Kimbap is the quintessential Korean snack for all ages. With its simple ingredients and bite-sized pieces, it's easy to share or enjoy it all to yourself.

Ingredients (Serves 2-3)

  • 5 sheets of seaweed paper, lightly roasted
  • 4 cups of cooked rice
  • 1/2lb beef skirt steak
  • 1 large carrot, cut into thin pieces like toothpicks
  • 5 strips yellow pickled radish, or use pre-cut danmuji
  • 8oz spinach, blanche, rinsed in cold water, and strained
  • 3 eggs, scrambled and cut into thin lengthwise strips
  • 3 garlic cloves
  • 2 teaspoons soy sauce
  • 1 tablespoon plus 1 teaspoon brown sugar
  • 1.5 teaspoon kosher salt
  • 2.5 tablespoons toasted sesame oil
  • Vegetable oil



  1. In a large bowl, mix the freshly made rice with 1/2 teaspoon kosher salt and 2 teaspoons toasted sesame oil and mix with a wooden spoon. 
  2. Let it cool down enough so that it's no longer steaming. Cover and set aside.


  1. Combine the blanched spinach, 2 minced garlic cloves, 1/2 teaspoon kosher salt, and 2 teaspoons toasted sesame oil in a bowl.
  2. Mix well by hand, and put it on a large platter with the sliced yellow pickled radish.


  1. Combine the carrot strips with 1/4 teaspoon kosher salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops of vegetable oil. (Note: salt draws out excess water in foods)
  2. Squeeze out excess water from the carrot, then saute for about 1 minute. Plate it next to the spinach and rest. 

Skirt Steak:

  1. Trim the fat from the skirt steak and slice into 1/4in wide pieces, about 3-5 inch strips. In a bowl, combine skirt steak, 2 teaspoon soy sauce, 1 minced garlic clove, 1/4 teaspoon ground black pepper (fresh is always best), 1 tablespoon plus 1 teaspoon brown sugar, and 2 teaspoons toasted sesame oil.
  2. Mix well by hand, and let it rest to allow the marinade to soak in.
  3. Heat the pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked.


  1. In a large bowl, crack 3 eggs and add 1/4 teaspoon kosher salt. Mix well with a fork or whisk.
  2. In a non-stick pan, add a few drops of oil and heat. Wipe off any excess oil with a paper towel to leave a thin film of oil. Turn down the heat to low and pour in the egg mixture. Allow the egg mix to cover the entire pan.
  3. Once the bottom of the egg is cooked, flip it over with a spatula. Remove from heat and let it cook slowly in the hot pan from the residual heat. Plate the eggs onto a plate after about 3-4 minutes, or until yellow/cooked through.
  4. Cut the eggs into 1/2in wide strips.


  • Place the sheet of seaweed onto a bamboo mat with the shiny side down. Evenly spread about 3/4 cup of cooked rice on top,  and leave about 2in uncovered on one side of the seaweed.
  • In the center, place equal parts of beef, carrot, yellow pickled radish strips, egg strips, and spinach.
  • Using both hands, roll the bamboo mat with the kimbap roll.
  • Using both hands, roll and press the mat tightly in uniform. You want it tight enough where once the bamboo mat is taken off, the kimbap will hold its shape. 
  • Cut into 1/4in bite size pieces and garnish with toasted sesame oil or seeds and enjoy. 
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Jjajangmyeong (Black Bean Noodles)

Jjajangmyeong (Black Bean Noodles)

Ingredients (serves 2-3)

  • Jjajangmyeong noodles
  • 1/2lb pork belly, cut into 1/2in cubes
  • 1 cup daikon, cut into 1/2in cubes
  • 1 cup zucchini, cut into 1/2in cubes
  • 1 cup potato, peeled and cut into 1/2in cubes
  • 1.5 cup onion, cut into chunks
  • 3 tablespoons vegetable oil
  • 1/4 cup and 1 tablespoon black bean paste
  • 2 tablespoons potato starch powder, combine 1/4 cup water and 1 teaspoon sugar 
  • 1 teaspoon toasted sesame oil
  • 1/2 cup cucumber, sliced thinly like toothpicks
  • water 


  1. In a large wok or pan over medium high heat, add 1 tablespoon of vegetable oil and stir-fry the pork for about 4-5 minutes, or until golden brown and crispy. 
  2. Pour out the excess fat.
  3. Add daikon and stir fry for 1 minute.
  4. Add the potato, onion, and zucchini and keep stirring for about 3 minutes, or until the potato becomes a bit translucent. 
  5. Push the ingredients to the side of the wok to leave a void center.
  6. Add 2 tablespoons of vegetable oil, 1/4 cup of black bean paste and stir for 1 minute. Mix everything in the work together and stir.
  7. Add 2 cups of water to the wok to degrease the pan and let it cook with the lid closed for 10 minutes.
  8. Slowly stir in the starch water into the mix, and keep stirring until it's mix well and thick.
  9. Add the sesame oil and remove from heat. 
  10. Serve over noodles (jjajangmyeon) or steamed rice (jjajangbap) and enjoy!
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    Budae Jiggae (Army Base Stew)

    Budae Jiggae (Army Base Stew)

    Budae jiggae, also known as "Army Base Stew", is a spicy, savory, Korean-American fusion stew using both traditional Korean and American ingredients such as kimchi and spam. 

    Ingredients (serves 4)

    Soup stock:

    • 2 dried shiitake mushrooms
    • 8 large dried anchovies, heads & guts removed, in a soup strainer or tightly wrapped in a cheesecloth
    • Dried kelp (5" x 6" sheet)
    • 8 cups water
    • 1 teaspoon kosher salt

    Seasoning paste:


    • 1/2lb pork belly, cut into bite-sized pieces
    • 2oz sweet potato starch noodles, soaked in water for 30 minutes and drained
    • 1 cup cabbage, cut into square bite-sized pieces
    • 1/2 onion, sliced
    • 2 green onions, sliced in 1 inch pieces
    • 1/2 cup kimchi, coarsely chopped
    • 4oz polish sausage, sliced
    • 4oz spam, sliced thinly
    • 1 instant ramen noodle
    • 1 cup radish sprout
    • 1/2 cup tofu, sliced
    • 1/2 cup rice cake, sliced




    1. Combine water, anchovies, mushrooms, and kelp in a large pot. Cover the pot and cook for 25 minutes over medium high heat. 
    2. Add the pork and cook for another 10 minutes.
    3. Turn off the heat and remove the anchovies, kelp, and mushrooms. Slice the mushrooms into bite sized pieces. 
    4. Strain the mixture of the stock and pork into a large bowl. Season with salt and mix. You will have about 6 cups of stock.


    1. Combine the seasoning paste ingredients into a bowl and mix well: garlic, hot pepper paste, hot pepper flakes, soy sauce, sugar, and water

    Cooking & Assembly:

    1. Place the cabbage, onion, green onion, pork, and mushrooms into a pot.
    2. Add kimchi and seasoning paste on top.
    3. Add spam, sausage, rice cake, tofu, instant noodles, and sweet potato starch noodles.
    4. Sprinkle radish sprouts on top and add 3 cups of stock. 
    5. Cook over medium high heat. 
    6. After 10 minutes, reduce heat to low simmer or off and serve. 
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    1. Boil 5 cups of water.
    2. Slice green onions thinly. Set aside.
    3. Cut steak into small cubes. Season lightly with some mirin, sesame oil, sea salt and black pepper or just salt and pepper.
    4. Heat a non-stick frying pan and cook steak cubes for few minutes until it’s cooked to your desired doneness. Set aside.
    5. Open noodle packages and dry flakes and soup packets.
    6. When water boils, add both noodles to pot and boil for 2 min.
    7. Drain away water (about half) from pot, still leaving enough water to just barely cover the noodles. Return pot with noodles to heat. Lower heat to medium-low and simmer.

    8. Open dry flakes packet from BOTH packages and add to pot. Add all of Chapagetti seasoning packet and 1/2 of Neoguri seasoning packet (add more if you like it more spicy and salty).
    9. Keep mixing until noodles are all well coated.

    10. Simmer noodles for another 2-3 min until most of the liquid is gone and noodles are well coated in sauce.
    11. Add cooked steak cubes and also the oil from Chapagetti. Stir. Immediately transfer to a dish.
    12. Plate noodles and top with sliced green onions. Serve with some Danmuji (pickled yellow radish).



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