Ssamjang Beef Stew

So this dish was created from my imagination of what I’ve seen of Korean soups on TV and what Korean ingredients I had in the pantry. The soup base came out very delicious, so I am hurriedly jotting down my recipe before I forget! Here are the ingredients:

About 1 Tbsp Gochujang 고추장 (Red pepper paste)

again, around 1 Tbsp Sunchang Ssamjang 순창 쌈장 (sesame and garlic seasoned bean paste)

1 pkg Chicken bouillion powder (salt-free)

1 Tsp Chinese five-spice powder

1/4 cup Kikkoman Teriyaki sauce (if you have any, sweet Korean soy sauce will work well too)

2 Tbsp Sesame Oil

1 Tbsp Garlic or garlic powder

1 Tbsp Onion powder

 1 tsp Salt and Pepper

2 Tbsp Cooking oil (not olive oil) with a high smoke point

In whatever quantity you crave; Beef

1 lb Sm Yellow Potatoes

Now here’s what you do:

Prep the beef by giving it a good rub with some salt and pepper, garlic and onion powder. Next, cut the beef however you like. Then, in a skillet, quickly sear the beef in oil (not olive oil); I used Safflower oil because of the high smoke point. Sear the meat quickly, but not all the way through and you will get the yummy crust.

For quick cooking, microwave the potatoes till they are semi-cooked.

In your favorite soup pot, bring 3-4 cups of water to a simmering boil. Add the Gochujang, Sunchang Ssamjang, teriyaki sauce, garlic powder, onion powder, Chinese five spice powder, chicken bouillon, salt and pepper and sesame oil. Stir till well blended and bring to a boil. After a few minutes, the flavors blend together and you can add the main ingredients. Add the potatoes and continue boiling till they are soft. Last, but not least, add the beef at the very end so it doesn’t get overcooked.

Serve over or with rice on the side. I don’t have a photo because, frankly, I ate it all, lol. There’s just enough spicy-ness to make your mouth tingle, not too hot you can’t slurp with gusto. This can be a great simple, filling and hearty soup anytime. I hope you enjoy and I’d love to hear any feedback on how it comes out for you!





The 5 Dollar Dinner Mom



This recipe was a big hit in my family. The only concern I have is the cost of quinoa. In my area, it runs between $5 and up per lb bag. It does go a long way and tends to double in volume, like rice so if you’re not feeding an army then its not bad. You can also get a small jar of Thai Kitchen red curry paste at Publix for around $4; again, a little goes a long way.

Cottage Pie with Mashed Cauliflower

So i’ts been a very long time since I’ve posted 😦 but I’ve come with a delicious peace offering!

Cottage Pie is a ground beef version of Shepherd’s pie which traditionally uses lamb.

Cottage Pie

with mashed cauliflower instead of potatoes

Ingredient List

1 1/2 tablespoons olive oil

1 1/2 teaspoons black pepper

1 1/2 lbs ground beef

1 1/2 large onion, finely diced

2 cups frozen peas, carrots and corn

4 1/2-6 sprigs fresh thyme, finely chopped or 1 tbsp of dried is fine

2 cloves chopped garlic

3 tablespoons flour

1 1/2 tablespoons butter

1 1/2 tablespoons tomato paste

3 tablespoons Worcestershire sauce

1 1/2 cups stock

2 bags frozen cauliflower

Salt & Pepper to taste

Chopped chives, amount to your taste

1 tbsp butter


In a medium or large skillet, heat up the olive oil and add the chopped onion, garlic, celery. Take the ground beef and in a bowl, mix it up with salt, pepper, tarragon and a dash of Worcestershire sauce; add to skillet and combine. Add the stock, mix then add the tomato paste. Add the rest of the Worcestershire sauce. Add the butter and bring to brief boil, then add the flour. Mix it well to cook the flour through to thicken the sauce. Turn the heat down to medium low and add the peas, carrots and corn. Simmer till tender. Place into casserole dish.


Boil the frozen cauliflower with some salt and pepper till fork tender. Mash with butter, salt& pepper to taste, chives to desired consistency. Spread over the meat and place in the oven on 350° for 35 minutes.