Recipes

This is where I put my collection of recipes for meals I've made over the years, and still make. Sorry if you try out a recipe and it tastes bad, caveat emptor. If a recipe yields food that is inedible, please email me. I want to improve the recipe. I've tried my best to skip the sappy backstory behind each recipe and put the ingredients and prep section front and center. You can still read the sappy backstory, if you're interested, but you'll likely need to scroll down.

Shrimp, scallop, and chive dumplings
Make a batch and freeze them for on-demand dumplings!
2024-09-02

Caramelized Onions
I am almost certain there is no other food with a better deliciousness-to-cost ratio
2024-08-17

3-ingredient kimchi-bokkeum-bap (김치볶음밥)
My kimchi fried rice has 3 ingredients, two of which are kimchi and rice
2024-08-03

Quick Oyakodon
For when you want a quick dinner, and want it fast
2024-08-01

Pesto Chicken "Panini"
Can't really call it a panini if you don't use a panini press? Another UBC recipe
2024-08-01

Flipside Breakfast Poutine
Home fries with a poached egg, all enrobed in hollandaise sauce. From a long-defunct place at UBC
2024-07-31

Gamja Bokkeum (감자볶음)
Stir-fried potato side dish
2024-07-30

Avocado Toast with Garlic Butter Kimchi
Simple avocado toast with garlic butter, topped with stir-fried kimchi
2024-07-29

Lao Gan Ma Caramel Cookies
Eric Kim's gochujang caramel cookies with mods
2024-07-29

Experimental Backlog

Here are some foods that I want to try making and eventually publish recipes for, if they turn out well. In the order in which I write them down:

• kimchi-jeon (김치전)
  • Kimchi pancakes — despite the name, they're not like breakfast pancakes.
  • The way we used to make at home, with small pieces of Costco bacon.
• Egg and cheese on a homemade pineapple bun
  • Sweet pineapple bun paired with savoury egg and cheese.
• Some kind of burger
  • The kind where the patty is juicy, and the cheese is perfectly melted.
  • Home-baked brioche?
  • Lots of onions (carmelized? crisped?).
• Steamed Korean sweet potato buns
  • The steamed pumpkin bun from Golden Steamer (143A Mott St.) is probably one of the best
    things I've eaten so far in the city, and is the inspiration for this dish.
  • It would be cool if I can get the bun to be purple with the filling to be the same light-yellow as
    the inside of a Korean sweet potato (can I use the skins?).
  • How do I make the filling?
• Pan-fried Korean sweet potato with gochugaru glaze
  • Maybe thanksgiving 2024?
  • Potatoes: Blanch first, steam, finish in pan?
  • Glaze: toasted gochugaru, honey, touch of doenjang to balance out sweet with salty?