Korean Perilla Japanese Perilla Potato Pothato? 한국의 깻잎과 일본의 시소

Aloha,

Today, I would like to talk about something that only Korean knows.

The thing that is so common in Korea but hardly ever found outside of Korea.

It's about a type of Korean herb, perilla. In Korean, 깻잎(katnip)

Japanese Perilla, Shiso

If you enjoy eating Asian food, especially Japanese food, you might have had this green leaf(it could be purple) that has very strong aroma almost like bitter citrus. They use it as a garnish on seafood or for a better presentation. The  purple one can also used when they make purple pickle. It's called shiso, in English, it's perilla(Perilla frutescens).

Korean Perilla, Katnip

However, the Korean perilla is nothing like Japanese shiso. The shape looks similar but the texture, aroma, even the taste is completely different. We not only use it for garnish or decoration purpose, we eat it with almost everything. When I eat sam gyup sal (pork belly) I wrap every bite of pork belly with it and add some ssam jang(spicy bean paste)! Heaven!

Katnip Pork belly wrap

Korean traditional cuisine do not generally use strong aromatic herbs such as cilantro or shiso (Japanese perilla) but we've been eating katnip(Korean perilla) for ages. I love it so much even from my childhood that I couldn't understand why katnip is almost impossible to find outside of Korea. It was quite rare in both Honolulu and London as well that I have been growing them on my own. When you like something so much, you wonder why other people do not care about it.

I had to put me in their shoes. Not only it's aroma is unique and strong, but also the texture is...well...very very tough. It's softer than kale but has short, very short fur on the leaves that it feels like a soft(yes, I am being positive) sand paper. After I became conscious of the unusual texture of my beloved herb, I could easily sense why people might hesitated to eat it. Since Japanese perilla is softer on the texture, it could be more approachable.

Korean secretly carry Katnip Kimchi while they travel

Then you might ask me why do I, does Korean go crazy about katnip? As I have mentioned earlier, this tough sand paper like leaves go great with any greasy food. Grilled pork belly, grilled eel taste wonderful with katnip wrap. It also tastes great with fishy seafood such as squid, octopus...etc. We even make katnip kimchi, deep fried katnip, kanip jun, katnip pickle, katnip wrapped rice...

So now what? If you like Korean food, or if you are an adventurous foodie, visit local Korean BBQ place and ask if they have katnip :) And tell me how did you enjoy it. But don't forget our foodie ground rule,

"Do not judge things after try them only once!"

Thank you for reading my blog.

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Mahalo!

Coco Ichibanya Curry Recipe 코코 이찌방야 카레

Aloha!

I just started Instagram and that means a shy come back to my blog.

Please search Krecipe or Alohagirl in London on Instagram.

A lot of things happened to me last year including international moving.

Although I don't live in Hawaii anymore, it is always proper to say Aloha to my value readers<3

There will be some changes on my blog.

As I already have a huge Korean blog, it has been quite difficult to maintain this blog although I would love to connect with some global readers.

So I decided to cut down some photos but will try to describe better with the text.

In addition to that, I will not hesitate to post non-Korean recipes if I think it's well worth to try for you.

Are you ready for a brand new, more exciting Krecipe?

Let's start with a well known Japanese curry chain, Coco Ichibanya recipe.

Did you happen to try Coco Ichibanya curry?

When I first tried CoCo ich, I felt it's strange that the curry was only used like gravy on top of all different sort of deep fried stuff.

However, it didn't take long time for me to fell in love with it.

Not like Hawaii, you can barely find any of these great Japanese food in London.(besides ramen)

Which led me to make on my own.

This recipe is depending on my taste bud memory so some of you might disagree.

But I am confident that a lot of you will love this simple, versatile recipe.

<Ingredient 4-6 people>

oil 1Tbsp (vegetable or butter)

minced garlic 1/2 Tbsp

onion 1/2

carrot 1/2

water 600ml

100 gram of S&B Golden curry blocks (Hot)

HP sauce or A1 original sauce 1Tbsp

organic raw sugar 1Tbsp

salad onion for topping

Your choice of topping which can be,

deep fried pork cutlet,

sausages,

hamburgers,

grilled vegetables,

shabu shabu meat ...

And of course, our beloved rice.

I used white and sweet brown rice mix.

<Directions> 

1. Add oil in the pot on medium low heat, add minced garlic, carrot, onion and cook until onion shows light brown color.

2. Add 600ml water, lid on, cook for 15min.

3. Turn off the heat, use hand blender or mixer to blend "2"

4. Bring "3" back to  low heat, add 100g of curry block. Stir well until the block completely melt in the soup.

5. Add HP sauce and sugar, stir well.

6. Add rice and desired topping on the plate, pour curry sauce and sprinkle salad onion on top.

Enjoy!!!

Restaurant Recommendation in Korea(한국 추천 레스토랑)

Aloha!

It's been so long I haven't posted on my blog.

There has been some changes :)

I moved to London!!! Wha!!!!!

Before I start to talk about my journey and more fun Korean recipes,

I'd like to share some great places to eat in Korea.

A lot of people visit and lay over Korea these days.

I'm not only giving you the list, but will post all the details about some restaurants I've been to recently.

As I stayed over 3months in Korea while waiting UK visa,

I have so many things to tell you about Korea.

Stay tuned and please keep this list when you visit Korea.

Your hotel concierge will help you find the place.

Thank you for not forgetting me, especially you! Anna:) 

+++

Phil kyung jae

Philkyungjae (Royal court food Serves at 500years old Korean traditional house)

205, Gwangpyeong-ro, Gangnam-gu, Seoul

+82-2-445-2115

www.philkyungjae.co.kr  (Korean only)

Reservation strongly recommended.

Please arrive at least 1hour earlier to explore the beautiful Korean architecture.

Mi course meals: 54,000 won(weekday lunch only)

Juk course meals: 84,000 won(lunch only)

Gukhwa course meals: 102,000 won

Nan course meals: 132,000 won

Maehwa course meals: 165,000 won

Sura course meals: 240,000 won

(price is checked on Dec, 2013)

Tosokchon(Korean traditional chicken soup)=Sam gye tang

85-1 Chebu-dong, Jongno-gu, Seoul, South Korea ‎

+82 2-737-744

Tosokchon samgyetang photos

It's a really busy place. You need to wait at least 30~60min.

Bibigo(Casual bibimbab) 

Many different location.

Restaurant location finder link

02-730-7423

Poom Seoul (Fancy Korean traditional dining)

358-17, Huam-dong, Yongsan-gu, Seoul, South Korea ‎

+82 2-777-9007

http://www.poomseoul.com/english/poom0101.asp

Jinmi sik dang(Shoyu preserved raw crab)=Gan jang gae jang

105-127 Gongdeok-dong, Mapo-gu, Seoul, South Korea ‎

+82 2-3211-4468 ‎

Jinmi's Gan jang gae jang photos

Wol Hyang(Korean traditional bar) 

352-23 Seogyo-dong, Mapo-gu, Seoul, South Korea ‎

+82 2-336-9202 ‎

Wol hyang is famous for Korean traditional rice drink Mak Gul li.

It's thick and flavorful rice liquor. My friend recommended watermelon taste Mak gul li.

Wol hyang's photos

Ken nam bi jib (Best Kimchi jjigae and steamed egg with seafood)

536-8 Sinsa-dong, Gangnam-gu, Seoul, South Korea ‎

+82 2-543-9024 ‎

Kimchi jjigae and Cho ran tang(seafood egg custard) is recommended

Ken nam bi jib's photo

The Park View @ Hotel Shilla (Fancy buffet, reservation only)

202, Jangchungdong 2(i)-ga, Jung-gu, Seoul, South Korea ‎

+82 2-2233-3131 ‎

Park View's photos

Bicena @ Leeum museum

747-18, Hannam-dong, Yongsan-gu, Seoul, South Korea ‎

+82 2-2014-6901 ‎

http://www.bicena.com/default/en/index.php

Bicena's photos

Sam chung gak 

330-115 Seongbuk-dong, Seongbuk-gu, Seoul, South Korea ‎

+82 2-765-3700 ‎

Download English brochure here

Spicy Salad With Fried Dumpling (비빔만두)

Aloha!

Today, I'd like to share a super fast recipe for your weekend snacking.

Everybody loves anything deep fried, right?

What a guilty pleasure!!

However, I sometimes feel deep fried food is too heavy.

So I added some vegetables and spice on it.

Bibim mandoo

The result : Yummy! I want more!! 

As always, it's super easy.

<Ingredients>

Fried dumplings : 8pieces or more

(You can use flat mandoo or gyoja or small spring rolls.)

Salad mix : 1,1/2 C

<sauce>

Korean gochujang(pepper paste) : 2Tbs

Sesame oil : 1tsp

Honey : 1Tbs or less

vinegar : 1.5tsp

Roasted sesame seed (optional)

Basically,

You mix them together,

and eat!

How simple is that?

We call it Bibim mandoo =Mixed mandoo(dumpling)

Eating deep fried dumpling with salad is so much better.

You don't need to worry about lack of vitamin or mouth burning;)

And the texture of crunch salad and deep fried dumpling skin goes great together.

Only problem is... you might crave this too much.

Please follow my blog by clicking <Join this site> button on the right.

You will be the first person who sees my new post.

I hope you have a wonderful day.

Mahalo for reading.

Yummy Pickled Okra 맛있는 오크라 피클 레시피

Aloha!

Today, I'd like to share a simple pickled okra recipe. Okra is not a common ingredient in Korea. I never had okra before I move to US.

But I wanted to eat more after I learned about how great okra is.

Even Cleopatra ate them. Well if she, the legend of beauty ate it, There must be something really good in it.

However, you know....the problem.

It's SLIMY!!!!!!

The solution is to pickle okra.

Although pickled okra still has slime in it, the crunchiness and sourness makes it taste so much better. You will enjoy the popping okra seed too.

I used allrecipe as a reference. 

http://allrecipes.com/recipe/grandma-omas-pickled-okra/

<Ingredients>

Okra : 340g=12oz

Dried Thai pepper : 2

Dill or pickling spices : 1tsp

Water : 1cup

Vinegar : 1/2 cup

Salt : 1Tbs

Our local grocery store carries Hawaiian okra.(from Donquijote)

Please wear disposable or rubber glove when you wash okra.

It has little spines which will be softer once you pickle them.

Put them in a jar with pickling spices(or dill) and Thai pepper.

Boil water+vinegar+salt mixture.

Pour boiling hot liquid over okra and close the lid.

As you see, I used wrong size of Jar but it's ok.

Before the bottle cools down, turn the jar up side down.

After the bottle cools down(approximately two hours later)

Store them in the refrigerator and eat them the next day.

It only took 10~15min and was very delicious.

Even without sugar, okra has natural sweet taste in it. Just amazing.

If you are thinking of trying okra but hesitating because of the texture,

Please try this recipe and let me know how you like.

Please follow my blog by clicking <Join this site> button on the right.

You will be the first person who sees my new post.

I hope you have a wonderful day.

Mahalo for reading.

10 min Mushroom Bibimbab 10분완성 버섯 비빔밥

Hi, everyone!

It's been ages I haven't even touched this blog.

The main reason is because I have another handful Korean blog 

which has over 5K subscribers.

In addition to that, to be honest with you. Google doesn't protect my images very well so that I have to put watermarks on all of my pictures.

Well, at some point I'll do that but I really don't have much time now.

Ever since I found that fact, I've been hesitating to come back.

Anyhow, I missed you guys so much, no matter who you are, my readers :)

Today, I'd like to share simple bibimbab recipe.

I guarantee you that you can make it in 10 minutes if you have cooked rice.

Isn't it amazing?

I make this when I really don't have time but craving some spicy healthy Korean food.

All you guys have that moment, right? ;)

Let's start.

<Ingredients-for 2>

Oyster mushroom -half pack

Inoki mushroom - 1pack

(any kind of mushroom is ok)

Sesame oil -2Tbs

Salt & Pepper -just a pinch

2 bowls of cooked rice 

2 organic eggs

Gochujang=pepper paste (as much as you can handle)

Sushi seaweed-optional

Chopped green onion-optional

On medium heat, stir fry mushroom with sesame oil.

Add just a pinch of salt and pepper.

Since Gochujang is salty, try not to add too much.

Cook mushroom until all the water from the mushroom evaporated.

(Little longer than the photo above)

While you cook mushroom, make egg fry on the other pan.

In large bowl, add cooked rice, egg fry on top.

Then add mushroom, Gochujang, seaweed.

Sprinkle chopped green onion if you have.(I didn't)

Mix well and eat.

Did you know the word 'bibim' means 'to mix'?

You can make bibimbab with a lot of different ingredients.

Please enjoy my older posts of bibimbab.

Tuna bibimbab recipe

Watermelon rind bibimbab

Ahi sashimi bibimbab

Please follow my blog by clicking <Join this site> button on the right.

You will be the first person to see my new post.

I hope you have a wonderful day.

Thank you for reading.

Cafe Julia at YWCA - Korean Inspired Menu

Aloha~

Today, I'd like to introduce you a quaint lunch spot in down town, Honolulu.

When I heard it's located inside of  YWCA, I couldn't excited more.

As they named the restaurant "Cafe Julia", 

the famous Julia Morgan was the architecture of that beautiful building.

I think a female architecture built YWCA is such a meaningful fact.

Needless to say that the result is stunning.

Cafe Julia @YWCA Laniakea

Even before I visit, I've decided to order this Korean style grilled beef.

I have no idea what's the nationality of the chef 

but I know kimchee and steak are match made from the heaven.

We had to wait for 10 minutes on the bench which was ok.

They have quite enough seats to handle many customers.

You can either seat inside of this classic building, 

or seat outside to enjoy the sun.

Hello, menu!

Do I need to read you?

I've memorized already!!!! Bahahahaha!

I found that all the menus are kind of Asian fusion.

I'd like to try Loco Moco and Vietnamese or Filipino inspired menu next time.

They have daily special too.

We picked salad and pasta from them.

 Our drinks!!!

I tried lilikoi cooler which was really nice and tart.

Bit sweet for me but was very awakening :)

Grilled Korean-style marinated beef

This was really good.

Of course the kimchee was Hawaiian local style but was still good.

The kalbi meat cooked nicely and I liked that there was a lot of local vegetables.

I only can enjoy meat when I have salad or kimchee...

hehe this menu was just right for me!

Big Island made smoke pork spicy tomato penne pasta

 The smoked pork was similar to the dried pork which

you can buy from Tamura's poke stand.

This pasta was ok. Not outstanding but worked great with our other dishes.

Korean inspired tofu salad

 This salad, really cracked us up.

(Us means two Korean and one Chinese who used to live in Korea)

The chef used pepper sauce marinated dried fish on the top...

It's really common pupu in Korea. 

Seriously nobody can charge for that in Korea since it's on the free pupu list :)

And dakuan? really? 

However, the interesting part was the bottom.

It had sweet soymilk panna cotta bed under it. 

All together it tasted quite nice.

After I've tried this menu, I wanted to meet the chef.

He must be super creative and not scared of trying new things.

And I'd like to hear other non Korean people's review for this salad~

This beef comes with one bowl of white/brown rice.
Their brown rice is really undercooked. Please go for white rice.

 Nom nom nom nom nom!!!

Finding a refreshing new place in downtown?

This place is a must try.

Thank you for reading.

Hope you have a wonderful weekend :)

Cafe Julia

1040 Richards St.

Honolulu, HI 96813

(808)533-3334

http://cafejuliahawaii.com