Spicy & Umami King Oyster Mushrooms

These pan-seared king oyster mushrooms are packed with deep umami, gentle sweetness, and a spicy kick from gochujang (Korean chili paste). The caramelized edges and slightly chewy texture make them a fantastic meat substitute or a flavorful side dish. The best part? They come together quickly and require minimal prep, making them perfect for a weeknight meal.  

A simple yet bold-flavored dish that's perfect with rice, noodles, salads, or even as a taco filling! This recipe is vegan and can be made gluten-free by using tamari instead of soy sauce.

Ingredients:

- 300 g fresh king oyster mushrooms (6-8 small or 2-3 large)  

For the Sauce:

- 20 ml soy sauce (or tamari for gluten-free)  

- 15 g gochujang (Korean chili paste)  

- 30 ml mirin, sake, or other rice wine 

- 15 g sugar (adjust to taste)  

- 1 tsp sesame seeds  

- 10 ml sesame oil

For Cooking:

- Neutral oil (e.g., vegetable or grapeseed)  

Instructions:

1. Prepare the Mushrooms:

- Slice mushrooms into 0.5 cm thick pieces for even cooking.  

- If using large mushrooms, cut them in half lengthwise before slicing.  

2. Make the Marinade: 

- In a bowl, mix together soy sauce, gochujang, mirin, sugar, sesame seeds, and sesame oil.  

- Taste and adjust sweetness or spiciness if needed.  

- Pour over the sliced mushrooms, ensuring they are well-coated. 

- Let marinate for at least 20 minutes (or overnight for deeper flavor).  

3. Pan-Sear the Mushrooms:

- Heat a large cast iron or nonstick pan (25 cm) over medium heat and add some neutral oil.  

- Arrange the mushrooms in a single layer without overlapping.  

- Cook for 2-3 minutes per side until golden brown and lightly charred.  

4. Glaze & Finish:  

- Once all mushrooms are seared, return them to the pan.  

- Pour in the remaining marinade and cook for another 1-2 minutes, stirring, until the sauce thickens and coats the mushrooms beautifully.  

5. Serve & Enjoy:

- Serve hot over steamed rice, topped with sliced cucumber, sesame seeds, and scallions.  

- Enjoy immediately for the best flavor and texture!  

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Super Moist Apple Mirin Cake

This Apple Mirin Cake is incredibly moist thanks to the generous addition of fresh apples, making it tender and juicy in every bite. The top bakes into a delicate, crisp layer due to a sprinkle of sugar, adding a delightful contrast to the soft interior. A touch of mirin (or another alcohol) enhances the cake’s depth of flavor, bringing a subtle warmth without making the alcohol noticeable.  

Perfectly balanced between light sweetness and rich fruitiness, this cake is a crowd-pleaser—so much so that when I made it for friends, the entire pan disappeared in one evening! It’s easy to make, requires minimal effort, and can be served plain, dusted with powdered sugar, or alongside vanilla ice cream or whipped cream for extra indulgence.  

Ingredients

- 3 apples (about 500 g, peeled and diced into 1-1.5 cm cubes)  

- 130 g cake flour  

- 8 g baking powder

- 90 g vegetable oil (neutral oil like canola or sunflower)  

- 100 g sugar (+ 15 g for sprinkling)  

- 2 large eggs (about 100 g total)  

- 50 ml mirin (or another mild alcohol, like white wine or rum)  

Instructions

1. Prepare the apples:

- Peel and dice the apples

- Cut them into 1-1.5 cm cubes. 

- Set them aside.  

2. Make the batter:

- In a large bowl, whisk together the eggs and sugar until the mixture turns light and slightly glossy.  

- Stir in the mirin.  

- Sift in the flour and baking powder and mix until fully combined.  

3. Incorporate the apples:  

- Gently fold in the diced apples, making sure they are evenly distributed throughout the batter.  

4. Prepare the baking pan: 

- Line or grease a 6-inch (15 cm) square baking pan. 

- You can use a slightly larger pan if you prefer a thinner cake with a wider surface.  

5. Pour and sprinkle:

- Pour the batter into the prepared pan and spread it evenly.  

- Sprinkle the remaining 15 g of sugar on top to create a crunchy crust.  

6. Bake:

- Preheat the oven to 175°C (350°F).  

- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.  

7. Cool and serve:  

- Let the cake cool before slicing.  

- Serve as is, or enjoy with powdered sugar, vanilla ice cream, or whipped cream.

Tips & Variations

- For a deeper flavor, use dark rum instead of mirin.  

- If you prefer a less sweet cake, reduce the sugar by 10-20 g.  

- Want more crunch? Add some chopped nuts (like walnuts or almonds) on top before baking.  

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Dziady Kujawskie - Simple Potato Pancakes

Dziady Kujawskie potato pancakes are a traditional dish from the Kuyavia (Kujawy) region of Poland. Unlike classic Polish potato pancakes (placki ziemniaczane), which are made from grated raw potatoes and fried until crispy, Dziady Kujawskie are prepared using boiled potatoes, giving them a softer, slightly chewy texture instead of crunchy edges.  

These pancakes can also be made using leftover prażucha, a dish made by mashing hot cooked potatoes with flour and reserved cooking water.  

The Kuyavian cuisine has long relied on potatoes, known locally as pyry or kartofle, as a staple ingredient. By the 19th century, they had become a dominant part of the regional diet, serving as a foundation for daily meals—whether as a side dish to soup or the main course itself.  

The tradition of Dziady Kujawskie remains strong, particularly in the Radziejów County area. The dish has been recognized in regional culinary competitions, such as the "From Sourdough to Kuyavian Żurek" contest, where it has been featured multiple times between 2011 and 2016.  

These crispy, golden potato pancakes are soft on the inside and packed with rich, savory flavor. The addition of caramelized onion makes them irresistible! Perfect as a snack, side dish, or light meal.  

Ingredients:

- 500 g starchy potatoes

- 120 g all-purpose flour (adjust as needed)  

- 100 ml potato cooking water (reserved from boiling)  

- Salt and black pepper to taste  

- 1 large onion 

- Neutral oil for frying 

Instructions:

1. Cook the Potatoes: 

- Peel and chop the potatoes into chunks.  

- Boil them in salted water until fork-tender.  

- Drain, reserving 100 ml of the cooking water.  

2. Caramelize the Onion: 

- Dice the onion into small pieces.  

- Heat 1-2 tbsp of oil in a pan over low heat.  

- Cook the onions slowly, stirring occasionally, until golden brown and caramelized (about 10 minutes).  

3. Prepare the Dough:

- Mash the hot potatoes thoroughly until smooth, adding the reserved cooking water and flour.  

- I used a blender to achieve a smooth texture. 

- Add salt, pepper, and the caramelized onions.  

- Stir gently. The dough will be sticky - this is normal. 

4. Shape & Fry the Pancakes:  

- Wet your hands with cold water to prevent sticking while shaping the pancakes.  

- Scoop a portion of the dough and flatten it with your hands.  

- Heat a generous amount of oil in a pan over medium heat.  

- Fry each pancake for 2-3 minutes per side until crispy and golden brown.  

- It’s recommended to fry them immediately after shaping, as the dough tends to stick to surfaces.  

5. Serve & Enjoy:

- Stack the pancakes on a plate and top with caramelized onions and sour cream.   

- Serve immediately while warm and crispy!  

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Korean Radish Pancakes (Mujeon) – 무전

These crispy and savory Korean radish pancakes highlight the mellow sweetness of Korean radish (mu), making them a simple yet incredibly flavorful dish. They have a lightly chewy interior with a golden, crispy crust. Serve them with a tangy soy-lemon dipping sauce for the perfect balance of flavors. If you can’t find Korean radish, daikon is a great substitute!  

Ingredients:

- 400 g daikon radish

- 1 small onion, finely sliced  

- 1 tsp salt

- 120 g all-purpose flour 

- 10 g cornstarch  

- 1 egg 

- 60 ml water (adjust as needed)  

- Dash of white pepper  

- 1-2 tbsp sesame seeds

- Neutral oil (for frying)  

Instructions

1. Prepare the Vegetables:

- Peel the onion, cut in half and slice it thinly.  

- Peel the radish and slice it into 3mm disks, then cut into thin matchsticks of the same thickness.  

- Place the vegetables in a bowl, sprinkle with salt, and let sit for 10 minutes to draw out moisture.  

2. Make the Batter:

- Add flour, cornstarch, egg, and water to the vegetables.  

- Stir until well combined. 

- If the batter is too dry, gradually add water until you reach a thick but spreadable consistency. 

3. Fry the Pancakes: 

- Heat 1-2 tbsp oil in a pan over medium heat.  

- Scoop 1-2 tbsp of the batter into the pan and spread it into a thin pancake.

- Sprinkle sesame seeds on top.  

- Cook for 2-3 minutes until golden brown, then flip and cook for another 2-3 minutes until crispy.  

- Repeat with the remaining batter, adding more oil as needed.  

4. Serve & Enjoy:  

- Serve the pancakes warm with dipping sauceon the side.  

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Strawberry Brownies

Rich, fudgy, and packed with deep chocolate flavor, these chocolate strawberry brownies are a delightful treat! The combination of melted chocolate, cocoa powder, and fresh strawberries creates a decadent yet slightly fruity dessert. Perfect for any chocolate lover!  

Ingredients:

- 2 eggs 

- 100 g brown sugar 

- 100 g melted chocolate (dark or semi-sweet)  

- 70 g oil (neutral, like vegetable or canola)  

- 70 g cornstarch  

- 50 g cocoa powder  

- 100 g strawberries (fresh)  

Instructions 

1. Preheat & Prep: 

- Preheat your oven to 180°C (350°F).  

- Line a 6-inch (15 cm) square baking tin with parchment paper.  

2. Prepare the Strawberries: 

- Wash the strawberries, remove the stems, and slice them in half. 

- Set aside.  

3. Mix the Wet Ingredients:

- In a mixing bowl, beat eggs with brown sugar until well combined.  

- Pour in the oil and melted chocolate, stirring until smooth.  

4. Incorporate the Dry Ingredients:  

- Sift in the cornstarch and cocoa powder to avoid lumps.  

- Stir gently until well combined, but do not overmix.  

5. Assemble the Brownies: 

- Pour the brownie batter into the prepared baking tin and spread it evenly using a spatula.  

- Arrange the strawberries on top, pressing them slightly into the batter.  

6. Bake:

- Place the pan in the preheated oven and bake for 30-40 minutes.  

- The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).  

7. Cool & Serve:  

- Let the brownies cool in the pan for 10-15 minutes, then transfer to a wire rack.  

- Slice and enjoy!  

- Store leftovers in an airtight container for up to 3 days.  

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Carrot Gingerbread Cake

This Carrot Gingerbread Cake is a perfect combination of warmth, moisture, and rich flavors, making it an ideal treat for cozy afternoons or festive gatherings. Infused with a fragrant gingerbread spice mix, the cake has a deep, aromatic profile featuring cinnamon, ginger, nutmeg, and cloves, which pair beautifully with the natural sweetness of grated carrots and the subtle crunch of walnuts.

Unlike a traditional gingerbread cake, this version introduces the earthy sweetness of carrots, adding moisture and a soft, tender crumb. The cocoa powder enhances the depth of flavor, complementing the warm spices without overpowering them. Instead of butter, the recipe uses oil, ensuring the cake stays moist for days while making it easy to mix by hand—no need for an electric mixer!

Perfect for fall and winter, this cake pairs beautifully with a cup of coffee, tea, or even a glass of warm spiced milk. Whether served as a snack, dessert, or part of a holiday feast, this Carrot Gingerbread Cake is bound to become a seasonal favorite! 🍂🍰✨

Ingredients (for a 12×22 cm pan)

- 3 eggs

- 120 g brown sugar

- 30 g honey

- 100 g oil (neutral oil like canola or sunflower)  

- 320 g all-purpose flour

- 15 g cocoa powder  

- 10 g baking powder

- 1.5 tbsp (20 g) gingerbread spice mix  

- 200 g grated carrot (finely grated for better texture)  

- 50 g walnuts (chopped)  

Instructions

1. Prepare the wet ingredients:

- In a large mixing bowl, whisk together the eggs, brown sugar, honey, and oil until well combined.

2. Mix the dry ingredients: 

- Sift the flour, cocoa powder, and baking powder into the bowl. 

- Add the gingerbread spice mix and stir gently until all ingredients are incorporated.

3. Combine the ingredients:

- Gradually fold the dry mixture into the wet ingredients, stirring gently until a smooth batter forms. 

- Avoid overmixing to keep the cake light.  

4. Add the carrot and walnuts:  

- Gently fold in the grated carrot and chopped walnuts, ensuring they are evenly distributed throughout the batter.  

5. Prepare the baking pan:

- Line a 12×22 cm baking pan with parchment paper or grease it for easy removal. 

- Pour the batter into the pan and spread the top evenly.  

6. Bake the cake:

- Preheat the oven to 180°C (350°F). 

- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.  

7. Cool and serve:

- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. 

- Once cooled, dust with powdered sugar or cover with melted chocolate for extra indulgence.  

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