Doenjang Jjigae

A traditional Korean stew I've been living on since I could eat, I refer this soup as the, 'cure all' mother of all soups. To me, it is one of my go-to comfort foods whether I'm feeling a little under the weather or dreadfully sick, this stews is packed with protein, vitamins and other nutrients that doesn't only do a body good, but is good for the soul. And especially on a cold, end of October, Monday, what's better to warm you up than a delicious bowl of something home-cooked for dinner?


Fermented Soybean Paste Stew (Doenjang Jjigae) Recipe

Makes 4 – 6 servings


2 green onions

1 (12-ounce) package of medium or soft tofu

1 onion, sliced

1 zucchini, quartered

1 (10-ounce) package of button mushrooms

2 Tbsp fermented soybean paste


2 garlic gloves, minced


Dissolve the soybean paste in 3 cups of water into a large cooking pot. Stone pot works great for this. *I use a masher to blend the paste in the water more efficiently. Add sliced onion, zucchini, tofu, and mushrooms. Bring to a boil,and then add garlic. Lower the heat and let simmer for about 10-15 minutes. Add green onions and cook for another 1-2 minutes.

Serve immediately with rice, kimchi, and other side dishes (banchan).

There are also many variations to this dish. You can do a kimchi jjigae, one with some kind of meat like beef or pork, or instead of all the vegetables listed, you can opt for only one kind, like Napa cabbage or soybean spouts. During my childhood summers, my mother used to put in the Swiss chard she grew in from our backyard. It was amazing. Still is.

You've got to try this soup! I strongly urge you to eat this with rice though. Especially if accompanied with other tasty side dishes like kimchi. Both the soup and kimchi are on the salty side, and taste too strong without it's imperative sidekick. So don't get it twisted. Don't separate the two! They go along together just like peas & carrots! :)

What are some of your favorite, everyday comfort meals or soups? Something that's easy to make, is nutritious, and doesn't have you slaving over the stove all day long? I love to hear from other bloggers and their food testaments and recipes. Or if there's another fellow Korean blogger who's made the same soup but in a different way, holler at your girl! 🇰🇷

I hope you guys had a nice weekend and an even better Monday. Have a great week!

Love & xx's,

maQ + suz

Friday: Lime Raspberry Flan

You know what's my weakness when it comes to cooking? BAKING! Arrgh! Just thinking about it makes me go, "NO!"

I'm not the type to take measurements very seriously, let alone think like a chemist. All credit goes to my Ma. And she was not a baker. Growing up as a kid, she taught me how to cook with how many pinches of this and how many swirls of that. All of it savory. I'm a firm believer that cooking comes from the heart and soul. A fine dish is made with pure love.

I am not an avid baker, but do try to take time to refine this skill. Because I suck at it! And I most certainly make it with nothing but love! Today's dessert is a lime raspberry flan. The fruity combination is killer in my book. But aesthetically I was very disappointed with myself (Gordon Ramsey you'd spank me so HARD right now!), BUT what's more important is how it tastes. And not to brag, but it is so freaking delicious! I tried following the recipe without using a Thermomix, since I didn't have one, and instead, used a food processor. Let me tell you something. You've got to be reliable in the kitchen! Make it work! I'm happy I did, but next time I make another tart, the presentation must be better. 

Take a look. Pictures and recipe below. Feel free to comment.

Have a lovely weekend!

Love & xx's,

maQ + suz

Lime Raspberry Flan Recipe

  • Shortcrust pastry

  • 260 g plain flour
  • 2 tbsp caster sugar
  • 130 g cold butter, cubed
  • 1 egg yolk
  • 60 g sour cream
  • 1 tsp vanilla bean paste
  • Filling

  • 3 limes, zest and juice
  • 200 g sugar
  • 3 eggs
  • 130 g sour cream
  • 20 g corn flour
  • 200 g frozen or fresh raspberries


  1. Pastry; 
  2. Place flour, sugar and butter into Thermo bowl and mix 5 sec/speed 5. 
  3. Add remaining ingredients and mix 10 sec/speed 5. 
  4. Tip out onto floured Silpat mat and press into a disc.
  5. Roll out to fit a 18-20cm flan tin with removable base. Do not trim edges. Place in freezer for at least 30 minutes. 
  6. Preheat oven to 180ºC and blind bake for 20 minutes. Remove baking beans. Trim edges neatly to the rim of the flan tin. Reduce oven temperature to 160ºC. 
  7. Filling; 
  8. Place zest and sugar into Thermo bowl and mill 10 sec/speed 10.
  9. Add remaining ingredients except raspberries and mix 10 sec/speed 5.
  10. Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre.


Garnish with raspberries and dust with icing sugar and cool completely before serving with ice cream or whipped cream.

NYC Carmine's Country - Style Rigatoni

It's What's For Dinner Part 4! I did it - 4 weeks in a row!

Check out some parts of this week's cookin' - can't wait for my next food (Thanksgiving) post! :) xo -S




Some prosciutto for flavoring..


Sweet Italian sausage, rigatoni pasta, yellow onion, chicken stock and butter.




Final result with broccoli, white cannellini beans and fresh basil.


With fresh grated romano cheese... mmm! :-P