Korean Grape Juice - Using a juicer

4 lb Korean Grapes

2 Fuji Apples
Juicing machine (I used my hurom juicer)
I love the sweet taste of Korean grapes, but the process of eating them is not a simple “pop it in your mouth” type of deal like the seedless grapes you see around. I almost always give up eating them before I have even consumed ten.
Who in the world wants to squeeze off the skin, suck the juice out of the skin, spit the skin out, eat the flesh while searching for the tiny hidden seeds, spit out the seeds, then finally finish eating the rest of thegrape? All this work for just one grape
What to do? Throw them all in the juicer so you are left with only the good stuff.
1. Detach from stem and rinse all the grapes
2. Cut and core the apples
3. Put them all through the juicer
Grapes with Watermark 2
Grapes with Watermark 4
Grapes with Watermark 6
**Note: I added the apples to naturally increase the sweetness level

Tuna Kimchi Kimbap


This is a simple to make all time fave. Great for picnics and road trips alike. Ingredients can be added or removed for preference.


Servings: 3-4 people

Prep Time: 20 minutes

Cook Time: 20 minutes



2 tblsp: sesame oil

1 pinch: salt

1 tblsp: rice vinegar

10 leaves: perilla leaves (gget neep) sliced

2 cups: cooked rice

1 pack: seaweed triangle kit

2 cups: ripe kimchi

1 can: tuna

1 tsp: mayonnaise or veganaise



  1. Once the rice is cooked, leave in a bowl to cool and add the rice vinegar.
  2. Take the ripe, diced up kimchi to a pan and add 1 tbsp of sesame oil. Cook on medium high for about 5 minutes, stirring often. Kimchi Yogi Story
  3. Remove the tuna from can and add 1 tsp of mayonnaise or Veganaise.
  4. After rinsing the Perilla leaves, cut into slices. tuna kimchi kimbap yori story
  5. Now it’s time to mix everything up into a large bowl. You can skip this part if you want to add each ingredient individually. Add the salt per your taste preference.  yori story tuna kimchi kimbap
  6. Open the kit, there should be numbers for the person eating this delicious snack later to indicate the order of operations in opening to enjoy the packaging. If your kit came with a triangular mold you want to place at the top and begin filling the mold with your blended rice mix. tuna kimchi kimbap yori story
  7. The kit should come with stickers to seal the triangular seaweed snack. We used our own creative stickers. tuna kimchi kimbap yori story


Jab Chae

Jab Chae (잡채) – Korean Vermicelli Noodles

Jab Chae (잡채) is a traditional Korean side dish prepared with vermicelli noodles (made from sweet potatoes) mixed with various vegetables and meat. Although it is a side dish, many times I eat it as a whole meal by itself. ^__^

Servings: 8-10 as a side dish or 4-6 as a main dish    

Ingredient list:                                                                  

  • 5 oz      Beef (about 1 cup sliced)
  • 1           Spinach Bundle
  • 1/2        Large Onion (sliced)
  • 1           Medium Carrot (sliced in sticks)
  • 6           Mushrooms (about 1 cup sliced)
  • *1/4       Red Bell Pepper (Sliced)
  • 1           Bag Vermicelli Noodle (11oz, 300g)
  • 2           Eggs
  • 1 tsp     Sesame Seed (for garnishing)
  • 2 tbsp   Olive Oil
  • 2 tsp     Sesame Oil
  • 1           Clove of Garlic (minced)
  • 1 tbsp   Water
  • Salt + Pepper

Marinade for Beef:

  • 1 tbsp    Soy Sauce
  • 1/2 tsp   Sesame Oil
  • 1            Clove of Garlic (minced)
  • Pinch     Salt + Pepper


  • 6 tbsp     Dark Soy Sauce
  • 2 tsp       Sesame Oil
  • 1 tbsp     Sugar
  • 1 tsp       Sesame Seed

* Optional

Start off by slicing your beef into thin strips, I used the thinly sliced beef from the Korean market (used for krn bbq), but any chunk of meat will do.Sliced raw beef Add all the ingredients for the beef marinade to a small bowl, mix, pour over the sliced beef, and mix again to make sure all the beef is covered. Put it aside and let the beef soak up the sauce.

Bring a medium sized pot to a boil. While we wait for the water to heat up, get out your bundle of spinach and chop off the ends.Spinach Bundle Now it’s time for blanching~ When the water starts to boil, dump all the spinach into the pot and cover with lid. Turn off the heat, and let the spinach sit for about 5 minutes then drain and rinse with cold water.Blanched Spinach

Leaving it in a strainer is not enough to get the water out, so we are going to squeeze out the excess water. Just grab a handful and start squeezing! Now put the poor squeezed out spinach into a bowl and add  2 tsp Sesame Oil, 1 Clove of Garlic (minced), and a pinch of salt and pepper. Mix and set aside.

Assorted Vegetables plate

Moving on to the rest of the vegetables~ Slice the onions into thin strips, cut the carrots into thin match like sticks, slice up the mushrooms, AND I found a red bell pepper in the fridge so I cut that up too. I think it adds good color to the whole dish. 🙂 You can really add any vegetable you like, or that you have in the fridge that needs to be used up.

Beef Stir Fry

Heat up a pan to medium high heat and add 1/2 tsp of Olive Oil. Finally, we are going to stir fry the sliced beef that has been patiently marinading~ Throw them into the hot pan and stir fry away until the beef is cooked through. Transfer the cooked meat to a large mixing bowl.

Onions Stir Fry

Use the same pan (no need to wash) and heat up again to medium high heat. Add about 1/2 tsp Olive Oil (or you can use Sesame Oil instead) and throw in all the sliced onions. Give it a pinch of salt and pepper and stir fry. Cook them until they are “al dente” (cooked, but still firm) for about 5 minutes.   Beef Onion Bowl

Dump those al dente onions into the same mixing bowl with the beef. Starting a collection here~ Beef Onion Carrot Bowl

Repeat the steps used for stir frying the onions for the carrots, and dump them into the bowl .All Vegetable Bowl

Now repeat again for the rest of the vegetables (except the spinach), and dump all of them into the collection bowl. No need to stir fry the spinach, since we already blanched them. They can just go right into the bowl.

VermicelliYou can buy the vermicelli noodles at any Korean market. Usually the smallest size bag of the noodles will fit this recipe. Now bring a medium pot to a boil. Fried EggsWhile we wait for the water to boil, we are going to fry up some eggs. Take the 2 eggs and separate the yolks and whites into two bowls. I add about 1 tbsp of water to the yolks because they are so thick. Slightly whisk the whites and yolks separately with a fork, or chopstick, or whatever you have on hand. Fry them up in a pan on medium heat with some olive oil. Set them aside to cool. Vermicelli BoilingBack to the vermicelli noodles. Once the water starts to boil, dunk the noodles in and cook for about 8-10 minutes. I always taste a noodle to test for the texture that I want. Drain, rinse, and allow to sit in strainer to remove excess water. Vermicelli Drained

All drained~ ~JapChae MixThrow in the drained vermicelli noodles into the collection bowl along with the other vegetables and beef, then mix away. It’s a lot easier to mix if you wear plastic gloves and use your hands! Sauce

Prepare the ingredients for the sauce, and combine them in a small bowl then mix. Pour this sauce over the noodle, vegetable, beef mix in the collection bowl. Use your hands if you can to incorporate everything!Eggs Thin Strips

Now, fold those fried yolks and whites and cut into thin strips for garnishing.Sesame SeedUse the sesame seeds for garnishing as well, and now Jap Chae is complete! ^.^/All ready to serve & eat ~ ♥JabChae2JabChae3JabChae4

  • Tip 1: Add a little sesame oil to the noodles after draining to prevent sticking.
  • Tip 2: Cut the noodles with scissors after draining for easier eating.
  • Tip 3: You can add any vegetable or exchange beef for pork. You can even omit all meat for vegetarian Jap Chae.
  • Tip 4: Any leftover can be stored in the refrigerator or freezer. Just heat it up on a frying pan before serving.