Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal

Date Published: Nov 13th, 2025 | Last Updated: Nov 13th, 2025
Author: Abby |Category: vegetarian, mains, asian
Serves: 4 | Prep time: 25 mins | Cook time: 40 mins

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If you’re a fan of mushrooms, pumpkin, and curry, this is the perfect recipe for you! Adapted from this New York Times Recipe, this is the ultimate winter comfort dish. It’s savoury, hearty, filling, and packed with flavour! This curry is fully vegetarian & vegan, but for my carnivorous readers, you could easily add in some shredded roasted chicken at the end to amp up the protein, but this robust curry stands well on its own and is guaranteed to be filling.

This recipe is easy and keeps well in the fridge, so you can make it ahead of time or meal prep for the week!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

1.2kg pumpkin or butternut squash (roughly 1/4 of a pumpkin), peeled and diced into 3cm cubes
Salt and black pepper
6 medium shallots (or 1 medium onion), diced
1 tsp (4g) black mustard seeds
1 tsp (3g) cumin seeds
40-50 (10g) fresh curry leaves (feel free to chop it into into halves or thirds if you prefer to eat smaller leaves in the curry)
4 garlic cloves, minced
2 tsps (4g) ground coriander
1 tsp (3g) ground turmeric
2 tsps of kosher salt
1/2 tsp ground cayenne (optional)
1 long green chilli (jalapeño or serrano), diced and deseeded (keep the seeds in if you want it spicier) (optional)
750g mix of mushrooms, cleaned and sliced (use mushrooms that will hold its shape well well when cooking – I used a mix of Brown Beech, Baby Bellas, and Oyster mushrooms. Avoid enokis – they will get stringy and too soft in this recipe.)
1 zucchini, diced
1 can (403ml) unsweetened coconut milk
Optional: splash of fish sauce instead of salt at the end for extra flavour
Serve with: cooked basmati rice

Directions:

Preheat oven to 200˚C/400˚F.

Place the diced pumpkin onto a baking tray and add a drizzle of olive oil and a good sprinkle of salt and pepper. Mix thoroughly and and bake in the preheated oven for 15-20 minutes, until the pumpkin is nearly cooked (soft enough to pierce with a fork but still with some resistance). Set aside until ready to use.

In a pot or a deep pan on MED-HIGH heat, add a drizzle of olive oil and the diced shallots. Cook for 2 minutes until it starts to soften.

Then add in 1 tsp mustard seeds, 1 tsp cumin seeds, and curry leaves. Let it sizzle for 30 seconds then add in the minced garlic, 2 tsps ground coriander, 1 tsp ground turmeric, 2 tsps salt, 1/2 tsp ground cayenne (if using), and diced green chiles (if using). Cook for another 30 seconds.

Add curry leaves mustard seeds, cumin seeds

Next, add in the mushrooms and zucchini and sauté for 3-5 minutes until the mushrooms start to soften, then add in the 1 can of coconut milk and roasted pumpkin (from step 2). Simmer until the vegetables are fully cooked (5-10 minutes).

Taste and season wth salt (or fish sauce) to your liking. Done! Serve immediately with white rice or let the flavours infuse overnight and serve the next day. Enjoy!

Optional step: Pick out the curry leaves at the end if you’re bothered by the fibrous texture.

Summarized Recipe:

Hearty Mushroom & Pumpkin Curry – the Perfect Winter Meal

Date Published: Nov 13th, 2025 | Last Updated: Nov 13th, 2025
Author: Abby |Category: vegetarian, mains, asian
Serves: 4 | Prep time: 25 mins | Cook time: 40 mins

Ingredients:

1.2kg pumpkin (roughly 1/4 of a pumpkin), peeled and diced into 3cm cubes
Salt and black pepper
6 medium shallots (or 1 medium onion), diced
1 tsp (4g) black mustard seeds
1 tsp (3g) cumin seeds
40-50 (10g) fresh curry leaves (feel free to chop it into into halves or thirds if you prefer to eat smaller leaves in the curry)
4 garlic cloves, minced
2 tsps (4g) ground coriander
1 tsp (3g) ground turmeric
2 tsps of kosher salt
1/2 tsp ground cayenne (optional)
1 long green chilli (jalapeño or serrano), diced and deseeded (keep the seeds in if you want it spicier) (optional)
750g mix of mushrooms, cleaned and sliced (use mushrooms that will hold its shape well well when cooking – I used a mix of Brown Beech, Baby Bellas, and Oyster mushrooms. Avoid enokis – they will get stringy and too soft in this recipe.)
1 zucchini, diced
1 can (403ml) unsweetened coconut milk
Optional: splash of fish sauce instead of salt at the end for extra flavour
Serve with: cooked basmati rice

Directions:

Preheat oven to 200˚C/400˚F.
Place the diced pumpkin onto a baking tray and add a drizzle of olive oil and a good sprinkle of salt and pepper. Mix thoroughly and and bake in the preheated oven for 15-20 minutes, until the pumpkin is nearly cooked (soft enough to pierce with a fork but still with some resistance). Set aside until ready to use.
In a pot or a deep pan on MED-HIGH heat, add a drizzle of olive oil and the diced shallots. Cook for 2 minutes until it starts to soften then add in 1 tsp mustard seeds, 1 tsp cumin seeds, and curry leaves. Let it sizzle for 30 seconds then add in the minced garlic, 2 tsps ground coriander, 1 tsp ground turmeric, 2 tsps salt, 1/2 tsp ground cayenne (if using), and diced green chiles (if using). Cook for another 30 seconds.
Next, add in the mushrooms and zucchini and sauté for 3-5 minutes until the mushrooms start to soften, then add in the roasted pumpkin (from step 2) and 1 can of coconut milk. Simmer until the vegetables are fully cooked (5-10 minutes). Taste and season wth salt (or fish sauce) to your liking. Done! Serve immediately with white rice or let the flavours infuse overnight and serve the next day. Enjoy!
Optional step: Pick out the curry leaves at the end if you’re bothered by the fibrous texture.

November 13, 2025November 11, 2025

AbbyLeave a comment

Char Siu: An Authentic Chinese BBQ Pork Recipe

Date Published: Sept 27th, 2025 | Last Updated: Sept 27th, 2025
Author: Abby |Category: Asian, easy, mains
Serves: 6-8 | Prep time: overnight | Cook time: 45 minutes

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Char Siu is a staple at any Chinese BBQ restaurant and still remains one of our favourite Chinese BBQ dishes when visiting these joints. Although it seems daunting, making Char Siu is actually quite simple: mix up the marinade, marinate the pork overnight, then bake! This is a great dish to serve when catering for a party since pork shoulder/pork butt is a pretty cheap cut of meat and the delicious flavours of the sticky sauce is easy to impress!

What is Char Siu?

Char Siu is Chinese BBQ pork that’s moist, juicy, and covered in an iconic sweet, savoury, and umami sticky glaze. You’ll find it in any Chinese BBQ restaurant served in slices over rice or chopped up and stuffed inside buns for the classic Char Siu Bao (BBQ Pork Bun). Some restaurants add red food colouring to their sauce to make the meat look a little red – I’ve skipped this step in my recipe because I didn’t have any on hand, but feel free to add it in if you want the classic restaurant look.

Restaurant-style Char Siu (note the red tinge)

Char Siu is not to be confused with Chashu!

Char Siu is the Chinese BBQ pork dish whereas Chashu is the Japanese fatty pork belly slices you often see served in ramen. While both are insanely delicious, they are completely different dishes. This recipe is for the Chinese BBQ pork Char Siu, however if you’re looking for a good Chashu recipe, I’ve got you covered in my Tonkotsu Ramen recipe below!

Legit Tonkotsu Ramen from scratch (in an Instant Pot)

A tonkotsu ramen is a beautiful bowl of a rich pork bone broth with noodles, chashu, a ramen egg, and your choice of toppings. This legit restaurant-quality tonkotsu ramen recipe will blow your mind away!

March 3, 2024March 3, 2024

What is fermented red bean curd?

If you are not familiar with this pungent beauty, strap in. Fermented red bean curd (also known as fermented tofu) is a Chinese condiment that is made with cubes of tofu that is fermented in a brine of red yeast rice and rice wine. The end result is an umami flavour bomb that can be a bit overwhelming when eaten on its own. It’s often used in sauces as a flavour enhancer or paired with congee.

At first glance it can definitely look off-putting. If you’ve never had it before, I’d recommend only trying the tiniest amount at first (I’m talking about less than a pea size, maybe just a dab). The flavour profile is very salty but with a creamy/cheesy texture. Even if you’re not a fan of the taste, I’d still recommend using it in this recipe to give it that extra depth of flavour that makes all the difference between this char siu recipe to the next. Be careful when taking it out of the jar – it comes in little cubes and is very soft and easily breaks apart.

When I was younger I hated this stuff and I’d cringe every time my dad took it out of the fridge. The flavour was too overwhelming for me, but as I got older I learned to love it and I can’t think of any better condiment than this to go with my congee (move over, pork floss).

Which cut of pork is best?

Pork shoulder or pork butt is the best and most traditional cut of pork to use to make char siu. You can also use pork belly as well, however I find it too fatty when eaten in slices but works very well when chopped up and used in a BBQ pork bun recipe.

Happy cooking!

Ingredients you’ll need:

Marinade:
- 3 cloves garlic, minced
- 2 pieces (44g) spicy fermented red bean curd
- 1 Tbsp (22g) honey
- 1 Tbsp (14g) Shaoxing wine
- 1 Tbsp (20g) soy sauce
- 1 Tbsp (20g) oyster sauce
- 1 tsp (6g) dark soy sauce
- 1 tsp (2g) 5-spice powder
- 1/4 tsp (1g) white pepper
- 1/4 cup (50g) brown sugar, packed
500g pork shoulder (try to get a fattier piece) or slab of pork belly, skin removed (I prefer pork shoulder)

Directions:

In a mixing bowl, combine all the ingredients of the marinade: 3 cloves minced garlic, 2 pieces fermented red bean curd, 1 Tbsp honey, 1 Tbsp Shaoxing wine, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp 5-spice powder, 1/4 tsp white pepper, and 1/4 cup packed brown sugar. Mix well until there are no clumps.

Put the marinade in a resealable plastic bag along with the pork and squeeze out any air. Let it marinate in the fridge overnight.

The next day, preheat the oven to 200˚C/400˚F. Shake off excess marinade and place the marinated pork onto a wire rack over a tray. Brush extra marinade over the top and bake in the preheated oven for 15-20 minutes. Flip each pork piece over, brush with more marinade and bake again for 15-20 minutes or until the internal temperature reaches 63˚C/145˚F.

While the pork is cooking, pour the leftover marinade into a saucepan and turn the heat on to MED. Let the sauce bubble and simmer while continuously stirring for 3-4 minutes until it slightly thickens (don’t worry about reducing it too much since the sauce will thicken further as it cools).

At the end of the cook time, you should have a nice char/dark brown caramelization over the top of the pork. If you don’t, BROIL for 1 minute on each side until you get get the dark brown char. Remove from the oven and brush the reduced marinade (from step 4) over the top and let it rest for 10 minutes before slicing. Serve immediately after slicing. Enjoy!

Summarized Recipe:

Char Siu: An Authentic Chinese BBQ Pork Recipe

Date Published: Sept 27th, 2025 | Last Updated: Sept 27th, 2025
Author: Abby |Category: Asian, easy, mains
Serves: 6-8 | Prep time: overnight | Cook time: 45 minutes

Ingredients:

Marinade:
- 3 cloves garlic, minced
- 2 pieces (44g) spicy fermented red bean curd
- 1 Tbsp (22g) honey
- 1 Tbsp (14g) Shaoxing wine
- 1 Tbsp (20g) soy sauce
- 1 Tbsp (20g) oyster sauce
- 1 tsp (6g) dark soy sauce
- 1 tsp 5-spice powder
- 1/4 tsp white pepper
- 1/4 cup (50g) brown sugar, packed
500g pork shoulder (try to get a fattier piece) or slab of pork belly, skin and excessive fat removed (I prefer pork shoulder)

Directions:

In a mixing bowl, combine all the ingredients of the marinade: 3 cloves minced garlic, 2 pieces fermented red bean curd, 1 Tbsp honey, 1 Tbsp Shaoxing wine, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp 5-spice powder, 1/4 tsp white pepper, and 1/4 cup packed brown sugar. Mix well until there are no clumps.
Put the marinade in a resealable plastic bag along with the pork and squeeze out any air. Let it marinate in the fridge overnight.
The next day, preheat the oven to 200˚C/400˚F. Shake off excess marinade and place the marinated pork onto a wire rack over a tray. Brush extra marinade over the top and bake in the preheated oven for 15-20 minutes. Flip each pork piece over, brush with more marinade and bake again for 15-20 minutes or until the internal temperature reaches 63˚C/145˚F.
While the pork is cooking, pour the leftover marinade into a saucepan and turn the heat on to MED. Let the sauce bubble and simmer while continuously stirring for 3-4 minutes until it slightly thickens (don’t worry about reducing it too much since the sauce will thicken further as it cools).
At the end of the cook time, you should have a nice char/dark brown caramelization over the top of the pork. If you don’t, BROIL for 1 minute on each side until you get get the dark brown char. Remove from the oven and brush the reduced marinade (from step 4) over the top and let it rest for 10 minutes before slicing. Serve immediately. Enjoy!

September 27, 2025September 12, 2025

AbbyLeave a comment

Quick and Easy Shrimp & Egg Tofu Bites

Date Published: Sept 24th, 2025 | Last Updated: Sept 24th, 2025
Author: Abby |Category: appetizer, snacks, asian, <30 mins, easy, healthy, low-cal
Serves: 1 plate as an appetizer | Prep time: 10 mins | Cook time: 10 mins

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This shrimp and egg tofu bites dish is a super easy Asian appetizer/snack that cooks up quickly and looks impressive. If you’re in a pinch for a dinner party or just feeling snacky, this is the recipe for you! It’s made of homemade shrimp paste and soft egg tofu, finished off with a simple savoury sauce.

A note on egg tofu:

If you’re unfamiliar with egg tofu, it is a soft tofu (not quite silken) that has a yellow-tinge in colour and is often packaged in a plastic tube, like the picture on the right. You can find it in the tofu section of most Asian supermarkets.

Happy cooking!

Equipment you’ll need:

Food processor (optional but it will make your life easier)
Large steaming basket or a metal trivet in a wok with a lid

Ingredients you’ll need:

Shrimp mixture:
- 6 large (140g) raw shrimp, deshelled and deveined
- 1 Tbsp (13g) ginger, peeled and roughly chopped
- 2 green onions (white and green parts separated)
- 1 tsp Shaoxing wine (Chinese cooking wine)
- 1/2 tsp corn starch
- 1/2 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp kosher salt
1 package egg tofu
Sauce:
- 1/3 cup water
- 1/2 tsp soy sauce
- 1 tsp oyster sauce
- 1/4 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp granulated sugar
- 1/2 tsp corn starch

Directions:

Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.

In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.

Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).

Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.

When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

Summarized Recipe:

Quick and Easy Shrimp & Egg Tofu Bites

Ingredients:

Shrimp mixture:
- 6 large (140g) raw shrimp, deshelled and deveined
- 1 Tbsp (13g) ginger, peeled and roughly chopped
- 2 green onions (white and green parts separated)
- 1 tsp Shaoxing wine (Chinese cooking wine)
- 1/2 tsp corn starch
- 1/2 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp kosher salt
1 package egg tofu
Sauce:
- 1/3 cup water
- 1/2 tsp soy sauce
- 1 tsp oyster sauce
- 1/4 tsp sesame oil
- 1/8 tsp ground white pepper
- 1/8 tsp granulated sugar
- 1/2 tsp corn starch

Directions:

Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.
In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.
Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).
Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.
When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

September 24, 2025September 12, 2025

AbbyLeave a comment

Green Curry Mussels

Date Published: Sept 21st, 2025 | Last Updated: Sept 21st, 2025
Author: Abby |Category: mains, Asian, <15mins, <30 mins, easy
Serves: 2 | Prep time: 10 minutes | Cook time: 10 minutes

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This Green Curry Mussel recipe has been on the back burner since I started this website during COVID. I’m glad to finally be able to publish it! Back during the lockdown pandemic era (seems like so long ago now!), like many, I was really into experimenting in the kitchen and I had just recently discovered how to make my own Thai Green Curry Paste from scratch! From that recipe, I became more and more adventurous in ways I could use up that curry paste. Toby’s favourite recipe from that adventure is the fried prawn toasts (see the posts below). Mine is this recipe. I would have never thought to pair green curry and mussels together until I saw it on the menu at the mussel stand in Queen Victoria Market one day and it was mind-blowingly delicious!

This is my take on green curry mussels. This recipe uses the bold and rich flavours of a traditional Thai Green Curry paste, cooked together in coconut milk, then tossed together with fresh mussels to give an aromatic and creamy mussel dish. I hope you enjoy!

Thai Green Curry Paste

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by Abby July 29, 2020August 11, 2020

Green Curry Prawn Toast

These prawn toasts are so easy to make! You can serve it as an appetizer or a snack for a party. They make good use of the homemade Thai green…

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by Abby August 27, 2020August 27, 2020

Green Curry Fish Soup

This healthy green curry soup uses soy milk and fresh green curry paste for maximum flavour and minimum calories and fat. It’s so quick and easy to whip this up…

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by Abby February 16, 2022

Thai Green Curry (Chicken, Beef, Fish or Veg)

Although the flavours are complex, making a Thai curry is actually really straight forward and simple as long as you have the green curry paste, which is where most of…

Keep reading

by Abby August 5, 2020February 15, 2025

This recipe is easy and cooks up quickly!

Happy cooking!

Ingredients you’ll need:

1kg live mussels, cleaned and pot-ready
1/2 cup homemade green curry paste
1 can (400ml) coconut milk

Directions:

Heat a large pan or wok on MED heat and sauté the green curry paste in a drizzle of oil until the paste dries out a bit and turns slightly brown (2-3 minutes). Add in the can of coconut milk and mix it all together. Let the sauce simmer until you get a thickened sauce.

Add in the mussels and stir. Put the lid on and let the mussels steam for 4-5 minutes until they all open up. Turn off the heat and serve!

Summarized Recipe:

Green Curry Mussels

Ingredients:

1kg live mussels, cleaned and pot-ready
1/2 cup homemade green curry paste
1 can (400ml) coconut milk

Directions:

Heat a large pan or wok on MED heat and sauté the green curry paste in a drizzle of oil until the paste dries out a bit and turns slightly brown (2-3 minutes).
Add in the can of coconut milk and mix it all together. Let the sauce simmer until you get a thickened sauce.
Add in the mussels and stir. Put the lid on and let the mussels steam for 4-5 minutes until they all open up. Turn off the heat and serve!

September 21, 2025September 9, 2025

AbbyLeave a comment

Copycat KFC Coleslaw

Date Published: Sept 14th, 2025 | Last Updated: Sept 14th, 2025
Author: Abby |Category: sides, vegetarian, easy, salads
Serves: 6 | Prep time: 20 minutes | Marinate time: 12 hours (overnight)

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I’ve never been a huge fan of KFC coleslaw, but my mom always loved it. Back home in Canada they used to do “Toonie Tuesdays” where you can get a KFC deal of 2 pieces of chicken with a small fries for $2 (our $2 coins are called Toonies, if you didn’t know) and you bet mom always ordered a side of coleslaw with it, so this one’s for you, mom!

This recipe is an adaptation from this copy cat KFC coleslaw recipe at TopSecretRecipes.com. I’ve changed the proportions a little and doubled up on the sauce to make it extra flavourful. Toby and I actually went out of our way to KFC to buy coleslaw and compare the two and hands down this one was the winner (I don’t know what they’re doing in Brooklyn KFC)!

Pair it with this super easy pulled pork recipe.:

Insanely Easy Instant Pot Pulled Pork

Get ready for the most ridiculously easy pulled pork recipe that’s ready in 75 minutes! You will need an Instant Pot or any pressure cooker for this along with your favourite BBQ sauce.

September 11, 2025September 14, 2025

Happy cooking!

Ingredients you’ll need:

Dressing:
- 1/4 cup buttermilk (or 1/4 cup milk + 1 tsp lemon juice, let it sit for 10 mins until it thickens)
- 1/4 cup milk
- 1/2 cup mayonnaise (get the best quality you can)
- 1/3 cup granulated sugar
- 2.5 Tbsps lemon juice
- 1.5 Tbsps white vinegar
- 1/2 tsp kosher salt + more to taste
- 1/2 tsp fresh ground black pepper
1/2 a small head (~4 cups) cabbage, finely chopped
1 small carrot (~1/2 cup), shredded
1/4 small onion (~1.5 Tbsps), finely minced

Directions:

In a mixing bowl, combine all the dressing ingredients: 1/4 cup buttermilk, 1/4 cup milk, 1/2 cup mayonnaise, 1/3 cup sugar, 2.5 Tbsps lemon juice, 1.5 Tbsps white vinegar, 1/2 tsp kosher salt, 1/2 tsp fresh ground black pepper.

Add the dressing to the chopped cabbage, carrot, and onion and mix well.

Cover and let it sit in the refrigerator overnight before serving. Don’t taste it until it has marinated overnight – the cabbage will release its juices and the flavours will come together better the next day. Done!

Summarized Recipe:

Copycat KFC Coleslaw

Ingredients:

Dressing:
- 1/4 cup buttermilk (or 1/4 cup milk + 1 tsp lemon juice, let it sit for 10 mins until it thickens)
- 1/4 cup milk
- 1/2 cup mayonnaise (get the best quality you can)
- 1/3 cup granulated sugar
- 2.5 Tbsps lemon juice
- 1.5 Tbsps white vinegar
- 1/2 tsp kosher salt + more to taste
- 1/2 tsp fresh ground black pepper
1/2 a small head (~4 cups) cabbage, finely chopped
1 small carrot (~1/2 cup), shredded
1/4 small onion (~1.5 Tbsps), finely minced

Directions:

In a mixing bowl, combine all the dressing ingredients: 1/4 cup buttermilk, 1/4 cup milk, 1/2 cup mayonnaise, 1/3 cup sugar, 2.5 Tbsps lemon juice, 1.5 Tbsps white vinegar, 1/2 tsp kosher salt, 1/2 tsp fresh ground black pepper.
Add the dressing to the chopped cabbage, carrot, and onion and mix well. Cover and let it sit in the refrigerator overnight before serving. Don’t taste it until it has marinated overnight – the cabbage will release its juices and the flavours will come together better the next day. Done!

September 14, 2025September 11, 2025

AbbyLeave a comment

Insanely Easy Instant Pot Pulled Pork

Date Published: Sept 11th, 2025 | Last Updated: Sept 11th, 2025
Author: Abby |Category: easy, mains
Serves: 6 | Prep time: 15 minutes + marinating time | Cook time: 75 minutes

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Get ready for the most ridiculously easy pulled pork recipe that’s ready in 75 minutes! You will need an Instant Pot or any pressure cooker for this along with your favourite BBQ sauce.

Why I love this recipe!

Quick and easy – I never knew you could make pulled pork in such little time and without a slow cooker or cooking for hours! It takes 5 minutes to prep the pork and rest is just setting the Instant Pot and forgetting it. No need to watch it constantly as it cooks.
Easily makes a large batch – a 2kg/4 pound pork shoulder fits well into an Instant Pot and serves up to 6 people at once as a main, or even more if you’re using the pork as a side or inside another dish such as pulled pork tacos or sliders. I use this one recipe as meal prep for lunches for the rest of the week. This pulled pork also keeps well in the fridge or freezer so you can also do multiple batches for a large party the day before.
Budget-friendly! Cheap to feed and easy to impress a lot of people – After learning this recipe, I think this will be my new go-to dish for potluck events. Pork shoulder is relatively inexpensive and you should be able to find 2kg/4lbs of it for less than $30 to feed a party small. Just be sure to pick a good BBQ sauce!
Versatility – As you will notice, unlike many pulled pork recipes, this one does not cook the pork in the BBQ sauce. The pork comes out perfectly cooked, but a little on the blander side. This is intentional so it doesn’t overpower the flavours of your chosen BBQ sauce and also gives you more versatility in how you want to use the shredded pork. You can easily store this pulled pork in batches in the freezer and use it on so many things (keep scrolling to see the different dishes you could use this in!).

How much pork to feed a party?

As a rough guide, multiply the number of guests by 0.3 to get the amount of raw pork you’ll need to cook in kilos. To calculate it in pounds, multiply it by 0.6. This calculation is the amount of raw pork you need to serve each person as a main dish. Use less if you’re using this as a side dish or within a recipe.

For example: 10 guests x 0.3 = 3kg of raw pork to cook.

What to do with leftover pulled pork?

Pork shoulder is often on sale at our local Costco and as a result I regularly find myself with 7kg of pork shoulder for $30 and scrambling to find recipes – I just can’t pass up a good deal! Here are a list of dishes you can use with pulled pork before adding on BBQ sauce:

Mixed with BBQ sauce and served in sliders with coleslaw
Pulled pork tacos
Toasted sandwiches
Burritos
Toppings on okonomiyaki
Mixed with any kind of red pasta sauce for a quick pasta dish
Quick added protein to any soups
Pierogi or dumpling filling
Mixed with a fried rice
Quesadilla
Pulled pork nachos

Pair this recipe with a copycat KFC coleslaw!

Copycat KFC Coleslaw

This is a copycat recipe of the famous KFC Coleslaw. It’s quick, easy, flavourful, and delicious!

September 14, 2025September 11, 2025

How to store leftover pulled pork:

To store: Use the leftover liquid from the Instant Pot and submerge the shredded pulled pork into this liquid and keep refrigerated for a few days or freeze. When ready to eat again, reheat with the liquid and strain the pork out before mixing with BBQ sauce.

You can also freeze it flat in a freezer bag with the pork rolled out in a thin layer, then when you need to use it in a pinch, just break off what you need.

Happy cooking!

This recipe was adapted from TatestBetterFromScratch.

Ingredients you’ll need:

Rub:
- 1 Tbsp brown sugar, packed
- 1 Tbsp gochugaru/Korean chilli powder (or substitute for 1/2 Tbsp cayenne) – optional
- 2 tsps smoked paprika
- 2 tsps garlic powder
- 2 tsps onion powder
- 1 tsp cumin
- 1.5 tsps kosher salt
- 1.5 tsp fresh ground black pepper
2kg/4 pounds of pork shoulder/butt, or pork loin roast, cut into 4 large even pieces
- This will allow more even cooking rather than one large roast which can get tough in the middle.
1 can/355ml/12 fl. oz of regular Coca-cola (not diet, not zero, not flavoured)
Your favourite bottle of barbecue sauce

Directions:

In a small bowl, mix all the ingredients for the rub together: 1 Tbsp brown sugar, 1 Tbsp gochugaru, 2 tsps smoked paprika, 2 tsps garlic powder, 2 tsps onion powder, 1 tsp cumin, 1.5 tsps salt, 1 tsp black pepper.

Massage the rub mixture into the pork pieces and marinate for at least 1 hour or better if overnight.

Place the marinated pork into the Instant Pot and pour a can of Coca-cola around the pork.

Close the instant pot lid and cook on HIGH PRESSURE for 75 minutes then let it natural release for 15 minutes before carefully venting it.

Remove the cooked pork from the juices into a glass bowl or pot and use 2 forks to shred the pork. It should be perfectly cooked and very easy to shred. If you’re finding it tough, then cook for a bit longer. Remember, the flavours are meant to be subtle to not overpower your choice of BBQ sauce. Don’t adjust any seasoning the seasoning until after you’ver added your sauce.

Mix with your favourite BBQ sauce poured over top. Done!

Summarized Recipe:

Insanely Easy Instant Pot Pulled Pork

Ingredients:

Rub:
- 1 Tbsp brown sugar, packed
- 1 Tbsp gochugaru/Korean chilli powder (or substitute for 1/2 Tbsp cayenne) – optional
- 2 tsps smoked paprika
- 2 tsps garlic powder
- 2 tsps onion powder
- 1 tsp cumin
- 1.5 tsps kosher salt
- 1 tsp fresh ground black pepper
2kg/4 pounds of pork shoulder/butt, or pork loin roast, cut into 4 large even pieces
- This will allow more even cooking rather than one large roast which can get tough in the middle.
1 can/355ml/12 fl. oz of Coca-cola
Your favourite bottle of barbecue sauce

Directions:

In a small bowl, mix all the ingredients for the rub together: 1 Tbsp brown sugar, 1 Tbsp gochugaru, 2 tsps smoked paprika, 2 tsps garlic powder, 2 tsps onion powder, 1 tsp cumin, 1.5 tsps salt, 1 tsp black pepper.
Massage the rub mixture into the pork pieces and marinate for at least 1 hour or better if overnight.
Place the marinated pork into the Instant Pot and pour a can of Coca-cola around the pork. Close the instant pot lid and cook on HIGH PRESSURE for 75 minutes then let it natural release for 15 minutes before carefully venting it.
Remove the cooked pork from the juices into a glass bowl or pot and use 2 forks to shred the pork. It should be perfectly cooked and very easy to shred. If you’re finding it tough, then cook for a bit longer. Remember, the flavours are meant to be subtle to not overpower your choice of BBQ sauce. Don’t adjust any seasoning the seasoning until after you’ver added your sauce.
Once shredded, mix with your favourite BBQ sauce poured over top. Done!

September 11, 2025September 14, 2025

AbbyLeave a comment

Beef Bulgogi

Date Published: April 18th, 2025 | Last Updated: April 18th, 2025
Author: Abby |Category: mains, asian, quick, easy,
Serves: 4 | Prep time: 12 hours (marinate overnight) | Cook time: 10 minutes

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Bulgogi is a Korean dish that consists of thinly sliced meat (most commonly beef, but you can find pork and chicken variations too) marinated in soy sauce, sugar, sesame oil, garlic and ginger. Once marinated, this dish is so quick to cook that it only takes a few minutes on the grill, perfect for a busy quick weeknight dinner if you marinate the meat the night before. Serve it over rice, lettuce wraps, or perilla leaves with a side of veggies. This flavourful dish will surely be a hit!

3 Methods for thinly sliced beef:

For best and most uniform results: Freeze the raw steak for 20-30 minutes until semi-firm, then use a meat slicer to slice as thin as possible. I have this model of meat slicer that I chose for the decent price and its relatively small size.

2. Freeze the raw steak for 20-30 minutes until semi-firm, then use a sharp knife to slice as thin as possible.

3. Buy pre-sliced frozen beef from the hotpot section of most asian grocery stores. This will be the easiest method but will also likely be more expensive.

Happy cooking!

Ingredients you’ll need:

Marinade:
- 3 cloves garlic, minced
- 2 tsps freshly grated ginger
- 4 green onions, sliced to 4cm pieces
- 1/2 small pear (80g), peeled and coarsely grated
- 1/4 cup (66g) soy sauce (Kikkoman is fine)
- 1/4 cup (40g) brown sugar
- 2 Tbsps (30g) toasted sesame oil
- 1.5 Tbsps (30g) gochujang (Korean red chilli paste)
700g/1.5 pounds boneless rib eye steak, sliced thinly (for cheaper options, flank steak or skirt steak will also do)
Garnish: chopped green onion and sesame seeds

Directions:

Put all the marinade ingredients in a bowl and mix well: 3 cloves minced garlic, 2 tsps grated ginger, 4 green onions sliced to 4cm pieces, 1/2 of a pear, grated (80g), 1/4 cup (66g) soy sauce, 1/4 cup (40g) brown sugar, 2 Tbsps (30g) toasted sesame oil, 1.5 Tbsps (30g) gochujang.

Add the thinly sliced steak into the marinade and massage well. Pour the contents into a resealable bag and marinate in the refrigerator overnight.

Take out the marinated steak 20 minutes prior to cooking to let the meat come to room temperature.

When ready to cook, use a flat skillet or grill pan on MED-HIGH heat and add a drizzle of oil. Add the marinated steak and cook for roughly 2-3 minutes per side until slightly charred and cooked. Done!

Serve with rice. Garnish with more green onion and sesame seeds.

Summarized Recipe:

Beef Bulgogi

Ingredients:

Marinade:
- 3 cloves garlic, minced
- 2 tsps freshly grated ginger
- 4 green onions, sliced to 4cm pieces
- 1/2 small pear (80g), peeled and coarsely grated
- 1/4 cup (66g) soy sauce (Kikkoman is fine)
- 1/4 cup (40g) brown sugar
- 2 Tbsps (30g) toasted sesame oil
- 1.5 Tbsps (30g) gochujang (Korean red chilli paste)
700g/1.5 pounds boneless rib eye steak, sliced thinly (for cheaper options, flank steak or skirt steak will also do)
Garnish: chopped green onion and sesame seeds

Directions:

Put all the marinade ingredients in a bowl and mix well: 3 cloves minced garlic, 2 tsps grated ginger, 4 green onions sliced to 4cm pieces, 1/2 of a pear, grated (80g), 1/4 cup (66g) soy sauce, 1/4 cup (40g) brown sugar, 2 Tbsps (30g) toasted sesame oil, 1.5 Tbsps (30g) gochujang.
Add the thinly sliced steak into the marinade and massage well. Pour the contents into a resealable bag and marinate in the refrigerator overnight.
Take out the marinated steak 20 minutes prior to cooking to let the meat come to room temperature.
When ready to cook, use a flat skillet or grill pan on MED-HIGH heat and add a drizzle of oil. Add the marinated steak and cook for roughly 2-3 minutes per side until slightly charred and cooked. Done! Serve with rice. Garnish with more green onion and sesame seeds.

April 18, 2025April 20, 2025

Abby1 Comment

Soondubu Jjigae (Korean Soft Tofu Soup)

Date Published: April 12th, 2025 | Last Updated: April 12th, 2025
Author: Abby |Category: soup, asian, easy, healthy, low cal, mains, quick
Serves: 4 | Prep time: 15 mins | Cook time: 30 mins

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What is Soondubu/Sundubu Jjigae?

Soondubu or Sundubu or Soon tofu is an extra soft type of tofu that is very fragile when handled, but has a lovely soft texture.

Jjigae = Korean style stew usually made with meat, seafood, or vegetables. There are a variety different ‘jjigae’ out there, named according to what their ingredients are. This dish is called a ‘soondubu jjigae’ because it’s made with the classic soft tofu.

A Soondubu jjigae is a healthy and easy to make Korean soup made with bonito soup stock (fish based) and kimchi (fermented Korean cabbage) as the main flavours of the dish which results in a savoury but slightly acidic soup. The ingredients of the soup can vary from place to place but commonly you’ll find tteok (Korean rice cakes), seafood or meat (or both in this case), and of course the soft tofu. I’ve also added two types of mushrooms to mine for added texture but feel free to leave them out.

Bonito Soup Stock

Bonito is a type of fish that is in the same family as mackerel and tuna. One of the most common forms of bonito is bonito flakes which are the thin brown flakes sprinkled on top of okonomiyaki or takoyaki. Bonito stock, also known as dashi, is a Japanese soup stock made from bonito flakes, kelp, and other ingredients. It packs tons of umami flavour and is a key component of many Japanese dishes, including miso soup. HonDashi is the most popular brand of bonito soup stock/dashi that you’ll find in most Asian grocery stores and it comes in a powder/fine pellet form packaged in small glass jars (as pictured), or in packets. They usually need to be kept refrigerated once opened.

What are Garaetteok/Tteok (Korean rice cakes)?

Garaetteok/tteok are Korean rice cakes that are made from non-glutinous rice flour and come in skinny long cylinders. On their own they don’t have much flavour so they’re often added to a flavourful saucy dish (such as this dak galbi recipe) or a soup. They have a soft and chewy texture once cooked and make a great textural addition to many dishes. You’ll most commonly see garaetteok/tteok served in a dish called tteokbokki which is a spicy rice cake dish.

You can find these vacuum-sealed in the refrigerated section of most Asian grocery stores. They will be very hard coming out of the package and need to be soaked for at least 10 minutes in warm water to slightly soften before cooking them. If you’re lucky and your Asian grocer have these fresh, you can put them directly into the dish without soaking.

Don’t worry if you can’t find any garaetteok/tteok. Simply omit them from the recipe altogether. It won’t change the flavour of the dish. It’s mainly to add an extra textural component.

A Quick Note on Gochugaru – Korean Chilli Powder

This recipe uses Gochugaru, a Korean chilli powder, which is not too spicy and it gives the dish a deeper orangey/red colour. It can be easily found in most Asian grocery stores, but if you don’t have any, a good substitute is Kashmiri chilli powder (an Indian variety). Do NOT substitute with cayenne pepper which is a MUCH spicier chilli powder. If you absolutely can’t find Gochugaru or Kashmiri chilli powder, then you can substitute with 1 part cayenne powder: 3 parts paprika, or consider skipping it altogether.

Happy cooking!

Ingredients you’ll need:

300g chuck steak, sliced into 3-4 cm long strips
6 cloves garlic, minced
1 small onion, diced
1 cup (~250g) kimchi, chopped with juices
1 Tbsp Korean chili powder
400g button mushrooms, sliced
1 bunch enoki mushrooms (optional)
2.5 tsps Hondashi bonito stock powder
2 cups water
1 handful of tteok (Korean rice cakes), rinsed
150g raw shrimp, deveined and deshelled, cut in half width-wise
2 x 313g/11oz packages of soft soon tofu (extra soft Korean tofu), halved and sliced
For garnish: 1 green onion, sliced fine

Directions:

In a medium sized soup pot (enough to accommodate 6 cups) on HIGH heat, add a drizzle of oil and quickly sauté the steak until just browned on the outside – do not cook all the way through (2-3 minutes). Remove from the pot and set aside.

In the same pot on MED-HIGH heat, add another drizzle of oil and sauté the garlic and onion for 30 seconds or until fragrant. Then add in the 1 cup chopped kimchi, 1 Tbsp chili powder, button mushrooms, and enoki mushrooms. Continue to sauté for another few minutes until the onion softens.

Dissolve the 2.5 tsps bonito stock powder into 2 cups of water and add it to the pot along with the tteok. Bring to a boil and simmer for 2-3 minutes.

Add in the shrimp, tofu, and sautéed steak (from step 1) into the pot and carefully mix it around without breaking the tofu. Let the soup simmer until the shrimp is cooked and the tteok is soft (~another 3-4 minutes), then turn off the heat.

Taste and adjust salt or sugar as needed (the amount of adjustment will depend on the type of kimchi you’ve used). Garnish with chopped green onion. Enjoy! Serve with a side of white rice.

Optional: crack an egg at the surface while the shrimp is cooking at the same time for 3-4 minutes, or otherwise poach an egg separately and add it to the bowl when serving.

Summarized Recipe

Soondubu Jjigae (Korean Soft Tofu Soup)

Ingredients:

300g chuck steak, sliced into 3-4 cm long strips
6 cloves garlic, minced
1 small onion, diced
1 cup (~250g) kimchi, chopped with juices
1 Tbsp Korean chili powder
400g button mushrooms, sliced
1 bunch enoki mushrooms (optional)
2.5 tsps Hondashi bonito stock powder
2 cups water
1 handful of tteok (Korean rice cakes), rinsed
150g raw shrimp, deveined and deshelled, cut in half width-wise
2 x 313g/11oz packages of soft soon tofu (extra soft Korean tofu), halved and sliced
For garnish: 1 green onion, sliced fine

Directions:

In a medium sized soup pot (enough to accommodate 6 cups) on HIGH heat, add a drizzle of oil and quickly sauté the steak until just browned on the outside – do not cook all the way through (2-3 minutes). Remove from the pot and set aside.
In the same pot on MED-HIGH heat, add another drizzle of oil and sauté the garlic and onion for 30 seconds or until fragrant. Then add in the 1 cup chopped kimchi, 1 Tbsp chili powder, button mushrooms, and enoki mushrooms. Continue to sauté for another few minutes until the onion softens.
Dissolve the 2.5 tsps bonito stock powder into 2 cups of water and add it to the pot along with the tteok. Bring to a boil and simmer for 2-3 minutes then add in the shrimp, tofu, and sautéed steak (from step 1) into the pot and carefully mix it around without breaking the tofu. Let the soup simmer until the shrimp is cooked and the tteok is soft (~another 3-4 minutes), then turn off the heat. Taste and adjust salt or sugar as needed (the amount of adjustment will depend on the type of kimchi you’ve used). Garnish with chopped green onion. Enjoy! Serve with a side of white rice.
- Optional: crack an egg at the surface while the shrimp is cooking at the same time for 3-4 minutes, or otherwise poach an egg separately and add it to the bowl when serving.

April 12, 2025February 15, 2025

AbbyLeave a comment

Joons’ Dak Galbi – Korean Spicy Chicken Stir Fry with Cheese & Noodles

Date Published: Mar 7th, 2025 | Last Updated: Mar 7th, 2025
Author: Abby |Category: mains, easy, Asian
Serves: 4 | Prep time: overnight marinating + 20 mins | Cook time: 40 mins

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In my high school years when I lived in Canada, my friends and I would often hangout in downtown Toronto on the weekends, either perusing Kensington market, browsing through record shops, shopping on Queen Street, studying for finals at Robarts, or just grabbing a bite to eat at one of the many restaurant options in Toronto. One of my favourite Korean restaurants was Joons on Bloor St. in Koreatown. It was a small dingy restaurant that you had to take a few steps down from street level to get to the front door. The decor wasn’t anything impressive and the table water was served in scratched up refillable rubbermaid bottles. Despite its appearance, it was often relatively busy with nearly every other table ordering their AMAZING dak galbi, including me! I would religiously order this same dish every time – in fact, I don’t think I’ve ever ordered anything else at Joons 🤔. Dak galbi is a stir-fry chicken dish in a spicy sauce that’s seen on most Korean restaurant menus, but Joons did it differently. A portable cook top is brought out to the table and the whole dish is cooked in front of you. It usually took at least 15-20 minutes to cook which is excruciating when you’re starving and this amazing aroma in front of you keeps wafting in your face every time the waitress lifted the lid to give it a stir, but the wait was always worth it. You had options of add-ins to the dish, but most people would get everything in it which is usually cabbage, instant noodles, chicken, and cheese 🤤.

An image of Joon’s Dak Galbi from the Yelp archives, taken in 2015.

Sadly, Joons has been closed for about 4-5 years now and I mourn that loss every time I pass through the area 💔. This recipe is a tribute to Joons’ dak galbi. I’ve scoured the internet for people’s old photos and videos of the dish to try and recreate it exactly as it was. I had some help from My Korean Kitchen with the chicken marinade portion and included everything else from the instant noodles to the mozzarella cheese on top. Although mine didn’t quite come out as saucy and red as theirs, I’d say the flavours are pretty damn close! But of course, I haven’t had Joons since before vet school which is nearly a decade ago now, so I could also be remembering it a little differently. Either way, this is still a pretty tasty dish. If you’ve had the dak galbi at Joons before, let me know how close I am in the comments!

What is Dak Galbi?

Dak galbi or dakgalbi directly translates to “chicken rib”. No actual ribs are used in this dish – the origin of this word is thought to be due to using chicken as a cheaper source of meat compared to pork 🤷🏻‍♀️. It’s a dish that is essentially chicken and vegetables stir-fried in a gochujang-based sauce. The vegetables are usually cabbage, sweet potato, and green onions. You can serve it along side perilla leaves as a wrap. In my recipe I’ve used carrots instead of sweet potato because it’s already a pretty carb-heavy dish with the noodles and rice cakes, but feel free to substitute! This dish is mildly spicy. If you prefer spicier, you can buy the spicier versions of gochujang or add in more gochugaru (Korean chilli powder).

What is Gochujang?

Gochukang is Korean red chilli paste. It’s savoury, sweet, and spicy all together. It’s a very popular condiment used in Korean cooking and is used as a base to many sauces, including in this dak galbi recipe. There really is no substitute to gochujang. You can usually find this in the Asian section of most grocery stores. They come in a variety of levels of spiciness, so choose carefully! I usually go for the mild one and add in chilli powder if I want more of a kick.

What are Garaetteok/Tteok (Korean rice cakes)?

Don’t worry if you can’t find any garaetteok/tteok. Simply omit them from the recipe altogether. It won’t change the flavour of the dish. It’s mainly to add an extra textural component.

A Quick Note on Gochugaru – Korean Chilli Powder

Happy cooking!

Ingredients you’ll need:

Chicken Marinade:
- 600g chicken thighs, cut into 2.5cm pieces
- 7 Tbsps (160g) gochujang (Korean chili paste)
- 1/4 cup rice wine
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsps soy sauce
- 2 Tbsps granulated sugar
- 2 tsps curry powder
- 4 large cloves garlic, minced
- 2 tsps minced ginger
- 2 green onions, sliced to 4cm pieces
1 medium carrot, julienned or grated on the large hole (optional)
250g mushrooms, sliced (optional)
1 medium brown onion, sliced
1/4 small (6 cups) cabbage, chopped
25 pieces (180g) Garaetteok/Tteok (Korean rice cakes)
2 cups (230g) mozzarella cheese, shredded
2 packets of instant noodles
Garnish: 1 green onion, chopped

Directions:

Marinate the chicken: In a mixing bowl, add in all the ingredients of the chicken marinade: diced chicken thighs, 7 Tbsps gochujang, 1/4 cup rice wine, 1 Tbsp gochugaru, 2 Tbsps soy sauce, 2 Tbsps sugar, 2 tsps curry powder, minced garlic, minced ginger, and sliced green onions. Mix thoroughly and transfer to a resealable bag or container and marinate in the fridge for a minimum of 4 hours, or overnight.

Rinse and soak the garaetteok/tteok in warm water for 10 minutes (skip this step if you have freshly made garaetteok/tteok).

In a non-stick pan on MED-HIGH heat, add a drizzle of oil and add in the carrots, mushrooms, onion, and cabbage. Sauté for 5 minutes until the vegetables start to soften.

Next add in the garaetteok/tteok and the marinated chicken (from step 1) along with all of the marinade in the bag. Sauté for another 3-4 minutes, then turn the heat down to MED, put a lid on, and continue to cook until the chicken is nearly done (~10 minutes). Stir occasionally to ensure nothing sticks to the pan.

When the chicken is almost ready, add in the instant noodles and submerge it into the ingredients and sauce. Put the lid back on and let it steam for 3-4 minutes until the noodles are soft enough to separate with chopsticks.

Once the noodles, chicken, and garaetteok/tteok are cooked, turn off the heat and sprinkle the shredded mozzarella cheese on top. Garnish with chopped green onion. Serve immediately. Enjoy!

Mix it all togther, ensure everything is cooked and turn off heat

Summarized Recipe:

Joons’ Dak Galbi – Korean Spicy Chicken Stir Fry with Cheese & Noodles

Ingredients:

Chicken Marinade:
- 600g chicken thighs, cut into 2.5cm pieces
- 7 Tbsps (160g) gochujang (Korean chili paste)
- 1/4 cup rice wine
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsps soy sauce
- 2 Tbsps granulated sugar
- 2 tsps curry powder
- 4 large cloves garlic, minced
- 2 tsps minced ginger
- 2 green onions, sliced to 4cm pieces
1 medium carrot, julienned or grated on the large hole
250g mushrooms, sliced
1 medium brown onion, sliced
1/4 small (6 cups) cabbage, chopped
25 pieces (180g) garaetteok/tteok (Korean rice cakes)
2 cups (230g) mozzarella cheese, shredded
2 packets of instant noodles
Garnish: 1 green onion, chopped

Directions:

Marinate the chicken: In a mixing bowl, add in all the ingredients of the chicken marinade: diced chicken thighs, 7 Tbsps gochujang, 1/4 cup rice wine, 1 Tbsp gochugaru, 2 Tbsps soy sauce, 2 Tbsps sugar, 2 tsps curry powder, minced garlic, minced ginger, and sliced green onions. Mix thoroughly and transfer to a resealable bag or container and marinate in the fridge for a minimum of 4 hours, or overnight.
Rinse and soak the garaetteok/tteok in warm water for 10 minutes (skip this step if you have freshly made garaetteok/tteok).
In a non-stick pan on MED-HIGH heat, add a drizzle of oil and add in the carrots, mushrooms, onion, and cabbage. Sauté for 5 minutes until the vegetables start to soften.
Next add in the garaetteok/tteok and the marinated chicken (from step 1) along with all of the marinade in the bag. Sauté for another 3-4 minutes, then turn the heat down to MED, put a lid on, and continue to cook until the chicken is nearly done (~10 minutes). Stir occasionally to ensure nothing sticks to the pan.
When the chicken is almost ready, add in the instant noodles and submerge it into the ingredients and sauce. Put the lid back on and let it steam for 3-4 minutes until the noodles are soft enough to separate with chopsticks.
Once the noodles, chicken, and garaetteok/tteok are cooked, turn off the heat and sprinkle the shredded mozzarella cheese on top. Garnish with chopped green onion. Serve immediately. Enjoy!

March 7, 2025February 15, 2025

AbbyLeave a comment

Brown Butter Carrot Purée with Roasted Carrots

Date Published: Feb 25th, 2025 | Last Updated: Feb 25th, 2025
Author: Abby |Category: sides, vegetarian, easy, <30 mins
Serves: 4-6 | Prep time: 15 minutes | Cook time: 30 minutes

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I’m obsessed with anything brown butter. Seriously. What’s not to love? It’s nutty, umami, complex, flavourful, and is just such a unique flavour that it can’t be substituted anyway else. Any time there’s mention of brown butter on a menu, I’m all over it. This dish came to me at our friend Amy’s wedding in Melbourne a few years ago. It was a beautiful wedding in an intimate venue and although the weather could’ve been better, the heartfelt speeches and the amazing family-style food made it a wonderful evening. This roasted brown butter carrot dish was my absolute favourite of the night and I’m pretty sure I had more than my fair share 🤫. After the wedding I obsessed until I was able to recreate this dish myself. So here I am again, sharing the fruits of my labour. I hope you enjoy this dish as much as I do!

This dish tastes luxurious and is actually so easy to make. It’s a perfect side dish to serve when you’re wanting to impress! The nutty butter carrot purée paired with the roasted carrots are the perfect combination.

Happy cooking!

Ingredients you’ll need:

113g/1 stick unsalted butter
500g Dutch carrots, leaves removed, peeled, and kept whole
500g large carrots, peeled and sliced
Drizzle of olive oil
1/4 cup whole milk (or more)
Salt and pepper to taste

Directions:

Preheat oven to 190˚C/375˚F.

Prepare 2 lined baking trays. Place the whole Dutch carrots in one and the sliced carrots in the other. Add a drizzle of olive oil and a pinch of salt and pepper to each tray and mix thoroughly. Bake in the preheated oven for 20-30 minutes until roasted and tender.

They’re cooked when they’re soft enough to pierce with a fork

While the carrots are baking, make the brown butter: In a saucepan on MED heat, add the butter to the pan and occasionally stir until you get browned bits on the bottom then remove from heat into a separate bowl to cool.

You can refer to this more thorough guide for browning butter here.

When the carrots have cooked, add the sliced carrots into a blender (set aside the whole Dutch carrots for later). Pour the brown butter over the sliced carrots in the blender along with 1/4 cup of milk. Blend on HIGH until you get a smooth purée. If the purée is too thick to blend, add 1 Tbsps of milk at a time until you get the desired consistency. Taste and adjust salt and pepper as needed.

To plate: Spread the puréed brown butter carrots (from step 4) onto a plate, then place the cooked whole Dutch carrots over top. Serve immediately. Enjoy!

Summarized Recipe:

Brown Butter Carrot Purée with Roasted Carrots

Ingredients:

113g/1 stick unsalted butter
500g Dutch carrots, leaves removed, peeled, and kept whole
500g large carrots, peeled and sliced
Drizzle of olive oil
1/4 cup whole milk (or more)
Salt and pepper to taste

Directions:

Preheat oven to 180˚C/350˚F.
Prepare 2 lined baking trays. Place the whole Dutch carrots in one and the sliced carrots in the other. Add a drizzle of olive oil and a pinch of salt and pepper to each tray and mix thoroughly. Bake in the preheated oven for 20-30 minutes until roasted and tender.
While the carrots are baking, make the brown butter: In a saucepan on MED heat, add the butter to the pan and occasionally stir until you get browned bits on the bottom then remove from heat into a separate bowl to cool.
- You can refer to this more thorough guide for browning butter here.
When the carrots have cooked, add the sliced carrots into a blender (set aside the whole Dutch carrots for later). Pour the brown butter over the sliced carrots in the blender along with 1/4 cup of milk. Blend on HIGH until you get a smooth purée. If the purée is too thick to blend, add 1 Tbsps of milk at a time until you get the desired consistency. Taste and adjust salt and pepper as needed.
To plate: Spread the puréed brown butter carrots (from step 4) onto a plate, then place the cooked whole Dutch carrots over top. Serve immediately. Enjoy!

February 25, 2025December 24, 2024

AbbyLeave a comment