Ingredients

Cooked Brown  Rice – 1 cup

Organic Kale Leaves – 1/2 cup

Organic Red Leaf Lettuce – 1/2 cup

Organic Green Leaf Lettuce – 1/2 cup

Organic Radish Sprouts – 1/2 cup

Organic Egg – 1 medium

Korean Red Pepper Paste(Gochoojang) – 1~1 1/2 tbsp

Sesame Oil – 1 tbsp

Ssamjang – 1~2 tsp(optional)

Grape-seed Oil – 1/2 tsp(for frying an egg)

* Ssamjang(Korean Bean Paste Dip) – Mix Korean Bean Paste(Dwenjang): 4 tbsp, Korean Red Pepper Paste: 1 tbsp, real Maple Syrup(or Sugar): 1~2 tbsp, Sesame Oil: 1 tbsp and chopped Green Onion: 2 tbsp *

Method

1. Soak vegetables in water for a few minutes to pull dirt or sand off of them. Wash vegetables under cold running water and drain. Tear(or cut) kale & lettuce leaves into your desired size. I don’t usually cut radish sprouts but you can cut them in half if you prefer that way.

2.  Fry your egg over-easy.

3. Place cooked brown rice in the middle of a large soup bowl. Place vegetables around the rice.

4. Place sesame oil and red pepper paste on top of the rice. Finally, place cooked egg(sunny side up).

5. Serve – Mix everything up right before eating. YUM! -

* serves 1 person*

* Adjust seasonings to your taste *

* If you don’t do spicy, use only Ssamjang without Gochoojang(red pepper paste) *

* You can serve this dish with Miso soup & Kimchi *

* If you can find some Korean Perilla leaves( 깻잎), you definitely want to add them to this recipe! They are amazing! *

* Adding some home-made bulgogi  would delight your meat-eaterian families & friends *

Ingredients

Organic Celery – 1 bunch

White Onion – 1 large

Fresh Garlic – 2 cloves

Sea Salt – 1~3 tsp

Grapeseed Oil – 2~3 tbsp

Sesame Oil – 1~2 tsp

Mirin – 1~2 tbsp

Method

1. Slice celery and onion into 1/4 inch thick pieces.

2.  Place oil in a heated large pan over medium heat.

3. Add celery, onion and salt. Stir fry for about 4~5 minutes.

4. Add mirin and cook for about 2 minutes.

5. Add pressed garlic and sesame oil. Cook for 1 minute.

6. Enjoy!

* Serves 4~6 people *

* If you don’t use organic celery, you might have to cook longer *

* Adjust salt, oil and mirin to your taste *

* You can add your favorite organic vegetables and make it even better *

* This is an awesome side dish for rice and poultry dishes *

* My 2 y/o baby boy loves this side dish with his rotisserie chicken!! *

Ingredients

Somen (Japanese/Korean style thin noodle) – 6 oz

Organic Egg – 4 medium

Shrimp – 1/2 lb

Green Onion – 4

Korean Radish – 1/2 lb(about 1/3 of 1 medium radish)

King Oyster Mushroom (optional) – 1/2 lb(cut into small rectangles and stir fry with grapeseed oil & 1/2 tsp salt)

Bonito Stock Dashi- 3~5 tbsp

Sea Salt – 1~2 tsp

Black Pepper – 1/4~1/2 tsp

Water – 6~8 cups

Method

1. Peel and devein shrimp. Rinse with water and set aside.

2. Cut radish into 1/4 thick squares and set aside.

3. Cut green onion into 1 inch long and set aside.

4. Beat eggs and set aside.

5. Bring water to a boil and add bonito stock dashi, salt and pepper.

6. Add radish & green onion, cook for about 5 minutes.

7. Add egg and shrimp. Bring to a boil and let it boil for 1 minute then turn off the heat. Set aside.

8. Cook noodles as directed on package.  Rinse with cold water and drain.

9. Put noodles in a bowl. Add shrimp & egg soup. Garnish with mushroom.

10. Enjoy!

* Serves 3~4 people *

* Adjust dash, salt and pepper to your taste *

* You can use angel hair spaghetti noodles instead of somen *

* You can use chicken or vegetable stock instead of bonito stock dashi *

Ingredients

Organic Tofu(firm or extra firm) – 1 block
Organic Egg – 1 large
Organic Panko(Japanese Style Breadcrumbs) – 1 cup
Sea-salt – 1 tsp
Grapeseed Oil – 4~5 tbsp
Dipping Sauce(Sushi Sauce, Sweet Soy Sauce or Wasabi Sauce)

Method

1. Drain water completely from tofu and pat dry with kitchen towel.
2. Cut tofu into rectangles(2″ wide, 3″ long, 1/2″ thick) and sprinkle salt on both sides of tofu rectangles. Set aside.
3. Beat egg until well blended and a bit foamy.
4. Place panko on a wide plate.
5. Heat oil in a large skillet(or frying pan) over medium heat(5~6).
6. Dip tofu rectangles in egg wash, then coat them with panko breadcrumbs.
7. Place tofu rectangles in the skillet. Fry 1~2 minutes on each side or until crispy golden brown.
8. Enjoy with your favorite dipping sauce!

* Serves 2~4 people *
* You don’t really have to use salt *
* Search sweet soy sauce, homemade sushi sauce and wasabi dipping sauce recipes on this blog *
* Try to use as much organic ingredients as you can because it’s worth it! *

Ingredients

Frozen Cooked Shrimp – 1/2 lb
Cooked Organic Rice(Korean or Japanese Rice) – 4 cups
Chopped Organic Broccoli - 1 cup
Chopped Organic Carrot – 1/2 cup
Chopped Organic Yellow Onion – 1 cup
Organic Egg – 2 medium
Organic Unsalted Butter – 1~2 tbsp
Organic Safflower Oil or Grapeseed Oil – 1~2 tbsp
Sea-salt – 1~2 tsp

Method

1. Thaw shrimp under running cool water for about 5 minutes. Drain and set aside.
2. Cook eggs( like you would do scrambled eggs) with 1/2 tbsp oil in a small frying pan. Set aside.
3. Stir fry onion with 1 tbsp oil in a large skillet over medium heat for about 3~4 minutes.
4. Add broccoli, carrot and salt(1/8~1/2 tsp). Stir fry for 2~3 minutes over medium high heat(7~8).
5. Add rice, cooked eggs, butter, shrimp and salt(1/2~1 1/2 tsp). Stir fry for about 3 minutes over medium high heat.
6. Enjoy!

* Serves 4~6 people *
* Adjust salt, butter and oil to your taste *
* If you like soy sauce on your fried rice, try with Sweet Soy Sauce(you can find the recipe on this blog) *
* Please do not over cook shrimp *
* If able, use wild caught shrimp *
* Organic is worth it!! *