Food, Kainoa, NaBloPoMo, Stuff We Love

The Big Five

Name five things inside your refrigerator right now and how you feel about them.

Gochujang = Hungry

I blame the K-drama, My Lovely Sam-Soon, for turning me on to gochujang, or Korean red pepper paste. On one of the episodes, Sam-Soon is eating a slab of tough beef for dinner, complaining that the cow must’ve been old, while her mother and sister are on the opposite side of the table, sharing a nice big bowl of bibimbap. Since she’s sworn off carbs, Sam-Soon is relegated to watching them chow down, only asking them if it’s any good, while they discuss whether the dish needs more gojuchang. Later on in that same episode, Sam-Soon snuck out of her room after her family went to bed to cheat on her diet and whip up a big bowl of bibimbap for herself. Maybe it was because the actresses were eating with such gusto that I started to get hungry myself, but after watching that episode, I decided to buy some at the local Asian market. Since then, I’ve incorporated gojuchang in a variety of different recipes, including marinades, and it adds just the right kick to food.

Yujacha = Healthy

Yujacha, or citron tea, is also something I picked up while learning about Korean culture. I drink it primarily to fend off colds. It’s a very good shot of vitamin C, so as soon as I start to feel yucky, I quickly brew up a cup and drink it down. I’ve also tried drinking it when I develop headaches and it does the trick. The word on the street is that it’s also good for hangovers, but I honestly wouldn’t know. My drinking days are long gone.

What I love about yujacha is that it’s a lot more natural than popping a pain reliever. It’s a marmalade made up of citron and honey, spooned into a cup, then mixed with hot water.

Mayonnaise = Guilt

We all know it’s not the healthiest thing, but yet, it’s sitting in my fridge. I grew up eating Best Foods mayonnaise in sandwiches and macaroni salad, but more recently, Genki Sushi seems intent on adding it to nigiri. It may sound gross, but it’s actually quite complementary, as long as the sushi preparers don’t go overboard with the standard dollop that tops off those specific sushi. I don’t eat mayonnaise everyday, let alone every week, so maybe I shouldn’t feel so guilty.

Enoki Mushrooms = Curious

665078_10100598456006356_1499066741_oI’ve been on an enoki mushroom kick for about a year now and not sure if I’ll be slowing down anytime soon. I was first introduced to the exotic fungus during a shabu shabu night with my hula family. Since then, I’ve been trying a lot of different recipes. The most common use has been in quick stir-fries, while the most interesting recipe was bacon-wrapped enoki. The latter was too yummy to keep making and all health benefits of enoki were likely cancelled out by the bacon. If anyone else knows of recipes for enoki, please forward them on.

Yogurt = Assured

Who doesn’t love live active cultures? Yogurt is both a perfect breakfast and a yummy preventative care measure. I imagine those live active cultures as tiny excavators, breaking down the stuff I’ve eaten and pushing it toward “the drain”. A diet heavy on veggies and fruit, make yogurt’s job easier, but in the event I absolutely need a piece of steak, I’m reassured that boning up on veggies, lots of water, and yes, yogurt, will help me to process everything.

What’s in your fridge?



BlogHer NaBloPoMo Daily Prompt: Name five things inside your refrigerator right now and how you feel about them. |


  1. I love enoki mushrooms too! I always add it to miso soup and shabu shabu. Your bacon wrapped enoki mushrooms look delicious!

    • I never thought to add enoki mushrooms to miso soup, but I have added them to Korean ramyun. So yummy!

      BTW, those bacon wrapped enoki mushrooms are deadly. I can’t eat just one. 🙂

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