During back to my trip to Korea last month, I tried a dish that changed my world forever. It was budae jjigae.
Seriously. By this time next week, I’ll be at YVR awaiting an 11.5 hour flight to Seoul, Korea! Excited. Although I am already feeling like I am in vacation mode, I still have a shit ton of work to do. 5 days of working, a crazy weekend of baking and last minute orders, my first ever market experience at the Hawker’s Market, Mother’s Day festivities, need to finish my passport challenge… I’m just thinking that I really don’t have time to pack. I’ll figure it out.
Even though I have tons of things on my mind, Korea is still the first thing on the brain. I made some kimchi fried rice the other day in celebration of my upcoming vacation.
I have been so energy-less in the past week and I really think it is due to my meat consumption. Seriously. I had a HUGE meat feast at the Fairmont Pacific Rim’s Oru when I had their chef’s tasting menu last week PLUS I made ramen from scratch and had leftover cha shu for almost a whole week. Meat overload.
Ever since I’ve been tracking my diet, I’ve noticed that in weeks where I consume more meat products, the more tired I am, the more lazy I am, and fatter I feel. Don’t get me wrong — I LOVE meat. In fact, I can’t live without it. But I don’t know what it is… It’s a mystery to me.
After I finished all those wonderful leftovers, I was able to cook something meat-free again. And since my kitchen is full of random leftover produce and ingredients, I wanted something quick, Asian, and filling. My favourite go to? Yakiudon. I was out of out of my usual ingredients so…a kimchi tuna yakiudon was born.