Korean food


Who doesn't like Bibimbap?....

Just last week I hate some homemade Bibimbap and I realized I never posted the recipe here, this is pretty simple to make and you can basically just use left-over veggies, rice, an egg and Gochujang.

Temple Foods: Meditation for the Taste Buds

The dietary culture of the Buddhist faith has always had an important place within Korea. ‘Temple food’ has been part of the nation’s culinary history since the first century A.D. and is still hugely influential. The term refers to the food that is eaten daily at Buddhist places of worship and is vegan in accordance with the doctrine that all life is sacred. As well as being eaten at temples, it is also available at numerous restaurants and food spots, meaning that it is accessible to Buddhists and non-Buddhists alike. There are no artificial seasonings included in the food and scallion, garlic, wild rocambole and onions are avoided at all costs, as their heat is believed to distract people from effective meditation. The main aim of the cuisine is to emphasize the simple yet sophisticated flavours of natural ingredients, creating a subtle yet mouth-watering treat for the diners.

Triangle Kimbap

Triangle kimbap is a popular snack in Korea and it’s really fun to eat.  It is Korea’s take on a sandwich.  Generally, they consist of seaweed wrapped around rice filled with meat, tuna or kimchi.  In this recipe, I used mixed grain rice, baked tofu, and a delicious Korean sauce (ssamjang).  You can be creative with this, some other versions I want to try include teriyaki salmon, bulgogi, and tuna salad.  One reason I wanted to make this is so I had an excuse to buy one of those cute ‘lunch boxes’ for triangle kimbap.

Triangle Kimbap

Triangle Kimbap

Servings: makes 2 triangle kimbap


-2 triangle kimbap seaweed sheets

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


Korean Snacks

My precious!!

Hi everyone!

It's time to talk about 1 of my favorite things about Korea... that's right FOOD...specifically: Snacks!

Almost 3 months ago I traveled to Korea with other bloggers, the trip was awesome but we didn't really have much free time to do some shopping :( , on my last day I woke up really early to pack everything and to go a nearby supermarket to do some snack-shopping!! 
The supermarket was only a few blocks away from our hotel so I had enough time, I took my time there and I chose some stuff I had already tried like Pepperos, Ramen and Chocopies!, I also HAD to buy Doritos for my sister since she asked me for this when I told her about buying snacks. 

So, this is what I got :) 

Soy Glazed Eggs

Hard-boiled eggs are peeled and then simmered in sweet soy sauce for a delicious new snack!  Use these eggs for any recipes calling for hard-boiled eggs to add visual and taste appeal.

Soy Glazed Eggs3

Soy Glazed Eggs

Servings: 3-5


-4 eggs

-3 Tbls soy sauce (Low Sodium)

-1/4 cup water

-1 tsp sugar


1. Boil the eggs in a pot of salted water for about 10 minutes.  Let the eggs cool and then peel.

Letter from Korea, February 2013

February 2013

Dear Ireland

Today, Thursday February 7 of the year 2013, has been a long and busy day, and it’s far from over. This morning myself, herself, and +1, rose at 6am as we always do, but instead of feeding and returning to sleep, we dressed in a panic, and bailed into the car in sub-zero temperatures. A trip to the airport was afoot. Why? Well, mammy and daddy were on their way to Korea!

Korea’s Most Popular Vegan Foods

Korea’s food is traditionally vegan; for centuries, the main food of the Korean diet has been a rice served with side dishes (or banchans, as they are locally known) of vegetables. The diet of Koreans has often been associated with that of the Korean Buddhist monk and, although meat has gradually found its way into modern culture due to the country’s developing economy, non-animal produce remains at the forefront of daily meals. Typical Korean cuisine is spicy and dishes are often made “to taste”. The Korean phrase for this is ‘Son-maht’, which translates into English as “hand taste”. Korea is a great place to find a huge variation of vegan ingredients, foods and dishes; here are some favourites.


How to Make Your Own ‘Crispy Gim’

My husband loves gim (김), Korean laver or seaweed. He prefers it roasted. We usually buy Korean roasted seaweeds in boxes, because those in packs don’t last a week. Last month, Omonim bought bundles of dry unsalted seaweeds, the ones that are not toasted yet. She said they are more delicious than the roasted seaweeds sold in packs. She taught me how to season and roast the seaweeds.

One Last Stroll Through Insadong

It's the center of Seoul, and the place where you will likely make your first memories in Korea. When I first came here it was indeed one of the very first tourist areas I walked into. I am talking about Insadong, the tourist trap of Seoul. Despite this nickname, Insadong delivers souvenirs, art and traditional food. It was once an area known for it's art galleries and secret alley ways. Nowadays it has let make-up shops and typical cafes move in. 

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