recipies Archives - Foodology

Kimchi guk 김치 찌개 or Kimchi Soup is M’s specialty. He would make this for me years ago when we were dating and still continues to make it to this very day. I just have to ask him kindly.

It’s a popular dish among Koreans all year round and you eat it with rice. Kimchi soup is very easy to make.

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3 cups Kimchi
1 Tin of Canned Tuna
1 Can of Spam
1 Block of Tofu
5 cups of Water
Drizzle of Olive Oil

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Drizzle olive oil at the bottom of your pot and add in the kimchi with a bit of juice from the package. Let the kimchi simmer on medium for 5 minutes as it really transforms the taste.

I buy pre-cut kimchi so I don’t have to make a mess in the kitchen. If you have the onces with the whole kimchi, then chop it up into smaller pieces.

Pour the water into the pot.

Add in the canned tuna. I like using the Korean kind as it’s so much moist and flavourful than the other brands.

Chop up some spam and add it into the pot. Let it boil on medium for about 15 minutes.

Chop up some tofu and add it in last.

Boil for an additional10 minutes and it’s done.

Pour some kimchi soup over steamed rice and enjoy! Easy to make and it’s not complicated.

My earliest introduction to Mac and Cheese was the ones from Kraft Dinner. You mix the mysterious yellow packet of ingredients with the macaroni, water, margarine and milk, then instantly you have dinner. I loved it as a kid because I had no idea what I was eating.

M wanted to cook up a grown up version of mac and cheese with real cheese, fragrant herbs and of course BACON.

It’s a great dish for parties and your friends will love the Creamy Bacon Mac and Cheese.

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2 cups dried macaroni pasta
a pack of crisp bacon, chopped
3 tablespoon butter
3 tablespoon flour
3 cups half and half
2 cups sharp cheddar, shredded
1 cup mozzarella, shredded
1/2 cup parmigiano reggiano, finely grated
1 teaspoon rosemary, chopped
1 teaspoon thyme, chopped
2 tablespoon basil, chopped
2 tablespoon green onion, chopped
5 cloves of garlic, minced
1 teaspoon cayenne pepper
salt and pepper

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Prep the ingredients – basil, rosemary, thyme, garlic, and green onions.

Pre-shred the different cheeses and set them aside.

In a pot, bring water to a boil and add in pinch of salt. Then add the macaroni. This should take about 7 minutes.

Once the pasta is cooked to al dente, drain the pasta and rinse with cold water to stop the cooking process. The set it aside for later.

In a pot, heat the butter on medium heat until melted. Whisk in the flour to create a roux and try to remove any lumps in the mixture. Then mix in the half and half.

Then add in the rosemary, thyme, salt, pepper, cayenne pepper, and garlic. Keep on whisking until the mixture gets thick enough to cover the whisk.

Mix in the cheddar and parmigiano reggiano cheese. Stir until all of the cheese is melted and the mixture is smooth.

In a separate bowl, mix in the macaroni, cheese mixture, green onions, and basil.

Prepare your bacon in a frying pan. You can alternatively use a oven, but I find the grease splatters a bit of a pain to clean up. Cook them until they are nice and crispy. Don’t be afraid to steal a few pieces to snack on. That’s why we prepared a whole pack.