Tteokbokki – Korean Spicy Rice Cake

I recently started cooking Korean food. To be honest, this is a whole new world for me in the realm of cooking, just like Hawaiian food is. Japanese food I learned from my host mothers, Chinese food I learned working in a Chinese restaurant, Filipino food I learned from my best friend, but Korean food I’ve only seen made in dramas. As a result, cooking it on my own is 100% an experiment. Luckily, I have the trusty internet.

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Roasted Brussel Sprouts

This is one of those amazingly easy side dishes I love to make so much. Why, you ask? Because it takes me 5 minutes to prep, it cooks in the oven while I make the entree, it’s healthy, and it’s oh so delicious. Tasty, easy noms are the best! You can do this with all kinds of vegetables, but brussel sprouts are probably my favorite.

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Garlic Bread

Garlic Bread is one of those things that just baffle me. As a young girl, I, as every other average American, enjoyed Texas Toast and the garlic bread loaves you can buy relatively cheaply in any grocery store. Tasty, buttery, garlicky goodness that all u have to do is throw it in the oven. I thought this was genius and the best I could get short of going to a really good Italian restaurant.


Don’t buy this stuff, it’s bad for you.

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Garlic Eggplant

Unlike many of my dishes, this one really doesn’t have much of a story. One day, I was craving Chinese food, but I had recently moved and didn’t know the local restaurants. So what is a poor college student to do? Dig through the fridge and find a recipe that suited both the contents of the kitchen and the craving. The original recipe can be found here.

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No-Knead Rye Bread

I got this recipe from a friend of mine about a year and a half ago. The original comes from a book, but it’s been posted all over different blogs as well. If you want the original, search “Jim Lahey” and “Crusty Bread”; you will get plenty of hits. Jim Lahey is a baker at Sullivan Street Bakery and the original creator. The original recipe is NOT rye bread; it’s a standard no-knead white bread. However, there are several different variations of the recipe available all over the internet (I’ve also experimented with variations, and this bread is a lot of fun to play with).

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