We tried something called "Sushi Pizza" at a Japanese fusion restaurant in Hawaii years ago. We really loved this dish and made our own version at home. But over time, I realized that the nori (Japanese seaweed) lining the bottom sometimes made it difficult to serve and eat... and thus the casserole version was born!

Sadly, we still can't find reasonably-priced ricotta cheese to make real lasagna, but this Tex-Mex version is just enough to keep the cravings at bay.

I missed the Thai curries we used to enjoy in the U.S., but in Korea, restaurants charge a lot just because they are made with imported products. So I decided to make my own!

The bold flavors of curry powder, chili pepper, garlic and soy sauce combine to form a wonderful base for this chicken and sweet potato stew.

The weather is cooling rapidly, and that means it's baking season again! Ease back into baking with a quick and simple treat.

Bibimbap can be difficult to make, so I created a version that is simpler, yet still healthy-tasting and full of flavor.

This quick, Japanese-y dish is a favorite in our house, and also serves as an excellent fridge-clearing dish. Make it even quicker by cheating a little and use a premade sauce. We won't judge.

Chuseok (추석), also known as Hangawi (한가위), is Korea's harvest moon festival. It is one of Korea's two major holidays, and it is coming up soon! This year it falls on September 12th. As sort of a pre-celebration, try making some potato jeon this weekend!

When the calendar says fall, but the thermometer says summer, try this simple and cheap treat made at home. So easy it can hardly be called a recipe. All you need is flavored milk and a resealable bag. (And a freezer, of course.)

This is more of a sandwich than a burger (although it is served on a hamburger bun), but as this recipe is actually our attempt to revive a menu item from a now long-gone restaurant in Hawaii, we thought it'd be nice to retain the original name as well. Bulgogi + kimchi may seem odd at first, but it sure tastes great!

Did you know? 순두부찌개 (sundubu jjigae, soondubu chigae) is a simple and delicious stew you can make at home!

It's always convenient to have matcha (powdered green tea) on hand, as you can make hot or cold tea in an instant. As it turns out, it also makes for some delicious and colorful muffins!

Hawaii has acquired a (deserved) reputation for consuming an incredible amount of spam per capita, in a variety of forms. Of those, spam musubi is probably the most popular (for good reason!), and we'd like to share this tasty snack with you. We make it from time to time to enjoy a little taste of Hawaii's local food.

I recently found out that people go out to eat kimchi fried rice, and I couldn't believe it! This is an easy one to make at home.

Cinnamon rolls are common in American malls, but can be hard to come by in Korea. Making them at home can be challenging, but if you get a friend or two to help it'll be easy. It's worth it!

Got some chicken and vegetables? Try this easy to make dish, found more often in Korean homes than in restaurants.

A classic Korean home-cooked meal. Delicious, healthy and simple to make to boot.

Pancakes, hotcakes, flapjacks, griddle cakes... whatever you call them, they are a (North) American breakfast classic, and are surprisingly simple to make at home, without a mix.

Years ago, I had a piece of this chewy, chocolatey cake from a little saimin shop in Hilo, Hawaii and have craved it ever since. I figured it would be years more before I'd find myself back there again, so I tried to make something like it at home. I believe the original uses coconut milk, but my version uses a more basic set of ingredients.

Not being a big fan of the Korean-style summer rolls at local Vietnamese restaurants, I decided to roll up my sleeves and make my own version. These rolls do not contain any pickled turnip!

떡볶이 (ddeokbokki, often translated "spicy rice cakes") comes in many forms in Korea. But when you have some time, this home-made version is the best!

I used to make this dish in Hawaii with choisum instead of green peppers and mungbean sprouts. This dish is hearty slow food with melt-in-the-mouth pork and eggs, with a little kick from the peppers and crunch from the mung bean sprouts, all tied together by the sweet soy-based sauce. I can eat this any time!

Traditionally known as “Birthday Soup” in Korea, 미역국's blood-cleansing properties is also thought to be beneficial for new mothers. Seaweed soup is a must on birthdays, but it's also a healthy and delicious meal any time of the year.

This is a simple one-bowl lunch, and can be prepared quickly, especially if you already have cooked rice on hand. All you need is kimchi and a can of tuna.

While there are many restaurants in Seoul that offer variations on this dish, if you make it at home, you can (1) control the level of spiciness, (2) pick what kind of chicken goes in and (3) control the ratio of noodles to other stuff.

Bananas are great, but once they turn mushy... not so much. You could force yourself to finish them... or, you could make banana bread! (You can, of course, make banana bread with fresh bananas, but it's actually considerably easier with old, mushy ones.)

In Hawaii, this dish is known as Kalua Pig. Kalua (not to be confused with Kahlua) is a traditional Hawaiian roasting technique, wherein food is buried in underground ovens and cooked for hours by smoldering wood. As the traditional method is not exactly practical here, we've found a different way that still produces tasty results. This dish is great by itself (or with cooked cabbage, the way we usually eat it), but also try mixing in some barbecue sauce to make pulled pork sandwiches and pizzas. Yum!

This stew is known as "G.I. Stew" or "Army stew" in Korea as the ingredients in the stew originated in U.S. Army bases during the Korean war. Such ingredients as spam and hot dogs are now well-loved by Koreans. While this stew is kimchi-based, the flavor is enhanced by the variety of additional ingredients. If you like Korean ramen but want to make it into a more complete meal, try this "deluxe version," with many interesting things to nibble on.

Ah, great chocolate chip cookies in Seoul... we haven't found any, have you? If you're like us, sometimes you just crave that perfect, just-baked chocolate chip cookie, with crispy edges and a moist, chewy center. (And in the days before lactose intolerance set in, a cold glass of milk was the perfect companion.) Here's how to make them.