Tuesday, October 28, 2014

Korean Tofu with Tuna Pancakes

To make 30 tofu-tuna pancakes, about 8 side-dish portions


  • 1/2 block (14 oz.) extra-firm or firm tofu, crushed and squeezed of excess liquid.
  • 2 cans (7 oz. each) tuna, no added salt or low sodium in water.
  • 1 medium-sized yellow onion, peeled & small diced.
  • 8 -10 Perilla Leaf, thinly sliced & chopped
  • 1/2 carrots, finely chopped
  • 1 sweet pepper (any color), finely chopped
  • 2 green onions, finely chopped
  • 2 garlic, minced
  • 4 eggs
  • 1/2 - 1t salt and a pinch black pepper, freshly ground
  • 1/2 C all-purpose flour
  • 1/4 C vegetable oil 
  • Dipping sauce: soy sauce : lemon juice = 1:1


  1. Rinse tofu in cold water.  Wrap tofu in paper towel and squeeze out excess water as much as you can.
  2. Strain out the liquid from cans of tuna.
  3. Add tofu, tuna, chopped onion, carrots, Perilla Leaf, green onions, sweet pepper, salt and pepper in a bowl and combine with a fork to a crumbly mix. 
  4. Shape the mixture into small flat patties, about the size of silver dollar.
  5. Heat up a saute pan to medium heat.
  6. Coat the patties in flour and then dip into 2 beaten egg.
  7. Carefully place patties in heated pan, spooning a small amount of egg mixture onto each patty.
  8. Turn heat to medium-low and try to turn them only once.
  9. Serve hot or warm with dipping sauce of soysauce and lemon juice.

Sunday, October 26, 2014

Seaweed Soup with Mussels

Miyuk-guk is usually made with beef, which I introduced a few years ago, but today, I decided to make it with mussels. Traditionally miyuk-guk is given to new mothers right after giving birth because it has a lot of iodine. Iodine is good for breastfeeding and is said to help clean the blood. Furthermore, this custom also ties into the tradition that miyuk-guk is served on birthdays as a birthday soup.

4-5 servings


  • 1 ounce of dried miyuk (Korean seaweed) or 2 cups of soaked and drained miyuk 
  • 10-15 steamed mussels meat
  • 1 1/2 tablespoons of sesame oil
  • 1/2 - 1 tablespoon of minced garlic
  • 6 cups of water
  • 1 tablespoon of Korean gukganjang (soup soy sauce) 
  • 1/2 to 1 teaspoon of fish sauce (optional)
  • A dash of fresh black pepper
  • Salt to taste


  1. Soak about 20g of the dried miyuk in water for about 30 minutes to 1 hour until they are fully steeped. Cut the miyuk across about 1 1/2 inches (4 cm).
  2. In a large pot, sauté the miyeok with the sesame oil, soy sauce and garlic for 4 to 5 minutes over medium high heat. Add water and bring it to a boil. Lower the heat to medium for 15 minutes. Add the mussels and cook for about another 5 minutes.
  3. Taste and season with gukganjang. You can additionally use fish sauce for more flavor. Add more salt if needed and add a pinch a black pepper.
  4. Serve with a bowl of rice.