RECIPE: Soondooboo Jiggae (Korean spicy soft tofu stew)

Soft Tofu
red pepper flakes
shrimp stock
shrimp chopped
baby shrimp
onion chopped
mushroom chopped
zucchini chopped

1. Heat the soup bowls on the stove top

heating up the bowls

soft tofu from the asian market

prep the veggies

2. Once hot, pour in oil and add garlic and red pepper flakes.

add garlic, oil and red pepper flakes

3. Add shrimp stock, onions and mushroom.

add shrimp stock and veggies

4. Add the soft tofu and green onions.

letting stuff boil

5. Boil until the tofu has absorbed some of the color of the soup (cooked through).

some like it non-spicy

my parents and my brother don’t like theirs spicy, so they barely have any red pepper flakes.

this is not for the light of heart

I like mine spicy so it has a ton of red pepper flakes. But don’t add the red pepper flakes once the broth is in because it will just float (you need to add it before with the oil).

Sundubu jjigae (순두부찌개)

RECIPE: Giada’s rigatoni with creamy mushroom sauce


  • 1 pound rigatoni pasta
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper
  • 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
  • 1/2 cup white wine
  • 1/2 cup vegetable stock
  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 1/2 cup grated Parmesan
  • 1/4 cup chopped fresh chives


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

While the pasta is cooking:

slicing up mushrooms

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes.

garlic and shallots

Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates.

after the wine has cooked off

Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy.

nice and creamy

Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste.

we only had bowtie pasta in the house

Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

so yummy

RECIPE Jambbong (korean spicy noodle dish)


1. Rinse the shrimp and start a big boiling pot of water for the noodles.

fresh shrimp

2. Get all the ingredients ready.


3. Add the spicy oil to a hot sauce pan and then throw in the garlic (in big enough pieces so that you can pull them out afterwards).


4. Add in all the other ingredients (veggies).

stirfry everything

5. Add the noodles into the boiling pot and keep mixing the veggies in the  pan.

boil noodles

6. Once the veggies are cooked, add to a big pot of shrimp stock. And once the pot is back to boiling after all the veggies have been added, add the raw shrimp (which does not need long to reach that pink cooked color if the water is boiling when added).


7. Take the noodles from the pot and pour it into a collander and rinse it with cold water to stop the cooking process. Then arrange into individual serving bowls and pour the soup on top.


Nothing like a hot bowl of spicy noodle soup when it’s freaking freezing outside.

RECIPE: Bulgogi (Korean BBQ)

Ingredients: (TS = tablespoon)
1 lbs of Sirloin tips sliced
3 TS of soy sauce
1 TS of sugar
black pepper
1 chopped scallion
1 TS of minced garlic
1 ts of sesame seeds (teaspoon)
(1 TS of Mirim – rice cooking wine, you can use red cooking wine or none)

1. Mix all the ingredients by hand (wear a glove! duh!). Be sure to massage the meat. Then refrigerate for at least 30 minutes.

Marinade the meat

2. Heat up a frying pan and add a little bit of oil (the meat also has fat that will release oil), once the oil moves around freely on the pan, add the raw meat.

fry the meat

3. Remove from heat when the meat is a nice light brown.

eat it while it's hot!

Bulgogi (불고기)

Amada in Philadelphia

217-219 Chestnut Street
Philadelphia, PA 19106


It was a mess trying to find parking in old city. We were able to find parking eventually but had to walk a bit of ways to the restaurant. When we got there, the place was packed! We were given a tiny table in the corner. Kinda sucked but we were 10 minutes late to our reservation so I guess it was understandable.

We started off with complimentary garlic dip:

complimentary garlic

I had convinced Joe that this place had the best sangria of my life so we ordered 2: the Tinto sangria $7 w apple and orange:

tinto sangria

and the Temporado sangria $8 w port and cranberries. We were pretty disappointed with how watery our drinks were.

temporado sangria

Costillas de ternera $12 w beef short ribs, horse radish, Parmesan and bacon. This was the most delicious in my opinion. The cheese complimented the beef wonderfully.


$12 Spanish octopus. Pulpo a la gallega. The thing I liked was that it didn’t taste like octopus, kinda more like chicken. The texture reminded me of sausage though (a bit of crisp and thickness when you bite it). This is one of their most popular dishes so we wanted to try it but neither of us were impressed.


$9 garlic shrimp. Gambas al which was great but not special. But the garlic flavor is always a favorite for me.

garlic shrimp

$12 Shrimp and wild mushroom shirred eggs . This came with toast w a black truffle spread. It was like I had died and gone to truffle heaven. This was my 2nd favorite after the beef short rib flat bread.

shrimp and wild mushrooms

$11 lamb meatballs and shaved manchego. It didn’t taste like lamb which was nice but there wasn’t too much going on with this dish. I liked that the cream that came with it wasn’t too thick or overpowering.

lamb meatballs

Our table got free stuffed crab peppers. At first I thought it was cuz of the huge camera. But turns out the waiter brought the table to the wrong dish. We even told him that we hadn’t ordered it so he took it back to the kitchen and brought it back and insisted that we had. So by the time we had started eating, our original waitress came out and said that it was compliments of the chef (aka, they messed up! Free food on the house!).

stuffed crab peppers

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Indian Samraat in Boston, MA

Indian Samraat

51A Massachusetts Avenue
Boston, MA 02115

As soon as I got back into town, I need my Indian food fix. Luckily, a friend of mine was able to take me to a local hidden gem:

small space doesn't look like much from the outside

but when we went inside, there were a ton of tables. the red leather seats were comfy and luckily did not smell bad (some restaurants, the scent lingers on the leather seats).

red leather seats. nice.

my friend had a special mango yogurt drink to calm down the spices on her tongue:

mango lassi: Delicious mango and yogurt shake

the garlic naan was interesting. In the past, it was usually big and fluffy and filled with the flavor. This was more like 2 flat sheets with a bit of garlic spread in the middle. it was still good, just different than what i’m used to.

garlic naan

my friend ordered this sort of potato in spinach saag sauce. her dish was a little on the spicy sauce. it was delicious! the portions were a little small but I guess when you have a ton of rice, Indian food is very filling.

aloo chhole: Chick peas sauteed with onions, potatoes, tomatoes, and spices

i had my favorite chicken tikka masala! boneless roasted chicken pieces in a tomato cream sauce. it was sooooo much better than other ones I’ve had. so delicious!

oh Indian food, how I've missed you!

I love basmati rice!

mmmm rice

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