A night a couple of weeks ago, I didn’t have any plans to make anything until almost our dinner time as I was a bit tired, but I wasn’t really in a mood to go get something to go from any restaurants either as I wanted to have something made at home ironically. Since I’m the one who makes meals in this house, that meant there was no other choice but I had to make something. So I looked in my fridge to see what I’ve got which I can use to make them into something I’d like to eat and also my husband and the kids would enjoy. And when I saw some soymilk in the fridge, it reminded me that I’ve wanted to make this Spicy Soy Sesame Tsuke-men.

What is Tsuke men?

Tsuke men (つけ麺) is one of the styles of Japanese Ramen, and it’s served in a bit different way than in the regular Ramen, and the noodles and the soup (dipping soup) are served separately like this:

“Tsuke (つけ)” in “Tsuke men (つけ麺)” means “dip”, and “men (麺)” means “noodles”, so “Tsuke men” means “dipping noodles” as apparently the way to eat Tsuke men is by dipping the noodles in the soup.

If you haven’t tried Tsuke men but you like Ramen, I recommend you to try it! It could be your favorite style of Ramen!

There’s one Ramen shop in LA which is called Kai Ramen (specifically the branch in Sherman Oaks), and their Tsuke men is one of my favorite Tsuke mens including the ones in Japan actually. Learn more about this shop on here.

Spicy Soy Sesame Tsuke men

The main ingredients of the dipping soup of Spicy Soy Tsuke men I made are soy milk and grounded sesame seeds and Miso. The key ingredient for this dish is some Layu (Spicy Sesame Oil) which puts the mild and gentle texture of soy milk and the rich scent of sesame seeds in the soup well together and it gives some kick to the mild soup.

As I made it both for the adults (my husband and I, we both love spicy food.) and the kids, I just skipped the last step which is adding some spicy Rayu to the soup for the kids, so we all could enjoy it together.

So, after all, the night was happily and peacefully finished fortunately with the meal which could make every family member content, and everyone said “it was yummy”. Although It was my last-minute dish, I felt really happy deep inside me that it could make my family happy. And it made me realized again that the feeling which you feel when the dish you made with the effort and your love makes someone smile or happy is definitely one of the biggest reasons that drives me to continue learning and exploring cooking.

If you like to check out other noodle dishes, I recommend you these posts:

• Kimchi & Pork Jjigae Udon Recipe – A Korean Spicy Udon Soup with Pork
• My Attempt to Make Shoyu Ramen from Scratch at Home – Soooo Good!
• The Combination of Pasta, Meat, and Tomato Sauce Can’t Go Wrong: Homemade Spaghetti Meatballs
• A Hot Summer Day Calls For This Refreshing Chinese Cold Noodle Dish: Hiyashi Chuka

-Eat Well, Be Happy-

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The post Cooking Makes You Happy Because It Makes Everyone Happy! (Spicy Soy Sesame Tsuke men) appeared first on EATwithOHASHI.

It does require a lot of ingredients, but don’t let that scare you. Most of the effort is in preparation of the ingredients and then it’s just a matter of tossing them into your pot one by one. You can also customize this with pretty much any vegetable or meat that you’d like. Have fun picking your own ingredients while you try out my special mix of base ingredients for that perfect taste!

If you like spicy food and want something healthy, then you must try this spicy Sundubu Jjigae recipe! We probably eat this once a week in our home as it’s just an easy go to dish. It’s that good and it never gets old.

I use thinly sliced pork belly in this recipe. You can usually get it either at a Japanese grocery store or a Korean grocery store. They look like this:

Thinly Sliced Pork Belly

The Kimchi I use in this recipe is this one and I usually get it at WholeFoods or Ralphs:

Kimchi – Wildbrine

Konjac is one of the ingredients for this recipe. I usually get one either at a Japanese grocery store or a Korean grocery store. It’s an optional ingredient but it looks like this:

Konjac (Yam Cake)

(こんにゃく)

I used Shimeji mushrooms for this recipe. I usually get one at WholeFoods, a Japanese grocery store, or a Korean grocery store. It’s an optional ingredient and you could also use Enoki mushroom, Shiitake mushroom or Eringi mushroom instead, but they look like this:

Shimeji Mushroom

(しめじ)

For a complete list of ingredients, please check the shopping list below.

If you like to check out other spicy dishes, I recommend you these posts:

-Kimchi & Pork Jjigae Udon Recipe – A Korean Spicy Udon Soup with Pork
-Enjoy Raw Vegetables and Their Health Benefits with This Japanese Spicy Miso Dipping Sauce
-My Love of Spicy Korean Food – Bibimbap: A Healthy Spicy Rice Bowl with Vegetables

Eat well, be happy!

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Sundubu Jjigae (Korean Spicy Soup with Tofu)

Sundubu Jjigae is a Korean spicy soup with tofu. Dubu means tofu, but you can put pretty much anything in this (chicken, pork, shrimp, scallops, cheese, etc.). You can also easily make it a vegetarian dish!

It's also commonly served with rice on the side. You can either place the rice into your soup bowl or it can be eaten separately. If you like spicy and healthy, this dish is for you!

Course Main Course, Side Dish, Soup

Cuisine Korean

Keyword Korean, Soup, Spicy, Tofu

Difficulty Level Easy

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 people

Equipment

• Korean Stone Bowl (Dolsot)

Ingredients

Ingredients for Soup Base

• 1 tbsp Garlic (Powder) Substitution: Grated or Minced Garlic
• 2 tbsp Gochujang
• 1 tbsp Miso
• 1 tsp Chicken Bouillon Paste
• 1 tbsp Dashi Powder Kayanoya-no-Dashi
• 1 tbsp Oyster Sauce
• 1 tbsp Sesame Oil Roasted/Toasted
• 1/2 tbsp Japanese Ichimi Togarashi Peppers Put 1 tbsp if you really like spicy.
• 300 cc/ml Water

Main Ingredients

• 150 g Pork Belly Thinly Sliced
• 100 g Kimchi
• 1 Spring Onion
• 1/2 pack Tofu Soft
• 1 Eggs

Optional Ingredients

• 1/4 Shimeji Mushrooms
• 1/4 pack Konjac (Konnyaku / Yam Cake)

Instructions

Preparation:

• Cut the pork belly to the desired length. I recommend cutting into 1 or 2 inch length strips.
• Cut spring onion into 1/4 inch wide pieces diagonally (refer to picture).
  
• Cut the Konjac into small pieces (refer to picture).
  

Instructions :

• Add garlic powder, Gochujang, Miso, chicken bouillon paste, Kayanoya-no-Dashi, oyster sauce, sesame oil, and Japanese Ichimi red peppers in the stone bowl.
  
• Add water to the stone bowl.
  
• Mix water and ingredients well.
• Bring the stone bowl to a boil by starting with the lowest heat to avoid damaging the bowl. (IMPORTANT!)
• When the soup begins to boil, add each piece of pork belly one by one into the stone bowl (do not place all at same time).
  
• Add Konjac
  
• Add Shimeji mushrooms
  
• Add Kimchi
  
• Add spring onions
  
• Add Tofu
  
• Put a lid on the stone bowl and keep boiling for about 2-3 mins. Adjust the heat level if necessary (to avoid overflowing).
  
• Add a raw egg into the middle of the stone bowl carefully and keep boiling until the egg hardness is to the level you desire.
  
• Ita-daki-masu! (Japanese greeting word to say right before you eat. It means "thank you for the food!")
  

Shopping List

I have created a shopping list which includes the ingredients used in this recipe. Click the link below to view the shopping list.

View Shopping List

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Rate this Recipe

Rate this recipe and share your thoughts. I love feedback!

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The post Sundubu Jjigae Recipe – Korean Spicy Soup with Tofu appeared first on EATwithOHASHI.

Bibimbap is served in either a metal bowl or a very hot stone bowl, that continues to cook the food while you eat it. This is what gives the rice that nice crunchy texture, which my husband and I like. We have recently purchased a few of these stone bowls, so that we can now heat them up and serve this dish in this authentic Korean way.

We purchased ours at a local store, but if you are not near an Asian or Korean supermarket, you can easily buy one online. Here is an example:

Dolsot

Korean Stone Bowl

It’s another fairly easy dish to make, as it just requires some basic prep and cooking steps. It’s typically served with each ingredient separated in a nice beautiful colorful presentation. You then mix it all up and enjoy the goodness. Check the photos below!

If you like to check out other spicy dishes, I recommend you these posts:

-Sundubu Jjigae Recipe – Korean Spicy Soup with Tofu
-Kimchi & Pork Jjigae Udon Recipe – A Korean Spicy Udon Soup with Pork
-Enjoy Raw Vegetables and Their Health Benefits with This Japanese Spicy Miso Dipping Sauce

Eat Well, Be Happy!

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The post My Love of Spicy Korean Food – Bibimbap: A Healthy Spicy Rice Bowl with Vegetables appeared first on EATwithOHASHI.

Sundubu Jjigae

See The Recipe

Check The Cooking Kit

Jjigae Udon

See The Recipe

Check The Cooking Kit

These dishes are not very difficult to make and can be easily made for a healthy and good tasting lunch. Don’t sandwiches sound so boring? Be sure to check out my recipes for these two popular dishes if you are interested in trying this out. I guarantee you will enjoy it!

This Kimchi & Pork Belly Hot Pot is another easy dish to make and only requires preparing the ingredients. Perfect for a cold winter night!

If you like to check out recipes for spicy dishes, I recommend you these:

-Sundubu Jjigae Recipe – Korean Spicy Soup with Tofu
-Curry Spiced Baked Chicken Recipe – Juicy and Spicy Asian Fusion Dish
-Spicy Miso Mayonnaise Dipping Sauce Recipe

If you like to read about other spicy dishes, I recommend you these posts:

-My Love of Spicy Korean Food – Bibimbap: A Healthy Spicy Rice Bowl with Vegetables
-Curry Powder is Such a Useful Ingredients – Asian Fusion
-Enjoy Raw Vegetables and Their Health Benefits with This Japanese Spicy Miso Dipping Sauce

If you like to read about other hot pots, I recommend you these posts:

-Shio Koji Hot Pot Recipe – A Healthy Japanese Dish
-Sukiyaki (すき焼き): My Favorite Dish to Eat When I’m Missing Japan
-Make Shabu Shabu at Home is Actually a Great Idea! – Japanese Shabu Shabu Hot Pot
-Shio Koji Hot Pot Could be the Next Big Hit in the US, Move Aside Tonkotsu Ramen!

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The post Hot & Spicy Soups / Hot Pots – Too Perfect For Those Cold Days appeared first on EATwithOHASHI.

If you ever visit Tokyo, definitely try this curry dish at Curry No Mise Pooh San. For more information on this restaurant, check out this page on YoNinja.com

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The post Curry No Mise Pooh San Review – Chicken & Vegetable Spiced Curry appeared first on EATwithOHASHI.

I use thinly sliced pork belly in this recipe. You can usually get it either at a Japanese grocery store or a Korean grocery store. They look like this:

Thinly Sliced Pork Belly

The Kimchi I use in this recipe is this one and I usually get it at WholeFoods or Ralphs:

Kimchi – Wildbrine

Konjac is one of the ingredients for this recipe. I usually get one either at a Japanese grocery store or a Korean grocery store. It’s an optional ingredient but it looks like this:

Konjac (Yam Cake)

(こんにゃく)

I used Shimeji mushrooms for this recipe. I usually get one at WholeFoods, a Japanese grocery store, or a Korean grocery store. It’s an optional ingredient and you could also use Enoki mushroom, Shiitake mushroom or Eringi mushroom instead, but they look like this:

Shimeji Mushroom

(しめじ)

*For the rest of the ingredients, please check the shopping list below.

If you like to check out other recipes for spicy dishes, I recommend you these:

-Sundubu Jjigae Recipe – Korean Spicy Soup with Tofu
-Curry Spiced Baked Chicken Recipe – Juicy and Spicy Asian Fusion Dish
-Spicy Miso Mayonnaise Dipping Sauce Recipe

If you like to read about other spicy dishes, I recommend you these posts:

-My Love of Spicy Korean Food – Bibimbap: A Healthy Spicy Rice Bowl with Vegetables
-Curry Powder is Such a Useful Ingredients – Asian Fusion
-Enjoy Raw Vegetables and Their Health Benefits with This Japanese Spicy Miso Dipping Sauce

Eat well, be happy!

Print

Kimchi & Pork Jjigae Udon – Korean Spicy Udon Soup

My recipe for one of my favorite dishes. Hot and spicy Hot Pot is perfect for a chilly day or night!

Enjoy good taste and healthy meal loaded with vegetables.

Course Main Course, Soup

Cuisine Korean

Keyword Healthy, Hot Pot, Pork, Soup, Vegetable

Difficulty Level Easy

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 people

Equipment

• Korean Stone Bowl (Dolsot)
• Cooking Pot

Ingredients

Main Ingredients:

• 1 pack Udon Noodles Raw Fresh Packed
• 150 g Pork Belly Thinly sliced
• 100 g Kimchi
• 1 Spring Onion
• 1 Eggs

Ingredients for soup

• 1 tbsp Garlic (Powder) Substitution: Grated or Minced Garlic
• 2 tbsp Gochujang
• 1 tbsp Miso
• 1 tsp Chicken Bouillon Paste
• 1 tbsp Dashi Powder Kayanoya-no-Dashi
• 1 tbsp Oyster Sauce
• 1 tbsp Sesame Oil Roasted/Toasted
• 1/2 tbsp Japanese Ichimi Togarashi Peppers Put 1 tbsp if you like spicy.
• 300 cc/ml Water

Optional Ingredients:

• 1/4 pack Shimeji Mushrooms
• 1/4 pack Konjac (Konnyaku / Yam Cake)

Instructions

Preparation:

• Cut the pork belly to the desired length. I recommend cutting into 1 or 2 inch length strips.
• Cut spring onion into 1/4 inch wide pieces diagonally (refer to picture).
  
• Cut the Konjac into small pieces (refer to picture).
  

Instructions :

• Add Garlic Powder, Gochujang, Miso, Chicken Bouillon Paste, Kayanoya-no-Dashi, Oyster Sauce, Sesame Oil, and Japanese Ichimi Red Peppers in the stone bowl.
  
• Add water to the stone bowl.
  
• Mix water and ingredients well.
• Bring the stone bowl to a boil by starting with the lowest heat to avoid damaging the bowl. (IMPORTANT!)
• Start boiling water in a pot for boiling Udon noodles.
• When the water starts boiling, add Udon noodles into the pot and boil for 1-2 mins. Occasionally, try to loosen the Udon noodles with a cooking tool (I prefer the most versatile tool, chopsticks).
• Once the Udon noodles are boiled, drain the water over a colander and let the Udon noodles rest in it.
• When the soup begins to boil, add each piece of pork belly one by one into the stone bowl (do not place all at same time).
  
• Add Konjac
  
• Add Shimeji mushrooms
  
• Add Kimchi
  
• Add spring onions
  
• Add your Udon noodles into the bowl. Put a lid on the stone bowl and keep boiling for about 2-3 mins. Adjust the heat level if necessary (to avoid overflowing).
  
• Add a raw egg into the middle of the stone bowl carefully and keep boiling until the egg hardness is to the level you desire.
  
• Ita-daki-masu! (Japanese greeting word to say right before you eat. It means "thank you for the food!")

Shopping List

In case you need any of the ingredients listed above, I made this Jjigae Udon shopping list for you.

Click to View My List

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Rate this Recipe

Rate this recipe and share your thoughts. I love feedback!

Click to Rate & Comment

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The post Kimchi & Pork Jjigae Udon Recipe – A Korean Spicy Udon Soup with Pork appeared first on EATwithOHASHI.