What we had for dinner today and the girls loveeeed it! The minced garlic in the sushi bake was just 😘🤌🏻🤌🏻
SUSHI BAKE RECIPE (this fed 4 adults + 3 kids)
Ingredients:
2 lbs salmon
rice:
8 cups of cooked sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt
furikake
salmon bake:
2 tbsp soy sauce
1 tsp honey
1 tbsp minced garlic
2 scallions, chopped
2 tbsp sriracha
2 tbsp mayo
1. Season the salmon with salt + pepper. Bake in the oven at 375F for 15 minutes.
2. Season your cooked rice with vinegar, sugar and salt. Flatten it into a baking dish. Sprinkle furikake seasoning over the top.
3. Once the salmon is cooked, flake it with a fork. Mix all the ingredients in.
4. Spread the salmon mixture over the rice and flatten. Top the salmon layer with more furikake.
5. Bake the dish in the oven for 10 minutes at 400F. Once that’s done, broil for 2 minutes.
6. Serve with roasted + seasoned seaweed, avocado and cucumbers. Enjoy!!
The fact that my oldest is now old enough to help me get the house ready for a moms night in 🥺 this is a full circle moment in motherhood for me.
I need to bring my portable sound machine next time
SUJEBI (Korean hand-torn noodle soup)
Ingredients:
3:1 ratio of all purpose flour and water
for 3 cups of flour I used 1.5 tsp of salt
veggies that work well in Sujebi: zucchini, mushrooms, carrots, potatoes, onions, and scallions
seafood stock coin / dried anchovies and kelp
Directions:
1. In a big bowl, mix 3:1 ratio of flour and water with salt. Knead the dough until it becomes smooth and shiny - roughly about 10 minutes.
Things that bring me joy in my late 30s 🫠 what are some *unexpected* things that bring you joy where you are right now??
Wait to look at our whole lunch spread at the end 😋
Wait to look at our whole lunch spread at the end 😋
Bulgogi hot dog - this recipe is from the best, Baek Jong-Won (the korean chef on netflix) - and WOW. Just make sure to add some kimchi on top if you have in the fridge because that took these hot dogs to a whole another level. This would be such a great easy summer recipe for the whole fam to enjoy!
Bulgogi marinade:
Shabu shabu / bulgogi meat 2 lbs
1 onion, thinly sliced
Green onion 1 cup
Brown sugar 6 tbsp
Mirin 3 tbsp
Minced garlic 3 tbsp
Soy sauce 12 tbsp
Sesame oil 8 tbsp
Mayo sauce:
Mayonnaise 1.5 cup
Pickled radish, 1/4 of a whole radish, chopped
2 jalapeno peppers, chopped
Hot dog buns
Ketchup
Mozzarella cheese
Directions:
1. Mix the beef chuck, onion, green onion, brown sugar, mirin, soy sauce, sesame oil and minced garlic in a large bowl.
2. Let the beef marinate for at least an hour. I marinated mine overnight in the fridge.
3. Make the mayo sauce by finely chopping the jalapeno peppers and pickled radish.
4. Mix the chopped peppers, pickled radish, and mayonnaise in a bowl. (I added the chopped jalapeno peppers in only the adults’.)
5. Cook the bulgogi over medium heat until all the liquid has evaporated.
6. Spread the mayo sauce on the bun.
7. Add cheese and bulgogi in the bun. Top the hot dog with ketchup.
We paired the hot dogd with sweet potato fries and the combo was 😘🤌🏻
Bulgogi hot dog - this recipe is from the best, Baek Jong-Won (the korean chef on netflix) - and WOW. Just make sure to add some kimchi on top if you have in the fridge because that took these hot dogs to a whole another level. This would be such a great easy summer recipe for the whole fam to enjoy!
Bulgogi marinade:
Shabu shabu / bulgogi meat 2 lbs
1 onion, thinly sliced
Green onion 1 cup
Brown sugar 6 tbsp
Mirin 3 tbsp
Minced garlic 3 tbsp
Soy sauce 12 tbsp
Sesame oil 8 tbsp
Mayo sauce:
Mayonnaise 1.5 cup
Pickled radish, 1/4 of a whole radish, chopped
2 jalapeno peppers, chopped
Hot dog buns
Ketchup
Mozzarella cheese
Directions:
1. Mix the beef chuck, onion, green onion, brown sugar, mirin, soy sauce, sesame oil and minced garlic in a large bowl.
2. Let the beef marinate for at least an hour. I marinated mine overnight in the fridge.
3. Make the mayo sauce by finely chopping the jalapeno peppers and pickled radish.
4. Mix the chopped peppers, pickled radish, and mayonnaise in a bowl. (I added the chopped jalapeno peppers in only the adults’.)
5. Cook the bulgogi over medium heat until all the liquid has evaporated.
6. Spread the mayo sauce on the bun.
7. Add cheese and bulgogi in the bun. Top the hot dog with ketchup.
We paired the hot dogd with sweet potato fries and the combo was 😘🤌🏻
It ain’t summer break without Rita’s 😏 this miso salmon was a hit with the girls - see below for the recipe!
Miso salmon
For 3 salmon filets:
3 tbsp of miso
2 tbsp of mirin
1.5 tbsp of soy sauce
1 tbsp of sesame oil
One piece of clothing that I guarantee will fit you through pregnancy, postpartum, AND mom life 🙌🏻
My #1 craving this vacay - kimchi jjigae (kimchi stew.) Sharing two of my secret ingredients to make incredible kimchi jjigae with you in this video or below 🤫.
Kimchi stew ingredients:
2 cups of packed bite size kimchi
4 cups of water
2 seafood stock coins
1 tbsp of sesame oil
1 tsp of soybean paste
1 tsp of sugar
1 canned tuna (I like the ones from Korean brand Dongwon)
1/2 block of firm tofu
Directions:
1. Cut the kimchi into bite size pieces + slice the tofu into 1/2 inch thickness.
2. Heat a medium put with 1 tbsp of sesame oil. Add the sliced kimchi and cook over medium heat until kimchi is softened (they will become translucent.)
3. Add 1 cup of kimchi juice and 3 cups of water / dashi stock (I didn’t have any kimchi juice left so I added 4 cups of water.) Optional: Bring to a boil and add 2 seafood stock coins.
4. Add 1 tsp of soybean paste + sugar. Then add sliced tofu and canned tuna. Bring the soup to a boil for 15 minutes to bring all the flavor out.
5. Optional: add scallions + salt to taste!
Eggplant banchan (side dish):
1. Add 1 tbsp of oil to a medium sized pan over medium heat. Add 1 tbsp of chopped scallions (only the white part) and saute until they become fragrant.
2. Add 1 onion (chopped) and 1 eggplant (cut into smaller pieces) and saute everything together until the eggplant pieces become translucent - about 5 minutes.
3. Add the sauce to the pan (1 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tbsp sugar, 1 tbsp minced garlic, 1 tbsp gochugaru - optional) and coat it evenly over the eggplant pieces.
4. Add 1 tbsp of sesame seeds and 1 tbsp of chopped scallions (green part) and turn off heat and enjoy!
