lower this month. Shopping from your pantry is a great way to save some money!

Here are some random meals and snacks I made over the past few days, using up some of my pantry foods.


I finally got rid of those frozen potato dumplings. I paired them with brussel sprouts, red cabbage, and an awesome mushroom sauce.


Next I made a quick broth with seaweed and dried shiitake mushrooms. And I added some frozen mandu (Korean dumplings), broccoli, and leftover rice.


A few weeks ago, I bought a new jar of tahini. It’s from a different brand, and I really didn’t like it. Way too bitter! But surprisingly, tahini is a great peanut butter replacement in cookies! Even the husband loved them.


There are still a few slices of toast in my freezer. Sigh!


My favorite way of eating broccoli is roasted. I just put a few frozen florets on my silicon baking mat and roast them in the oven for 25 minutes. So simple, so good.

I have plans for most of my frozen ingredients, but I’m struggling with that bag of spinach. I’ve used it in a few recipes already, but there’s still so much left.

What are your favorite easy spinach recipes? Please share!

See you!


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When my husband and I decided to get married, I knew that I would take his name and join his Korean family. It might sound strange to some of you, but I was very excited about this fact. Over the years I’ve come to love his family, and couldn’t wait to officially be a part of it. I’m not-so-secretly dreaming of getting a Hanbok, a traditional Korean dress, for myself. They are so bright and beautiful!

Thanks to my husband and my MIL, I’ve also learned to love Korean cuisine. While most Korean dishes contain some form of meat or fish, you can easily leave them out and make them vegetarian or even vegan. Traditional Korean meals already include lots of different vegetable-based side dishes (banchan), like kimchi, pickled radish or cucumbers, sautéed spinach or zucchini, and many more. And tofu is not just a weird meat replacement but a totally normal ingredient!

While my husband is very open-minded when it comes to food, he definitely prefers traditional Korean dishes, and as I enjoy them, too, we prepare them quite often in our kitchen.

Here’s what I ate last Sunday.


A typical Korean breakfast would be a rather basic rice soup. I pass on that one. This German girl needs some kind of bread in the morning. I’m still working on using up that insane amount of toast in my freezer.


On Friday I had made a big batch of beef broth for the husband, and a smaller batch of mushroom broth for myself. I used dried shiitake mushrooms, carrots, onion, and seaweed (or kelp?) and boiled it all for a few hours. Then I strained the broth and added fresh kelp, carrots, and frozen dumplings, and added a little soy sauce and sesame oil. It was delicious!


My husband offered to make japchae for dinner, and of course I said ‘yes’. This is a very popular picnic dish, made with sweet potato starch noodles and a variety of vegetables. We simply used what we had on hand: sweet red peppers, button mushrooms, zucchini, carrots, and eggs. This dish is so filling! And as those noodles are usually made of 100% sweet potato starch, this dish is even gluten-free. If you omit the eggs, it’s vegan, too! This looks like a small serving, but believe me, japchae is incredibly filling.

Have you ever had mushroom broth or japchae?

See you!

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Many years ago, when I was still an omnivore, I used to love cooking shows on TV. Jamie Oliver’s The Naked Chef, Tim Mälzer’s Schmeckt nicht, gibt’s nicht and Kerner kocht were my favorites back then. Meanwhile, my dietary preferences have changed, and as those cooking show mostly feature meat, fish, or sea food dishes, I’ve stopped watching them.

Thankfully, there are lots of awesome cooking shows on YouTube these days! Here are my current favorite cooking channels:

Cooking with Dog {Japanese, omnivore}

Cooking with Dog

It’s not what you think! The host of this show is Francis, a grey poodle with an adorable Japanese accent. He explains the necessary steps while the chef, a quiet and humble Japanese lady, prepares the food. This show features authentic Japanese recipes, which usually aren’t suited for vegetarians, but can be adapted easily. The miso stir-fry with bell pepper and eggplant was very tasty. And I admire Chef’s knife and chop stick skills. She’s a pro!

The Vegan Zombie {American, vegan}

The Vegan Zombie

This post-apocalyptic vegan cooking show is just hilarious! While some of their recipes use ingredients that are hard to find in Germany, like Tofurky sausages and Daiya cheese, it is a very entertaining show with lots of tasty looking vegan recipes. A while ago I tried the vegan shepherd’s pie, with TVP instead of seitan. It was delicious! I also have a little crush on Indy the dog. He’s so cute!

Koch’s vegan {German, vegan}

Sorry, English-speaking readers, this show is in German! The creator of this channel is a vegan chef living in Northern Germany, who posts veganized versions of classic German dishes. This is where I found the tofu goulash recipe, that I mentioned in my last What I Ate Wednesday post. Commenters can request ingredients, which will be included in one of the next videos. That’s pretty cool!

Maangchi’s cooking show {Korean, omnivore}

Maangchi's Cooking Show

This is by far my favorite cooking channel of all! And it’s not even vegetarian, but most recipes can be adapted easily. Maangchi is an incredibly cute Korean lady living in New York. She posts authentic Korean recipes, which got the husband’s seal of approval, and that says a lot! I can’t even choose a favorite recipe, they are all amazing. But I can highly recommend the sweet potato rice, noodles with black bean sauce, sweet pancakes with red bean filling, hand-torn noodle soup (sujebi), and of course her easy kimchi recipe.

Are you hungry yet? Well, I surely am. And highly motivated to get cooking in my own kitchen as soon as possible.

What’s your favorite cooking show, either online or on TV?

See you!

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WIAW - Peas and Crayons

Most of my newer readers (hi!) probably won’t know that my husband is originally from Korea. His cultural roots definitely have influenced the way we live. Things like taking off your outdoor shoes before entering our apartment, or buying rice in a 20 lbs bag were new to me at the beginning, but over the years I have become used to it.

Very often we make traditional Korean dishes, or meat-free, less spicy versions of them for me, if necessary. So my usual diet is a mix of German or Bavarian classics, typical healthy living blogger stuff, and modified Korean meals.

Last Sunday was a good example of what that looks like:

Breakfast Sandwiches

My usual breakfast. But wait, what is that? On Saturday I had made one of my favorite seasonal treats, apple bread! This is my version of the infamous fruit cake, and a must-bake every winter. This loaf turned out great, very juicy and pleasantly sweet from all the fruit. I’ll try to post the recipe as soon as I can find the time.

Black Lentil Salad

For lunch I mixed up a very random salad. Unfortunately, I was all out of salad greens, so I chopped up all the vegetables I could find. And I mixed in some black lentils. They are also called Beluga lentils around here, like the caviar. They do look a little bit like caviar, but taste much better, in my opinion.

Tofu Jigae

Dinner was one of my husband’s favorite dishes, tofu jigae! That’s a spicy, hearty stew, which usually contains beef, pork, or seafood, a lot of hot pepper paste, and tofu. Think of it as a fiery, thick miso soup. Of course I always skip the meat and add in lots of vegetables instead. I also reduce the amount of hot pepper paste. In the top right corner you can see the husband’s pot, which is a lot closer to the original. We served it with rice, white for him, brown for me.

Apple Bread

During the day, I snacked on more apple bread and a few cherry chocolates. I think I could eat like that every day.

Have you ever tried Korean food? How did you like it?

See you!

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Oh my, it’s been ages since I posted a recipe here! Lately I haven’t been very creative with my meals, instead I’ve kept coming back to my old favorites. These savory pancakes clearly belong to those favorites, especially when I’m invited to potluck parties.

Savory carrot zucchini pancakes

Carrot Zucchini Pancakes

Serves 4

  • 2 medium-sized zucchini
  • 2 medium-sized carrots
  • 2 green onions
  • 1 garlic glove
  • 1 tsp salt
  • 3/4 cup or 100 g all-purpose flour or potato starch
  • 1/2 cup or 100 ml water
  • 1 egg
  • 1 Tbsp roasted sesame seeds
  • salt and pepper
  • vegetable oil for frying

Wash and coarsely grate zucchini, mix with one teaspoon of salt and set aside. Peel and grate carrots into a separate bowl. Trim and chop green onions, peel and finely mince garlic.

Thoroughly squeeze out excess water from the zucchini, then mix them with carrots, onions and garlic. Add flour, egg, and water and stir to form a thick batter. If the batter is too thin and runny, add more flour. Mix in sesame seeds and season with salt and pepper to taste.

Heat up some vegetable oil in a large pan, scoop batter into pan, about one heaping tablespoon per pancake. Fry pancakes for a few minutes on medium high heat until they are slightly browned. Put them onto a kitchen towel, to get rid of some of the frying oil.

These pancakes can be served hot or cold, either plain or with a dip.

Spicy Soy Sauce Dip

  • 3 Tbsp soy sauce
  • 1 Tbsp dark sesame oil
  • 2 tsp honey or agave syrup
  • 2 tsp lemon juice or vinegar
  • 1 tsp ginger, powdered or fresh
  • 1 garlic glove
  • 1/2 tsp red hot pepper flakes
  • salt and pepper

Mix all the ingredients together and season to taste with salt and pepper.


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I just got this recipe from the Guy’s mother and had to try it right away. This delicious gooey cake is incredible easy to make, contains no eggs and no wheat, and could probably made vegan by using non-dairy milk and cream.

Sticky rice cake

Sticky Rice Cake (Chapssal Tteok)

  • 2 cups glutinous rice flour
  • 1 cup milk
  • 1 cup cream
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup chestnuts, chopped
  • 2 Tbsp walnuts, chopped
  • 2 Tbsp raisins

Line a 9-inch brownie pan with parchment paper. Preheat oven to 375 °F.

Pour the first seven ingredients into a big bowl and mix until fully combined. Then stir in the remaining ingredients. Pour batter into the pan and bake for 45 minutes.

Let the cake cool for about 5 minutes, then remove from pan and cut into small squares.

Cover leftovers tightly in plastic wrap and store them in the fridge.


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