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07/24/2026

Spicy pork and soybean sprouts (Kongbul) recipe ⬇️

~1lb thinly sliced pork
12oz soybean sprouts
1 onion, sliced
1 bunch scallions, cut 2” long
12 perilla leaves, sliced (optional)
1 tbsp neutral oil for cooking
1 jalapeno, sliced
Garnish: 1 tsp roasted sesame seeds

Sauce:
6 tbsp gochujuang (Korean red pepper paste)
1/4 cup soy sauce
1/4 cup gochugaru (course Korean red pepper powder)
3 tbsp corn syrup or 2 tbsp sugar
2 tbsp mirin
2 tbsp oyster sauce
2 tbsp minced garlic
2 tsp sesame oil
1/2 tsp ground black pepper

1. Rinse and drain the soybeans a few times
2. Make the sauce and set it aside
3. In a shallow pan, layer on the soybeans, pork belly, onion, scallions, jalapeno, perilla leaves, sauce, and roasted sesame seeds
4. When you start to see some water form on the bottom of the pan (from the bean sprouts), mix all the ingredients together. Cook until the pork is fully done.
5. Enjoy it with rice!

07/21/2026

Spicy garlic fried chicken (Kkangpunggi) recipe available on basicsunday.com (link in bio)

06/25/2026

Bulgogi Kimbap recipe ⬇️
Makes about 4 rolls

Rice
1½ cups uncooked white short-grain rice
1 tsp kosher salt
Pinch of MSG (optional)
1–2 tsp sesame oil, or to taste

Fillings (Adjust to your liking!)
Bulgogi (I used H Mart’s pre-marinated bulgogi)
1 carrot, julienned
1 small cucumber, julienned
4 eggs
4 slices of American cheese (optional)
Perilla leaves (optional)

Roasted sesame seeds (optional)
4 roasted seaweed sheets (gimbap/kimbap seaweed, not the snack packs)
Bamboo sushi or kimbap rolling mat (available at most Asian grocery stores or Amazon)

1. Rinse the rice a few times until the water runs mostly clear. Add water according to your rice package instructions and stir in the kosher salt. Cook as usual.
2. Cook the bulgogi until fully cooked through.
3. Whisk the eggs and cook into a thin omelet. Slice into 1–2 inch wide strips.
4. While the rice is still warm, mix in the sesame oil and optional MSG. Taste and adjust the seasoning if needed.
5. Place one sheet of roasted seaweed, shiny side down, on the rolling mat. Spread about ¼ of the rice over the seaweed in a thin, even layer, leaving about a 1-inch border at the top.
6. Place a few grains of rice along the top border to help seal the roll.
7. Arrange the bulgogi, carrot, cucumber, egg, cheese, and perilla leaves about 1 inch from the bottom edge.
8. Roll tightly, using the mat to help compress the kimbap as you go.
9. Brush the outside with a little sesame oil and sprinkle with roasted sesame seeds, if desired.
10. Slice into bite-sized pieces and enjoy!

06/23/2026

Instant Pot Korean Spicy Chicken Stew (Daktoritang) recipe ⬇️

~3lbs chicken drumsticks
2 bay leaves
1 tbsp whole black peppercorns
2 medium potatoes, chopped (I used 1 large sweet potato)
2 medium carrots, peeled and chopped
1 medium onion, chopped
1 bunch scallions, whites and greens separated
1 Fresno or jalapeño pepper, sliced (optiona)
1/4 head cabbage, chopped (optional)
2 cups water

Sauce:
1/2 cup soy sauce
1/4 cup course Korean red pepper powder (gochugaru)
3 tbsp sugar
3 tbsp Korean red pepper paste (gochujang)
1 tbsp mirin
1-2 tsp salt (adjust to taste)
1 tsp Korean beef stock powder (Dashida)

1. Bring a large pot of water to a boil. Add the chicken, bay leaves, and black peppercorns. Bring it to a simmer and parboil for 10 minutes, or until any foam floats on top.
2. Meanwhile, mix together all the sauce ingredients.
3. Transfer the chicken to the Instant Pot. Add the water, sauce, onion, carrots, potatoes, and the white parts of the scallions.
4. Secure the lid and cook on High Pressure for 9 minutes.
5. Carefully release the pressure according to your appliance’s instructions before opening the lid.
6. Check that the chicken is fully cooked (internal temperature should reach 165°F / 74°C
7. Stir in the cabbage (if using), sliced pepper, and the green parts of the scallions. Close the lid (no pressure) and let the veggies soften for about 5 minutes.
8. Taste the broth and adjust the seasoning to your liking before serving.
9. Serve hot with steamed rice.

06/18/2026

Tteokbokki Bacon Egg Rice recipe ⬇️

Measurements are approximate - adjust to your taste!

1 serving of cooked rice
~1 cup chopped cabbage (or your favorite veggies)
~3/4 cup cooked turkey bacon (or your favorite protein)
~1/2 cup tteokbokki sauce
~1/3 cup corn (I used frozen)
2-4 cloves of garlic, minced (~1 tbsp)
~1 tbsp sesame oil
1/2 tsp unsalted butter
Furikake
Trader Joe’s Crunchy Chili Onion Sprinkle
2 fried eggs

1. Heat the tteokbokki sauce, butter, and garlic in a pan for about 1 minute.
2. Add the cabbage, turkey bacon, corn, cooked rice, and Trader Joe’s Crunchy Chili Onion Sprinkle. Stir until everything is evenly coated in the sauce.
3. Cook for 5-10 minutes, or until the cabbage is tender and everything is heated through.
4. Turn off the heat and finish with sesame oil and furikake.
5. Top with fried eggs, mix everything together, and enjoy!

06/16/2026

A typical Korean meal

Galbi jjim recipe is on basicsunday.com (link in bio)

Steamed egg recipe (1 serving):
2 eggs
1/2 cup water or chicken broth
1/2 tsp fish sauce
Pinch of salt
Finely chopped veggies (optional)
Small heat-safe steaming bowl and lid (I found mine at H-Mart)

1. Whisk the ingredients until well combined.
2. Pour the mixture into a heat safe bowl and skim off any foam from the surface
3. Add the veggies, if using
4. Place the bowl with lid on in a double boiler or steamer and steam for 12-13 minutes, or until the eggs are just set.

Marinated perilla leaves
1 pack of perilla leaves (~30 leaves)

Sauce:
4 green onions, chopped
½ onion, thinly sliced
2 tbsp minced garlic
6 tbsp soy sauce
½ cup water
2 tbsp fish sauce
2 tbsp red pepper flakes
2 tsp roasted sesame seeds (optional)
1–2 tbsp sugar, to taste

1. Rinse perilla leaves and trim stems.
2. Make the sauce
3. In an airtight container, spread a spoonful of sauce, layer 2 leaves, gently press them down, then repeat with sauce and leaves until finished.
4. Refrigerate overnight before serving.

03/19/2026

Mayak eggs and brown rice for bfast.

Mayak egg recipe link is in the bio (on basicsunday.com; Recipes; Side dishes; last page)

I used always pan to steam the eggs

Brown rice: I used short grain brown rice. I guesstimated for the rice cooker

12/28/2025

Jin ramen to refuel my social battery

11/23/2025

Soy beef mushroom rice recipe ⬇️

2 cups short- or medium-grain white rice (I added 2 tbsp glutinous millet for extra texture)
1 cup filtered water
300-350g thinly sliced beef (I used shaved ribeyed)
1-2 cups sliced mushrooms of your choice
Frozen green peas
5 tbsp soy sauce
1 tsp sesame oil
2 tbsp mirin (optional)
1/4 tsp dashida (Korean beef stock powder) (optional)
1 tbsp minced garlic
2 tsp chopped ginger
1/2 tsp sugar (I used date sugar)

1. Rinse the rice with cold water ~5 times, or until the water run almost clear.
2. Transfer the rice to the rice cooker pot. Add the filtered water, soy sauce, sesame oil, sugar, mirin, Dashida, garlic, and ginger. Stir to combine.
3. Layer the mushrooms over the rice, covering the surface
4. Place the beef on top of the mushrooms in an even layer.
5. Cook on your normal rice setting.
6. When done, add a handful of frozen peas, then close the lid for 5-7 mins so the residual heat softens them.
7. Open the lid and gently mix everything together until well combined
8. Taste and adjust seasoning as needed

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