Welcome back to episode five of What I Eat in a Day when it is that time of the month.
Every month is different, but I thought it would be fun to share the What I Eat in a Day blog post once a month so that even if you are not on your period, you can also get meal inspiration.
Since it was that time of the month, I was craving savory and delicious recipes that were quick and easy to make at home. My breakfast and lunch recipes normally take less than 20 minutes to make, while I will take my time to cook up something that I am craving for dinner.
In this blog post, I will be sharing WHAT I EAT IN A DAY.
BREAKFAST: 10 MINUTE NOODLE SOUP
Let’s make my EASY NOODLE SOUP ready in 10 MINUTES! One of my go-to recipes, whenever I am on the run, is my easy noodle soup. All you need is a few simple ingredients, and you go lunch ready in 10 minutes!
Depending on what you have in the fridge, you can customize the easy noodle soup with pan-fried spam, poached egg, or fish balls. Today for my what I eat in a day video, I added fried eggs and SPAM.
To make my 10-minute easy noodle soup, all you need is green onion, cilantro, white pepper, sesame oil, soy sauce, and dashi powder. If you are vegetarian, you can swap dashi powder with mushroom powder. I like my easy noodle soup spicy, so I also finish with chili oil to add spice to the flavor.
- 1 serving of noodles
- 2 tablespoons green onion, chopped
- 2 tablespoons cilantro, chopped
- 1/2 tsp of white pepper
- 1 tsp of dashi powder
- 1.5 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cups of noodle water
LUNCH: Spicy & Cheesy Korean Rice Cakes -Tteokbokki (20 Minutes!)
If you’ve ever strolled through the bustling streets of Seoul or visited a Korean restaurant, chances are you’ve encountered the enticing aroma of tteokbokki wafting through the air.
Tteokbokki, also spelled dukbokki or topokki, is one of South Korea’s most beloved street foods and a quintessential dish in Korean cuisine. This spicy, cheesy, slightly sweet chewy rice cake is the best way to start your weekend!
- ½ Onion sliced (optional)
- ¼ Cabbage sliced
- 2 Green Onion – 2-inch pieces
- 3 cups of Frozen Rice Cake
- 2 cups of Dashi Stock or Vegetable Stock
- 1.5-2 tbsp of Gochujang
- 1 tbsp of Soy Sauce
- 0.5 tbsp of Sugar
- 1 tablespoon minced Garlic
- 3 tsp of Korean Chilli Flakes
- 1 tablespoon Honey
- 1 tsp black pepper (optional)
- 1 cup of Mozzarella Cheese
- 1 cup fish cakes (optional)
DINNER: VEGETARIAN BIBIMBAP
My favorite Korean dish is Bibimbap. Bibimbap is simple, delicious, healthy, and easy to make at home. You can customize your bibimbap with whatever you have in your fridge, and my homemade bibimbap sauce will take your dish to the next level! Today for my what I eat in a day video, I made vegetarian bibimbap topped with a fried egg! One of my favorite ways to eat LOTS of vegetables.
Here are some of my side dishes I like to prepare early in the week to help you save time and eat lots of vegetables throughout the week!
This spicy and savory cucumber salad will be the ultimate hit at every summer picnic and gathering. The best part is – Spicy Korean Cucumber Salad only takes 10 minutes to prepare.
Spicy Korean Cucumber Salad – Oi Muchim is super refreshing, and you can also prepare it ahead of time and store it in the fridge for up to 3 days! I have it as a side dish for breakfast, lunch, and dinner.
Are you ready for a healthy, delicious, AND super EASY recipe to make at home?
Today I am showing you how to make one of the most popular Korean side dishes from my favorite Korean drama, “True Beauty,” Korean Bean Sprout Side Dish – Kongnamul Muchim. It takes less than 15 minutes to make, and all you need is a big bowl of hot rice to enjoy with this tasty Korean Bean Sprout Side Dish.
Here are two types of healthy and delicious Korean Spinach Salad (Sigeumchi Namul) that take less than 10 minutes to make and can last in the fridge for a whole week!
We are making two flavors today, one spicy and one savory; both flavors taste good with everything and are super simple to make. Make Sigeumchi Namul in bulk once a week, and you got vegetables ready to go for the rest of the week!