Bulgogi (불고기 Korean Marinated BBQ Beef)

September 9, 2011 § Leave a comment

This is probably one of the most popular Korean dishes and one of the easiest to make.

1. Probably best to marinate for at least 1 hour, overnight is ideal but 1 hour will still be pretty delicious.

2. This can completely be vegetarian-friendly if you make the sauce for some mushrooms, onions, cabbage, whatever vegetables you’d like, and then grill the same way! I like to marinate some of my onions in the sauce. Another quick and easy snack, served with rice!

3. This can be great for a jungol as well, please see my other post!

Stephanie’s Bulgogi Recipe


  • 2.5 – 3 lbs of thinly sliced rib-eye or beef brisket
  • 1/2 cup soy sauce
  • 10-15 minced garlic cloves (around 3 heaping tablespoons)
  • 1/4 cup mirin (rice wine)
  • 1/4 cup brown sugar
  • 3 tablespoons honey
  • 1/4 teaspoon black pepper
  • 2 tablespoons sesame oil
  • 1 teaspoon sesame seeds
  • 3-4 green onions, minced
  • 2 onions, sliced thinly
  • 1 carrot, sliced thinly at an angle * optional
  • mushrooms, sliced thinly * optional
  • 2 hot green peppers, sliced thinly * optional


  1. Mix all of the ingredients in a large bowl and taste. If you like your sauces a little sweeter, add a little more honey or sugar to your liking.
  2. Add your beef, onions, and green onion. Toss gently to combine with your hands, that’s the best way. Add other veggies if wanted.
  3. Marinate for at least one hour (up to overnight), and then grill and cook until the beef is cooked through. (Only a few minutes.)
  4. Serve with rice and some kimchi, the best combination.
  5. Enjoy!!

Coffee Cake (The Best Ever.)

September 6, 2011 § 2 Comments

Happy week everyone!

I just came back from a beautiful, relaxing weekend away in Martha’s Vineyard, which is one of my favorite places on earth. My friend and I took the ferry directly from NYC to Oak Bluffs, which was surprisingly lovely. Yes, the two hours of choppy ocean-waves are a bit too much to stomach at times, but it’s nothing that a few glasses of wine can’t cure! My dearest friends from college and I went to our favorite places, picked up some great end-of-summer deals, and ate delicious food. It wouldn’t have been the worst thing in the world if we “accidentally” missed our ferry back… 🙂 Thanks again to my lovely Protrap. 😉

I hope you all had a wonderful weekend as well!

Coffee cake:

1. Surprisingly has zero coffee in it! It’s called coffee cake because it goes so dang well with coffee.

2. This coffee cake is actually sinful. It’s so good. And you might eat the whole thing by accident.


Ridiculously Delicious Coffee Cake, The Best Ever Perhaps Recipe

From the Pioneer Woman


  • 1-1/2 stick Butter, Softened
  • 2 cups Scant Sugar
  • 3 cups Flour, Sifted
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1-1/4 cup Whole Milk
  • 3 whole Egg Whites, Beaten Until Stiff
  • _____
  • 1-1/2 stick Butter, Softened
  • 3/4 cups Flour
  • 1-1/2 cup Brown Sugar
  • 2 Tablespoons Cinnamon
  • 1-1/2 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 45 minutes, or until no longer jiggly. Serve warm—delicious!

Chili Lobster (Hurricane Lobster Party)

August 27, 2011 § 3 Comments

I am sorry, poor lobsters. 😦 Your sacrifice, due to my horrific murderous actions, was much-appreciated. Thank you!

One of my favorite restaurants in NY is Fatty Crab. Their pork-belly watermelon salad is AMAZING. But the “piece de la resistance” is undoubtedly their chili crab. It is SO delicious. Mop up that sauce with their huge pieces of buttery toast…mmm…mmm….mmm….

But since I am implementing austerity measures, I decided I would try to make an adaptation of the infamous chili-crab  recipe at home. With lobster. I think lobster is a little easier to eat because while still-messy, less messy than crab. And it was on sale for $5.99/lb, which is basically a steal. And once, at Fatty Crab, I tried the Chili Lobster instead one day, which was just as amazing as the crab.


1. Yes, 4 tablespoons of sriracha does seem like a lot, but I really couldn’t taste that much spiciness! Feel free to start off with 2 (bare minimum) but be liberal, I would actually do 5 next time.

2. Since I couldn’t bring myself to breaking down the lobsters while they were alive, I decided to steam them first and then break them apart. But I am sure if you have more guts than I do, you could break them apart while they are alive and then cook them in the sauce, which might make the meat more flavorful. I actually didn’t mind the light flavoring, especially since I had a lot of sauce that I could dip my lobster-meat into.

3. The original recipe called for some cornstarch, but my sauce was pretty thick so I didn’t put it in. But I’m guessing that this will help the sauce coat the lobster better, so I suppose you could always give it a try!

4. This was really good, doesn’t really remind me of Fatty Crab’s too much (in a league of their own) but it was still super delicious! I will absolutely make this again and again.

5. Stay safe from the Hurricane everyone!

6. I hope I don’t lose too many visitors after this post…I truly did feel bad for those little guys. But they tasted pretty damn good…

Stephanie’s Hurricane Chili Lobster

Adapted from NY Times


  • 4 tablespoons sriracha
  • 3 tablespoons soy sauce
  • 1 tablespoon Golden Mountain seasoning sauce
  • 2 tablespoons sugar
  • 3 tablespoons rice-wine vinegar (or 2 tablespoons mirin, 1 tbsp rice vinegar)
  • 3 tablespoons tomato paste
  • 1 teaspoon sesame oil
  • 1 cup water
  • 1 cups chopped shallots (about 8 ounces)
  • 1 small onion, chopped
  • 6-8 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon kosher salt
  • 2 tablespoons cornstarch* optional
  • 2 tablespoons water* optional
  • 1 tablespoon peanut oil
  • 3-4 1 3/4-2 lb lobsters, steamed, cleaned and split, large claws slightly cracked
  • 1 egg yolk, beaten
  • cup chopped scallions for garnishing


  1. Bring a large pot of water to a boil, with a steamer. Be careful not to let the water level be higher than the steamer, just-touching is fine. Bring the water to a boil, and then carefully drop those lovely lobsters into the pot and close the lid immediately. :*( Then steam for about 18-20 minutes. Remove from heat and cool. After cooled, break them apart, taking the claws, tail, and legs off and reserving the head for soup stock if desired. Remove the gills and innards (greyish/greenish yucky stuff) and roe (orange/red stuff). Crack the claws and segment the tail carefully. Set the lobster pieces aside, you can do this up to one night before.
  2. In a large bowl, whisk the sriracha, soy sauce, sugar, Golden Mountain sauce, rice-wine vinegar, tomato paste and sesame oil with 1 cup of water and set aside.
  3. Place the shallots, garlic, ginger and salt in the bowl of a food processor. Pulse until the mixture becomes a smooth paste. In a small bowl, whisk together the cornstarch with 2 tablespoons water.
  4. Heat the peanut oil in a wok over high heat, and when it shimmers, add the shallot paste and fry for 2 minutes until very fragrant. Add the chili sauce, and when the liquid simmers, continue to cook for 5 minutes on medium low heat (it may start to splatter, lower heat if this happens).
  5. Add the lobster and coat well with the sauce, keeping the heat at medium.
  6. Add the cornstarch paste if you want your sauce to be thicker, now, and cook for 2 minutes.
  7. Add the egg yolk to the sauce and stir immediately into the sauce so it is a smooth consistency. Coat the lobster pieces.
  8. Turn off the heat and serve the lobster with lots of rice or toast, and a LOT of napkins!
  9. Enjoy!!

Rigatoni with Meat Sauce

July 31, 2011 § 4 Comments

Today, I’m taking a little detour from my usual fare and presenting my journey into the world of Italia!

First, I must give all credit to whatever knowledge I have of pasta and sauce to my lovely and dear friend, Amanda.  In college, I tasted one of the most delicious things in my life – her family’s pasta sauce. To my absolute delight, I was lucky enough to learn how to make it at home (though it really never tastes the same…) and it’s still pretty darn amazing. So thank you, amazing girl, for teaching me how sauce should taste! This post is dedicated to you and congratulations again!! 🙂


1. Seasoning every layer is crucial, in any type of cooking. Make sure to season every step moderately, and then at the end the seasoning should be almost just-right.

2. Use GOOD Parmesan! None of that Kraft-pre-grated stuff. Spend the money on the good stuff.

3. You can use any type of pasta, I just like rigatoni with meat sauce because the sauce gets into the little ridges and it’s so delicious!

4. Try to use San Marzano tomatoes, the taste/sweetness of the tomatoes is the perfect match for a delicious tomato sauce

5. Sauce will taste better the next day. Always.

Rigatoni with Meat Sauce

Adapted from Amanda’s genius-brain


  • 6-8 cloves of garlic, minced
  • 3 tablespoons good olive oil
  • 2 onions, minced
  • 1 tsp chili red pepper flakes
  • 1 lb. ground beef
  • 1 tsp tomato paste
  • 2 cans San Marzano tomatoes, whole
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup of finely sliced basil
  • 1 tablespoon unsalted butter


  1. In a large Dutch-oven (or any type of heavy-pot), heat olive oil on medium-high heat and toast garlic until lightly browned and fragrant.  Add minced onions and cook until onions are translucent, around 5-6 minutes.
  2. After the onions are translucent and soft, add your ground beef and cook until browned, then season with salt and pepper.
  3. In a large bowl, pour contents of your tomato cans and using your hands, break up the whole tomatoes into rough pieces.  Add the tomatoes to the beef and onion mixture.
  4. Bring the tomato sauce to a simmer, the sauce will be very watery. (Don’t worry, the next hour, we will slowly simmer the extra water out, leaving a thick, delicious sauce.)
  5. Add the tomato paste and red pepper flakes. Simmer on medium low heat for 45 minutes to an hour with the lid half-on, stirring occasionally.
  6. After the sauce has thickened to your desired consistency, add grated Parmesan cheese and stir well into the sauce. Add the thinly sliced basil, and then turn off the heat. Taste, and add more salt and pepper if necessary.
  7. Boil salted water for pasta, and cook according to package directions for al dente.
  8. Add a few ladles of sauce into the drained pasta, and then serve into bowls. Add a small ladle of sauce additionally on top of each serving, and top with a little extra grated cheese if necessary.
  9. Enjoy!!
E-mail me for the secret ingredient: cozybogie at gmail dot com

Cucumber Kimchi – 오이 소바기 (O-i Sobagi)

July 29, 2011 § 2 Comments

Cucumber kimchi is certainly one of my favorite types of kimchi. It is also quite easy to make! Win-win.


1. Must use Korean cucumber, also called “Kirby” Cucumber.  American cucumbers don’t work for this, as they have different types of skin and seed-structures that make it impossible to make a delicious, crunchy cucumber kimchi.

2. I highly recommend the fish sauce I used for this recipe, it’s the best I’ve found. Fish sauce is a pretty important part of this recipe, don’t skip it!

3. If you have a mandolin to julienne the carrots, do that instead of using a cheese grater.  A cheese grater will work fine, but it’s more tiring and labor-intensive.

Thank you Amy and Julian for being a part of the best cucumber-kimchi-making team with me!

Cucumber Kimchi Recipe – Oi Sobagi 오이 소바기

Adapted from Aeri’s Kitchen

Total preparation and cooking time: 2 hours


  • ~20-25 Kirby cucumbers
  • 1 cup coarse sea salt
  • 10~13 cups of water
  • 2 cups chopped garlic chives
  • 1 1/2 cups chopped green onion
  • 3 carrots, julienned finely
  • 7 tablespoons fish sauce
  • 7 tablespoons water
  • 1 cup gochugaru (Korean red pepper flakes)
  • 10 cloves of garlic, minced finely
  • 1 tbsp minced ginger
  • 2 tbsp white sugar


  1. Wash and trim your cucumbers. Carefully, use your knife to make two perpendicular slits in each cucumber, creating an “X” shape on top.
  2. In a large pot, boil the water with 1 cup of salt. Bring to a boil and then turn off the heat.
  3. Carefully, pour the boiling salt water over the trimmed and cut cucumbers. Leave for 1 hour.
  4. While the cucumbers are brining, make the sauce.  Chop the chives and green onions, more finely towards the bottom of the stalk and then increasing the size of the pieces up to 1/4 inch towards the top of the stalks. Using a mandolin (BE EXTREMELY CAREFUL OF YOUR FINGERS), julienne the carrots finely. Put green onions, chives, and carrots aside in a big bowl.
  5. In another bowl, add minced garlic, ginger, sugar, fish sauce, water, and gochugaru and mix well.
  6. Add the gochugaru mixture into the chives, carrots, and green onions and mix until well combined.
  7. After the cucumbers have been brining for 1 hour, drain the water and rinse once with cold water.
  8. Using gloves, put about 2 tablespoons of sauce into each cucumber. Carefully open the “X” and stuff the cucumber with the sauce, making sure all four fingers of the cucumber are well coated, as well as the outside of the cucumber.
  9. Place the stuffed cucumbers into a large, airtight container closely together.
  10. Leave overnight at room temperature and then refrigerate.  Depending on how ripened you like your kimchi, you can eat it anywhere from 1 day later and this lasts a few weeks! (If you have enough self-control ;))
YUM!!!!!!!!!!!!!!!!!!!! Enjoy plain or with rice or anything, really. 🙂

Vanilla Cupcakes with Buttercream Frosting (Perfection!!)

July 20, 2011 § 4 Comments

I found it. FINALLY. The perfect vanilla cake-recipe.

I’ve had some disappointments in the past – the recipes I tried were a little too dense, a little too coarse, a little too dry, etc. But this, everyone, this is the absolute perfect combination of moist, light, and fluffines that will blow your mind.

Cupcakes are my major weakness. I immediately want one even after I hear the word “cupcake” being said, so the other day when I ordered 3-dozen cupcakess from Billy’s Bakery for our best-selling book’s Publisher, I knew I had to satisfy my need.  And I did. (A little too much.)

I am a fan of most bakery’s cupcakes in the city – Magnolia, Buttercream Bake Shop, tbsp, and Sugar Sweet Sunshine. I want to try all of them!


1. I love a light, whipped frosting so I highly recommend this one. I’m also a little paranoid lately about all the artificial chemicals in food-coloring so I made my own using crushed cherry-juice.  I think it was worth it and looks decent!

2. I know there’s an insane amount of pictures, but it’s because I think cupcakes are so dang cute.

Stephanie’s Vanilla Cupcake Recipe

Makes 18 Cupcakes

Total preparation and cooking time: 1 hour


  • 1 3/4 cup all purpose flour
  • 1 heaping tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 1/2 (1 1/4 cup) sticks of unsalted butter, room temperature
  • 1 cup white sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1 tbsp vegetable or canola oil
  • 1/4 cup of milk


  1. Preheat oven to 350.
  2. In a large bowl, combine your dry ingredients – flour, baking powder, baking soda, and salt. Set aside.
  3. Using a stand mixer, cream butter and sugar until nice and fluffy, around 2-3 minutes.
  4. Add vanilla, mix 1 minute.
  5. Add eggs, one at a time, mixing thoroughly after each one. Mixture might look curdled, it’s all good!
  6. Add milk and oil, mix well.
  7. Add flour mixture in 2-3 installments, and mix until JUST combined. Over-mixing = death of a light, moist cake.
  8. Line your cupcake pans with cupcake liners, and add around 2 heaping tablespoons of batter to each.  They should look around 2/3-3/4 full.  Don’t put too much batter or else it will spill out of the pan.
  9. Bake at 350 for 18-20 minutes, mine took 19 minutes exactly.

Buttercream Frosting Recipe

Adapted from Billy’s Bakery 


  • 1/2 stick butter, room temperature
  • 2 cups confectioner’s sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • Juice of 1 crushed cherry (optional)


  1. In a stand-mixer, cream butter until smooth – around 3 minutes.
  2. Add powdered sugar 1 cup at a time, milk, and vanilla. Mix until desired consistency.
  3. I frosted half with white frosting, and half using the crushed-cherry-tinted ones. Go crazy!
*I sure did…

Ice Cream Mania – Earl Grey, Green Tea, and Coffee Ice Cream

July 11, 2011 § 5 Comments

Earl Grey Ice Cream Recipe

Adapted from MAC&CHEESE Review


  • 1 cup reduced fat 2% milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 8 Earl Grey Tea Bags
  • 5 large egg yolks


  1. Warm the milk, cream, and sugar in a saucepan. Remove from heat, place tea bags in the pan, cover and steep at room temperature for an hour. Squeeze them so that the excess flavor is released. Remove tea bags.
  2. Rewarm tea-infused milk. Whisk egg yolks together in a separate bowl.Slowly pour the milk mixture into the bowl with egg yolks, whisking constantly.
  3. Return the milk and egg mixture to the saucepan, and cook over medium heat, stirring and scrapping the bottom of the pan constantly until the mixture thickens to a custard and coats the spatula. (About 8-10 minutes.)
  4. Cool the mixture by refrigerating overnight.  Freeze in your ice cream maker the next day, and then put into a freezer-friendly container and let it chill in the freezer for at least two hours (preferably overnight). Enjoy!

Green Tea Ice Cream Recipe

Adapted from David Lebovitz


  • 1 cup reduced fat 2% milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • Pinch of salt
  • 4 teaspoons green tea (matcha) powder
  • 5 large egg yolks


  1. Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and whisk in the matcha. Set a mesh strainer on top.
  2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
  4. Pour the custard through the strainer and stir it into the cream, then whisk it vigorously until the custard is frothy to dissolve the matcha.
  5. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Enjoy!

Coffee Ice Cream Recipe

Adapted from David Lebovitz


  • 1 cup reduced fat 2% milk
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 1 1/2 cups whole coffee beans or ground coffee (decaf unless you want the caffeine in your ice cream)
  • 5 large egg yolks


  1. Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour. If using ground coffee, strain through a cheesecloth into a large bowl.
  2. Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
  3. Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
  5. Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Stir until cool.
  6. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
  7. Enjoy!

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