Mochi Ice Cream

Stir Fried Bullfrog with Chili Sauce

Korean Lemonade

Stir-fried glass noodles with beef and vegetables.

Japchae

Mango Sticky Rice

Green Curry

Pad Thai

Chicken Satay

White Rice

Steamed Fish with Hot Chili

Steam Fish with Ginger and Scalloins

House Special Sweet and Sour Fish

Seaweed with Garlic

Tofu Skin in Hot Chili Sauce

Squid Skewer

Chicken Wings

Chinese Hotdog

Lamb Skewer

Korean BBQ

Korean Tea

Mochi

Korean Fried Chicken

Green Tea

Edamame

In a large microwave-safe bowl, combine the sweet rice flour and granulated sugar. Gradually add water and stir until the mixture is smooth and well-combined.

Mix Ingredients

Cover the bowl with plastic wrap and microwave on high for 1 minute. Remove and stir. Repeat this process for a total of 3 times or until the dough is thick and slightly translucent.

Microwave the Mixture

Once the mochi is cooked, dust a clean surface with cornstarch. Transfer the mochi dough onto the surface and sprinkle more cornstarch on top to prevent sticking.

Dust with Cornstarch

Knead the dough gently until it is smooth and pliable. If the dough is too sticky, add a little more cornstarch.

Knead the Dough

Divide the mochi dough into small pieces (about 2 inches in diameter). Flatten each piece into a circle using your hands.

Shape the Mochi

Scoop a small ball of ice cream (about 1 tablespoon) and place it in the center of the mochi circle. Gently fold the edges of the mochi over the ice cream and pinch to seal.

Fill with Ice Cream

Continue shaping and filling the remaining mochi dough with ice cream until all dough and ice cream are used.

Repeat

Place the filled mochi ice cream balls on a baking sheet lined with parchment paper. Freeze for at least 2 hours until firm.

Freeze

Before serving, roll the mochi balls in powdered sugar or matcha powder for added flavor and presentation.

Dust with Powdered Sugar

Serve immediately and enjoy your homemade mochi ice cream!

Enjoy

Sweet rice flour (mochi flour)

Granulated sugar

Water

Cornstarch

Ice cream (any flavor of choice)

Powdered sugar

Matcha powder

Clean the bullfrog legs thoroughly and pat them dry with a paper towel. If they are whole legs, you may cut them into smaller pieces for easier stir-frying.

Prepare the Bullfrog Legs

Slice the bell pepper and onion into thin strips. Mince the garlic and ginger and set aside.

Prepare the Vegetables

In a small bowl, mix soy sauce, chili sauce, sesame oil, sugar, cornstarch, and water. Stir until well combined and set aside.

Make the Sauce

Heat a large frying pan or wok over medium-high heat. Add a bit of oil if desired, then add the bullfrog legs. Stir-fry for about 5-7 minutes or until they are cooked through and lightly browned.

Stir-Fry the Bullfrog Legs

Add the sliced bell pepper and onion to the pan. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.

Add the Vegetables

Add the minced garlic and ginger to the pan and stir-fry for about 1 minute until fragrant.

Incorporate Garlic and Ginger

Pour the prepared sauce over the stir-fried ingredients. Stir well to coat everything evenly and cook for another 2-3 minutes until the sauce thickens slightly.

Add the Sauce

Season with salt and black pepper to taste. Give it a final stir and remove from heat.

Season

Bullfrog legs

Bell pepper (sliced)

Onion (sliced)

Garlic (minced)

Ginger (minced)

Soy sauce

Chili sauce

Sesame oil

Sugar

Salt

Black pepper

Cut the fresh lemons in half and juice them into a measuring cup until you have about 1 cup of lemon juice.

Juicing the Lemons

In a large pitcher, combine the freshly squeezed lemon juice, sugar, honey, and water. Stir well until the sugar is completely dissolved.

Mixing the Base

Add the yuzu juice to the pitcher and mix well to incorporate the unique flavor.

Incorporating Yuzu

If you desire an alcoholic version, pour in the soju and stir gently to combine.

Optional Soju Addition

Fill glasses with ice cubes and pour the lemonade over the ice. Garnish with fresh mint leaves for a refreshing touch.

Chill and Serve

Sip and enjoy your refreshing Korean lemonade with a twist!

Enjoy!

Fresh Lemons

Honey

Yuzu Juice

Soju (optional)

Mint Leaves

Ice Cubes

Bring a large pot of water to a rolling boil. Add the sweet potato noodles and cook according to package instructions (usually 6–8 minutes) until tender but still slightly chewy. Stir occasionally to prevent sticking.

Cook noodles

Drain the noodles and rinse under cold running water to stop cooking. Drain well and cut the long strands with kitchen scissors 3–4 times to manageable lengths (about 8–10 inches).

Rinse and cut

In a small bowl combine 4 tbs soy sauce, 2 tbs sugar, 1 tbs sesame oil, 1 tsp minced garlic, and 1 tsp black pepper. Stir until sugar dissolves. Set aside.

Make sauce

Toss the thinly sliced beef with 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp minced garlic, and 1 tbs rice wine or mirin. Let marinate for at least 10 minutes (up to 30 minutes).

Marinate beef

Heat a large skillet or wok over high heat. Add 1 tbs vegetable oil. When the oil is shimmering, add beef in a single layer (cook in batches if needed) and sear until browned and just cooked through, about 2 minutes per side for thin slices. Remove beef to a plate and keep warm.

Cook beef

Bring a small pot of water to a boil with 1 tsp kosher salt. Blanch spinach for 20–30 seconds until wilted. Immediately transfer to an ice bath or rinse under cold water. Squeeze out excess liquid and roughly chop. Season lightly with a pinch of salt and 1/2 tsp sesame oil if desired.

Prepare spinach

In the same large skillet or a clean pan, heat 1 tbs cooking oil over medium-high heat. Add julienned carrot and sliced onion. Stir-fry until carrots begin to soften and onion is translucent, about 3–4 minutes. Remove to a bowl.

Sauté carrots and onions

Add another 1 tbs cooking oil to the pan. Add sliced shiitake mushrooms and 1 tsp minced garlic. Stir-fry until mushrooms are tender and browned, about 3–4 minutes. Remove to the bowl with carrots and onions.

Cook mushrooms

Keep the white parts for cooking and the green parts for garnish. Thinly slice both and set aside.

Prep green onions

Return the drained, cut noodles to the large skillet or a wide shallow pan over medium heat. Pour the prepared sauce over the noodles and toss well to coat and warm through, about 2 minutes.

Combine noodles with sauce

Add the cooked beef, sautéed carrots, onions, mushrooms, blanched spinach, and the white parts of the green onion to the noodles. Toss gently but thoroughly so everything is evenly distributed and coated in sauce. Cook for another 1–2 minutes just to heat through.

Add vegetables and beef

Turn off the heat. Drizzle 1 tbs sesame oil over the japchae and toss. Taste and adjust seasoning with additional soy sauce or a pinch of sugar if desired.

Finish and season

Transfer to a serving platter. Sprinkle toasted sesame seeds and the reserved green onion tops over the top. Serve warm or at room temperature.

Garnish and serve

sweet potato glass noodles (dangmyeon)

soy sauce (for sauce)

sugar

sesame oil (for sauce)

minced garlic (for sauce)

black pepper

flank steak or sirloin, thinly sliced against the grain

soy sauce (for beef)

sesame oil (for beef)

minced garlic (for beef)

rice wine or mirin

vegetable oil (for frying beef)

carrot, julienned

yellow onion, thinly sliced

spinach, trimmed

shiitake mushrooms, thinly sliced (or cremini)

green onion, thinly sliced (white & green separated)

garlic, minced (for veg)

sesame oil (for finishing)

toasted sesame seeds

soy sauce (adjust to taste)

kosher salt (for vegetable blanching)

cooking oil (neutral)

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.

Soak the Rice

Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam the rice over boiling water for about 30-40 minutes, or until the rice is tender and translucent.

Steam the Rice

In a saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat, stirring until the sugar dissolves. Do not let it boil. Reserve 1/4 cup of the sauce for serving.

Prepare the Coconut Sauce

Once the rice is cooked, transfer it to a large bowl. Pour the remaining coconut sauce over the hot rice and mix well. Let it sit for about 20 minutes to absorb the flavors.

Mix Rice with Coconut Sauce

Peel the ripe mangoes and cut them into thin slices.

Prepare the Mango

To serve, place a generous scoop of the sticky rice on a plate, arrange the mango slices beside it, and drizzle the reserved coconut sauce on top. Sprinkle with sesame seeds or mung beans for garnish.

Plate the Dish

glutinous rice

coconut milk

salt

ripe mangoes

sesame seeds or mung beans (for garnish)

If using chicken, cut the chicken breast into bite-sized cubes. If using tofu, cut it into cubes as well. Set aside.

Prepare the Protein (if using)

Wash and slice all the vegetables: bell peppers, zucchini, carrots, and snap peas. Set aside.

Prep the Vegetables

In a large pan or wok over medium heat, add a little oil. Sauté the chicken cubes or tofu until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.

Cook the Protein

In the same pan, add the green curry paste and fry for 1-2 minutes until fragrant. Pour in the coconut milk and vegetable broth, stirring to combine.

Make the Curry Base

Stir in the brown sugar and soy sauce, mixing well until the sugar dissolves.

Add Sugar and Soy Sauce

Add the sliced bell peppers, zucchini, carrots, and snap peas to the curry base. Cook for about 5 minutes until the vegetables are tender but still crisp.

Add Vegetables

Return the cooked chicken or tofu to the pan, and stir in the fresh basil leaves. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.

Combine Protein and Finish

Serve the green curry hot over steamed rice or noodles. Enjoy your meal!

Serve the Curry

Green curry paste

Coconut milk

Vegetable broth

Brown sugar

Bell peppers (sliced)

Zucchini (sliced)

Carrot (sliced thin)

Snap peas

Fresh basil leaves

Tofu (cubed)

Chicken breast (cubed)

Soak the rice noodles in warm water for about 30 minutes or until they are softened. Drain and set aside.

Soak the Rice Noodles

In a small bowl, mix together the fish sauce, tamarind paste, brown sugar, and Sriracha sauce until well combined. Set aside.

Prepare the Sauce

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced shallots, sautéing for about 1-2 minutes until fragrant.

Cook the Vegetables

Add the julienned carrot and shrimp to the skillet. Cook for 3-4 minutes until the shrimp turns pink and the carrot softens.

Add the Carrots and Shrimp

Add the soaked rice noodles to the skillet. Pour the sauce over the noodles and toss everything together to ensure the noodles are well coated.

Add the Noodles

Push the noodle mixture to one side of the skillet. Crack the eggs into the empty side and scramble them until fully cooked, then mix them into the noodles.