Ultimate Korean Stock : Basic Korean Stock Recipe for All Korean Food

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Hi guys,

Today I’m sharing my Ultimate Korean Stock Recipe with you all. This stock recipe can be used every/any Korean food, such as soups, stews and sauces. Instead of use water, use this stock. It will pump up the flavor and everyone will ask you what is your secret for the amazing taste. 

Ultimate Korean Sock is SO packed of great flavors, you won’t even need lots of salt to bring flavor out. 

This stock will store in refrigerator for a couple days,. If you want to keep it longer, cool it completely and freeze it in a glass or plastic jar. Make sure you fill up only 3/4 of the jar because it will extend after freezing.

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Hope you guys try this Ultimate Korean Stock Recipe at home and be a Korean cooking Queens and Kings at home! :-) 






5 from 1 reviews
Ultimate Korean Stock
Prep time
Cook time
Total time
Serves: 8½ cups
  • 10 cups Cold water
  • 2 Sheets palm size dried seaweed, Dasima/Kombu
  • 3 Dried shiitake mushrooms
  • 2 Large or 3 small green onion
  • 10 Cloves garlic, smashed or 1 bulb of garlic, cut into halves
  • 5 Ginger slices, ¼” thin
  • ½ Large yellow or white onion, roughly cut
  • 1 Tbs. Black peppercorns
  • 5 Large dried anchovy for sock, ¼ cup dried shrimp or dried pollack (If you are using dried anchovy remove all guts.)
  1. In a large pot, add all ingredients; cover and bring it to boil.
  2. As soon as it starts boil, remove dried seaweed out; cover, reduce heat to medium low and simmer for 30 minutes.
  3. Strain stock with a strainer and enjoy cooking with it!
  4. Keep it in refrigerator for a couple days or freeze it for long term use.


Green Tea Chocolate : How to Make Green Tea Chocolate

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Hi guys!

Today I’m sharing one of my favorite flavored chocolate- Green Tea Chocolate! 

I love green tea chocolate, it’s buttery, sweet and bitter all same time! 

The bitter taste from green tea and buttery sweetness from white chocolate’s combination is really amazing. 

There are lots of green tea flavor dessert out there. I also have a few recipes if you would like to check it out!






 Green tea shaved ice dessert






 Green tea boba






 Green tea ice cream






Green tea latte


There are so may thins to do with green tea, and most of my green tea dessert recipes call “Matcha powder”, which is green tea powder. 

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You can find green tea powder local Asian/Japanese market or internet. 

Here are some links I found on internet if you would love to check out. :-)

Green tea powder on Amazon









5 from 1 reviews
Green Tea Chocolate
  1. Heat heavy cream in a small saucepan over medium heat until just about to simmering. Remove from heat.
  2. Meanwhile in a large mixing bowl, add white chocolate. Pour hot heavy cream over chocolate and stir until it’s already melted with a rubber spatula. If chocolate is not melting and the mixture gets cold, microwave for 10 seconds at a time and stir.
  3. When chocolate and heavy cream has well combined, add vanilla and butter. Stir gently until chocolate mixture is smooth and creamy.
  4. Sift in green powder right on top of chocolate mixture and stir gently until green tea has combined. There shouldn’t be green tea lumps and very smooth.
  5. Pour green tea chocolate into a 8”X8” baking pan lined with parchment paper. Spread top evenly and place in a refrigerator for 2 to 3 hours.
  6. When green tea chocolate is harden and set, take out from refrigerator. Remove from baking pan and separate green tea chocolate and parchment paper. Cut into 1”X1” squares or any sizes you desired.
  7. Dust with remaining green tea powder.
  8. Store in an airtight container in a refrigerator but it’s best taste when it’s room temperature.


Green Tea Latte : How to make Green Tea Latte


 Hi guys!

Today I’m going to show you how to make Green Tea Latte! :-) 

So yummy and delicious! If you want to try something other than cafe-latte, this is the one you need to try!

Matcha powder AKA green tea powder might seems pricy for the amount you get, but think how much you are paying for cafe/Starbucks.  It’s totally, totally much cheaper- also you can make some other green tea dessert recipes.  


You can find green tea powder local Asian/Japanese market or internet. 

Here are some links I found on internet if you would love to check out. :-)

Green tea powder on Amazon








5 from 1 reviews
Green Tea Latte : How to make Green Tea Latte
  • 1 tsp. Green tea powder (Matcha powder), ⅛ tsp. more for dusting
  • 4 Tbs. Hot water
  • 4 tsp. sugar
  • ¾ cup Hot milk (soy, salmon, rice or coconut will work just fine as well)
  1. In a mug, whisk green powder and hot water together until there are no lumps. Add in sugar and whisk until sugar has dissolved.
  2. With a milk frother, froth milk about 30 second or until your desired froth.
  3. Pour frothed milk into green tea powder mixture. Dust with ⅛ tsp. green tea powder right on top.







Samgyetang Recipe : Korean Ginseng Chicken Soup, 삼계탕 (蔘鷄湯)

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蔘: 인삼 삼 (Ginseng: Sam) , 鷄: 닭 계 (Chicken: Gye), 湯: 탕 (Soup: Tang)

Samgyetang. One of historical dish from Korea.

My dad used to take me to this Samgyetang restaurant in South Korea, where we lived every summer time. They serve a shot of ginseng liquor to every guests, even you are a kid. The ginseng shot is for the health, not to drunk purpose, so my dad always led me drink the ginseng shot first before the meal. 

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Ginseng warms your body from inside out as well as chicken. Usually summer time(when the weather is hot) our outer body is hot so our inner body is very busy to cool the body down. So drink or eating cold food makes our tummy even more colder. That is why people get sick easily with the food during the summer time. Some smart Koreans figured it out and recommended to eat warm and hot food during summer time. 

So traditionally we eat Samgyetang 3 times during the summer. The beginning, the middle and the end. 

Protein wasn’t always available for everybody back then in Korea, even 50, 60 years ago. So Samgyetang helped provide strength through out challenging hot weather. It is consider as a stamina food. ;-) 

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I understand the Samgyetang herbal ingredient kit is hard to find in some places, so here are the links I found where you can buy from internet. 

Amazon’s Samgyetang Herbal Ingredient Kit

Hmart’s Samgyetang Herval Ingredients Kit

You might can find better website that carries these ingredients, but I’m only willing to share those website where I can trust and the price is make sense. 

Also, you can make this recipe without the kit. Just get fresh/dried ginseng and dried jujube. Those are the key herbal ingredients for Samgyetang.

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Hope you try my Samgyetang recipe one day! 






5 from 1 reviews
Samgyetang, Korean Ginseng Chicken Soup, 삼계탕 (蔘鷄湯)
Prep time
Cook time
Total time
  • 10 cups Cold water
  • 4 Cloves garlic, 2 are smashed, 2 are whole
  • 3 Green onions, 2 cut into halves, 1 chopped for garnish
  • 1 Samgyetang herbal ingredient kit or 1 medium size ginseng root and 3 jujubes
  • 2 lb. Whole young chicken or 2 cornish hens
  • ⅓ cup Sweet rice, rinsed and soaked in cold water for 1 hour, drained
Dipping Salt
  • 1Tbs. Sea salt
  • 1 tsp. Black pepper
  • ½ tsp. Toasted sesame seeds, smashed with fingers
  1. In a large pot, add water, 2 smashed garlic, 2 green onions that cut into halves and Samgyetang herbal ingredients. Cover, bring it to boil and reduce heat to medium low, simmer for 10 minutes.
  2. Meanwhile, let’s prepare chicken. Trim some fat on edge of chicken and wing tips with kitchen scissors.
  3. Stuff chicken with 2 whole garlic cloves and sweet rice. It should be stuffed only ¾ amount.
  4. Close openings with skewers or strings.
  5. Place stuffed chicken into simmering broth with breast side up. Cover, increase heat to high; bring it to boil and reduce heat to medium. Simmer for 1 hour or until chicken is fully cooked and tender.
  6. Transfer to a serving bowl both chicken and soup. Garnish with chopped green onion and serve with dipping salt.
To Make Porridge with Leftover Samgyetang
  1. Take leftover meats from chicken bones and take solid ingredients out from broth. Add 1 cup to 2 cups of cold sweet or stick rice (depending on how much soup’s left..) and simmer for 30 minutes.
  2. Constantly stirring to prevent a burnt bottom.
  3. Transfer to a serving bowl and garnish with chopped green onion, sesame seeds and sesame oil.


Ultimate Spicy Fried Rice Recipe : How to Make Spicy Fried Rice Like a Boss!

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Hi guys!

Do you like fried rice? Do you like spicy food? Then, this recipe is definitely made for you, you need this recipe in your life!!

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I personally love spicy food but not so care about fried rice, unless, it’s spicy. lol So I had to come up with my own Ultimate Spicy Fried Rice Recipe! This recipe is so satisfying, also has lots of vegetables and protein that will make it a full meal! 

When I made this first time, I was coming back home from New York after a meeting with Food Network. The flight on the way back home, I was just craving so badly this spicy fried rice with ice cold beer. So, as soon as I landed and made home, I made this spicy fried rice and pared with ice cold beer as I imagined on the plane. 

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I loved my spicy fried rice so much, I can eat every day! Too bad I have so many recipes that I need try and testing in the kitchen!  

Ah, how much I love my job! 

I call myself as “Flower Pig”, the explanation is all in your imaginations, I won’t explain. lol 

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Hope you guys enjoy my Spicy Fried Rice Recipe at home, and please let me know what you think! 






5 from 1 reviews
Ultimate Spicy Fried Rice Recipe
Prep time
Cook time
Total time
  • 2 Tbs. Cooking oil
  • 2 Cloves garlic, chopped
  • 2 tsp. Freshly grated ginger
  • 4 Green onions, chopped
  • 12 oz. Protein of your choice, I like to mix up with pork, beef and shrimp
  • 2 eggs, beaten with 2 tsp. Sriracha, small pinch of salt and pepper
  • 2 cups Cold/day old Jasmine rice
  • Spicy Fried Rice Sauce, Recipe below
  • 1 small bundle of Yu choy, cut into bite sizes (approximately 1 cup)
Spicy Fried Rice Sauce
  1. Heat a wok over high heat; add oil and swirl to coat. Add garlic, ginger and green onion and stir fry until its fragrance’s released about 30 second.
  2. Add protein and cook for 3 to 4 minutes or until they are nicely browned and cooked.
  3. Push all ingredients in wok to one side and make a room for eggs. Add in beaten eggs and scramble, but not mixed with other ingredients yet. When eggs are nice and fluffy cooked, tossing to mix with all other ingredients in wok.
  4. Stir in rice, spicy fried rice sauce and yu choy. Keep stir and tossing until every grains of rice are evenly coated with sauce and yu choy is cooked about 1 minute.
  5. Remove from heat and enjoy!


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