Hi everyone. I’ve been sick for 2 weeks in February. Now, I feel normal again and I’m happy to start to make recipes again. Please take care of yourself and don’t get sick like me. It is not pleasant to be in the bed without an appetite and energy. The downside my recovery is that my appetite is back and I want to eat food all the time. I keep thinking about delicious food. lol So, I use my situation to come up with delicious recipe ideas. And today, I will share one of them with you. Oh, I’m super excited now. It is “Cheese Fire Chicken” called cheese buldak (치즈 불닭) in Korean. It is a spicy chicken that is served with melted cheese. The chicken is marinated and fried with a very spicy sauce, so people call it fire chicken. Your mouth will burn like fire from the spiciness. However, the cheese reduces the spiciness of the chicken and creates a very tasty combination of flavors. My husband normally doesn’t like fusion food much. So, when I described this dish to him at first, he wasn’t that excited about it. Korean spicy chicken with cheese? Nah~~~~ lol But, once he tried it, he was very impressed by the flavor. He gave 5 stars. yay ~~ 🙂 In this recipe, I will share some of the secret ingredients for amazing flavor. Please try it someday.

Yield: 2 Servings

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Do you know that there are more than one way of enjoying bulgogi in Korean cuisine? You can grill bulgogi and wrap it with lettuce. You can have some broth and cellophane noodles in your bulgogi. Your buglgo can have several vegetalbes in it to fry together such as onion and carrot. Today, I will share a delicious way to enjoy your bulgogi. This type calls BaSsak Bulgogi in Korean and bassak means “dry off” in English. So this specific bulgogi originated from EonYang city in Korea has no broth or liquid. It has great flavor as other bulgogi has but it will have it’s own good texture to make it more tasty. In addition to the bulgogi, I will share a declious Korean spicy green onion salad you eat with your Korean B.B.Q dishes. The raw green onion with spicy, sweet, and sour sauce give wonderful taste for your bulgogi when you eat with it.

Yield: 2 Servings

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Hi everyone! Today I opened my refrigerator and found many different kinds of leftover vegetables and I just picked up some fresh squid from the market. I wanted to make some delicious food that would use up my vegetables. This recipe is what I got from the idea. 🙂 It is a fancy looking squid roll with lots of vegetables and a sweet and spicy sauce. All the vegetable flavors mixed into the chewy-tender squid is very delicious. If you need to clean up your refrigerator, or you want to try something special, try this recipe someday. 🙂

Yield: 2 Servings

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Today, I will share a simple, delicious, and very crispy deep fried shrimp recipe. My secret tip for crispy shrimp is to use a double coating. Crispy golden brown shrimp with a delicious soy dipping sauce is a perfect party or snack food. Try it someday.

Yield: 20 Shrimps

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Today, I want to share a special recipe from my hometown, Gwangju, in Korea. This is unique enough to call a regional food. It is deep fried squid wrapped with lettuce, called “sangchu twigim” in Korean. We have many different kinds deep fried food in Korean cuisine. So why is this dish so special? It is special because of the way of eating it. We wrap the deep fried squid with lettuce and use a special dipping sauce. Once you try it, you will be surprised with the great flavor combination from everything. Try it someday.

Yield: 2 Servings

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Today, I want to share my version of a delicious chili shrimp. The spiciness will come from crushed red peppers. Don’t miss my secret tip for making this deep fried shrimp extra crunchy. The spicy, sweet, and sour flavored sauce tastes great. Try it someday.

Yield: 2 Servings

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This is a delicious way of eating beef and vegetables. Fried beef that is covered with a secret ingredient, sweet rice flour, along with a garlic chive salad and savory sweet and sour dressing tastes very good. I made a batch of the beef, as called out in this recipe, then my husband finished it quickly and asked for more. 🙂 My husband usually doesn’t like raw cabbage, raw onions, or raw garlic chives. It would seem as though he wouldn’t like this food, but instead, he loved eating all of those raw vegetables because the delicious beef and special dressing match perfectly with the vegetables. It was another big hit for our supper. Try it someday. 🙂

Yield: 2 Servings

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Hi Everyone! Today I will make a delicious chicken dish called “gyochon chicken” or “ganjang chicken” in Korean. Gyochon chicken is a popular Korean restaurant brand. Their specialty is this deep fried chicken covered with a sweet and salty sauce. Many people requested this dish; they particularly mentioned the name “Gyochon chicken.” It was interesting to see that so many people know and love this. To make it a little healthier and easier to make, I baked my chicken instead of deep frying it. The result was just as good. The crispy and chewy chicken, with savory sauce, tastes great. Try it someday. 🙂

Yield: 12 Pieces

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There is a very popular Korean dish using tofu and kimchi that is called “DuBu Kimchi(두부 김치).” In many Korean dishes, tofu, kimchi, and pork are used together. Those three ingredients are a great match together. This tofu kimchi is a very popular side for those who drink in Korea. Of course, it can be good for any kind of meal or party too. Try it someday.

Yield: 4 Servings

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Living abroad sometimes gives you challenges in life – especially when it comes to cooking. If you get hungry for a certain food, but cannot get the right ingredients for it, substitutes will just have to make do. Today, I will introduce one of my substitutes. In Korea, people eat a steamed dried fish that has a special sauce topping during big holidays such as Lunar New Year (Seolnal) or Thanksgiving (Chuseok). The dish is rather simple, especially for a holiday food. When I say “dried fish,” you might imagine a dried fish filet or a bag of shredded dried fish. However, in this case, it is a whole dried fish minus the head and guts. I could not get that here so I tried to make that dish with frozen tilapia fillets, which are easily found in these parts of the world. I’m happy to share my successful experiment with you. I love the way it turned out, especially the texture of the fish and the delicious sauce on top. Try it someday. 🙂

Yield: 3 Pieces

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