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Hey Friends 🤍

In this week’s video I’m sharing everything I ate — from simple meal prep days to random cravings and the little ways I turn leftovers into something new instead of wasting food. Some meals are planned, some are last-minute, and a few are just whatever I’m in the mood for.
If you’re looking for realistic meal ideas and easy ways to switch things up during the week, I hope this gives you some inspiration. 🍵🍜🥘

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GOCHUJANG CARBONARA UDON
Ingredients:
• 1 pack frozen udon
• 3 eggs (2 for sauce, 1 for garnish)
• 2–3 strips bacon, chopped
• 1–2 cloves garlic, minced
• ½–1 tsp white miso
• 1–1½ tbsp gochujang
• ⅓ cup finely grated Parmesan
• 2–4 tbsp milk (adjust for creaminess)
• 1 tsp sesame oil
• Black pepper
• 1 tbsp butter
• Green onions
• Dumplings (optional)
Instructions:
Boil frozen udon until tender, drain, and set aside (do not rinse).
If using dumplings, cook and keep warm.
In a pan over medium heat, cook chopped bacon until crispy; remove and set aside, leaving the fat in the pan.
Add butter, minced garlic, and white miso to the pan; sauté until fragrant.
Add cooked udon and toss until well coated and glossy; reduce heat to low.
In a bowl, whisk together 2 eggs, grated Parmesan, gochujang, milk, sesame oil, and lots of black pepper until smooth.
Remove the pan from heat and pour the sauce over the udon.
Toss continuously so the eggs turn into a creamy sauce (not scrambled).
Add a splash of pasta water if needed to loosen the sauce.
Stir in most of the bacon.
Fry or soft-boil the remaining egg and place it on top.
Finish with extra Parmesan, black pepper, sliced green onions, and remaining bacon.
Serve with dumplings on the side if desired.

WHITE BEAN SOUP

Ingredients:
1 tbsp olive oil
2 400g tins white beans, drained
1 white onion, diced
1 carrot, sliced
1 celery stick, diced
2 garlic cloves, minced
1 bay leaf
1 tbsp tomato paste
80ml white wine
500ml vegetable stock
1 tsp Italian seasoning
1 sprig of fresh rosemary, diced
1 tsp dried oregano
Salt and pepper
Pinch of red pepper flakes
1 cup kale, chopped
1/2 lemon, juice
20g Pecorino cheese

Instructions:
*Heat the oil in a large pan and add the diced onion, carrot, and celery.
*Saute for 7 - 9 minutes, stirring often, until the vegetables have begun to
soften. If they begin to stick to the bottom of your pan, add a splash of
water.
In the garlic, tomato paste, and seasonings, and cook for another 1-2
minutes.
*Pour in your white wine to deglaze the pan and let the wine cook down
for a few minutes before adding the vegetable stock and white beans.
*Use a hand blender to blend about ⅓ of the pan (more if you want a
smoother soup), then leave the soup to simmer for 5 - 8 minutes. The
sauce should start to thicken.
*Stir in your kale, season to taste, and then remove the pan from the heat.
*Serve with the cheese grated on top, the lemon cheese, some red
pepper flakes, and a drizzle of extra virgin olive oil.

SPICY PORK AND ENOKI MUSHROOMS

Ingredients (2–3 servings):
Main
• 300–400 g pork belly, thin sliced (samgyeopsal style or hot-pot cut)
• 200 g enoki mushrooms (1 pack)
• ½ onion, sliced
• 2 green onions, cut into 2-inch pieces
• 1 tsp cooking oil (only if pork is lean)
Spicy Gochujang Sauce:
• 1½ tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp sugar (or 2 tsp brown sugar)
• 1 tbsp gochugaru (adjust to spice level)
• 1 tbsp minced garlic (about 4 cloves)
• 1 tsp sesame oil
• 2–3 tbsp water (helps make it saucy instead of pasty)
Optional but really good:
• ½ tsp black pepper
• 1 tsp rice vinegar (adds restaurant flavor)

Instructions:
*Trim off the hard root of the enoki and separate into small bundles
*Mix all sauce ingredients in a bowl until smooth
*Heat pan on medium-high
*Add pork belly and cook until lightly browned (about 70–80% cooked)
*Add sliced onion and cook 1–2 minutes until softened
*Add enoki mushrooms and gently toss (they will shrink fast)
*Pour sauce over everything
*Toss continuously so it doesn’t burn
*Cook 2–3 minutes until glossy and slightly thick
*Add green onions and mix
*Drizzle a little sesame oil if desired
*Turn off heat and serve over rice 🍚