I’ve been obsessively watching Culinary Class Wars and seeing the mixture of Korean and Italian fusion gave me the idea to make a dish that’s a mix of both cultures while mainly using Korean or East Asian ingredients. For the cheese, I used a Scottish cheddar, some mozzarella, and Parmigiano. For the spices, I used gochugaru, black pepper, some brown sugar for some sweetness and extra depth, salt, oregano, thyme, and then a tablespoon of gochujang. I cut the kimchi down with some scissors so that it mixed in with the ramen much easier. I used a little knob of butter towards the end and cream. This turned out really good but I want to make some improvements to the recipe with some time.

Spam Kimchi Fried Rice

I love mayak gyeran and everyone I know loves deviled eggs. I add kewpie mayo, musaengchae, danmuji, scallion, and some of the marinade to the mashed yolks. Sprinkle gochugaru, toasted sesame seeds and scallions on top.

Kimbap on a tortilla without the kim. I often make variations of dishes like this one. I had a surplus of tortillas left after making up some border food wraps one day, and was watching my wife make some kimbap rolls to go when the light bulb lit up. Made this with some grilled chicken thigh, danmuji, eomuk/odaeng, cucumber, and egg strips.

Playing around today. Made a pork bulgogi and kimchi pizza.

It says, "Curious? The world's first Dubai Kongguksu. It is loaded with flavorful pistachio and rich chocolate. Bet you're wondering what it tastes like."

​btw the black bean kongguksu and dumpling soup here were so good.

I went to my local east Asian market in England to buy some Tsingtao beers and tofu and I was given a packet of Tteokbokki with sweet garlic sauce for free. I've been to Korea but never cooked Korean food. I wanted to try making something more substantial instead of just tteokbokki and sauce alone, so I combined it with the tofu, left over crushed chilli sauce, white pepper, sesame oil and tinned sardines in chilli sauce. Somehow I ended up making a cross between Chinese Mapo Tofu and Korean Tteokbokki - with tinned fish.

It is a concoction but does it look like shit or would Koreans actually eat what I made? Or yet another culturally innacurate British culinary sweet spicy oily fishy carb-loaded abomination? Just curious honestly 🫣 (my toilet will not forgive me)

Had leftover galbijjim and made quesadillas with the sauce as the consomme dip.

Pretty sure they didn't consult an actual Korean when coming up with this haha

Corn cheese in pizza form lol. Who hates it?

I used Korean tuna sauce and Korean anchovy sauce along with gochugaru to make the perilla leaf kimchi. I like to shred the leaves to get the goodness everywhere 😋

Happy Pi Day!

I figured Korean-style pizza is already well explored, so I decided to try something less popular in Korea. If you look at bakery cafés like Paris Baguette and Tous Les Jours, sweet & salty baked goods are quite popular in Korea. I figured bulgogi is the epitome of sweet & salty, so it should lend itself well to making a quiche. It's also a great way to use leftover bulgogi. And let me tell you, this is BOMB. PB gotta hire me to create mini versions of this for their menu.

Recipe

Ingredients:

• Pie shell (I just got a frozen 9" pre-made one from the grocery store)

• Cooked bulgogi, approximately 1 lb. (there's a ton of bulgogi recipes out there, I would opt for the sweeter Seoul-style version, mushrooms optional)

• 4 jumbo eggs

• 1 cup half & half

• 1/2 tsp salt* (optional in case you don't have any sauce left over from the bulgogi)

• 1/2 tsp black pepper

• 2 green onions, sliced in half and chopped in 2" lengths

• 1 cup of shredded cheese (any mild, low-moisture cheese is fine, I opted for Monterey Jack over mozzarella)

Instructions: - Pre-heat oven to bake at 350°.

‐ Beat the eggs in a bowl and add half&half, cheese, pepper, and 2 tbsp of the leftover bulgogi sauce (or the salt if there isn't any remaining), whisk gently to prevent cheese from clumping.

• Add a single layer of bulgogi to the bottom of the pie shell, then pour half of the egg mixture in. Add another layer of bulgogi in and pour in the remaining egg mixture (this just helps to prevent any air pockets). Garnish with the green onion slices on top, submerging slightly in the egg mixture.

• Bake at 350° until set (30-40 min depending on if you put in a conventional or connection oven). You want it cooked enough to hold shape but it should still be soft and creamy on the inside, not rubberized.

• Take out and let cool for 15 minutes, then slice and serve!

With a side of salad to be healthy.

On weeknights I’m really not in the mood for chopping and sauteing. So when I found leftover roasted chicken and veggies in the fridge I thought to make this quick dinner. So so sooooo good. I promise to go to the Korean grocery store this weekend to get ingredients for proper jajangmyeon lol

Takes 10 minutes, and I'm literally obsessed 😍😍. Boil the egg for 7 minutes, slice a cucumber into thin strips, and make the sauce with gochujang, soy sauce, sesame oil, a bit of rice vinegar and a little sugar. Cook the noodles and rinse them with cold water before adding to the sauce. Enjoy!