Tag Archives: recipe

[RECIPE] Premium Vermont Curry, Mild

I honestly don’t know why I decided to make a post of this; I made it from boxed curry. It’s not that difficult. Even so, I like noting the differences in what one country makes of some other country’s products. For instance, I’m in love with the Japanese Golden Curry (mild, of course) that I would occasionally purchase once a month to satiate my want for curry that doesn’t make me gulp down a cup of water during and afterwards. I don’t do well with spicy foods (or hot foods in general) which is funny, since I currently live in Korea and they love their spice and I have a soft soft for Indian foods and Indian curry is definitely spicy. I can overlook it due to the paneer, among other things, though. 🙂 Even so, the first thing I do before doing anything when working with boxed mixes, I still glance at the back of the box. In this case, it was a bad idea because I froze and stared at all the hangeul staring back at me. One-point-five seconds later, I pulled myself together and looked at the hangeul and picked out what I knew and worked from there.

In other words, I pretty much just made it like I made my Golden Curry; I’d never tried Vermont Curry before, so I was excited.

My stomach's grumbling...

Two things are for sure: it’s still good and absolutely delicious, but it’s also spicier than Golden Curry. For instance, Golden Curry’s mild curry doesn’t feel spicy at all, something my old roommate didn’t quite like (but I loved). Vermont Curry definitely leaves a tingling sensation and after three bites, I had a trusty cup of milk at my side. I’m not sure if this is because of it being a different brand or how Koreans generally love spicy food and the brand decided to cater to the masses. Either way, I totally demolished it. 🙂 Next time, I’ll try Golden Curry is see if that one decided to take on some spice as well.



1 block of fresh, firm tofu; cubed
1 cup of Carrot, cubed
1 cup of Potato, cubed
1 cup of Zucchini, cubed
1 cup of Eggplant, cubed
1 to 2 tablespoons of cooking oil
1 full package of Premium Vermont Curry
Brown and white rice, cooked
**all measurements are approximate. I filled up a plate with an 11-inch diameter.

Saute the carrots, potatoes, zucchini, eggplant, and tofu in some cooking oil for a couple of minutes, or until they appear to be halfway-cooked. I usually wait until the zucchini and eggplant appears to be somewhat soft and some sides of the tofu are lightly tinted brown.

Add three-and-a-half cups of water to the vegetables and bring to a boil. Simmer for around 12 to 18 minutes, or until the potatoes have cooked through, but aren’t of the mashed potato variety. Break up the curry blocks and slowly dissolve it within the simmering mixture until completely homogeneous and simmer for five more minutes before serving over a mountain of freshly cooked rice.

Revel in the fragrance and let the flavors dance across your taste buds.
Caution: hot.


[RECIPE] Rabokki

One of the things I miss most about the States is the fact that I have a bigger kitchen and I was cooking all the time. It’s not that I can’t cook here – I do have the cutest little kitchen – but it’s about three times smaller than my old apartment’s kitchen. It has a small counter space so it isn’t a surprise when my elbow accidentally nudges something and it falls to the ground or I have to stack things atop each other to get more room. I have an electric stove enough for two things going on at once, though nothing big. In fact, my kitchen really is somewhat extended into the main room where a microwave sits on top of a small table and takes up most of it. I call this area my pantry. It’s tiny. Most importantly: it’s missing an oven, so no baking for me. It’s probably a good thing, though, since baking supplies here are a bit on the expensive side.

On top of that, I also have to get the ingredients and I have to get past the side of me that refuses to pay a certain price for particular items. Well, I finally decided to try making something new here in memory of my past culinary experiments: ddeokbokki (떡볶이). There’s a ddeok place in my neighborhood so I stopped by there to get some fresh rice cakes. ❤ It’s perhaps one of my favorite Korean snack foods, if not the favorite. While I was at it, I also love ramen, so I decided to add ramen and make rabokki (라볶이), which is basically ddeokbokki but with ramen. Basically, ddeokbokki is a dish consisting of cylinder-shaped rice cakes, a type of ddeok (떡) called gareddeok (가래떡), in a spicy-sweet sauce made from gochujang (고추장). It also usually includes fish cake and cabbage, but may depend on the person. This is my rendition of it. 🙂

Rabokki (라볶이)

300 grams of gareddeok* (가래떡), separated

Ingredients; ramen not pictured.

4 leaves of cabbage, sliced
1 to 1 1/2 handfuls of spinach leaves, washed
1/2 a block of fresh firm tofu, cubed
1 block of uncooked ramen
4 tablespoons of gochujang (고추장)
3 to 4 tablespoons of sugar
1 1/2 cups of water
1 tablespoon of canola oil
Sesame seeds to top (optional)

Combine the gochujang and sugar and mix until it becomes a homogeneous paste.

Add some  oil to the bottom of your pan and add the cabbage leaves and tofu; stir-fry for a couple of minutes until the cabbage appears to be softened. Add in the spinach leaves and stir the ingredients until the leaves appear to be somewhat wilted.

Add the water and gareddeok to the vegetables and tofu and bring to a simmer. Dissolve the gochujang mixture into the water and mix. Add the ramen and simmer until ready. Mix together until all ingredients are covered in the sauce and serve hot. Sprinkle sesame seeds on top if desired.

*I used fresh rice cakes. If you use frozen rice cakes, defrost it and soak it in water for around 20 or so minutes.

The final product!! 🙂

*I added a tea egg I had made this morning for additional protein. I also wanted to try it out; I’ve never made tea eggs before. ^^