Jun 12

Taco Party & EJ from Korea













Happy Monday, peeps! Here are just a few pics from Friday’s taco party at Hannah’s house. One of our girls, EJ, is currently visiting from Korea on a business trip, and of course we had to get together. We thought about going out, perhaps to LA or somewhere in DTF (Downtown Fullerton, not the Jersey Shore acronym), but we opted to do what we do best…eat, drink, and be merry at home. It’s so much easier that way. We don’t need to get ready or worry about driving/cabbing, and most importantly, we get to be as loud as we want. We’ve become such ajoomas.

Hannah (Ban), our veteran mommy and wifey (she’s been married the longest) always knows how to feed us well! All of the sides are homemade. In fact, many of my cooking inspirations come from her. Thanks for the party, Ban & girls! We missed you, Sunny!

Nov 11

Trying Something New








Lately I haven’t been posting a lot which, I know, is making my 823,984,739,402 readers very sad. Riiiiight. I’ve been so preoccupied with school applications and just thinking about what’s going to happen in the next year. My days are spent researching schools, cities, and preparing for interviews. I just received my third interview invitation, so it’s been super exciting. I’ve been accepted to one school (my first interview), declined my second interview, and my third is coming up in less than two weeks. And to think I have yet to submit my application to another school!

So I decided to try something new. I’ll continue to post recipes using my DSLR, but not at the same frequency as when I started this blog. Instead I’ll be posting more “In the Moment” posts by my cell phone which should give you more real-time food updates. I’ve always gotten comments on Facebook about my food posts, so why not share it on a blog! I will, I repeat, I will continue to post recipes, so I hope  you’ll stay tuned…recipe or not!

So here’s tonight’s dinner for you! Dweji bulgogi tacos as seen in my recipe post here. Now it’s time for some TiVo and vino!

Sep 11

Dweji Bulgogi (Spicy Pork) Tacos!

Instead of carne asada tacos, and instead of rice and dweji bulgogi, I decided to mix it up and make dweji bulgogi tacos! The best of both worlds! I think I love tacos more for the cilantro and onions than for anything else.

Remember this?? *stomach growls*

All you need to do is get some veggies ready, and you’re ready to eat! I know what you’re thinking about the perilla leaves and mint. They don’t belong here. Oh, but they do! For a low-carb meal, use the perilla leaves instead of tortillas. But if you want it all (like I do), try this…

Yum yum!!! So many fragrant veggies and more importantly, so many flavors!

Taco without a perilla leaf.  Still good, but I love me some perilla leaves!

Hungry yet?

Dweji Bulgogi (Spicy Pork) Tacos!


◦ pork belly (pork shoulder), 1 1/2 lbs
◦ hot pepper paste, 1/3 cup
◦ onion, 1 medium sliced
◦ garlic, 4 cloves minced
◦ ginger, 1/2 tsp minced
◦ green onions, 3 chopped
◦ green chili pepper (optional)
◦ hot pepper flakes, 2 tbsp
◦ brown sugar, 2 tbsp
◦ soy sauce, 1 tbsp
◦ black ground pepper, 1/2 tsp
◦ sesame oil, 2 tsp
◦ roasted sesame seeds
For tacos:
◦ small corn tortillas
◦ onions, cilantro, mint, perilla leaves, radish, limes


1. In a thick bottomed wok or pan, add these ingredients: 1½ pounds (600 grams) of pork belly of bite size pieces about ¼ inch thick, onion, green onions, minced garlic, minced ginger, chopped green chili pepper (optional), hot pepper paste, hot pepper flakes, brown sugar, soy sauce, black pepper, and sesame oil.
2. Heat up the pan over high heat.
3. Mix and stir all ingredients with a wooden spoon, until the pork is cooked thoroughly. It’ll take about 10 minutes, and the onion will look translucent and mushy when it’s done.
For tacos:
4. Assemble tacos by with dweji bulgogi, tortillas, and your choice of veggies.