Kimchi Fried Rice with Roasted Garlic Chicken Sausage

Woo. I'm starting vacation after this 24 hour call! Although we've been wanting to travel far far away, we're unfortunately stuck close to New York. We were planning to visit my parents this week in LA, but California has been doing poorly with COVID so we've had to cancel our flight. Also unfortunately, our hospital policy on travel is super strict for residents :(  We're at least going to the Pocono Mountains for a much needed relaxed visit!

I wanted to post this classic Korean home meal, which I've made time and time again. This time with Alfresco Chicken Sausage! I don't usually put protein, but because these dinner sausages are already cooked, it is such a breeze to slice and put it in. There are so many flavors! I used roasted garlic, which has a sweetness to it that works very well with Kimchi. I definitely want to try the Spicy jalapeño sausage next time for some extra heat!

 Kimchi Fried Rice with Roasted Garlic Chicken Sausage

serves 4-6

1 stalk green onion, finely chop
2 tbsp vegetable oil
3 Alfresco Chicken Sausages, sliced
2 cups ripe napa kimchi, chopped into small pieces
2 tbsp kimchi juice
1 tbsp soy sauce
2 tsp brown sugar
1 tbsp Korean chili pepper powder
1 tbsp gochujang (Korean chili paste)

3 cups cooked rice, cooled
3 tsp sesame oil
sesame seeds
roasted seaweed (optional)
fried eggs

1. In a large frying pan, heat cooking oil on medium flame and stir fry green onion (just the white/light green part) and the sliced sausages
2. Once the sausage is browned, add the kimchi plus a some juice, gochujang, soy sauce and sugar and pepper powder. Stir-fry over low heat until kimchi is slightly soft
3. Add cooled/cold rice and break it up to thoroughly to incorporate the kimchi sauce. You can add more kimchi juice if it seems a little dry
4. Mix in the green part of the spring onions and drizzle in sesame oil
5. Place in a bowl. Garnish with fried egg, sesame seeds and crushed seaweed flakes!

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One pan Seafood Rosé Pasta

I hope everyone is doing well in this pandemic. It's been so crazy being in the middle of the storm in NYC. The sheer number of patients and death has been overwhelming. We've had makeshift Covid ICUs, floors and tents outside the hospital and even in Central Park. As an overworked resident, we've all been feeling a lot of anxiety and stress. On the bright side, the curve has flattened and we are on the DOWNtrend! Yay. And I got a bunch of Tfal cookware to use :)

I haven't gone grocery shopping in a while so here's a simple pantry pasta recipe!

I used my bag of frozen seafood, which I always keep on hand in case I want to make Korean seafood Jeon/pancake or pasta. You can definitely substitute the seafood with any kind of protein! This came together so quickly and easily, which is a godsend when you work long shifts.

Also, can we talk about this cookware?!! The non-stick is amazing and everything just slides off my pans. Even the wash up afterwards is a breeze.

One Pan Seafood Rosé Pasta

serves 3-4 people

5 cloves garlic, minced
1 cup assorted seafood
2 tbsp white wine
1 cup tomato purée (you can also use a can of diced tomatoes and purée in a blender)

3/4 lb dry linguine pasta (about 3 servings of a regular box)
2.5 cup water
1 cup heavy cream
1/4 cup parmesan cheese
1/4 cup chopped parsley
salt and pepper

1. In a frying pan add 1 tbsp of olive oil and allow to heat on medium fire. Fry minced garlic until fragrant and barely brown
2. Toss in seafood, then white wine and stir until heated through. I used frozen seafood that was thawed in warm water and drained.
3. Add in 1 cup tomato purée and allow to simmer. Add 2 pinches of salt and pepper. Once bubbling, set aside in a bowl.
4. You can use the same frying pan without cleaning it and add the dry pasta and water on high heat. Stir frequently, bending the pasta in the water when it becomes pliable to prevent the tips of the pasta burning. Lower to medium heat when the pasta is all soft and cook for 8 minutes total. Add in a pinch of salt. Stir frequently
5. Check the pasta if al dente and to your consistency preference. There should be some starchy water left in the pan. Add back in the seafood tomato sauce and then the heavy cream. Toss in the parmesan cheese and season generously with salt and pepper to taste. Garnish with chopped parsley.
6. Stir around until sauce is slightly thickened. Serve while hot! 

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Gochujang Peppers & Onion Penne with Chicken Sausage

I've been so tired this week and all I've been doing is whining 😅. Can't wait for this week to be over. Although, I have a 24hr call this Friday :( 

On the other hand, we've also started wedding planning! I didn't realize how much money I'll be hemorrhaging this year on my resident salary. Looking at all the costs that go into getting married has been somewhat stressful.  I wish I could get a city hall wedding, but I think my parents would disown me 😰.

Anyway, I've been making quick and easy meals at night, so I can get some snooze in before waking up at the crack of dawn. I was sent to try Al Fresco's Pasta Night Mild Italian Style Chicken Sausage and I love how there are peppers in the sausages themselves! I threw together something quick with Korean Pantry items like Gochujang (Korean Chili Paste) and more peppers and it was delicious.

They're already fully cooked, so I just browned the sides to give it a nice color, chopped it up and then added it to the pasta. The sweetness of the peppers and Italian herbs in the sausage played so well with the gochujang tomato sauce with a little bit of kick from the Korean chili powder.

Gochujang Peppers & Onion Penne with Chicken Sausage

3-4 servings

1 box penne pasta (4 servings)
1 pack Al Fresco's Pasta Night Mild Italian Style Chicken Sausage
1 small onion
3 bell peppers (assorted colors)
2 cloves garlic
2 tsp dried parsley
1 tbsp gochugaru (Korean chili powder)
2 tbsp gochujang (Korean chili paste)
1 cup canned crushed tomato
salt and pepper to taste
fresh parsley garnish

1. Bring a pot of water to boil and add a pinch of salt and a little bit of olive oil. Cook penne in boiling water according to package. Reserve 1/2 cup of the pasta water. Drain pasta and set aside
2. Add a little oil to a frying pan on medium heat and brown chicken sausage. Remove from heat and cut diagonally. Set aside
3. Saute in oil the onions and garlic until partially translucent, add bell peppers and cook until a little softened. Add back the sliced sausages and add the chili powder (gochugaru) and saute for 1-2 minute
4. Add 1/2 cup of pasta water to the frying pan and then add gochujang and crushed tomatoes. Add in the dried parlsey. Allow to simmer for 3 minutes. Salt and pepper to taste. 
5. Lastly, add in the pasta until heated through. Garnish with fresh parsley

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Creamy Kimchi Penne with Chicken Apple Sausage

There's been a lull in the SICU and in the general floors lately due to the nurse's strike in NYC that's supposed to happen next week. I love the nurses for what they do, but it's definitely going to be a difficult time in the hospital when we have travelling nurses, who don't really know how to manage surgical patients. I'm already dreading the day and stocking up on ice cream and chocolate...

Also, now that it is my last week on ICU, I'm making a batch of easy lunch meals, because I won't have a lot of time to cook 😔. Here's, creamy kimchi pasta that I made lighter and without the use of heavy cream. The sweetness of the apples in the chicken sausage goes well with kimchi! Hope you enjoy it as much as I do!

Creamy Kimchi Penne with Chicken Apple Sausage

serves 4

8 oz penne pasta
3 chicken apple sausage, diced bites-sized (Johnsonville brand)
1 cup kimchi, diced bite-sized
1/2 yellow onion, diced
2 cloves garlic, minced

1.5 cups chicken stock
1/4 cup kimchi juice
4 tbsp cream cheese (I used neufchâtel, low fat)
1 cup milk (I used 1%, and it was still creamy)
1/2 tbsp dried parsley
2 tsp gochugaru (Korean chili pepper)
1/4 cup parmesan
1/2 cup mozzarella
salt and pepper
1 bunch chives

1. Cook pasta according to package instructions, drain and set aside
2. In a large pan, brown chicken apple sausage in a little bit of olive oil and set aside. Heat 1 tbsp olive oil in same pan on medium flame, fry kimchi, onions and garlic until onions are slightly translucent (about 2-3 mins)
3. Add to pan, chicken stock and kimchi juice and bring to boil. Then turn down heat to simmer for 3 mins. Add cream cheese (cut into cubes) and stir until melted
4. Add dried parsley, cooked sausage and pasta. Then pour in milk and stir. Stir in parmesan and mozzarella until the sauce is thickened. Salt and pepper to taste. If the sauce becomes too thick, you can add more milk.
5. Serve immediately with chives

This post was sponsored by Johnsonville. I was compensated for this post, but all opinions are completely my own and not endorsed. Thank you for supporting products that keep this blog running!

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Kimchi Chive dumplings

Kimchi Chive Dumplings

The first post of the year! Wow, I didn't realize I posted so long ago... 😬But life and the inservice training exam got in the way. Still awaiting results with sweaty palms and sleepless nights.

On a happier note, I went home to LA last week to visit friends and family for lunar new year. It's a little late, but I'm finally posting the recipe for my mum's kimchi chive dumplings that we make every year as tradition. I wish everyone a very prosperous year!!! Otherwise, I'm back in New York, doing normal general surgery residency stuff... basically slaving away (hahaha 😪)

A gif I made on how to fold the dumplings into pigs. But you can watch the step by step process for the entire recipe on my saved stories on instagram (@misshangrypants)

Kimchi Chive Dumplings

makes about 20 dumplings

Dumpling wrapper/skin
1.5 cup all purpose flour
1 tbsp corn starch
1/4 tsp salt
1/2 cup hot water

Filling
1 lb ground beef or pork
2 tsp minced garlic
1 tspsalt
1 tsp pepper
1 tsp sugar
1 tbsp sesame oil

1 lb ground beef or pork
2 tsp minced garlic
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tbsp sesame oil

12oz bean spouts (basically 2 sandwich ziploc bags full)
bundle of chives (handful)
6 stalks spring onion
10oz extra firm tofu
1/2 head of old kimchi (cabbage kind)
1 tbsp coarsely ground sesame seeds
1 egg


Dumpling skin

1. In a large bowl, combine flour, starch and salt. Make a well in the middle and pour hot water. Mix carefully with a spatula until dough comes together
2. Use your hands and knead in the bowl until they are no dry bits in the mixing bowel
3. Knead dough for about 4 minutes until smooth. Shape until a ball and cover with plastic wrap and rest on kitchen counter for at least 30 minutes

Prepare the filling

1. Meanwhile, let's prepare the filling! Marinate the beef with garlic, salt, pepper, sugar and sesame oil. Mix and set aside.
2. Blanch bean sprouts in boiling water for about 2-3 minutes until cooked through. Drain and rinse under cold water. Chop into bite sized (1 inch) pieces. Place into a cheese cloth and SQUEEZE. Add that to the marinated meat.
3. Finely dice the chives and spring onions and also add to filling. Re-using the cheese cloth, break up tofu and squeeze/crumble into bits. Squeeze until it is just moist/relatively dry. Also add to filling.
4. For the kimchi, use sourish aged kimchi. Finely dice, and also squeeze out some juice using a cheese cloth. You can leave some of the juice in the diced kimchi (not as much arm strength as the tofu or bean sprouts). Add to filling with the sesame seeds, egg for binding and mix well.

Make dumplings

1. Divide the rested dough in half and shape into 7 inch long logs. Cut into 1/2 inch pieces (like you're cutting cookies) and you'll get about 20 pieces from both logs. While working with each piece of dough, cover dough with damp towel to prevent drying out.
2. Flour surface that you are working on. Flatten dough with palm/table and using your fingers, spread into a 3" circle. 
3. Put 1 tbsp filling into middle and pleat edges. Watch the gif above to see how to make pig shapes for lunar new year. Otherwise, there are a lot of ways to pleat dumplings on the interwebs.
4. Prepare steamer and steam dumplings for about 8-10mins, or until cooked through. Serve hot, because the skin can harder when cold. You can serve with dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced garlic, 1 tsp sesame oil

Watch the step by step on my saved stories on instagram (@misshangrypants)

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Quinoa Stuffed Jack O' Lantern Peppers

Time to get ready for Halloween!! I have so many memories of halloween, because all throughout college, my friends and I would dress up and go trick or treating. We were by far the oldest group of people asking for candy OoPs. Don't mean to steal candy from the kids! The neighborhoods near Rice University was the best though. So many ginormous houses that gave out FULL SIZED candy bars.

Now I don't even remember when the last time I dressed up for Halloween. Maybe in medical school during my peds rotation? I think I scared the kids more though. Oh well... This recipe is super adaptable. You can pretty much stuff the peppers with anything you enjoy like brown or white rice, spaghetti etc... I think it would make for a very cool kid's project. Or a poor man's pumpkin carving :P

It definitely makes less mess than pumpkin carving and doesn't take up space, since you'll eat it all up!

Quinoa Stuffed Bell Peppers [Halloween Edition]

makes 4 Jack O' Lantern bell peppers

1 tbsp olive oil
2 cloves garlic, minced
1/2 medium yellow onion, diced
1/s tbsp dried Italian seasoning
1.5 cups uncooked quinoa
2 cups water
1 cup frozen vegetables (assorted)
1 cup mozzarella
1/2 cup parmesan cheese
pinch of dried parlsey, for garnish (optional)

4 medium yellow or orange bell peppers

1. Cooking the filling. Heat oil in large pot over medium heat. Add onion, season with salt and pepper, until softened. Add Italian seasoning and garlic and cook until fragrant. Add in quinoa, 1 tsp salt and frozen vegetables, about 1 min. Add 2 cups of water. Let boil and then turn down heat to allow simmer for 15-25mins. Fluff quinoa when fully cooked through. Taste and season with salt and pepper as needed
2. Prepare the peppers. While the filling cooks, preheat oven to 375F. Use a tiny knife and cut the tops off the bell peppers to make lid. Remove seeds inside and season with salt and pepper. Cut out tiny Jack O' Lantern faces. Place peppers into a baking dish in one layer, set aside
3. Stuff prepared peppers with quinoa. Sprinkle cheese over peppers. Place the lids on top of the cheese or between peppers. Pour about 3/4 cup between the peppers into the baking dish
4. Cover w/ aluminium foil and bake until peppers are softened, but not mushy. About 30-45mins.

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Mini Okonomiyaki

Today, I overheard a man at Whole Foods saying he would like to see Tom Brady on his back. And that's when I realized it was the Superbowl tomorrow ... especially after I saw a pack of Korean BBQ wings and sweet chili wings at 1/2 the price! I'm a sucker for wings and a good sale 😏.

I thought I might make mini versions of the popular Japanese savory pancake, okonomiyaki. I haven't made these in a while, but it's so simple to make and only requiring very few ingredients. It would be great for potlucks and for bringing to the Superbowl viewing party if you're into that 😗

Although you do need a few key things like Okonomiyaki or Tonkatsu sauce, Katsuobushi (bonito flakes) and sweet mayonnaise. But all these things can be found in your local Asian store!

Mini Okonomiyaki

makes 10 four inch pancakes

1 cup flour
1/4 tsp baking powder
1/2 tsp salt
1/4 tsp sugar
2 large eggs, beaten
3/4 cup water
2 cups cabbage, finely diced
1/2 medium onion, diced
3 slices turkey bacon, sliced thinly

1 stalk green onion, chopped
kewpie mayonnaise
okonomi sauce
katsuobushi (dried bonito flakes)

1. In a large bowl, mix flour, baking powder, salt and sugar. Add beaten 2 large eggs and 3/4 cup water and stir to make a batter that has the consistency of a thick pancake batter
2. Chop cabbage finely and dice onion. Toss into batter and coat well
3. Heat frying pan on low-medium heat with 1 tbsp of oil. Add a few slices of turkey bacon to the pan and scoop 1/4 cup of okonomiyaki batter on top
4. Cover and fry until golden brown (about 2 mins) and flip to do the same on the other side
5. Spread okonomiyaki sauce while hot and squeeze mayonnaise in a zigzag pattern, then sprinkle bonito flakes and chopped green onions for garnish
6. Serve hot

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Heart Beets, Pesto and Feta Pizza

Happy Valentine's day! I know I've taken almost a year hiatus and... and... and... well... I really have no excuse since I'm now in my fourth year of medical school with absolutely nothing to do. Just straight chilling until match day, when we find out about which hospital we end up 😱! *nerve wracking*

I've been meaning to post at new year's for my new year's resolution :/... and then I was going to post for Lunar new year, which also didn't happen hehe. But, since it's the day of love, you guys can forgive me for being so absent, right? 😜

Here's a super cute pizza with a crust naturally colored with beet juice and topped with heart-beets, basil pesto and feta. It'll get your loved one's heart "beeting" in no time! I enjoyed this with my roommate, since the bf is in a different state :D

Heart Beets, Pesto and Feta Pizza

makes 1 large pan pizza

Pizza dough
1 packet active dry yeast
1 can sliced beets (use 1 cup of juice)
2 tsp sugar
2 cup bread flour
1 tbsp oil (plus more for greasing)
1 tsp salt
1 tsp paprika

Topping
Favorite basil and pine nut pesto recipe
Crumbled feta
Sliced beets from can
Green onions
Freshly cracked pepper

1. Drain 1 cup of beet juice from the can into a bowl. Microwave until warm temperature and dissolve sugar and yeast into it. Set aside for 10 minutes or until frothy
2. In a mixer, stir bread flour, salt and paprika together. Add the yeast mix and oil. Using the dough hook, mix until a firm and smooth (and pink!) dough forms (takes about 5-10mins). Place in a greased bowl and allow to rise in a warm place for about an hour or double in size. You can also overnight rise in the fridge and then set outside until room temperature before baking. Preheat oven to 500F
3. Punch down dough and shape into a large circle, rectangle or whatever shape you fancy. I like to use my knuckles to spread the dough thin from center out. If using a baking tray (since I have no pizza stone), lightly oil bottom and sprinkle cornmeal before placing rolled out dough over it
4. Top with pesto leaving a 1 inch border. Using a heart cookie cutter, cut out hearts from the sliced beets. Top with beets and feta.  Bake for 7-10mins. Once out of the oven, crack black pepper and toss on some diced green onions

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"Carbonara" Dukbokki (까르보나라 떡볶이)

The problem with being on electives is that it is far too relaxing. I know it's odd to complain about having nothing to do, but I feel like a sloth everyday. I mean today I "napped" from 1pm to 5pm. LOL, that's embarrassing... Although, I did sleep at 5am watching tv shows anddd it's now midnight and not at all tired :P. It also doesn't help that I'm in radiology and sit in a dark room all day. I think it takes a certain kind of skill not to doze off in that environment!

I've also been slacking in the kitchen (did I just complain about having zilch to do?). But, a while back I needed to finish using up leftover ingredients from Thanksgiving, like half and half, cheese and Korean rice cakes. So instead of the traditional red hot gochujang sauce, I made a white sauce, which isn't carbonara, but in Korea anything with white sauce is called carbonara (I don't know why!). It's kind of a thing to make a white version of spicy dishes in Korea. Like white jjamppong (백뽕), a normally spicy red seafood noodle dish into a mild flavorful version. Or like white kimchi (백김치), a kimchi without any chili powder. Even though I'm a huge fan of spicy food, I really enjoy the non-spicy versions too. My roommate loved this dish so much she said she would actually make it. And I should tell you my roommate only cooks (something other than ramen) less than 5 times a year. Luckily she's not too malnourished since I've been feeding her for years now haha :P.

Carbonara Dukbokki - 까르보나라 떡볶이

serves 3-4

1/2 medium yellow onion, diced
1/2 jalapeno, diced
3-4 cloves garlic, minced
1/4 cup diced spam (or a few strips of bacon)
2 cups rice cakes
1 egg yolk
3/4 cup half and half (plus 1/4 cup milk to thin out if needed)
1/2 cup broccoli florets, cooked
1/2 carrot, sliced (I used frozen veggies and just microwaved it for a minute)
1/2 cup cheddar jack, shredded
2 tbsp flat leaf parsley, chopped coarsely (optional)
salt and pepper to taste (about a tsp each)

1. In a large frying pan, sauté onions, japaleno, and garlic with some oil until semi softened/translucent on high heat. Toss in the spam until the sides turn golden and then toss in the rice cakes and stir about for 1-2mins
2. Loosen the egg yolk, milk and half and half in a small bowl. Pour this over the rice cakes. Stir to coat, cover and simmer on low-med heat for about 8-10mins.
3. Toss in broccoli and carrots and stir to coat as well. The sauce should have thickened somewhat by now. Then add the cheddar jack cheese. You can use any sharp cheese like gouda too. Season with salt and pepper to taste. 
4. Once the broccoli and carrots are heated through and the sauce is sticking well to everything, turn off heat and throw in the chopped parsley. 

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Bulgogi Chili Pizza with gochujang tomato sauce + Giveaway

Cheese and Korean food has always been such a norm, that I forget how new and interesting it can be to others. Or how gross it can sound haha. I grew up microwaving slices of American cheese over my rice, and eating kimchi with all kinds of non-Korean food. Typically, you'll find kimchi in Italian restaurants in Korea, because we have this need to cut out the "greasy" taste with something more sharp and pickled.

My fave kimchi combos are obviously with cheese, but also with sweet potatoes (I'm telling you this is very common!), Japanese curry and pasta. Don't look at me all weird... you'll never know what it tastes like until you've tried it!

I love following what Asians eat, because they come up with the craziest combos. I recently came across the menu at the Costco chain in Korean, and they sold bulgogi pizza. I was like what?! Why don't we have that at our Costco?! Although, our pizza here is pretty decent, extremely large and let's not forget the $1 churros (woo!).

I thought I'd call it a day and throw some bulgogi on pizza dough, but I decided to experiment by adding gochuchang (Korean Chili paste) to the tomato sauce. It gives the pizza base a mild spicy and pungent (in a good way!) flavor that pairs so well with the other ingredients. And of course, I threw in a gazillion slices of chili peppers on top :D

I've partnered up with Kitchen IQ for this post, and tried using their V-Etched Container Grater. I love the fact that they have so many different blades so you can shred cheese, grate vegetables and slice up chilies. It also has a storage container, so I had all these left over pizza ingredients that I used up the next day in an omelette.

I'm happy to be giving away one on my instagram! All you have to do is...

1. Follow both @misshangrypants and @kitchen_IQ on instagram
2. Like and tag a friend!

Giveaway ends in a week. U.S. reader only

How easy is that? Now, go make this pizza and eat it with kimchi!

Bulgogi Chili Pizza
serves 4 

1 no-knead pizza dough

Your favorite bulgogi recipe - click for details

1 lb rib eye, sliced thinly
1 asian pear
1/2 onion
3-4 cloves garlic
5 tbsp soysauce
3 tbsp mirin or cooking wine
1 tbsp sugar
1/2 tbsp sesame oil
1 tsp pepper

1 can (6oz) tomato paste
1 can (14oz) diced tomato, drained
2 tbsp gochujang (Korean Chili paste)

2 cups shredded mozzarella
1 green Korean chili, sliced thinly
1 red Korean chili, sliced thinly
1/2 onion, sliced
pepper
green onions (optional)

1. Make the no-knead pizza dough or pre-made or you favorite recipe
2. Fry about half of the bulgogi, since you won't be using all of it. Cut bulgogi into smaller bite sized pieces. Set aside
3. In a blender, add tomato paste and diced tomatoes. Take about 1.5 cups and blend that with 1-2 tbsp gochujang. Save the rest of the paste/tomatoes for another time!
4. Once you have your pizza dough ready and all shaped up. Preheat oven to 400F
5. Spread a thin layer of gochujang tomato sauce as a base. Sprinkle some mozzarella, arrange bulgogi pieces chilis and onion. Top with more mozzarella. Crack some fresh black pepper over it.
6. Slide it into the oven. Depending on your pizza size, watch the pizza until the edges brown and the cheese is bubbly. I made 2 small/med pizzas and that took about 15-20mins each
7. Serve with shredded green onions (optional) and kimchi! (not optional haha)

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Grain Salad with Walnuts, Figs And Grapefruit + GIVEAWAY

Hello from Los Angeles! It is so hot and dry here, I love it! I've had about 2 weeks of "vacation" from Richmond to Charleston to DC to LA. It's been quite a whirlwind of traveling and eating (4 times my body weight). And, now I'm starting summer research stuff at my old lab. I've been meaning to travel around the world before med school life sucks up all my time later...but I'm really indecisive and...(insert more excuses) and sometimes I feel I might need to study :O ?!  Having all this time to do fun things other than studying is a little unusual right now. Since I just spent the past year with my butt glued to my desk chair.

Even if I'm back in LA, I just found out that my mum is not coming back from her holiday in Hong Kong and Korea until the end of this month. What?! Where was the warning? Does this mean I have to wash my own clothes..? (haha kidding, I'm a real adult :\)

I digress!! I have a giveaway sponsored by California Walnuts, where they are giving away TV personality Joanne Weir's cookbook to one of my readers. Yay! Scroll all the way to the bottom to enter (US + Canada readers only, sorry!). Here is an adaptation of her salad recipe. I substituted figs, added some agave and a new grain, Freekeh, that I just discovered. Apparently, it has a higher protein content than quinoa? I love it's texture... very chewy like barley. Anyway, this salad just represents sunny LA and is very easy to assemble the night before. Enjoy!

Whole Grain Salad with Toasted Walnuts, Figs And Grapefruit

serves 6 
adapted from Joanne Weir

Dressing
1/2 tsp finely grated grapefruit zest
2 tbsp white wine vinegar
3 tbsp extra virgin olive oil
3 tsp agave syrup
salt

Salad
3/4 cup millet
3/4 cup freekeh (or any whole grain like quinoa)
1 cup walnut, halved
2 grapefruits
1/2 cup dried mission figs, cut in pieces
3 tbsp fresh flat leaf parsley, chopped

1. Preheat oven to 375F
2. Dressing: mix grapefruit zest, vinegar and olive oil in a small bowl and let the flavors meld in the fridge
3. Place millet and freekeh in a saucepan with 2 1/4 cups water and 3/4 tsp salt. Bring to a boil and then reduce the heat to medium low and simmer for 15-18 min (until all the moisture is absorbed). Set aside to cool
4. Lay walnuts on a baking sheet and toast until fragrant and golden ~7 minutes. Remove from oven and cool
5. Using a sharp paring knife, cut tops and bottoms off the grapefruits. Cut off the peel and white pith from top to bottom and work your way around the grapefruit until it is bare naked. Cut sections out (between the membranes) and set aside on a plate
6. Squeeze the membranes into the bowl with the dressing to extract about 3 tbsp of juice. Season dressing with salt to taste
7. In a large salad bowl, toss grains with figs, toasted walnuts, parsley and grapefruit sections. Add dressing and toss together

a Rafflecopter giveaway


I received products or coupons for this post. But all thoughts and opinions are my own.
Sweepstakes

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Bulgogi Potato Noodles - 불고기 당면

Hello from DC! I'm here to visit my BFF before flying off to LA (yay!). It so happens that my arrival coincides with my college's alumnus event and the DC bike party pride ride! My thighs are extremely sore from biking all day and night. But, it was sooo much fun. So many pink wigs, loud music, fluorescent garb and tandem bikes! It did start raining though, so my colorful makeup ran all over my face. Kind of looked like I was hit by a sparkly unicorn...how nice.

I'm excited to go back to LA, eat some decent Cali mex and ethnic foods. Stuff I miss sorely when I'm in Richmond. I also get to see my lovely mum, who promised to cook whatever delicious Korean food I want. Yahoo. So to start of the summer with lots of Korean cooking is this ever popular bulgogi recipe straight from my mum.

Bulgogi Dang Myun

makes 4-5 servings

1 lb rib eye, sliced thinly

Marinade
1 asian pear
1/2 onion
3-4 cloves garlic
5 tbsp soysauce
3 tbsp mirin or cooking wine
1 tbsp sugar
1/2 tbsp sesame oil
1 tsp pepper

2 green onions, diced
1/2 onion, sliced into half moons
1/2 bag of potato noodles (can be bought in a Korean Store; here's a pic)
sesame seeds, jalapeños or red dried chillies (optional)

1. In a food processor, grind the pear, onion and garlic until minced. Pour in a wide bowl and mix in soysauce, mirin, sugar, sesame oil and pepper
2. Marinate rib eye slices for at least 2-3 hrs (overnight is better). Make sure all the meat is covered with the marinade (I used food gloves and really massage it in)
3. Boil the noodles according to package minus a minute, drain and rinse with cold water
4. Heat a frying pan on medium high and heat a little bit of oil. Saute the onions until a little softened. Add the meat and also 3/4 cup of the marinade and discard the rest. Cook for 4-7 mins, stirring often
5. When the meat is not quite pink, add in the cooked noodles. Add the green onions (hot chillies if using) and saute for another 2 minutes or until heated through
6. Sprinkle sesame seeds and serve hot with a bowl of rice

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Miyeok Gook {미역국} - Korean Seaweed Soup

I think my mum is tired of setting up the table and then having me take half an hour to snap photos.. haha just like my poor bf. But it's mah birthday so my way or the high way!

Anyhoo, it's a tradition to have this soup on your birthday and lots of other delicious noms. I also got money from my relatives, although my mother said I'm way too old to be receiving anything. Boo.. :(

Miyeok Gook - Korean Seaweed Soup

makes 4-6 servings

100g flank steak
5g dried seaweed (Miyeok), rehydrated in water for 1 hour
6 cups water
2 tsp youndoo (or 2 tbsp soysauce)
salt
1 tsp sesame oil (optional addition at the end)

• Boil the 6 cups of water, add some salt, put in flank steak and simmer for 1 hour 
• Keep simmering the soup, but take out the steak (should be fully cooked) and shred with 2 forks 
• Cut rehydrated seaweed into 2 inch squares, rinse under cold water
• Place seaweed and shredded steak back into the soup. Add salt and youndoo (or soysauce 2 tbsp) to taste
• Boil another 10 minutes and serve

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Asian Quinoa Salad

Only 1 more week until Thanksgiving!! No more sleep deprived state... I am going to get in all my beauty sleep, eat and hibernate for the weekend. My bed and I are going to be best friends :D

I am also going to bake and cook up a storm and maybe I'll have to wear sweatpants for a while, but it is going to be SOoo awesome. Just one more hurdle of an exam. Here's one more recipe before the fat weekend - a super fast salad to make for potlucks and just gluttonous healthy eating (oxymoron?)

Click read more button below for recipe :)

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Roasted Beets + Spiced Chickpea salad

Hooray! Free few hours after an exam before I have to study again...booo... :( I feel a little delirious from no sleep, but so happy to blog! Also, I just ate a lot of brisket and maybe a half a rack of ribs, and I am hitting serious food coma right now. Thought I might put up a recipe I made last week before I go to sl..zzzZZZZZzzzz

Roasted Beets + Spiced Chickpea salad

Adapted from 'love and lemons' blog
Serves 3-4

Ingredients
4-5 medium sized beets
1 can chickpeas
2 tsp garlic powder
1/2 tsp chilli flakes
1/2 tsp cayenne
1/2 tsp paprika
I threw 2 thai chilis for some extra heat
salt and pepper

handfuls of arugula
2 tbsp chopped fresh parsley
crumbled feta
Red wine vinegar or fresh lemon juice
olive oil
yogurt (optional)

1. Preheat oven to 425 F. Wash beets and wrap in foil. Roast for 40-50 minutes or until fork can pierce through easily. Let it cool and slice it up!
2. Heat a little bit of olive oil in a skillet. Add the the chickpeas, garlic powder,chili flakes and italian herbs. Cook until chickpeas are golden brown, stirring occasionally. Add salt and pepper to taste
3. Assemble your salad. Place beets and spiced chickpeas on a bed of arugula. Crumble with feta cheese, drizzle olive oil and red wine vinegar. Garnish with parsley and yogurt. Finally, crack some fresh pepper.

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Southwestern Chili

Yay to the weekend. To pumpkin patches, to corn mazes, to hayrides... I love fall. But it feels like the dead of winter here >.<  I checked the weather this morning and it said 0 Celsius. Omgee (also yes, I still use celsius because I'm civilized and I had British schooling all my life). That is the coldest it can ever get in Hong Kong (where I grew up) or LA. I'm used to either tropical or desert weather. I feel like whipping out my Uggs, but everyone would find me absolutely ridiculous. Why is everyone so opposed to Uggs? Actually, throughout high school I was so adamant about never wearing those hideous sheep clogs and swore to all my friends that I'd rather amputate my legs than be seen wearing them.  BBBuuuuutt, that was when I lived in Hong Kong. Now, if I don't wear them in the East Coast, my toes will fall off and I will probably really have to amputate my foot.

I digress... :) To battle the cold, I made something nice and warm, stick-to-your ribs chili. Delicious with some home-made cornbread.

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