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Kimbap (Gimbap)

After making a ton of Napa Cabbage Kimchi, I’ve been cooking up as much Korean food as possible. Kimbap is one of my favorite “sushi” type rolls because they are bite-sized. Problem is I always lose count of how many I eat! Kimbap is also very flexible in terms of what you put in it.Continue reading “Kimbap (Gimbap)”


Napa Cabbage Kimchi

I’m a huge fan of Korean food, and Napa Cabbage Kimchi is one of those essential “food groups” I can’t live without. Aside from cutting up all the veggies, kimchi is actually fairly straightforward to make. INGREDIENTS: 1 head large Napa cabbage 1 cup salt 0.5 cup sweet rice flour (all-purpose flour is also ok)Continue reading “Napa Cabbage Kimchi”

Gamja Jorim (Korean Sweet Soy-Glazed Potatoes)

Gamja Jorim is one of my favorite banchans to eat with rice. The best part is that it’s so easy to make! Ingredients: 2-3 medium sized potatoes, cut into 0.5 or 0.75 inch cubes (optional to peel or not) 0.5 cup diced onion 2 cloves garlic 2 Tbs soy sauce 1 Tbs sugar 0.5 cupContinue reading “Gamja Jorim (Korean Sweet Soy-Glazed Potatoes)”

Korean BBQ Flank Steak

Impromptu meat sweats are the best kind of meat sweats. Connie and Akshay went on a Costco run and brought back Korean BBQ flank steak. And in classic Terrace House fashion, we cooked, ate, and cleaned together. Korean BBQ flank steak: Cooked over charcoal grill Green onion salad: Green onion Soy sauce Vinegar Sesame oilContinue reading “Korean BBQ Flank Steak”