KBBQ at Honey Pig

Photo info: FUJIFILM X-T10, 35mm, f/5.6, 1/20 sec, ISO1600
“Kimchee” Cedar Park, 2024

We went for Korean BBQ at Honey Pig and at the end, we got the Fried Rice which was made with some leftover meat and veggies. It was great! It’s sort of like at the end of nabé how you often add rice and make a porridge, but here you make fried rice. We were all so full that we only had a little bit, but the amount of leftovers are enough for three large servings! Yum.

Photo info: FUJIFILM X-T10, 35mm, f/2, 1/60 sec, ISO1000
“Fried Rice” Cedar Park, 2024

Ramyun Pot

Photo info: FUJIFILM X-T10, 35mm, f/2, 1/100 sec, ISO640
“Hot Ramyun” Cedar Park, 2023

I had to satisfy an intense craving for ramyun at lunchtime, so I took out the special ramyun pot and got to work. I added egg of course, but totally blew it and forgot to add cheese. What a missed opportunity! Never again.

However, the hot noodles and spicy broth, mixed with the runny egg yolk really hit the spot. And the ramyun pot made it taste about 5% better than using a regular pot.

First Batch of Kimchee

Photo info: FUJIFILM X-T10, 35mm, f/3.6, 1/60 sec, ISO3200
“Kimchee Batch” Cedar Park, 2023

I made my first batch of kimchi today! I followed Emily Han’s recipe, which was easy to follow and fun to make. The recipe calls for 1-5 tablespoons of Korean pepper flakes, depending on your desired level of spiciness. I went with the spiciest option, of course 😊.

The next step is to let the kimchi sit at room temperature for a few days to ferment. Once it has fermented, it can be stored in the fridge and enjoyed anytime.

I’m excited to see how my kimchi turns out! I’m hoping it will be delicious, especially with the extra spice.