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Rich Protein Fudge Cake For One

proteinfudgecake (25 of 25)  Happy Wednesday everyone!

proteinfudgecake (22 of 25)

Charlie Brown Cafe PNU


Sweet Kabocha Puree

Last week I promised the recipe for the dip you saw with the Low Carb Protein Stick recipe, so here it is!



As you know, I LOVE kabocha. Love Love Love Love Love Love Love kabocha!!! Actually now, I get a discount at my local “Angel Home Mart”- just a random Korean grocery store on danhobak  단호박, as it’s called here. I told them it is my favourite, and because they like me, they say “special discount, only for you” :)

Apple Bread

Imagine a cinnamon roll, apple fritter, and apple pie… this bread is like a mixture of all three.  I chose to bake mine, but you can by all means fry these up and they will really taste like apple fritters!

Apple Bread

Apple Bread

Servings: 9


For the Apples:

-1 large apple (green or gala/fuji work well), peeled and diced into small chunks

-3 Tbls ground cinnamon

-1/4 cup brown sugar

For the Dough:

-1 1/2 cups whole wheat flour

-1/2 cup white wheat flour (all-purpose)

-1 tsp salt

-1 Tbls sugar

-2 Tbls ground flax seeds (optional)

-1 egg

-2 Tbls butter or palm oil shortening

Sweet Red Bean Stuffed French Toast

Happy Valentine’s Day!  I created this recipe for Cucumbertown, an awesome recipe blogging platform.  Check it out!

Pastries filled with red bean paste are very popular here in Korea and all over Asia. In this fusion recipe, sweet red bean ‘jam’ is layered between bakery bread and cut into hearts to make a uniquely delicious stuffed french toast. It’s the perfect Valentine’s Day breakfast in bed!

Sweet Red Bean Stuffed French Toast

Sweet Red Bean Stuffed French Toast

Servings: 4


Pineapple Buns

Pineapple buns are a popular treat in Hong Kong.  They get their name from their shape and look, which resembles a pineapple.  What makes these buns so special is the sugar cookie topping, I had never tried anything like them before.  I made mine unique by adding cinnamon sugar on top, like a snicker-doodle.  These are delicious as a breakfast pastry or a snack, serve with Hong Kong Style Milk Tea for an authentic taste!

Pineapple Bun

Servings: makes 8 buns


For the Buns:

-1 cup white wheat flour

-1 cup whole wheat flour

-1 tsp salt

-2 Tbls sugar

-1 egg

Sweet Potato Cookie-Blondies

_MG_0898Okay these aren’t real cookies, but I’ve been calling them cookies in my head for months now, so I’m going to continue to call them cookies. You have my permission to change the name or think otherwise. REGARDLESS, they are good. And cookie-like. Or maybe blondie-like. I don’t really know, I didn’t grow up eating blondies… yes okay cookie-blondie like. Aha! A much better name!


Microwave Breakfast Muffins

This quick breakfast sandwich is easy to put together and tastes like the fast-food ones.

Microwave Breakfast Muffin

Microwave Breakfast Muffins

Servings: 1


-1 whole grain English muffin

-1 egg (use 2 egg whites if watching your cholesterol)

-salt & pepper

-2 slices thin ham sandwich meat (preferable natural or low-sodium kinds)

-1 Tbls shredded cheese or 1 slice of cheese, any kind you like

-1 tsp ‘I can’t Believe it’s not Butter’ (or other butter spread)


Cinnamon Chip Muffins

The cinnamon crunch muffins are my favorite out of those giant muffin assortments at Costco.  I made my own healthier version with less fat and multigrain flours.  They still taste rich and delicious.

Cinnamon Chip Muffins

Cinnamon Chips

Cinnamon Chip Muffins

Servings: makes 24 muffins


Coconut Milk Bread – Cinnamon Rolls

Merry Christmas! A tradition my and my husband’s family share is to eat cinnamon rolls on Christmas morning.  For these cinnamon rolls, I made coconut milk bread with a simple cinnamon filling and frosted them with sweetened condensed milk.  The coconut milk makes the dough nice and fluffy.  They pair perfectly with hot chocolate or coffee.

Coconut Milk Bread Cinnamon Rolls2

Coconut Milk Bread – Cinnamon Rolls

Servings: 16-18 rolls


For the Milk Bread:

-2 1/2 cups whole wheat flour

-2 1/2 cups white wheat flour

-1 1/2 tsp salt

Almond Butter Pudding Cake

Yet another Pudding Cake recipe…

_MG_0530And it involves nuts!


Kabocha Coconut Pudding Cake (in a jar!)

Okay so I’m sure you knew this was coming.

This is the “kabocha and coconut” blog after all!


This is really, really delicious!

Chocolate Peanut Pudding Cake

What is a Pudding Cake?

Well, it’s a term I’ve coined to describe most of the cakes/baked good I make. They aren’t quite cakes, they aren’t quite muffins, they definitely aren’t loaves or pancakes.. they are moist, dense, filling and full of fiber and protein, and are definitely delicious…and I think Pudding Cake sums them up pretty well.

Unbelievable Pillowy Egg “Bread”

Bread is a treat that I generally do not include in my diet. It was never allowed on my plan during my competition training, and so it’s not something I’ve really reincorporated into my life. Don’t get me wrong- I think bread is incredibly delicious! But here, in Korea, they don’t even have the bread I would choose anyways. Korean bread is all that white, sweet, processed, insulin-spiking stuff. Not something I want.

Enter my egg bread.

Oatmeal ‘Cream’ Scones

These are traditional tasting ‘cream’ scones which have been slimmed down and contain no cream at all.  They pair nicely with a cup of tea.

Servings: 6


-1 cup whole wheat flour

-1/2 cup white wheat flour

-1/2 cup oats (oatmeal), ground (measure after grinding, use about 3/4 cup whole to get 1/2 cup ground)

-2 Tbls sugar

-1/2 tsp salt

-1 Tbls baking powder

-4 Tbls butter or palm shortening

-1/4 cup – 1 container (85 g) low-fat plain yogurt (I used Denmark brand)

-1/2 cup low-fat milk

-1 Tbls low-fat milk for brushing the tops

-2 tsp sugar for sprinkling (I used a large grain organic sugar)

Veggie cleanout

As I have mentioned before, veggies in SOK ate super inexpensive if you shop at the markets. You can get so much more your money. But the trick is that you have to figure out how to eat it all before it goes bad. Sometimes this entails eating tomatoes for breakfast, lunch and dinner.

This morning I decided to make zucchini tots. I found the recipe via Pinterest, but of course I can’t follow a recipe and had to alter it.

Korean Breakfast

The idea of eating spicy briny kimchi, pickled mushrooms, nets of cold wet yellow sprouts, damp spinach, sticky white rice, hot sauce, pickled kimchi radishes, still-boiling still-bubbling blood-red kimchi stew, cold cooked onions and potato slices, either mixed up or spread about on little plastic saucers, complete with steel shot glasses for the water you have to gulp down to make up for all the salt, probably does not sound too appealing to the Western breakfast palate, used as it is to sweet grains slushed about in milk, with muffins and fruit and endless rivers of coffee pouring, roaring down whirlpool-like gullets, along with gallons of orange juice and absolutely whatever else you can get your meathooks on.

But then yesterday, after months of muesli mixed with bananas and coffee, I was ready to take the plunge. The realization was gastrointestinal more than intellectual.

Breakfast Quesadillas

image courtesy

6 eggs
1/2 lb of bacon or sausage, cooked and chopped
1 to 1 1/2 cups cheese
12 tortillas (Costco, Lotte Mart,
Salsa for serving

1. Whisk eggs with 4 tablespoons of water/milk and cook in a pan, pushing the eggs around, and scrambling them.
2. Divide the cooked eggs between six of the tortillas.
3. Sprinkle the meat and cheese evenly over the eggs.

Blueberry Custard Crepes

Blueberry Custard:
1 small pkg vanilla pudding (you could also use chocolate for a dessert option)
1 1/2 C Blueberries (If frozen, microwave or heat on stove top to take chill off)
1 C milk
1/2 C plain yogurt (If you don't have yogurt on hand, just substitute with more milk)

Mix ingredients with whisk until fully incorporated. (If making ahead of time, simply cover and chill until you use.)

For Crepes:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Pancake Mix

5 T Powdered Sugar
4 C Flour
3 T Baking Powder
2 tsp Baking Soda
1 tsp Salt

1. Mix all ingredients in large bowl with whisk or fork until fully incorporated.
2. Store in airtight container such as Ziplock or tupperware.

To make 8 pancakes: In bowl mix:
1 C Dry Pancake Mix
1 Egg
1 C Milk
1 tsp Vanilla
1 T Melted Butter

1. Heat pan to medium high heat.
2. Add butter or oil for cooking and let heat up.
3. Pour batter (I like using 1/4 C measuring cup to pour batter, but to each thier own)

Breakfast Burritos with Chorizo

3/4-1 cup cooked chorizo sausage (1 link)
8 (6 inch) tortillas or 4 costco size cut in halves
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa

1.Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.

Nuvola Brunch Cafe


Nuvola Brunch Cafe
Kyungsungdae, Busan
Great breakfast food, very reasonable prices, laid back atmosphere
Open for brunch
   Weekdays: 10:00~23:00
    Weekend: 13:00~23:00

Pancake breakfast and hike to Chungyulsa

Sunday, May 30, 2010 - 10:00

Pancake Breakfast /Hike to Chungyulsa : May 30, 10am-1pm (We've had to delay it from the 23rd many places are forecasting rain for Sunday). Please RSVP so we can make sure there is enough for all to eat :)  Our location is near Myun-nyun-dong subway station/Dongnae area.

We'll have a pancake breakfast with blueberry syrup, hash browns/eggs/veggies with Cajun seasoning, juice, etc. at 10am that will for sure fill you up (basically all you can eat within reason) for our scenic hike to Chungyulsa Shrine stopping along the way a couple times to enjoy the nice views of Busan, see a small park with demonstrations of ancient Korean scientific innovations and end at Chungyulsa which is one of the most interesting memorials in Busan Along the way is also one of the best rock climbing walls I've seen in Busan (see it here here: It's free, but climbing shoes are required.)

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