Wednesday, July 3, 2013




 Korean dish? maybe.... fusion dish? i think so. Makes me wonder if this really is a Korean dish only because every time i order beef stew at a Korean restaurant, presentation and taste varies.

I have been craving for this dish for the longest time. I remember ordering this dish at a Korean restaurant  back then. It was located somewhere Makati Ave. I can't remember the name of the restaurant probably it's not there anymore.

This is my version, totally based on how i remembered it. It's supposed to be beef short ribs, since i have chuck eye steak in the freezer waiting to be cooked, i decided to use it in lieu of short ribs.

The flavor is there but i think i can add something to make it more flavorful. I will make this again and perhaps add daikon and shitake mushrooms for the umami flavor. Add vinegar to balance the tangy, sweet, and salty flavor.


3 lbs. chuck eye steak (Original dish calls for beef short ribs)
1 C brown sugar
1 medium cleaned carrot and cut on a bias about an inch size
3 cloves of garlic, chopped
1 medium sweet onion, chopped
1 knob of ginger (about an inch knob), cut into three pieces
3 pieces of Thai bird chili
2 pieces of star anise
1/2 C crushed pineapple or pineapple juice (add more brown sugar if pineapple is not available)
2 T sesame oil
3 T rice wine
1 C soy sauce
1 beef bouillon
3 C water (add if needed)
1/4 C sliced scallions for garnish
2 T toasted sesame seeds for garnish

1. In a dutch oven, sear the pieces of meat until brown.
2. Add the rest of the ingredients except the garnish (green onions and sesame seeds)
3. Bring to a slow boil check and add water if needed, making sure to taste and adjust the seasonings.
4.  Cook until meat are tender.
5. Add the sliced green onions and roasted sesame seeds for garnish.
6. Serve with steamed rice and kimchi.

Tuesday, July 2, 2013


GALBI / KALBI - Korean BBQ....sweet, tangy, juicy and spicy goodness.

4 lbs. pork ribs (i used country style ribs)
Green leaf lettuce or bib lettuce
Kimchi ( HOMEMADE or store bought)
Steamed white rice
2 C soy sauce or Tamari
1 C brown sugar
1/4 C sesame oil
3 T rice wine vinegar
4 cloves garlic, grated
1 medium sweet onions, grated
1 small Asian pear, grated
1 bunch green onions chopped (save some green parts for garnish)
1 T pepper paste (Gochujang)
Mix all the marinade ingredients. Save 1/2 of the marinade for dipping sauce* or if you think your meat needs more marinade then use the saved mixture.

Toss the ribs with the marinade. Covered and refrigerated for at least 4 hours or overnight.

Grill or broil the meat for 15 minutes or instant read thermometer is at 150 degrees F.

Arrange pork galbi on top of lettuce leaves, sprinkle some toasted sesame seeds.

Serve with steamed rice, homemade kimchi and thinly sliced raddish.
*Bring the extra marinade to a soft boil for your dipping sauce.


I love, love this dish.


Sunday, June 30, 2013


Want to have a garden but you don't have a space? Not a problem....Pallet, pots, soil and plants....the solution to make your own small space garden.

I have seen blogs about vertical gardening or small space gardening, the use of pallet is the best and unique idea in my opinion. Pallets are inexpensive some bloggers suggested that you can ask them from Lowe's or Home Depot since they discard them anyways. I got mine from my husbands' work for free.

You'll need the following to make this vertical garden.

Pallets or pallet - free
Pots - i bought these plastic pots from Lowe's for .98 cents each. (about $8)
Bungee cords - bought them at the dollar store for $1/bag (5 bags, about $6)
1 bag of garden soil - i bought Miracle Gro brand ($3.88)
Plants - $2 /6 small cells ( about $4)

I spent around $25 for this project. Not bad at all ;)

My petunias

My herbs- basil, from the stalks that i saved when i made tomato basil soup, micro greens, parsley, thyme and another basil. I have yet to add more herbs.