Kimchi. 
Sauteed with sesame oil. Next I sauteed onions and pork, and added rice. 
Everything, looking lovely together in the pan. 
Fried egg, sunny side up.
Mmmmmmm. This is pretty great. 
These are amazing! I've been to Arang a few times before and never knew they had these bento boxes! With each box you get rice, salad, two mandoo potstickers, a potato banchan, japchae, and a meat of your choice--all for about $10. 
Edric got the bulgogi combination, which also comes with tempura. 
Curry, it's been awhile. ;)
Delicious! 
Spring rolls with tofu.
Pad see ew with tofu. 
The takeaway bowl came with a little rice, egg, cucumbers, tofu, fish egg and fish. I added the chopped romaine and a sesame wasabi dressing. It was EXCELLENT. 
The meals I'm not posting usually consist of cereal or yogurt for breakfast and a salad for lunch (currently I'm recreating this one). I always have salad around, ready to go.. Actually, I always have rice dishes around, too (so Asian!), so I switch between the two!
Ahnah made this blue rice! It's hilarious. I have never thought to use food coloring in rice! Could be very cool for some dishes! Haha, it just cracks me up to look at!
Mimosas courtesy of Namu--thanks so much, guys! Their mimosas are fabulous--a nice amount of pulp, and not super cheap bubbly. ;)
Pickles also courtesy of Namu. Yummy. 
Kimchi and pancetta fried rice. 
Korean breakfast burrito. 
Burger with kimchi relish. I really like how they asked if we were sharing and then cut it into 3 parts for us! 
We grilled up tons of my parents' amazing kalbi for my last night in town!
This is what I call hardcore marinating. :)
Mmmmm. This was the first batch.. there were many more to come!
Apologies for the blurry photo. This was the spread, with banchan and kalbi!
Here is one of my ssams! Ssam is the traditional way to eat Korean BBQ. You take a piece of sang-chu lettuce or a sesame leaf (some even layer up with both!) and you create your own lettuce cup of sorts. My ssam (pictured above) included rice, ssam-jang (spicy soy bean paste), walnut banchan and a piece of kalbi. Sooo great! 
Vietnamese crepe. Yummy, but not the best Vietnamese crepe I've had.
Vermicelli noodle salad with pork and imperial rolls! This is one of my favorite Vietnamese dishes. I could eat this every day! This once had great, flavorful pork and nice imperial rolls, BUT they didn't have enough imperial roll. Also, they only gave fish sauce with this. I decided to use the sauce from the Vietnamese crepe dish with this and it was lovely.
Shaking beef. Definitely not my favorite shaking beef. 
The bachelorette gang! Woohoo!!
Still using my asparagus and red, orange and yellow bell pepper from Costco. I decided to add my pineapple sausage, also from Costco, into this mix! I stir-fried everything and then added an orange sauce with grated orange peel!
Over brown & white rice. I just mix 1 cup of brown rice and one cup of white rice when I put it into the rice cooker. Mmmmmmm! 
Brown and rice mixed 1:1. Frozen veggies and shrimp with a light garlic glaze. Delish.
This was pretty great. I used my special Asian sauce with rice, egg, eggplant, chicken, baby corn, broccoli, green beans, black pepper. This was great! :)
I'm going to mix in the recipe with the photos.. Approximate ingredient measurements are below.
3. Add 2 cups of cooked rice, sausage, the above Korean spice/veggie packet, fish sauce, olive oil, sesame oil and soy sauce. 
5. Add cilantro and mix in. 
6. Serve! :) 
Nicole made this and it was fabulous! I'm going to have to put it in my recipe index! Such a yummy sauce and an easy recipe, too! Note: To make roux, use oil instead of butter, because butter burns
Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 can clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add shrimp and stir. It will take about 3 minutes for shrimp to cook, don't overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions.
Bottom left: Okra dish that isn't on the menu. We just said we wanted something very yummy with okra and they brought us this, which is soo lovely! I'm going to get this all the time now. 
We have a wonderful Jitlada Thai restaurant in SF (no affiliation), too, but this was cooler because of their special Souther Thai menu. :)
Morning glory salad. Fried morning glory flowers. Seriously yummy. They had a fried spinach salad on their menu, too. I wonder if it's anything like the amazing palak chaat from Rasika in DC!?
They are the biggest mussels I've seen! They were very good too, with a delicious, fragrant lemongrass broth. There was a spicy sauce for the mussels, too--excellent! 
Basil eggplant. Not the best I've had, but I always love a good, soft eggplant. :)
Phad see-ew. My father looooves the big flat noodles, so I knew he'd like this dish! It was very good. 
Duck fried rice. I really wanted some duck. Whenever I get Thai I want eggplant and duck--they just do both so well! The duck is always hit or miss though and here it was a bit of a miss. The dish wasn't bad, but it certainly wasn't necessary. I was too full to have much of it by the time it came out. 
I was starving and we had rice in the cooker, so I decided to make a super quick roll: seaweed, rice and just an asian seasoning mix with veggies, sesame seeds, etc.
All rolled up and ready to eat. I had it with a little spicy soy sauce. :) 
