Potato Pancake/Fritter (Gamja Jeon)

Sharing my Sunday brunch, initially I wanted to make Korean Potato Pancakes aka Gamja Jeon, however during the frying process I forgot to flatten them up to make a thin and crisp pancake. So regardless the shape, the ingredients and the taste were delicious and finish the whole stack all by myself 😀
 Korean Potato Pancake2
  • 150 gr bacon, chopped finely
  • 1 medium size onion, chopped finely
  • 2 medium-sized potatoes, grated
  • 1 red chili, thinly sliced
  • 100 gr of vegetable (carrots. spring onion, leeks, etc) cut thinly
  • 1/2 cup plain flour (or Korean pancake flour)
  • 1 egg
  • Salt and pepper to taste (if use korean pancake flour then omit the salt and pepper as they already have it combined in the flour mixture)

Method : Mix all ingredients to form thick batter and fry them on non stick pan.

Korean Potato Pancake1
Happy Sunday All

Korean Dduk lavered with Nori and Bacon

I copy this delicious snack from fellow blogger friend BAMSKITCHEN.  Please click the link for the original recipe and details.

I twisted the recipe a little   by cooking them in non sticky pan  over low heat instead of bake them as per BAM’s method, while for the sauce I mix  soya sauce with  sweet soya sauce instead of brown sugar.  To enhance the taste I use Nori with grill squid flavor.

And tada here is my version of Korean Dduk Lavered with Bacon, not as pretty as BAM’s but they are surely delicious, I have them as lunch instead of snacks 😀

Korean Dduk Lavered with Bacon

Happy Monday !


Korean GimBap 김밥

Gimbap is a Korean version of sushi , made from steamed white rice and various other  ingredients ,be it vegetables or meat rolled in a sheet seaweed paper.  The difference were ingredients in Gimbap usually cooked (meaning no raw fish) and  Gimbap does not use vinegar in the rice mix (please correct me if I am wrong, this is based on my experience eating Gimbap in my Korea trip and also verified by a Korean friend of mine, though I noted there are many Gimbap recipe with  vinegar and salt mix  in the steam rice).

The name of Gimbap  literally translated as  seaweed rice  (Seaweed sheet/Nori  = Gim and Rice = Bap) and considered as one of the best fast food available for everyone and can be easily found anywhere.

I remember eating Gimbap for quick lunch at local eating place during my Seoul trip, whenever I don’t know what to order (due to language barrier) all I need to do is just to walk in to the store and mentioned the name or point to the Gimbap station and sign 1 Gimbap . Not sure whether it was by coincidence, the local eating place (not the big restaurant type) that I walk into, be it at the CBD area, or nearby train station  normally have a corner/section nearby the entrance or kitchen where there will be a small table with Gimbap ingredients and an auntie standing there rolling Gimbap.

Back to the post, I went to Korean mart yesterday to look for  yellow radish pickle (danmuji)  which is one of the “must to have” ingredient for Gimbap and I return with a new recipe from an  unknown Korean auntie that I bump into at the mart. Me and the auntie were queuing at the pickled food section waiting for the store attendance to serve us and the auntie start to converse with me in Korean in which I politely smile and said in English, sorry I don’t speak Korean. Upon hearing that the auntie  nodded and then start to speak with me in  Indonesian and ask what am I looking to buy ? I told her  I want to buy the radish pickle.Then she ask another question, what am I planning to do with the pickle? I said to make Gimbap. And then she enthusiastically  take a step closer to me and start to tell me on what to buy to make a good Gimbap.

At first I was a bit uncomfortable because I am not a conversational type of person, especially with stranger and also I found the auntie was a bit loud in her way of talking and I was a bit difficult to catch her accent and grammar. However looking at her shining faces and enthusiasm, I understand that she meant good and that was just her nature so I decided to accept her kindness in sharing her experience and recipe and I was grateful for that because I end up with a yummy and authentic Gimbap recipe.

Below is the result of my Gimbap


Key learning points (from an anonymous auntie) to make a good Gimbap :

  • All ingredients should be nicely located in the center of the rice,  so one should place the ingredients in the lower part and stack them  them tightly close to each other.
  • Brush a little of sesame oil on the ingredients and pat the ready rolls with a little sesame oil to give a glossy look
  • Use lettuce instead of blanch spinach for better crunchiness
  • Use  burdock root (woo-ung in Korean)

Ingredients :

  • Eggs – I use 2 eggs, beat and mix them with a little salt, sesame oil and fry them, slice into strips
  • Yellow pickled radish – cut into strips
  • Korean burdock root (the one I use was the ready made one from Korean mart and already cut into strips)
  • Carrot- cut into strips  (either blanched or quick stir fry  with a little sesame oil and salt)
  • Cucumber – remove seeds and cut into strips
  • A bunch of lettuces, cut into smaller pieces to match the size of other ingredients
  • A portion of white rice – let it cool before place them on Nori, otherwise it will crumple the Nori
  • 1 big sheet of Nori (Gim)
  • Dash of sesame oil

Other common Gimbap ingredients : Crab stick / Kani stick, Avocado, Ham, Blanched spinach, Beef, Tuna, etc.

How to :

  1. wrap bamboo roll with plastic warp to keep them clean and then place 1 sheet of Nori on top of the bamboo roll.
  2. spread the steam rice evenly on top of the Nori and then follow by the ingredients (stack the ingredients, not to spread them on the rice) and then  brush them with a little sesame oil.
  3. roll the gimbap gently using the bamboo roll, use a little rice to stick the edge of the Nori.
  4. Tap the rolled Gimbao with a little sesame oil for glossiness
  5. Cut into pieces

I did not take the step by step picture but basically it was almost the same with rolling sushi (pls check with earlier sushi post) or  any Youtube video with the detail tutorial for reference.

Below is the photos of the rolled Gimbap, they looks good and delicious, thanks  to anonymous auntie 🙂


Apple Raisin Salad (Korean banchan)

I was inspired to make this salad after last night dinner at Korean restaurant where they serve this apple raisin salad as one of the banchan (side dish).

Apple Raisin salad

Ingredients :

  • 2 red apples – cut into cubes and toss into cold salted water
  • 1 cucumber – remove the seeds and cut into small pieces
  • A bunch of green seedless apple
  • one small box of raisins
  • mayonnaise (I happen to have the Korean brand mayo)
  • 1/2 table spoon sugar (optional) – I like a little sweet on my salad
  • 1/2 table spoon ice water

Steps :

  1. soaked apple cubes into cold salted water for 3 minutes to maintain apple’s colors and freshness, drain and wipe gentle with paper towel.
  2. in a salad bowl , mix sugar, mayonnaise and ice water, stir until sugar dissolved and then tossed into the bowl the rest of  other ingredients
  3. mix until all ingredients coated with mayonnaise.
  4. chill in the fridge




Bento # 67 – Spiderman Bento (Superhero series)

Bento # 67 – Spiderman Bento

Another superhero series bento, and today is the spiderman.

Same as the batman, I only make the mask and place it on top of bed of spider web made of rice noodle. The mask was not as neat as I expected because it was rather difficult to stick the Nori on the red pepper (run out of mayo and use condensed milk and they were very thick and sticky).

What’s in the box

  • A piece of red pepper decorated with Nori and cheese -> spiderman mask
  • Half portion of instant rice noodle tossed with the seasoning
  • A small portion of brown rice decorated with cheese
  • A portion of egg omelet -> cut into thin slices + carrot flowers
  • Steam brocoli
  • A small portion on Korean fried anchovies with chilli -> bought from Korean mart.

Happy Friday…

Korean sweet flower pancake (aka : 화전 / Hwajeon)

It’s a beautiful bright Sunday , I spent the morning pampering myself for manicure, pedicure, and hair  mask treatment, complete bliss from head to toe.

It will be a waste not to cook or create something to represent this beautiful and blissful day and nothing is more perfect to represent it than this Korean sweet flower pancake.

The recipe and how to was adapated from Maangchi http://www.maangchi.com/recipe/hwajeon

Since I could not find any edible flower from the local stores, I decided to improvised and substitute the flowers with flower shaped strawberry  and fresh mint leaves.

Below please find the result of my own version of Hwajeon (photo taken without syrup)

Korean sweet flower pancake (화전 /Hwajeon)

Happy Sunday!

Below please find the copy paste of Maangchi’s hwajeon recipe and directions.


This picture belong to  Maangchi

Sweet rice flour (“chapssal garu“), salt, water, sugar, vegetable oil, edible flowers.


  1. Place 1 cup of sweet rice flour and a pinch of salt in a large bowl.
  2. Add ½ cup of hot water little by little. Mix it well with a wooden spoon as you pour in the water.
  3. Knead the mixture for 5 minutes
  4. Cut the dough into 12 pieces and roll each piece into a ball
  5. Cover the dough with a wet cloth so it doesn’t dry out. Set it aside.
  6. Make syrup: Place ¼ cup of sugar and ¼ cup of water in a small pot. Simmer over low heat for about 15 minutes, then  remove from the heat.
  7. Heat up a non-stick frying pan over low heat. Drizzle some vegetable oil on it (½ tbs).
  8. Press each rice cake ball into a disc about 5 cm in diameter.
  9. Place each disc-shaped rice cake on the pan and cook it.
  10. When the bottom of the rice cake is cooked, turn it over to cook the other side.It will take about 3-4 minutes to cook.
    *tip: flatten it out on the pan with a spatula to make it larger
  11. Place an edible flower on the top of the rice cake, then flip it over so that the flower gets slightly cooked and sticks to the cake.
  12. Cook each one and put them on a serving plate.
  13. Drizzle the syrup on top of the pancakes.
  14. Serve with green tea or rose tea.


Bento # 63 – Back to School Bento

Bento # 63 – Back to School Bento

Been wanting to make the back to school  Bento since Monday because this week is the 1st week of children going back to school and I have many proud mum friends posted their children photo in their first uniform so I kind of encourage to cheer for the kids as well.

So before the week is over, I am using the last piece of my fried mantou, the pandan flavors and convert it into the school bus. Cut the bun  3 slices ,the thicker slice for the bus body, another thin slice for the window frame,  top part for the wheels and other decorations, then  decorated the bus with piggy and bunny food pick as passengers.

What’s in the box :

  • 1 fried mantou – pandan flavours
  • 1/2 slice of pork bak kwa (chinese pork jerky)
  • Milk and cheddar cheese for the alphabets
  • 2 fried stuffed tofu
  • 1 thin roll of egg tamagoyaki + parsley, cut into 3 pieces
  • A small portion of seaweed salad (bought from Korean minimart) – sprinkle with a dash of toasted sesame
  • Lettuce and cherry tomatoes

Happy Friday and wish all of you have a great weekend.



Stir fried vegetarian cellophane noodles (Chinese style Dong fen / Korean style Japchae)



1 pack of dried cellophane noodles. (forgot to take picture of the noodles, above cellophane noodle pic was taken from wikipedia)

1 carrot (cut into thin matchstick-shaped)

300 gr fresh  shitake musroom (slice into 0.5 cm width)

1 bunch of spinach ( I am using organic spinach which is smaller in size, you may need to cut your spinach to 2 or 3 parts in the case if the stems are too long)

3 cloves garlic (finely chopped)

1 medium size onion (slice thinly)

soya sauce

sesame oil

vegetable oil



sesame seed

Steps :

1) Add 2 table spoon sesame oil and two table spoon soya sauce into large mixing bowl.

2) Boil the noodles in boiling water until soft, do not over cooked, once they start to look transparant quickly drain and place into mixing  bowl.

3) Use scissor to cut noodles into 2 or 3 parts to reduce the length also  for ease of cooking and eating, tossed noodles with sesame oil and soya sauce until well mix.

4) Blanch spinach on hot boiling water for about 30 seconds and rinse them with cool water, set aside.

5) Preheat a large frying pan, stir in carrot and onion, once the onion start to looks transparent, add in garlic and mushroom, stir well.

6) Add in 1 table spoon of vegetable oil , pour  noodles and spinach , more soya sauce , pepper , a little sugar and stir until all ingredients mixed.

7) Sprinkle with sesame seed.

Notes : For those who love meat or seafood, optional ingredients such as  sliced beef /chicken or seafood is highly recommended.

Korean Steamed eggs (aka Ttukbaegi gyeranjjim)

I love this dish…

It always my favorite side dish among many other Korean yummy side dishes.

Bough the earthenware bowl sometimes ago at Korean mini mart and try to cook it. And since I don’t have the right recipe so  I experiment using my Mum’s Chinese steam egg recipe , the first time when I made it , the result was okay  but the egg was not as fluffy as it supposed to be.

Then I was told by a friend to increase the amount of the water into 1/3 portion of the whole mixture and instead of using just water, it will taste much better to use chicken broth. And in my last trip to Seoul I do noticed that the steamed eggs they serve at the restaurant was very fluffy and have some stocks inside, so I modified the recipe and here is the result.

Ingredients :

3 – 4 Eggs -> for the medium size bowl.

chicken broth – 1/3 of the bowl

1 tea spoon  fish sauce

Chopped green onion

1 table spoon sesame oil

Steps :

1. Heat the earthenware bowl over medium heat, pour chicken broth into and let it boil

2. Beat the eggs till loose, add fish sauce and chopped green onion, beat well.

3. Once the broth starts boiling, lower the heat and pour in the eggs mixture , stir for a while until all ingredients are well mixed.

4. Close the lid and let the egg mixture cooked for about 4-5 minutes until egg sizzle and looks fluffy. I didn’t use the earthenware cover  and use transparent cover instead so I can see how the egg mixture develop.

5. Drizzle the egg with sesame oil upon serving.

6. Best eat while still hot.

Seasoned Spinach – Korean side dishes 1

I love to eat Korean food, and I enjoy tasting the various type of the side dishes which are proven to be a refreshing accompaniment to the barbequed meat or other seafood dishes. It’s kind of an exciting experience of each time I go to Korean restaurant , I will wonder what will be the side dishes they will be serving. And each Korean restaurant will have their own specialty on the side dishes, even the Kimchi served in each restaurant will take different shapes or tastes.

My favourite Korean side dishes are seasoned spinach, kimchi and the hot pot egg (not sure what to call it in Korean). I get this seasone spinach recipe from a friend of mine and with her permission, I would like to share it here.

It is very simple to make and  you will only need about 15 mins for the preparation and cooking time.

Ingredients :

350  gr spinach leaves , washed.

1 spring onion, sliced

2 garlic , grated

2 table spoon water

4 table spoon soya sauce

2 table spoon sesame oil

1 table spoon sesame seed

Steps :
1) Bring half pot of water to boil over medium heat and blanch the spinach leaves for about 30 seconds until just soft, remove and rinse in cold water.

2) Drain spinach and gently squeeze out the excess water.

3) Mix garlic and all liquid ingredients in large bowl and add the spinach and toss the mixture until all leaves are coated with the seasonings. Sprinkle with sesame seed. Place in an airtight container and chill in the refrigerator for at least 1 hour before serving.