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Sukiyaki? Hot Pot? Shabu Shabu? Kimchibulgogi Style

September 9, 2013 by Anna Leave a Comment

First of all, I can't really say which country first thought of the menu.  But seems like most Asians love hot warming soup.  And I'm definitely one of them.  But then it seems like hot pot wasn't actually meant to be eaten for the soup but more like Asian Fondue.  But I like keeping the soup 'edible' by itself too.  I tried eating it at a restaurant before and the server was serving out our food from the pot right from our table and when she stepped away, I secretly got some extra broth in my bowl.  But then she poured it back into the pot!!!

Please don't take my soup away!  I don't care how the hot pot is meant to be eaten.  I love soup!

So I decided that home's the best place to eat my hot pot, my way!  (It's expensive anyways to eat this at a restaurant).

We used all the sauces, veggies, and meat we like and interpreted our own hot pot from Chinese, Japanese, Korean, and Vietnamese? who knows what's going on...embracing the love of all different cultures ?!?!

Feel free to explore since I don't know the limit of this hot pot.
But one thing... if you are like me and enjoy eating the soup of hot pot as well... BE CAREFUL what you put!

For one shrimp or one meat slice can totally change the taste of the soup.
If you just like getting only the stuff to be cooked and just dip them with sauce, I guess you are more free to put whatever you want since you don't care much about the soup itself.

Whatever it may be enjoy!

Here's what we put on ours...
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Miso ramen quick recipe

May 6, 2012 by Anna Leave a Comment

Hard core ramen lovers would hate me for changing up regular ramen like this.  But I usually like it better when I mix up the original ramen to something else.  This time I chose Miso Ramen.  I can't say it tastes like Japanese Miso ramen.  Since I just used Miso and I don't really know how Japanese Ramen is made.  I can't take too much heat....how shameful for the Korean to say...but I can't eat Shin Ramen, the staple Korean Ramen, that Koreans typically consider as the standard ramen.  Too spicy for me.  I didn't use Shin Ramyun for this ramen anyways, but still just wanted to point out that not all Koreans can take the heat.

Well, back to the my version of miso ramen.

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This is what I used.  And this is the only sauce/seasoning I used.  Pretty easy huh?  But if you want to be

more sophisticated, my mom usually adds katsuobush and less miso for the soup.  Me? I just put plenty of

miso paste to taste.  Nicely salty and thick.  Mmmmm...

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I boiled the water with miso and the veggie flakes that came with the original ramyun.  Chopped some onions.  Love onion.

Then, when it finally started to smell good and boiling, added ramyun. I didn't use the ramyun seasoning packet!!

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Onion just seemed to be not enough for me.  Looked around and found some baby bokchoy.  Just add them when you are all done so

it doesn't lose its crispiness and fresh green color.  Pardon messy background.  I was hungry...what can I say? *Blush*

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And you're done! You can opt out in any of the veggie flakes or bokchoy.  Be creative and be adventurous!

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As a pho addict, I couldn't resist adding fresh mung bean sprouts...sigh....it was good and comforting..

My comfort and quick meal.

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I really wanted some pickled ginger or pickled radish at least, but didn't find any...regular kimchi would be

too strong to pair with this miso ramyun so luckily had white non-spicy kimchi...

It didn't pair up perfectly with miso ramyun, but better  than nothing.

I am full, warmed up, and satisfied.  Ahh~I love miso ramyun.

Hope you like this too...Enjoy!

Korean Curry quick recipe

October 13, 2011 by Anna Leave a Comment

My lunch today is Korean Curry.

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This is what we used today. We just got out frozen vegetables and some beef we had. Cook them first in the pot. Then mix curry with water and add them into the cooked veggies. You control how thick you want your curry to be with water. And boil it. And enjoy with kimchi or danmooji. I'm eating with danmooji today. Enjoy!

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Ramyun/Instant Noodle Variation-Spicy Bibim Ramyun with Fresh Vegetables

June 22, 2011 by Anna Leave a Comment

I love eating noodles, pastas, ramyuns...oooo and ramyun is the quickest thing you can cook.

Perfect for the lazy afternoons. I wanted something spicy and sweet but didn't want to eat the hot noodle soup like last time, so I decided to play with this differently (I rarely cook ramyun plain. What's the fun in that?...ha ha).

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