Korean Egg Bread (Gyeran-Bbang) 계란빵 만드는법

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Hi guys!

Since I came to Korea, I get to do lots of fun stuff!! 
I’ve got to talk to culinary students, visiting lots of great restaurants, meeting old friends that I haven’t met for years!! 

Collaboration with Alia was definitely one of the fun stuffs I did while I’m in Korea as well!

She showed me how to make great Moroccan dish, so I’ve got to show her how to make her favorite Korean street food, Gyeran Bbang- Korean Egg Bread!

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For my Korean Egg Bread recipe that I showed Alia, please check this video out!



Also, don’t forget to subscribe her channel www.Youtube.com/CookingWithAlia  for more delicious Moroccan cuisine! :-D

Oh, Don’t forget to check out Alia’s Moroccan Meatballs and Egg in Spicy Tomato Sauce as well!




Alia’s Moroccan dish Poached Egg in Spicy Tomato Sauce (Shakshuka) written recipe is on her website!


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Hope you guys give this recipe a try one day!

5 from 1 reviews
Korean Egg Bread (Gyeran-Bbang) 계란빵
  • Ingredients
For Batter
  • ¾ cup Whole milk (You can substitute to other type of milk)
  • 2 Tbs. White vinegar or lemon juice
  • 1 cup All purpose flour
  • ½ tsp. Baking soda
  • 1 tsp. Baking powder
  • ½ tsp. Salt
  • 2 to 4 Tbs. Sugar (Up to your taste for sweet)
  • 2 Tbs. Melted butter
  • 1 Egg
For Egg Bread
  • 12 Eggs
Topping Options
  • Sea salt
  • Grated cheese
  • Chopped lunchen meat
  • Imitation crab meat
  • Octopus
  • Chopped green onion
  • Chopped green herbs, such as parsley, basil, chive and etc
  1. Preheat oven over 350 degrees.
  2. In a mixing bowl, combine milk and vinegar and set aside. We are making quick butter milk, if you have butter milk in your hand already, then please use it.
  3. In an other mixing bowl, whisk flour and next 4 ingredients(until sugar) together; add melted butter, 1 egg and milk mixture we made earlier. Whisk until you don’t see any lumps.
  4. Spray muffin pan with non stick spray or use a silicon muffin pan.
  5. Spoon out about 2 tablespoons into each muffin section. Crack 1 egg into each muffin section top of batter and top egg with a bit more batter, about 1 tablespoon.
  6. Top with any topping you desire and bake in preheated oven for 25 minutes or until it’s golden brown.
  7. Enjoy!


Love What You Do, Do what You Love : Motivational Speech at Woosong University



Last 18th March 2015, I went to Woosong University in Daejeon to give a special motivational speech to over 100 culinary students.

It was my honor to share all of my story. I was so thrilled by the fact that my story could inspires and motivates them to follow their dream.

It was 2 hours long speech with Q&A time.
Honestly after the speech, I was more inspired and motivated by their amazingly high energy and positive attitude.

It was great time, and can’t thank enough for the opportunity I was given.

Special thanks to Sarah Ross Lavensky, a professor of the university who invited me to the class!

It was the best experience in Korea, hands down!

I love you and Thank you so much all!!

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 Love What You Do,

Do What You Love.

- Seonkyoung Longest -

Kongnamul Muchim : Korean Soybean Sprouts Side Dish (Banchan) 콩나물 무침 만드는법

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Hi guys!

I’m having so much fun in Korea, and finally uploading a new video/recipe! :-D

I noticed a lot of you guys would love to know more banchan(Korean side dish) recipes and here is one more for you!! I’ve been sharing really popular and common ones but one day I would love to share some crazy stuff too! ;-) lol

Today I’m showing you how to make Korean style soybean sprouts side dish. 
Every family/restaurant has different ways to make this dish, like any other banchans are. So today, I’m sharing how I make it, but feel free to make your own! ;-)

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I personally love spicy one, but classic one is what the most common one though. 

This is great for bibimbap or as a side dish for Korean BBQ!  

Also the classic one is served with main spicy dish, because it’s very mild and can calm your spiciness down. ;-) 

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So, give this recipe a try one day!



5 from 1 reviews
Kongnamul Muchim (Korean Soybean Sprouts Side Dish)
For Prepare Soybean Sprouts
  • 1lb. Soybean Sprouts
  • 1 Tbs. Sea salt
For Classic Soybean Sprouts Side Dish
  • ½ lb. Blenched soybean sprouts
  • 1 tsp. Coarse sea salt
  • ¼ tsp. Sugar
  • 2 tsp. Sesame oil
  • ⅛ tsp. Black pepper
  • 1 tsp. Toasted sesame seeds, crushed with fingers
  • 1 Clove garlic, minced (approximately 1 tsp.)
  • 1 Green onion, chopped (approximately 1 Tbs.)
For Spicy Soybean Sprouts Side Dish
  • ½ lb. Blenched soybean sprouts
  • 1½ tsp. Fish sauce
  • 2 Tsp. Gochugaru, AKA Korena red pepper flakes (Can be substitute 1tsp. cayenne pepper, but won’t have the bright red color)
  • 2 tsp. Sesame oil
  • ⅛ tsp. Black pepper
  • 1 Clove garlic, minced (approximately 1 tsp.)
  • 1 Green onion, chopped (approximately 1 Tbs.)
  1. Take brown and black bits on soybean sprouts, and wash throughly under cold water. Drain and set aside.
  2. Meanwhile, bring 10 to 12 cups of water(or enough to cover soybean sprouts) to boil in a large pot. Add 1Tablespoon salt. Add clean soybean sprouts and cover immediately. Cook it over high heat for 4 minutes then remove from heat. Let it seat for 1 more minutes. Do not open lid during this cooking/resting time unless you might end up with unpleasant smell of soybean sprouts. Also make sure you count the time because you don’t want to over cook it.
  3. When it’s time, uncover and drain soybean sprout; since under cold water and drian completely.
  4. Both classic and spicy can be made same directions. Add prepared spinach in a mixing bowl; gently mix everything together using your hand until everything combined well.
  5. Top with extra sesame seeds as you desire! Enjoy!



Tteokbokki Recipe : Easy and Quick Tteokbokki 초간단 떡볶이 만드는법

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Hi guys!

Before I show you this delicious Tteokbokki recipe, I have a news!
I’m in Korea right now and will be here for next 2 months or so! YAY~!! 
I’m having so much fun visiting my home country and it can’t be better than this! 

If you guys have any request while I’m in Korea (restaurant experience video, Korean makeup stuff and etc), please let me know comment down below!! 

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So, today I’m sharing this delicious and every Korean child/students favorite snack food, Tteokbokki!


I’ve shared my favorite way to cook tteokbokki before.









I think it’s not as popular in US as it is in Korea. I personally love the one I shared a long time ago (we call “Jeugseok Tteokbokki), but it needs a lot more ingredients and people to eat together. 

So today, I’m going to share the simple and easy version of tteokbokki which is probably more familiar to you all! It is street style as well, you can see all over the small to large streets in Korea!

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The rice cake’s shape you see in these pictures is the most common shape to use for tteokbokki, but if you have hard time to find it, you can use different shape of took or even ramen noodles! 

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Yes, I said ramen noodles!

It totally works! Even udon noodles works as well! 

So be creative, don’t give up because you don’t have all the ingredients! 

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If you are ready, I’m ready to show you my delicious Tteokbokki recipe!










5 from 1 reviews
  • 6 oz. Tteok for tteokbokki (Korean rice cake), approximately 1 cup
  • 1¼ cup Ultimate Korean Stock (Click HERE for the recipe)
  • 1 Tbs. Sempio Gochujang, Korean red pepper paste
  • 1 Tbs. Sempio Soy sauce
  • 1 Tbs. Sugar
  • 3 oz. Fish cake, cut into bite sizes
  • 1 Green onion, sliced
  • 1 Hard boiled egg, optional
  1. Bring 3 cups of water to boil; add rice cake and soak it for 10 to 20 minutes.
  2. Meanwhile in a skillet combine stock, gochujang, soy and sugar; bring it to boil over medium high heat.
  3. Drain rice cake and add into boiling sauce; reduce heat to medium and cook for 5 to 6 minutes, stir occasionally.
  4. Stir in fish cake and cook additional 3 to 4 minutes or sauce is thicken, stir occasionally.
  5. Remove from heat and add sliced green onion.
  6. Serve immediately and garnish with sesame seeds. Serve with a hard boiled egg if you’d like.
If you skip the soaking process for the rice cake, you might end up with unpleasant chewing texture.

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♥  For more Sempio product visit:

Kimchi Jjigae with Pork : The Best Kimchi Jjigae Recipe. Ever.

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 Hi guys!

Today I’m going to share my Kimchi Jjigae with Pork recipe! :-)


This is how I make it most of the time when I craving Kimchi Jjigae. There is a couple types of my favorite Kimchi Jjigae, but today I’m going to show you my all time favorite, Kimchi Jjigae with Pork! 


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Please let me know if you want to see other types of my favorite kimchi Jjigae recipes! I would love love to share with you all! :-D 


I used pork belly for this recipe because it contains enough fat to stir fry kimchi in and gives delicious deep flavor into Kimchi Jjigae. 

oh, man. 

It’s really scrumptious. 


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 If you want to use beef, please feel free to use it! It would be equality delicious! I will recommend beef chuck, boneless short ribs or thinly cut brisket(차돌박이/Chadolbaggi).

Just following the direction, nothing wold be different. :-) 


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To make BOMB.COM Kimchi Jjigae, you will need 2 essential ingredients.


First, deliciously well fermented Napa Cabbage Kimchi.

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If your kimchi is delicious and fermented well, your Kimchi Jjigae is 3/4 way succeeded. Yes, it’s that important. It’s Kimchi Jjigae people! 



 There is nothing wrong with store bought kimchi but it really can’t beat homemade one. If you have time and willing to give a effort to this, please try to make kimchi at home.

If you would like to, check out my REAL Korean Napa Cabbage Kimchi Recipe.


Second, the stock.

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Instead of using water or store bought stocks, make Korean stock that goes perfectly with Korean cuisine. It really makes a huge difference between delicious to authentic delicious. 


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So if you have time in your hand please make this stock for any type of Korean soup, stew or sauce. I always have this stock in my refrigerator, because it’s one of my essential Korean ingredients. 

 If you want to know how make Korean stock, please check it out my Ultimate Korean Stock recipe!


If you have these 2 main ingredients, it’99.99% Kimchi Jjigae has done& succeeded. 


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Hope you enjoy delicious homemade Kimchi Jjigae at home!

Good luck and have fun in your kitchen~!   






5 from 1 reviews
Kimchi Jjigae with Pork
  • 6 oz. Pork belly, cut into bite size
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  • 2 cups Well fermented kimchi, cut into bit size (Click HERE for homemade kimchi recipe)
  • ½ cup Kimchi juice
  • 1¼ cup Ultimate Korean stock (Click HERE for the recipe)
  • 8 oz. Soft to medium firm tofu (approximately ¼ block), slice into ¼” thick
  • 1 Green onion, slice diagonally
  • ½ Green chili, slice diagonally
  1. Heat a ttukbaegi(Korean clay pot) or thick bottom pot over high heat; add pork belly, season with salt and pepper. Cook for 5 to 6 minutes or until slightly golden brown, stir occasionally.
  2. Add kimchi and cook with pork belly until softly cooked, about 5 minutes.
  3. Pour kimchi juice and stock, bring it boil. Reduce heat to medium, cover with a lid and simmer for 15 to 20 minutes. Stir once in a while.
  4. Add tofu, green onion and chili; increase heat to high and bring it to boil.
  5. Serve hot and enjoy with warm cooked rice! :-)



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