Kimchi Gyoza

von Kimberly | Apr. 10, 2025 | APPETIZER, JAPANESE, SPICY, UP TO 30 MINUTES, VEGAN

Kimchi Gyoza

April 10, 2025 by Kimberly

Crispy, spicy, a little funky in the best way. These little pan-fried dumplings pack serious flavor. Perfect for when you’re craving something cozy but still want to feel mildly impressive.

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TOTAL TIME

30 min

SERVES

20 gyoza

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

There’s something weirdly comforting about standing over a hot pan, crisping up dumplings that smell like spice, garlic, and pure satisfaction. I used my homemade version (linked here if you want to try it), but honestly, store-bought kimchi will do just fine. No judgment.

Serve these right out of the pan while they’re still sizzling, with this dipping sauce. They work perfectly as an appetizer, a dinner for one (or two if you’re sharing), or even as a party snack that disappears suspiciously fast.

Leftovers? Rare, but if you do have a few, pop them into an airtight container and keep them in the fridge for up to 2 days. Reheat in a pan to keep that crispiness alive. They also freeze like a dream just pan-fry straight from frozen.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Kimchi Gyoza

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Author: Kimberly
Total Time: 30 min
Yield: 20 gyoza

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Description

RECOMMENDED EQUIPMENT

large pan with a lid
small bowl

Ingredients

Units Scale

20 gyoza wrappers, store-bought or homemade wrappers
300 grams kimchi, store-bought or homemade kimchi
2 tbsp oil for frying
cold water

Instructions

If you’re making your own kimchi and gyoza wrappers: amazing. If not, no worries! Just use store-bought and make sure to thaw the wrappers before using.
Set up your kimchi, the gyoza wrappers, and a small bowl of cold water. Also, prep a large plate dusted with a bit of flour to place your finished dumplings. Now put on your favorite series or podcast and get into your folding zone.
Take one wrapper and place about 1–1.5 teaspoons of kimchi filling in the center. Dip your finger in the water and moisten the edge of the top half of the wrapper. Fold it up like a taco and press the left tip with your left hand. Then, using your right thumb and index finger, create small pleats along the top edge, pressing each one firmly into the back side of the wrapper. Continue pleating until it’s sealed and you’re holding your first little dumpling. Place it on the floured plate. Don’t stress if it’s not perfect, this takes a bit of practice. Scroll down for the video tutorial at the end of the recipe if you need a visual! Repeat until all the wrappers and filling are used up.
Once all your gyoza are ready, heat a large pan over medium heat. Add 1 tablespoon of oil and place as many gyoza as will fit flat-side down in the pan. Let them fry for a few minutes until the bottoms are golden and crispy. Lower the heat, carefully pour in a splash of water, and immediately cover with the lid. Be careful, the oil shouldn’t be too hot or it might splatter! The gyoza will now steam. Keep the lid on until the wrappers turn translucent, about 10–15 minutes. If the water evaporates before they’re done, just add a little more.
Once translucent, remove the lid, turn the heat back up to medium, and let them crisp up again for 5 more minutes. Remove and repeat with the next batch.
Serve all your gyoza hot with this easy dipping sauce and a sprinkle of shichimi spice. Oh, and this cucumber salad goes so good with it.

Cook Time: 30 min

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Turkish-Style Eggs on Lemon Yogurt with Chili Butter

von Kimberly | Apr. 5, 2025 | BREAD, CREAMY, EGGS, LUNCH, TURKISH, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

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April 5, 2024 by Kimberly

The moment the warm butter hits the cold lemony yogurt, everything in life makes sense again. Silky eggs, spice, tang, drama: this is breakfast, brunch, lunch you name it and “I deserve this” energy.

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TOTAL TIME

15 min

SERVES

2 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

It’s creamy, lemony, just the right kind of spicy, and somehow manages to be elegant and comforting at the same time. Think of it as your new go-to brunch move when you want something easy that feels elevated. Or when you’re slightly dramatic about lunch (like me).

Best served still warm, the yogurt slightly chilled, the eggs just done, and the chili butter piping hot so it melts and swirls. Spoon it all together with fresh herbs (I love dill, parsley, or chives) and a hunk of crusty bread. It’s the kind of meal that makes people ask, “Wait, what is this?”

You can prep the yogurt mix a day ahead. Store it in the fridge in a sealed container. And you can easily boil your eggs a few days in advance, and just reheat the chili butter quickly in a pan when ready to serve.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Homemade Kimchi

von Kimberly | Apr. 2, 2025 | KOREAN, NAPA CABBAGE, OILS & CONDIMENTS, OVER 120 MINUTES, SPICY, TANGY & ZESTY, UMAMI, VEGAN, WEEKNIGHT

Homemade Kimchi

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April 2, 2025 by Kimberly

Slightly chaotic, deeply flavorful, and kind of addictive. This spicy little side dish doesn’t ask for attention, it demands it. Make it once and suddenly you’re that person who ferments things.

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TOTAL TIME

45 min + 2 days

SERVES

16 portions

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

This is one of those recipes that feels a little chaotic while you’re making it. You’re chopping cabbage, blending weird things together, your kitchen smells slightly suspicious, and then magic. A few days later, you have the tangy, spicy, crunchy goodness that is homemade kimchi. It’s bold, a little wild, and honestly kind of addictive. If you’ve never made fermented food before, this is your sign. It’s easier than it looks and way more fun.

Kimchi is one of the most iconic Korean staples for a reason. It’s a powerhouse of flavor and a probiotic dream that happens to be absolutely delicious with basically anything. My favorite way to eat this? Straight from the jar, if I’m being honest. But if we’re being civilized: layer it into rice bowls, stir into fried rice, top a savory pancake, or tuck it into sandwiches. Kimchi also loves melted cheese…trust me on this one. It’s the punchy, spicy friend that turns boring meals into actual moments. And once you start adding it to things, you won’t want to stop.

Store your kimchi in a clean, airtight container in the fridge once it’s done fermenting (after about 2–3 days). It’ll keep for weeks, actually, it gets more flavorful the longer it sits. Just make sure to use a clean fork every time, and you’re golden.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Passionfruit Oil

von Kimberly | März 31, 2025 | 30 TO 60 MINUTES, FRUITY, MICHELIN, OILS, OILS & CONDIMENTS, PASSIONFRUIT, SPRING, SUMMER, VEGAN

Passionfruit Oil

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March 30, 2025 by Kimberly

Sweet, tangy, golden, and just a little bit extra. This fruity oil turns every dish into a vacation. Drizzle it, dip it, or just admire how good it smells.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

If sunshine had a flavor, this would be it. It’s simple, it’s luxurious. This tropical infused oil is one of those things you didn’t know you needed until your salad, pasta, or even dessert suddenly tasted… better. Whether you’re into easy infused oils, experimenting with maracuja recipes, or just on a fruity kitchen adventure, this oil hits that perfect balance of tangy, sweet, and slightly floral.

Drizzle it over roasted veggies or even vanilla ice cream, or give your salad dressing a wild upgrade. It pairs beautifully with seafood, creamy cheeses, and anything that needs a zesty lift. Oh, and if you’re into cocktails or mocktails? One drop will make people think you hired a mixologist.

Keep it in a sealed glass bottle in the fridge, and it’ll stay fresh for up to one week. Shake it gently before each use to bring all that passionfruit goodness back to life.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Passionfruit Oil

Author: Kimberly
Total Time: 60 min
Yield: 1 cup / 250ml

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
oil bottle
ice cubes
coffee filter

Ingredients

Units Scale

2 passionfruits
250 milliliters neutral cooking oil

Instructions

Cut the passionfruits in half and scrape the seeds into the blender. Pour in the oil. Blend until everything is mixed.
Pour the mixture from the blender into a small-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 15-20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

Prep Time: 5 min
Passive Time: 30 min
Cook Time: 20 min

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Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

von Kimberly | März 28, 2025 | 30 TO 60 MINUTES, ASIAN, CABBAGE, CHICKEN, CHILI, DINNER, OMNIVORE, RICE, UMAMI, WEEKNIGHT

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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March 28, 2025 by Kimberly

This bowl is a flavor-packed rollercoaster. Creamy coconut rice, juicy caramelized chicken, bright passionfruit gremolata, and that rich satay sauce. Every bite is a mix of cozy, fresh, and just the right amount of umami.

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TOTAL TIME

40 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know when a meal just works? This is one of those. Creamy coconut rice sets the stage, topped with juicy chicken glazed in a sticky-sweet soy passionfruit sauce, then brightened with a zesty gremolata. Crunchy raw veggies bring freshness, and the whole thing gets drizzled with a rich, nutty satay sauce that ties it all together. It’s sweet, savory, spicy, creamy, and fresh all at once.

This is one of those meals that somehow tastes even better when eaten straight from the bowl, curled up on the couch. But if you want to serve it up nicely, layer the coconut rice first, then slice the glazed chicken on top. Scatter over the crunchy veggies, drizzle with satay sauce, and finish with a generous spoonful of gremolata. Extra lime wedges? Never a bad idea. If you’re feeling fancy, a sprinkle of toasted peanuts seals the deal.

Leftovers? Lucky you. Store the components separately in airtight containers. Chicken, rice, and veggies will last up to 3 days in the fridge. Reheat the rice and chicken gently, then assemble fresh. Satay sauce thickens when cold, so warm it slightly before drizzling. Pro tip: the gremolata is best fresh.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

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Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

von Kimberly | März 27, 2025 | 30 TO 60 MINUTES, BEEF, CORN, CRISPY & CRUNCHY, DINNER, OMNIVORE, PASSIONFRUIT, SALADS, SPRING, SUMMER, WEEKNIGHT

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

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March 27, 2025 by Kimberly

Crispy, juicy, buttery goodness. A fresh, herby salad meets perfectly seared steak and sweet, caramelized corn, all tied together with a tangy-spicy dressing that low-key makes you feel like a genius for making it.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know those meals that feel fancy but require zero effort? This is one of them. A buttery, perfectly seared steak, a fresh, vibrant salad, and some oven-roasted corn that’s so sweet and caramelized it might make you question why you don’t eat it every day. And the dressing? Oh, just a bright, tangy, slightly spicy little number that takes everything up a notch.

Best enjoyed immediately, preferably with a glass of something cold and a playlist that makes you feel effortlessly cool. Plate up the salad, top with juicy steak slices, and drizzle that fire dressing over everything. The roasted corn? Either cut it into smaller chunks for easy eating or go all in and enjoy it straight off the cob. Maybe add some extra fresh herbs if you’re feeling fancy, but honestly, this dish is already stealing the show.

If you somehow have leftovers (unlikely, but okay), store the salad and dressing separately in airtight containers. Steak keeps well in the fridge for up to 2 days. The corn? Wrap it up and reheat in the oven or slice it off the cob for quick salads or tacos.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!