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Korean Cooking

In Asian, Recipe on
February 26, 2017

Korean Soy Beans

There have been many a times when I’ve dined in Korean restaurants more for their side dishes than the items ordered off the menu. In fact, the highlight of one of my favourite Korean restaurants was not any of the items on the menu, but the Korean soy bean side dish served before the start of every meal.

Sadly, the restaurant is not longer running, and I have yet to find another replacement which even serves this soy bean dish at all, so I turned to the internet to find a recipe to replicate this at home.

The recipe itself is quite simple- a simple mixture of soy sauce, sugar and garlic, not unlike the sauce that I make up for Jap Chae and Korean Potato side dish, but you have to take the time to boil it down to get it right. The resultant a thick, sticky mixture is much more delicious than my description makes it sound, and pairs with the firm, almost nut-like texture of the cooked soybeans very well!

Korean Soy Beans (Kongjorim)
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  1. 1 cup of soy beans
  2. ½ cup of soy sauce
  3. 1 tsp of vegetable oil,
  4. 2 cloves of minced garlic
  5. ⅓ cup of sugar
  6. ½ Tbs sesame seeds
  1. Rinse 1 cup of soy beans and drain it and place in a skillet
  2. Add 2 cups of water in the skillet and soak the beans for 8 hours
  3. Boil the beans on the stove over medium high heat for 10 minutes
  4. Add the soy sauce, vegetable oil, minced garlic, and sugar and boil it over medium heat for 30 minutes (cover the lid)
  5. Open the lid of the pot and heat it up over high heat and stir the beans occasionally with a spoon until the beans look shinny. Beans will be submerged with shiny and sticky seasoning sauce
  6. Turn off the heat and add 1 tbs of toasted sesame seed and cool it down.
  7. Transfer it into a container and keep it in the refrigerator
Berry Nutritious
In Asian, Recipe on
September 26, 2016

Korean Potatoes (Gamja Jorim)


I really need variety when it comes to lunch, so it’s always handy to have a selection of side dishes in the fridge for me to mix and match for my work lunches. And of course when it comes to side dishes, Korean is definitely the first cuisine that pops to mind.

There’s endless options when it comes to Korean side dishes, and I distinctly remember the one time we dined at a Korean restaurant where we were served over 20 different side dishes to start with. We were almost full by the time the mains came out!

This Korean potato dish is definitely one of my faves, with chunks of fried potato coated in a sweet, sticky sauce. I prefer my potato a little on the firmer side, which cuts down on the cooking time, but nevertheless it is a ridiculously quick and simple recipe. Serve with some meat and veggies and you’ve got yourself a pretty exciting meal!

Korean Potato Side Dish (Gamja Jorim)
Serves 4
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 425g potatoes (~2-3 medium potatoes)
  2. 0.5 cup onions
  3. 1 T Olive Oil
  4. 2 Cloves Garlic, minced
  5. 0.5 cups water
  6. 2 T Soy Sauce
  7. 1 T Corn Syrup (I used sugar)
  8. 1 T Sesame Oil
  9. Sesame seeds
  1. Peel the potatoes. Wash and cut them into ¾ inch cubes.
  2. Put the potato into a colander under running water to remove the starch.
  3. Cut onion into bite sized chunks. Set aside.
  4. Add olive oil to a heated pan. Put the potato into the pan.
  5. Add minced garlic and sauté it until the potato looks a little translucent.
  6. Add the onion and keep stirring for a few minutes.
  7. Add a water to the pan, soy sauce, and corn syrup (or sugar). Mix and simmer over medium heat for about 10 minutes until the liquid is evaporated.
  8. Keep stirring so it doesn’t burn. Add more water if it looks like it needs some.
  9. When the potato is cooked, turn off the stove and add 1 tbs of sesame oil. Sprinkle a pinch of sesame seeds over top and serve with rice.
Adapted from Maangchi
Adapted from Maangchi
Berry Nutritious
In Asian, Recipe on
May 30, 2014


Whilst grocery shopping can be mundane for most people,  I really love searching through the aisles of supermarkets for interesting products – especially when it comes to supermarkets which stock exotic things I’ve never tried before. So when we started eating out regularly at a restaurant just across from a Korean supermarket not too long ago, I naturally found myself stocking up on Korean groceries- even their cucumbers are different to the cucumbers I normally get!

I bought myself a pack of rice cakes and some chilli paste to make Tteokbokki, though I know you can get rice cakes from normal Asian supermarkets anyway, but the cylinder shaped ones from the Korean supermarket look cooler than the flat Chinese ones 😛

I’ve only ever had Tteokbokki once before, and to be honest, wasn’t too much of a fan because it was much too hot for me, so I only made a small serving to give it a try, intending to tweak it a bit afterwards to use the rest of the packet up. The recipe was surprisingly simple, with a couple of veggies, chilli paste and rice cakes cooked together and then you’re done! 🙂 I toned down on the chilli paste a tad bit so the spiciness was more bearable, and added extra veggies since I had so much in the fridge anyway- and it was perfect! Read more

In Asian, Recipe on
December 3, 2013

Korean Fried Chicken Wings

I’ve been in love with Korean fried chicken since I first had it at a Korean buffet, which unfortunately closed down shortly after I’d discovered it. Since then, they’ve been an occasional indulgence since they’re quite pricey and I don’t really eat out at Korean restaurants that much.

So I was quite excited when I chanced upon an amazing looking recipe for these chicken wings which looked exactly like the ones I’ve had at Korean restaurants. So excited infact, that chicken wings shot to the top of my grocery shopping list and the next day, I was already making these for lunch!


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In Asian, Recipe on
May 11, 2013

Jap Chae

Whilst talking to a friend about things I like to cook, I’ve realised that I haven’t been cooking much as of late. Actually, I haven’t really cooked much this year at all!! My weekend lunch breaks have been rather boring, as I now prefer to microwave leftovers or cook something ‘instant’ rather than spending hours experimenting with funky foods as I used to. And when I do have the time, I’d much rather spend it baking than cooking.

Much of my prior experimenting with cooking is unblogged simply because it didn’t quite turn out as I’d expected and it I was usually too lazy to photograph my creations after spending too much time in making it in the first place. The following recipe doesn’t quite fit in this category however, as it turned out even more amazing than I’d expected, and I’ve actually photographed it many times……..I’ve just never quite gotten around to blogging about it!

It’s amazingly easy and tasty, so after having an itch to cooking something (anything!), I naturally went for this recipe. I’ve made this numerous times through the years, based on this trusty recipe, and chucking in whatever I can find in the fridge into it. If you love Jap Chae, you’ve got to try this recipe- it tastes just like the ones I’ve had at Korean restaurants (if not better!) and it’s so easy to make! I’ve also made a salad version, by cooking the sauce separately, then cooling and tossing with the remaining ingredients- it makes a great lunchbox alternative to sandwiches!! 🙂


Jap Chae

Recipe From Steamy Kitchen

1/2 pound dried Korean sweet potato noodles
2 1/2 teaspoons sesame oil, divided
1 tablespoon cooking oil
3/4 cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 stalks green onions, cut into 1″ lengths
1/2 cup mushrooms, thinly sliced (shitake, wood ear)
1/2 lb spinach, washed well and drained
2 tablespoons soy sauce (I also add in another tablespoon of dark doy for some colour)
2 teaspoons sugar
1 tablespoon sesame seeds

1. Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
2. In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.
*rehydrate your mushrooms if you are using dried

Note: I like to make mine non-vegetarian by throwing in some beef or chicken.I also like to double the sauce ingredients (soy sauce, sugar and sesame oil) and then tweak the sauce according to taste.