Okonomiyaki Recipe : How to Make Okonomiyaki (お好み焼き)

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Hi guys!

Today I’m going to share my Okonomiyaki recipe! :-D YAY~! 

Okonomiyaki is one of my favorite savory pancake, hands down! ‘Okonomi’ means ‘what you like/want’ and ‘Yaki’ means ‘grill/broil’. So it pretty much means Grilled what you like/grilled as you like it. 

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There are few different styles of Okonomiyaki depending on region. Okonomiyaki’s origin is Osaka and Hiroshima and today I’m sharing  Osaka style which is more simpler and easier to make! 

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The batter and cabbage is the basic ingredients for Oknomiyaki and rest of other ingredients are totally up to you! As the name Okonomiyaki says, As You Like it! ;-)

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I understand there are some ingredients that hard to find at regular grocery stores, but you always can buy Asian ingredients from local Asian markets or Internet! 

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5 from 1 reviews
Okonomiyaki Recipe : How to Make Okonomiyaki (お好み焼き)
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Cook time
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Serves: 2
  • 1 cup All pour pose flour
  • 1 tsp. Baking powder
  • 1 tsp. Salt
  • ¾ cup Dashi broth (Click HERE for the recipe)
  • 1½ Tbs. Nagaimo, Japanese mountain yum (Optional)
  • 5 cups Green cabbage, cut into ½” pieces
  • 2 Green onions, chopped
  • 4 oz. Small shrimp, if it’s large size, cut into bit sizes
  • 2 Eggs
  • 2 Tbs. Cooking oil
  • 6 of thin slices pork belly (6 oz.) (You can substitute bacon)
For Sauce
For Garnish
  • Aonri, Japanese dried green seaweed powder
  • Katsuobushi, dried & smoked bonito plakes
  • Chopped green onion
  1. In a large bowl, combine flour, baking powder, salt. Add in dash broth, and whisk until smooth and no rumps.
  2. Stir in Nagaimo, cabbage, green onion, shrimp and egg.
  3. Heat a large skillet over medium heat; add oil and swirl to coat. Add half of okonomiyaki batter and spread evenly about 1” thick. Cover with a lid and cook for 5 minutes.
  4. Place pork belly slices on top of okonomiyaki and carefully flip it over. Cover with a lid and cook additional 5 minutes or until okonomiyaki is all the way cooked through.
  5. Remove from heat and repeat with remaining ingredients.
  6. Brush okonomiyai with okonomi sauce, top with Japanese mayonnaise and then sparkle with Aonori, Katsuobushi and chopped green onion.

Commonly in Japan, they cook/serve Okonomiyaki on the table where you eat, but we are going to make it work whatever convenience for us. It will be equally delicious, I hope you guys give it a try!


Best Kimchi Fried Rice Recipe : Easy Kimchi Fried Rice

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 Hi guys!

Today I’m sharing the BEST Kimchi Fried Rice Recipe with you all!! 

Kimchi fried rice is one of easiest fired to make at home, the ingredients are super simple too! All you need is bacon(or pork or no meat at all!), well fermented kimchi and rice!
You can omit the meat if you would love to make vegan kimchi fried rice, and make sure you are using vegan kimchi as well because normally kimchi is seasoned with fish sauce. 


I highly recommend to use homemade kimchi(of course mine! lol) if it’s available for you for any kimchi recipes because homemade kimchi has so much deeper flavor! 
If you have time, try my Kimchi Recipe, it’s definitely worth it!! 


Well fermented kimchi is always better to cook with instead of fresh and not fermented one. The natural sourness is perfectly balances when it’s cooked and actually it tastes even better when it’s cooked.




I used Jasmine rice- which is not regular for kimchi fried rice- because in Korea we eat short grain rice as everyday rice. So of course, using cooked short grain rice is very common in Korea. But I noticed Jasmine rice is works so much better for fried (Any fried rice!)- gives nice and fluffy texture and has slight scent that very pleasant when it’s cooked.

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Kimchi fried rice is perfected with a fried egg right on top, don’t forget! :-)  






5 from 1 reviews
Best Kimchi Fried Rice
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Serves: 2
  • 4 Slices thick cut bacon center cut, cut into bite sizes
  • 1 cup Well fermented kimchi, chopped (More sour is better and homemade is even better! Click HERE for my Kimchi Recipe.)
  • 2 cups Jasmine rice, cooked and cooled
  • Pinch of Salt
  • Pinch of Black pepper
  • Pinch of Gochugaru, Korean red pepper flakes, optional
  • 2 green onion, chopped
  • 2 eggs
  • Sesame seeds and oil for garnish
  1. Heat a wok over high heat; add bacon and cook until bacon edge is brown, but not crispy. About 2 - 3 minutes.
  2. Add kimchi into wok, stir fry for 3 minutes or kimchi is softly cooked with bacon.
  3. Add rice, stir fry about 2 minutes. Keep tossing until all rice coated evenly with beautiful red orange color.
  4. Reduce heat to medium low, add salt, black pepper and gochugaru if it’s necessary. Stir in green onion and remove from heat.
  5. Fry eggs as how you like and place top of kimchi fried rice.
  6. Garnish with sesame seeds, sesame oil and bit more chopped green onion if desired.


Chicken Teriyaki Recipe : Teriyaki Sauce Recipe

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Hi guys! 

Today I’m going to share my homemade Chicken Teriyaki Recipe! YAY~!! Who doesn’t like teriyaki, right?! Making Chicken Teriyaki is very simple, easy and quick yet, SUPER YUMMY!! So you definitely should give it a try!! 

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I love using chicken thighs for my Chicken Teriyaki Recipe because it’s so much easier and quicker to cook than chicken breast yet, so much flavorful and juicier as well! But you can definitely usechicken breast, just make sure the chicken breast you are using has skin on, so you will taste the crispy yumminess! :-D

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I understand finding chicken thigh boneless and skin on in US, based on my experience, but it’s super easy to debone chicken thigh! Here is how-to debone chicken thigh step by step pictures.

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Homemade Teriyaki Sauce Recipe can be used many many dishes. Sauce for stir-fried vegetable, glaze any your protein and more! Also Chicken Teriyaki Recipe can be served more than a warm bowl of short grain rice- even though I think it’s the best!) you can serve over a bed of greens so it can be Chicken Teriyaki Salad or over a bed of soba noodles, that would be really yummy too!

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So, make my Chicken Teriyaki Recipe at home and enjoy however you want to!  






5 from 1 reviews
Chicken Teriyaki Recipe
  • 2 Chicken thighs boneless, skin on
  • 2 Tbs. Soy sauce
  • 2 Tbs. Mirin
  • 2 Tbs. Sake
  • 1 Tbs. Sugar
  • 1 tsp. Fresh ginger juice, grated garlic or finely chopped green onion
  • 1 Tbs. Cooking oil
  1. Heat a large skillet over medium high heat; add cooking oil and swirl to coat. Lay chicken on hot skillet skin side down, cook for 7 to 8 minutes or until chicken skin is golden brown and very crispy.
  2. Flip over and cook additional 2 to 3 minutes or until chicken is all the way cooked through.
  3. Turn off heat, remove chicken from skillet and set aside and tap excess oil on skillet with paper towel.
  4. Heat over medium heat. Pour teriyaki sauce into skillet and simmer for 3 minutes or until it’s thicken.
  5. Reduce heat to medium low; add cooked chicken into skillet and coat evenly with sauce. Let it cook together for a minute.
  6. Remove from heat and let it rest for 3 to 5 minutes.
  7. Cut chicken into bite size pieces if you would like to serve with chopsticks.
  8. Serve with warm cooked short grain rice, soba noodles or salad greens and pour remaining sauce over chicken.



Cucumber Kimchi Salad Recipe : Quick Cucumber Kimchi


Hi guys!

Today I will be sharing super simple and easy Korean Cucumber Kimchi Salad recipe! It is really quick to make with simple ingredients, you can make it under 5 minutes! Awesome side dish~!!

I attempt to make this Cucumber Kimchi Salad a lot more than traditional Cucumber Kimchi, because it’s much more quicker, easier and simpler. So why not?!



My Cucumber Kimchi Salad recipe is very refreshing, well balance of spicy, sweet and tangy! It is a great side dish for Korean BBQ which I always make when I eat Bulgogi (Recipe Here) or other Korean BBQ at home. 







5 from 1 reviews
Cucumber Kimchi Salad Recipe
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Serves: 4
  • 3 Persian cucumbers or 1 English cucumber, cut into ¼” thin ring slices, medium diced or 1 12” long sticks (approximately 2¼ cups)
  • 1 Red chili, seeded and julienne
  • ½ cup Buchu (garlic chive) cut into 1” long pieces
  • 1 clove Garlic, minced
  • 1 Tbs. Gochugaru, Korean red pepper flakes
  • 1 Tbs. Fish sauce
  • 1 Tbs. White vinegar
  • 2 tsp. Sugar
  1. In a mixing bowl, add all ingredients and toss with your hand until Gochugaru, Korean red pepper flakes give the dish beautiful red color all around.
  2. Keep it in a refrigerator and serve cold.



Bulgogi (Korean BBQ) : Bulgogi Recipe


Hi guys!

Today, I’m super excited to share this recipe: “Bulgogi”. Some of you might know, some of you might not. It’s  type of Korean BBQ- Grilled Marinated Beef! Super yummy and delicious, if you haven’t tried, you definitely have to try!! 


Bulgogi is the one of signature flavors of Korea that everyone loves! It’s sweet, savory, garlicky and oniony! If you cook on a grill instead of on a stove, it’s even smokey as well, which is my favorite! 

You can cook either on a skillet or a grill- it’s totally up to you. I mostly cook on a skillet in my kitchen because that’s easiest way to cook it. But when I want really good Bulgogi, I totally going to the grill method.

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“Bul” means fire and “Gogi” means meat. So pretty much it means “Fire Meat”. 
The name came from how they cooked the meat- which is direct from the fire but now days, Bulgogi means Korean signature marinated beef cooked either on a stove or grill. 

This recipe, I decided to make with Sempio soy sauce because they are the best soy sauce from Korea. Trust me, my grandma even used it, my mom still uses it and I grow up eating Sempio soy sauce. My mom always told me Sempio soy sauce is the best. And now I’m a spoke person of Sempio what can’t be even better than this, right?! 


The soy sauce I used on the video is made with Non-GMO beans, which is perfect!! I’ve been trying to eat more/most Non-GMO foods and to be honest with you, Asian food is not easy to go Non-GMO. Even organic is sometimes GMO product, and it’s hard to believe how deep GMO foods are in our everyday meal. 

Oh, by the way “Gan Jang” means Soy sauce in Korean. :-)

I’m super happy to found Non-GMO good quality Korean soy sauce, so if you are looking for great quality Korean Non-GMO soy sauce, I definitely recommend it!

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Korean food is really all about “Jang” which is fermented sauce. For great taste Bulgogi, great quality soy sauce as important as fresh ingredients. Of course you can use regular soy sauces from grocery stores, just make sure they are good quality soy sauce. :-) 


My favorite way to eat Bulgogi is of course with rice. Not only with rice, but wrapping in lettuce! Which makes even more delicious!! 

On a lettuce, cooked warm rice, Bulgogi, Samjang(Korean spicy bean dipping sauce), maybe slice of garlic and chili and some cucumber kimchi! :-) 

Hope you guys enjoy my delicious Bulgogi recipe!! 







5 from 1 reviews
Bulgogi (Korean Beef BBQ)
Prep time
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Serves: 4
  • 5 Cloves garlic, minced (approximately 2 Tbs.)
  • ½ Large onion, very thinly sliced (approximately 2 cups)
  • 5 Green onions cut into 1” pieces (approximately ½ cup, if your green onions are thick, use only 2 of them and cut into halves in lengthwise.)
  • 3 Tbs. Sempio’s Ganjang (Soy sauce)
  • 1 Tbs. Sake (You can substitute 2 Tbs. dry red wine if you do so, omit the next ingredients- Mirin)
  • 1 Tbs. Mirin
  • 1 Tbs. Sesame oil
  • 2 Tbs. Sugar
  • 1 Tbs. Grounded Asian pear (You can substitute to other type of pear such as bosc or you can omit.)
  • ¼ tsp. Sea salt
  • ¼ tsp. Black pepper
  • 1 lb. Very thinly sliced ribeye
Serving options
  • Warm cooked short grain rice
  • Green lettuce
  • Sempio’s Ssamjang sauce (Korean spicy bean paste dipping sauce)
  • Cucumber kimchi salad
  • Sliced garlic and chili
  1. In a large mixing bowl, combine all ingredients except beef.
  2. Add in beef and toss carefully with your hand. Marinate in a refrigerator at least 30 minutes to over night.
How to Eat Bulgogi as Wrap
  1. You can cook bulgogi either on a skillet over a stove or on a grill. Cook about 6 minutes if you are cooking on a grill and about 8 to 10 minutes if you are cooking on a skillet over medium high heat.
  2. Serve immediately with your choice of serving options.
  3. If you choose to serve wrapping style, make sure everyone understands how to make bulgogi wrap. It's like taco- wrap every/any ingredients together but with lettuce instead tortillas!


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