Seafood Japchae

I was not feeling well a few days ago, and after seeing the doctor and resting at home for the day, I decided to cook Seafood Japchae (Korean style glass noodles) for dinner. A simple dish that’s easy to cook and mild in taste (not spicy at all). You can cook it either with seafoods such as prawns, mussels, octopus or sliced fish. You could also substitute seafoods items with either beef or chicken bulgogi. This simple glass noodle dish named as Japchae is one of my favourite Korean foods 🙂

Seafood Japchae


2 pkts of glass noodles
1 cup of prawns (or other seafoods of your choice)
3 garlic – minced
1/2 red bell pepper
1/2 yellow bell pepper
3 stalks of green onions – cut into 2 inches lengthwise
1/2 big onion – sliced thinly
1 bunch of spinach
1/2 carrot – julienne

Part of the ingredients

1/4 cup of sugar
1/3 cup of light soy sauce
1 tbsp of sesame oil
* mix all these together and put aside.

1. Blanched the spinach after washing them thoroughly. Tossed and squeeze out excess water and then cut the spinach about 2 inches lengthwise.
2. Soak tanghoon in very warm water for about 10 mins or till soft. Drain dry.
3. In a small pan, add a bit of oil and stir fry the garlic and onions. Then add the prawn. Season with salt and pepper. Once the prawn is cook, scoop out and put aside.
4. Using the same pan, add a bit of oil, stir fry the carrots, bell peppers and spinach separately. Each time season with salt and pepper to taste. Put aside.
5. In a big bowl, add the tanghoon and the other ingredients. Pour the sauce and using a glove, mix all these together. Usually at this point, I would taste and see if I need to add anymore salt/pepper to adjust the taste.
6. Scoop the japchae into serving plates. Serve either while its warm or cold.


Korean Kimbap

Once I’m back tinkering in the kitchen, its like non-stop the recipes start flowing in the brain hahaa 😉

Today, its Korean Kimbap …. a virgin attempt for me and alhamdulillah it turns out beautifully.

It turns out to be a favourite of my eldest daughter and she ends up eating the most of it 😉

I showed the fotos to my family members via our family chat group and most of them thought it were sushi hehee …. It does look similar but tastewise there are differences. My personal preference would be kimbap and not sushi cos I do not like the taste of vinegar in sushi.


2 cups of sushi rice – cook and then mix with salt to taste and a little sesame oil. Let it cool but cover up so that it won’t become dry.

1 Cucumber – cut into long strips, best use Japanese cucumber. Sprinkle a little salt all over the cucmbers and let it be for about 10 mins. Then pat dry with paper towel. Put aside.

1 Carrot – cut into long strips. Saute with a little oil and add salt and pepper. Put aside.

4 eggs – make into omelette and cut into strips.

3 chicken hotdogs (zacs brand) – cut into long strips and saute for awhile. Put aside.

5-6 pcs of roasted seaweeds sheet

– Lay the seaweed sheet over the sushi bamboo mat. Add enough rice over the sheet. Spread nicely (not too much rice and leave a bit of space at the sides). Refer to photo as shown below.

– Then arrange the other ingredients cucumber, carrot, omelette and hotdog.
Slowly but firmly roll the kimbap. Ensure its tight.

– Once done can cut into pieces. Use a sharpe knife and after every cut wipe the knife with a clean wet cloth.

– Once all cut out, it’s time to pop them into the mouth 😉


Pumpkin porridge

Tried this recipe a few days ago. What motivates me to try it out was after I watched the Korean drama Angel Eyes. The way the actress ate the porridge looks to yummylicious so I thought of trying it out.

The pumpkin porridge turned out to be a sweet type of porridge. Pumpkin are known for their nutritious values but I have to say I prefer my porridge savoury so after trying out the pumpkin porridge I did not find it quite to my taste.

Here is the recipe and I chose not to blend the porridge so mine was less refine.

Pumpkin porridge

Ingredients :

1 1/2 lb pumpkin, seeded and peeled
3/4 cup rice
4-5 cup of water
3-4 tbsp white sugar
3-4 tbsp light brown sugar
salt to taste

Methods :

Rinse the rice and soak in a big bowl for about an hour or more.
Slice the pumpkin and boil them with 4 cup of water. Once soften, puree with a blender. Do not discard the broth.
Then drain the rice and blend before combining them together with the pureed pumpkin and its broth over medium heat.
Keep stirring, add more water if its too thick. Add sugars and salt to taste.
Serve with some chopped nuts or pumpkins seeds.


The sliced pumpkin …


My Pumpkin Porridge 😉

Spicy Bean Paste Soup

Another Korean food recipe, though my version is not the authentic one.

Spicy Bean Paste Soup.

For this soup, we need the fermented bean paste, by the way, it is so similar to taucho (this is how the Malay and Chinese pronouns them in my country), in terms of taste and smell but the texture is more refined. For this soup, we also need the pepper paste (gochujang).

Most of my cooking are done without any measurements, I usually just estimate (main campak-campak jer). So for this recipe sorry to say, I can only write down the ingredients and the methods.  Depending on how big your pot is, you will have to use your estimation to cook it and suit the taste to your palate.


Besides the two main ingredients which is the bean paste and red pepper paste, I used, onions, enoki mushrooms, green onions, red chilies, firm tofu, potatoes, Japanese cucumber (can sub this with zuchini or turnips), sliced chickens fillet (or sub with sliced beef),  and minced garlic.

Using 1 tbsp of sesame oil, fry the chickens in a pot, stir for a while and add the onions. Stir for a minute or two, then add water enough to cover a quarter of the pot.  Add in the garlics, the bean paste (I used about 2 tbsp) and the red pepper paste (2 tbsps).  Add the potatoes and leave it to boil till potatoes are soft.


Once the potatoes are soft, add in the tofu and cucumbers.  Let it boil for few minutes, add enough sugar and before adding the salt, its best to taste the soup first because the fermented bean paste is already salty.  Add salt only when needed.

Lastly, add the enoki mushrooms, red chilies and green onions.  Leave to boil for another minute or so and off the fire.


It’s now ready to be served with white rice ….

Jap Chae n Bulgogi

Today’s menu for dinner is Jap Chae and Bulgogi.  Have been wanting to try making these for days and finally today is the Day!

It’s really a challenge to try cooking Korean food cos as a muslim there are some ingredients we are not able to eat so I have learnt to find substitute for these ingredients.  Sometimes I substitute when I could not find the actual ingredients. So for today, I could not find the sweet potato noodles for Jap Chae and so I sub it with brown rice noodle.  In using the brown rice noodle, I had to tweak the recipe a bit … I had to add salt or else the taste is very bland.  Also I change to Chye Sim instead of Spinach.


Brown Rice Noodle Jap Chae … Nice and I think would be better eaten with pickled green chillies (lada jeruk) 😉

As for the bulgogi, I was able to follow the exact recipe … the only mistake I made is I used dark soy sauce instead of the light soy sauce and so the colour for the bulgogi was a bit dark …. still the taste was good, so the kids did not complain hehehe 😉


Beef bulgogi

For those who would like to try these two menu, do watch this video :