Monthly Archives: April 2014

Korean Spicy Udon Soup (Jjampong)

Last week my daughter and I went food shopping and they were giving out samples of instant black bean noodles. It tasted pretty good and my daughter pleaded for me to get some. I gave in and said this time but we’re not buying those all the time. The next day I needed to put together a quick lunch and was glad I had bought the instant noodles. My husband enjoyed them and my daughter did too of course. She wanted to eat it again for the next meal too! So I realized I’d better just learn how to make it and use fresh noodles. It turned out not bad but I didn’t have the exact black bean paste I needed for it. So I didn’t take any pictures and I’ll have to post about it the next time I make it now that I do have the black bean paste that I need.

As I was purchasing noodles for that particular dish I decided to get some fresh udon noodles also. So the next meal I searched what to make with those noodles and found out you use them for a spicy Korean seafood dish. My husband loves anything with noodles AND seafood so I thought I’d give it a shot. And it turned out pretty good! Simple too! Just time consuming to chop the veggies. And the next time I make it I need to add WAY more veggies even though I thought I added plenty. Sure enough they all shrunk and half a pot became a sixth of a pot of veggies. My husband asked for a green juice shot after that since we didn’t have many greens with all my experimenting with different dishes the past couple of days. Sorry I’m so bad at the presentations of my final product…



Went to my favorite website for Korean dishes…Maangchi! Recipe is here. It’s pretty detailed so I will not include it here.

I used chicken stock that I made since I wanted to make a spicy and non spicy version. I will have to try one with the mushroom and kelp stock at a later date.



Sesame Crunch Candy

Whoa…it’s been a long, long, long, looooong time. I really love these sesame crunch candies and I always have to fight the urge to buy them since 1) they are not cheap and 2) not good for me. Well, I sort of figured a solution to that, at least the first problem. It is so much cheaper to make your own and you get sooo much more (doesn’t help my second problem). AND, it’s SUPER easy! I would rather stick with honey so I cut the brown sugar some but realized if you cut all the sugar you get a blob of sesame not sesame crunch! And you have to eat it with a spoon or keep it always in the fridge so it can stay “hard.” I think the key when cutting the brown sugar is making sure you heat the honey/sugar to the right temperature. If it’s too cool it will not set. Oh, and to offset my second problem, the extra sugar is not good for me, but sesame seeds are REALLY good for you, no matter what color. Supposedly it helps keep your hair black. Haven’t eaten black sesame seeds consistently enough to see if it actually works. Or actually, haven’t made my husband eat it enough to see if it works since I’ve only started graying. I’d better put it in my diet so I don’t gray!

Got the recipe from Crunch away!




1 1/4 cup sesame seeds

3 Tbsp honey

2 Tbsp brown sugar


Place honey and sugar in sauce pot. Heat and stir for about 5 minutes until you notice ┬áthat it bubbles up, Allow it to bubble for a couple of minutes but don’t let it burn. Remove from heat and add sesame seeds. Stir mixture and place on oiled surface or parchment paper. Flatten and allow to cool and set.