Tag: easy

Gyeran-Jangjorim (계란 장조림) – Korean-style Marinated Eggs

Easter has just passed and all our beautiful dyed eggs are sitting in the fridge, waiting to be eaten. Every year, we make egg salad, deviled eggs, or just slice them to enjoy on salads. But there are so many other ways to prepare them! This recipe for Korean-style marinated eggs is simple, delicious, and can be enjoyed warm or cold as a side for lunch or dinner.

Gyeran Jangjorim (계란 장조림)

Gyeran Jangjorim (계란 장조림) Recipe

Servings: 6
Prep Time: 5 minutes | Cook Time: 15 minutes

INGREDIENTS for marinade

  • 1 cup water
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp minced garlic
  • 2 tbsp gochugaru (red pepper flakes)
  • 2 tbsp brown sugar (can substitute honey or agave, if desired)
  • 1 green onion (chopped)

DIRECTIONS

  1. Combine all ingredients in a saucepan and bring to a boil over medium heat, stirring until sugar has dissolved.
  2. Reduce heat to medium-low and continue to boil until reduced to about half, stirring frequently.
  3. Remove from heat and pour over 6 peeled eggs in an airtight container. Sprinkle additional green onions over the top, if desired, before sealing the container.
  4. Place in the fridge for a couple of hours to marinate.
  5. Enjoy within 3 days!
Enjoy Gyeran Jangjorim (계란 장조림) warm or cold, as a side with lunch or dinner.

This side dish should last in the fridge for three days (if you don’t eat them all before then!) and goes well with rice or noodles. The eggs can be enjoyed warm or cold, but I think they taste best at room temperature. However you choose to enjoy them, these are sure to be your new go-to for post-Easter eggs!

Honey Bread (허니 브레드) with Strawberries and Sliced Almonds

새해 복 많이 받으세요! Happy New Year! Last year was an interesting one, to say the least, but we are grateful for our many blessings and look forward to what this new year has in store for us. Lunar New Year is only a week away and I wanted to share a sweet and simple Korean recipe that is a favorite in our house!

Honey Bread (허니 브레드) with Strawberries and Sliced Almonds

Honey Bread (허니 브레드) can be found in many Korean cafes and goes perfectly with hot tea or coffee. It is technically a dessert, but I must admit that I enjoy having it for breakfast on Sunday mornings – and so do my kids. Although you can find it at almost any Korean bakery or cafe, it really is so easy to make at home and top it with anything you like. Our favorite toppings are strawberries and sliced almonds, with chocolate drizzle and whipped cream. (Try it with mango and shredded coconut in the summer – it’s AMAZING!)

Honey Bread with Strawberries and Sliced Almonds Recipe

Servings: 1 to 6
Prep Time: 5 minutes | Cook Time: 15 minutes

Ingredients

  • Thickly Sliced Brioche Bread
  • Clear Light-Colored Honey
  • Unsalted Butter, softened
  • Strawberries
  • White Sugar
  • Sliced Almonds
  • Chocolate Sauce or Chocolate Syrup
  • Whipped Cream

Directions

  1. Preheat oven to 350F degrees.
  2. Line a baking sheet with parchment paper and place desired number of slices of Brioche bread on parchment.
  3. Score the face of the Brioche slices with a knife, in a # formation, being careful not to cut all the way through.
  4. Drizzle each slice with honey and allow to soak into the bread. We use about 2 tbsp of honey per slice, but you can adjust the amount depending on how thick your slices are.
  5. Spread 1 tbsp of softened butter over each slice, right over the honey.
  6. Place in the center of the oven and bake for about 15 minutes. Be careful not to over bake.
  7. While baking, wash and slice desired amount of strawberries. Place them in a bowl, sprinkle with a small amount of white sugar and let them macerate until honey bread is done baking.
  8. Transfer honey bread to a plate and top with strawberries and sliced almonds. Add whipped cream and drizzle with chocolate sauce.
  9. Enjoy while hot!
Enjoy Honey Bread (허니 브레드) with Hot Tea or Coffee

Note: You can make this with sliced white bread or Texas Toast, too, if you do not have Brioche. Try it with a variety of different toppings and have fun!

This delicious treat can be topped with whatever you like – the possibilities are infinite. Next time you’re hosting a get-together with your friends, try having a Honey Bread (허니 브레드) bar with a selection of different fruits, yogurts, and sauces. It’s sure to become a favorite!

DIY Hangul Blocks

Happy Wednesday! It’s been a little bit crazy over here, trying to get into the virtual-learning groove, but now that we are in week three everything is going much more smoothly. I hope you are all doing well adjusting to this new (and unique) school year!

Now that things have settled down a bit, I wanted to share another DIY project for teaching your child 한글 (Hangul).

DIY Hangul Blocks Materials

What you need:
🔹 Chalkboard Blocks
🔹 Chalk Markers (2 or more colors)

What you do:
🔸 Write Vowels in One Color
🔸 Write Consonants in Second Color

Write Vowels in One Color and Consonants in the Second Color

I found these cute chalkboard blocks at our local Michaels Arts and Crafts Store on clearance, but you could easily use plain wooden blocks and paint them with matte paint in any color you’d like – I really liked the chalkboard for these for that back-to-school look.

Chalk markers are great for this project, because you can easily wipe them clean if you make a mistake or want to reuse the blocks for other lessons. Feel free to use paint markers if you want something more permanent.

I used pink to write the vowels and white to write consonants, using a total of 16 blocks so I could include double consonants. I had some extra blank sides, which I filled with more frequently used consonants and vowels. In less than five minutes, they were dry and we were able to get to word-building practice!

Word-building Practice with Hangul Blocks

My preschooler had a lot of fun making these with me and using them to build simple words! How will you design your own Hangul Blocks?

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