FROM THE KITCHEN: SIMON & MARTINA’S DAK GALBI

rockford20peachy20simon20and20martina20dakgalbi205_zpsq0szfhcl

The internet is fabulous for many things, and although online shopping is usually at the top of my list of reasons why, it’s also a great resource for learning about (almost) anything. With the recent creation of my YouTube channel, I’ve discovered some fascinating fellow YouTubers who are sharing some fun glimpses into their lives. One couple in particular (that go by the handle Simon And Martina) has won me over with their charm and humour as they explore life in South Korea. From local restaurants, to product reviews, and Korean how-to videos, they offer you a chance to learn about a new country from the comfort of your home.

I have particularly enjoyed watching Martina’s cooking videos, and since I won’t be traveling to South Korea in the near future, I thought I would temporarily transport myself to East Asia and try this tasty looking dish. Here’s what you’ll need to make it, too:

Marinade Ingredients:

  • 1 cube of curry bouillon (make sure it is either Korean or Japanese curry)
  • 1 tbsp of minced ginger
  • 7 gloves of minced garlic
  • 1-2 tbsp of Korean red pepper flakes (adjust for your heat preference)
  • 1 tbsp of Gochujang
  • 2 tbsp of mirin
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp honey
  • 1/4 tsp black pepper
  • 1/2 tsp salt

rockford20peachy20simon20and20martina20dakgalbi202_zpscw9bvb0l

Other Ingredients:

  • 2-3 chicken breasts, cubed
  • 1 sweet potato, peeled and sliced
  • 2 bunches of green onions, chopped
  • 2 cups of cabbage, chopped roughly
  • 4-5 perilla leaves, chopped
  • 1 cup dduk (aka Korean Rice Cakes)
  • 1 bunch of enoki mushrooms
  • 1 cup of shredded mozzarella cheese
  • 1 tbsp sesame seeds

rockford20peachy20simon20and20martina20dakgalbi201_zpsgyecj2xx

rockford20peachy20simon20and20martina20dakgalbi203_zpsh7s66bqb

Directions:

  1. In a large bowl, place curry bouillon and add 1/2 cup of hot water. Allow to dissolve.
  2. Once dissolved, add all of the remaining ingredients for the marinade. Mix well.
  3. Add chicken to the marinade and set aside.
  4. Add a splash of olive oil to a large frying pan and place over medium heat.
  5. Add sweet potatoes and half of your cabbage to the pan. Cover with lid. Steam for about 5 minutes.
  6. Add chicken, marinade mixture, green onions, and remaining cabbage to pan. Cover with lid and let simmer on medium for 5 minutes.
  7. While  the chicken is simmering, add dduk to small bowl and cover with warm water.
  8. Once 5 minutes has passed, drain the dduk from the water and add to pan.
  9. Add enoki mushrooms, perilla leaves, and cheese on top. Cover and simmer for 5 additional minutes.
  10. Once chicken is cooked, plate and sprinkle sesame seeds on top.

rockford20peachy20simon20and20martina20dakgalbi204_zpsxpcfhwxx

This dish was full of flavour and absolutely delicious! I ate mine with a side of steamed rice, however, you can also add a spoonful of Dak Galbi onto a piece of lettuce or a perilla leaf and enjoy each perfectly wrapped bite.

If you want to see this recipe in action, be sure to check out Simon And Martina’s channel. And if you decide to be adventurous and give it a try, too, be sure to let me know how yours turned out in the comments below!

MINT & MOJITOS

Despite the recent and unwelcome snow storms, the forecast is finally calling for sunny weather, putting me in full on Spring mode! Aside from planning my warm weather wardrobe, it’s time grab some gloves and a trowel and start thinking about prepping my little garden.

I will be the first to admit that my green thumb is closer to a shade of brown resembling dead grass. Most of the plants in my home are that of the plastic variety, as I’ve never had the best of luck keeping them alive. So I decided to seek the advice of experts and headed out to Kate’s Garden – a haven for gardening pros and newbies (see: me) alike, located just north of Toronto. The goal: Learn how to create a beautiful, potted garden and leave with a tasty new plant for my porch.

Walking in to Kate’s store is like walking into the Secret Garden and you’ll be instantly inspired to create something beautiful. Not only did I learn some great gardening tips (did you know you could eat tulips?!!), but I left with the most darling spearmint plant that I proudly potted myself. I’ve already made a refreshing mojito since bringing my new plant home (see the recipe below) and can’t wait to watch it grow.

Are you a gardening pro? Be sure to leave me your tips in the comments below!

rockford20peachy20kates20garden204_zpsyfzbd2hh

rockford20peachy20kates20garden201_zpssgyw94xj

rockford20peachy20kates20garden202_zps4sw4op42

rockford20peachy20kates20garden207_zpsutdtfwmq

The Perfect Mojito

  • 1/2 oz fresh lime juice
  • 1 tsp fine sugar
  • 3 mint leaves
  • 2 oz white rum
  • club soda
  • ice

1. Muddle sugar and limes together in your glass / 2. Add ice cubes / 3. Pour rum over ice / 4. Throw in the lime slice that you squeezed earlier for the juice / 5. Add club soda / 6. ENJOY!

FROM THE KITCHEN: NUTS & BOLTS

A few weeks ago, I was approached by the lovely Victoria of Floral + Teacups to work on a holiday collaboration. We connected via the interweb after the Spark Sessions conference last month, and have been busy tweeting and cooking up a storm ever since.

With Christmas just a few weeks away, we thought it would be fun to do a holiday recipe swap with a twist. We traded family recipes that were special to us during the Christmas season; recipes that our mom’s have been making for years. Victoria shared her family’s Nuts & Bolts – a homemade take on Bits & Bites, which I used to love eating as a child. It was a cinch to make, and the batch that I cooked up has already been consumed by anybody who could get their hands on it (it was that good). Here’s how to make it:

Ingredients

  • 8 cups Crispex (I used Life cereal)
  • 8 cups plain Cheerios
  • 16oz pretzels
  • 3oz Bugles
  • 1/2 lb peanuts
  • 1/2 lb sunflower seeds
  • 1-1 1/2 cups butter
  • 1/4 cup worcestshire sauce
  • 1 tbsp celery salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder

christmas20ingredients_zpszlmzrfzu

Step 1: Combine dry ingredients.

christmas20recipe202_zpsyxp9gwqv

Step 2: Melt butter. Add to the dry ingredients, along with the spices and worcestshire sauce.

Step 3: Bake at 275° covered for 1 hour and then uncovered for 1 hour. Stir every 15 minutes. Enjoy!

christmas20recipe203_zpsh4fcrwlc

If you head over to Victoria’s blog, you’ll see the recipe I shared with her: Christmas Snowballs. These tasty treats have been my mom’s cookie exchange go-to for 20+ years, and it doesn’t feel like Christmas until we’ve eaten a few (handfuls) of them.

A big thanks to Victoria for collaborating with me on this project. It was the perfect way to kick off the holiday season! If you’re interested in collaborating with me, feel free to get in touch via social media or via email.