Mackerel Kimchi Jigae (Stew)

Ingredients:
1 cup of Kimchi
1/2 cup of Kimchi juice
1 cup water
1 package of firm tofu
1 can of mackerel
1 tablespoon sesame seed oil
2 tablespoons gojugadu (Korean red chili pepper powder)
1/2 teaspoon black pepper
1/4 cup of chives

This recipe is so incredibly easy to make and it makes a hearty, flavorful meal.
First add the can of mackerel to the bottom of the pot, preferably a ceramic hot pot.  Add the kimchi and kimchi juice, and add the water.  Once it starts to come to a simmer, add the sesame seed oil and bring to a boil.  Continue to boil for about 30 minutes, stirring occasionally until the kimchi starts to become translucent and cooked through.  In the meantime, cut the tofu into about 1 inch bites-size squares and add them to the pot, and sprinkle the red chili pepper flakes  on top.  Stir and mix gently, and be careful not to break up the tofu.  Continue to boil for another 10-15 minutes and add freshly chopped chives on top.  Serve piping hot with steamed rice and serve.

Avocado & Eggs

I was curious to bake an egg inside of an avocado... it didn't turn out nearly as good as I thought it would be... unless you like warm avocado.. -_-; The gooey egg inside didn't go well with the consistency of the avocado... It was a bit too creamy, and not too appetizing.  

                            
My backup turned out great: a poached egg (a little overcooked, but I liked the hardened yolk:) gruyere cheese, avocado slices and arugula on a piece of honey wheat toast and sriracha.  So simple and delicious.