Galbi Jjim (갈비찜): IP + Slow-Cooked Braised Beef Short Ribs

Fully Loaded Comfort Food 

When it comes to comfort foods, Korean braised beef short ribs (aka Galbi Jjim, 갈비찜) tops my list. It is traditionally made as a slow-cooked stew, and a gorgeously delicious meal. Great to make during the fall and winter months (House of Stark would approve). I also love it as a weekend supper during the summer, as an alternative to a BBQ. I’ve made galbi jjim in both an Instant Pot, as well as over a stove top.

갈비찜 History

This rich braised beef dish is rooted as a celebratory meal, often eaten during Chuseok, Korean Thanksgiving Day.  Chuseok originated as an annual harvest celebration and is  observed around the 15th day of the 8th month of the lunar calendar on the full moon.  The braised beef short rib dish is made for special occasions, and social gatherings and parties.

I’ve come to appreciate galbi jjim as a one-pot family meal that comes fully loaded with root vegetables like daikon radish, carrots, and potatoes.

Instant Pot takes one-third the time

As a busy mom (someone is tugging at my sleeve as I write this!), I enjoy the convenience of the Instant Pot (IP) to maximize what little free time I have. Using the IP, I can whip this up in one-hour. Over a stove top, I’m committing 3 hours from prep to plate.

The Short Version (IP) Recipe

Let’s start with the short IP version, and I’ll elaborate a little more on making this tasty, simple dish on a stove top. First, you’ll want to assemble your ingredients together and arrange them on the kitchen counter. That way, you know you have everything you need. This meaty dish will serve 4-5 people.

Don’t forget the steamed rice!
Nothing soaks in that rich tasty galbi jjim than a steaming bowl of white rice. I covered the ins/outs of making rice in a previous post that covered a keto-friendly Korean jigae dish here.

Prep the marinade
Make sure you have the basics needed to whip up a marinade. My marinade here is gluten-free and rates low glycemic. I use tamari soy sauce (gluten-free), rice vinegar, a dash of sesame oil, low glycemic coconut syrup (in lieu of brown sugar), minced garlic, fresh ginger, and roasted sesame seeds.

Marinade making ingredients
Get your marinade ingredients ready. Soy sauce (or tamari), rice vinegar (or mirin), garlic, ginger, sesame oil, coconut syrup (or brown sugar), and sesame seeds

The marinade is simple to make. In a medium size bowl, pour 1/2 cup of tamari soy sauce, 1/4 cup of coconut syrup (or sub-in with raw coconut nectar, or brown sugar), tbsp sesame oil, tbsp of minced garlic (~ 6 cloves), tsp of fresh ginger (grated, or chopped fine), and tsp of roasted sesame seeds. Mix the ingredients in a bowl, and set it aside.

Marinade made
Combine the marinade ingredients together in a bowl, and set aside

Soak beef ribs, then score them
You’ll want to get 2.5-3 lbs of trimmed beef short ribs, and place them in a bowl filled with cold tap water. This will help drain the meat from impurities.  Thickly cut beef short ribs are easily found in Asian markets like Ranch 99, or you can specify the particular cuts you want from your local shop.

As you prep the beef and separately the veggies and marinade, make sure you keep your space clean from cross-contamination.

Beef Short Ribs
Place 2.5-3 lbs of beef short ribs in a bowl, then soak in cold water

After the ribs have been soaked, remove them and place ribs on a cutting board. Remove excess fat. Score the meaty part of the beef ribs. When scoring the ribs, I make a simple criss-cross pattern with shallow cuts.

Prep the veggies
Wash all the vegetables and get them ready to prep. I used half of a large daikon radish, 2 cups of cut n’ peeled carrots,  2 medium russet potatoes, 4 stems of Chinese chives (sub with scallions), and several small sweet peppers (sub with 1 bell pepper).  I prefer the mellower flavor of chives (over scallions).

Wash and prep veggies
Half a large daikon radish, 2 medium potatoes, 2 cups of carrots, sweet peppers, and 4 stems of Chinese chives (sub with scallions)

Peel and cut the veggies
Peel the potatoes and rough skin of the daikon radish. Then chop the potatoes and daikon into large cubes.  Remove the stems and seeds from the peppers and slice them lengthwise. With the Chinese chives (or scallions), chop them into long pieces.  I used baby cut n’ peeled carrots purely out of convenience, but you can alternately peel and chop up 2-3 large carrots. Then set your veggies aside.

Put it all together in the IP
Plug in your Instant Pot. In the IP, place the beef short ribs in first, followed by your veggies. Then pour in the marinade last.  Add 1/4 cup of water over the top.

Put it all together in the IP
Put the braised ribs and veggie in the IP. Then pour the marinade all over the top

Pressure cook on high for 35 minutes
Close the top of the Instant Pot lid and turn dial to sealing position. Turn on the manual setting at high pressure for 35 minutes. You can use the meat/stew setting, or manual setting. You can let the steam release naturally for 10-15 minutes, or speed things up by opening the vent wearing a protective glove like a silicone mitt.

The one-pot meal is done
Fully cooked galbi Jjim in an IP


– 2.5-3 lbs of beef short ribs
– 2 medium russet potatoes
– half of a large daikon radish
– 4-5 small sweet peppers (or 1 bell pepper)
– 2 cups of pre-cut carrots (or 2-3 large carrots)
– 4 stems of Chinese Chives (or sub with scallions)
– 1/4 cup water

– 1/2 cup tamari (or soy sauce)
– 1/4 cup rice vinegar (or mirin)
– 1/4 cup coconut syrup (or sub with raw coconut nectar, or brown sugar)
– 1 tbsp minced ginger
– 1 tsp minced or grated ginger
– 1 tbsp sesame oil
– 1 tsp roasted sesame seeds

Modified recipe for Dutch Oven on a stove top

If you prefer the slow-cooking method, or don’t own an IP, here’s a slight modification on the recipe above.

Pour the marinade and 2 cups of water (bring to a boil)
Pour the marinade and 2 cups of water into the dutch oven and stir. Then bring the mixture to a boil.

Add the beef ribs; bring down to a simmer
Once you get it to a boil, add in the beef ribs, and lower to a simmer. Cook the ribs at this low heat for 2 hours. Make sure the pot is covered with the lid.

After 2 hours, add in the veggies
Add your lovely veggies and let it simmer for 30-40 minutes. You want to make sure the beef is tender and the veggies are soft.

Kalbi Jjim
Korean-style braised beef short ribs (갈비찜)

Mom juice pairing

Galbi Jjim goes well with a nice glass of cab, merlot or a lighter pinot noir during the summer.

Bon appétit. Wind down and enjoy dinner!


Instant Pot: Umami Sunday Pot Roast

Umami Pot Roast….Delicious!

It’s Sunday Funday, and you can cap off your weekend festivities with a non-traditional roast made in an Instant Pot. My hubs grew up with the traditional British roast of chicken, sausages, veggies, and Yorkshire puddings with a generous pour of Bisto gravy.

Since I love time-saving habits, here’s a bit of back story on Sunday Roast, Umami, and Instant Pot. I’ve also got a gluten-free recipe that will put some yum in your tummy.

British origins of the Sunday Roast

The Brits claim the Sunday Roast and it is a source of national pride and comfort. It was originally a large meal eaten after church, and soon became a tradition for the masses (without the association of religion).

The Sunday Roast typically comes with roast meat (chicken, beef, lamb or pork), roasted potatoes, assortment of vegetables (i.e. brussel sprouts, parsnips, broccoli, peas, carrots), and Yorkshire puddings (New Englanders have their variation called popovers). Gravy is poured over the meal. Since a typical Sunday roast can take hours to prepare particularly with the slow-roasting of meat, there are options to eat out at a nice local pub or carvery back in the motherland.

Tri-tip has gained in popularity

Tri-tip beef, aka triangle roast, is lean and flavorful, and is typified as the 1.5 to 2.5 pounds of beef that rests at the bottom of sirloin. This triangle section of meat is what’s found at the tip of the sirloin. In years past, it was often ground into hamburger or chopped up in cubes to be used for beef stew. Since the 1950s, culinary chefs and butcher shops made tri-tip roast and steak, while the masses generally found it ground in their hamburgers and cubed for their stews.

Fast-forward to present day and the tri-tip roast has gained in popularity for its flavor profile, leanness, and versatility with soaking in various marinades. For more on the history and tips on best use of tri-tip, check out

What is Umami?

A dictionary definition of umami is “a category of taste in food corresponding to the flavor of glutamates.” The word “umami” has Japanese origin and literally means “delicious.” Umami is considered a 5th basic taste, discovered by the Japanese. If you’re wondering what the four other basic tastes are, you’ve probably guessed it! Sweet, salty, sour and bitter. Umami’s taste comes from glutamate, which represents a type of amino acid naturally coming from foods like meat, fish, vegetables and dairy products. The fermentation in certain foods and sauces can lead to that je ne sais quoi savory, pungent umami flavor profile.

Instant Pot is a must-have staple

The Instant Pot has become a national obsession, and blockbuster bestseller on Amazon. I learned about the Instant Pot during a dinner at a friend’s place and inquired about his recipe for making such delicious BBQ ribs. That got me intrigued and started me on a track of buying an Instant Pot for myself, my mother and my sister. Instant Pot has a huge following and for good reason! If you had been contemplating one, I hope you scored your Amazon Prime Day Deal this past week.

The Instant Pot came from Canadian inventor and CEO Bob Wang. He founded the company in 2009 and sold the first Instant Pot on Amazon in 2010 and from there it has achieved true cult status.

The Instant Pot appeals to every kind of cook out there. I can make my favorite Korean slow-cooked meals, or I can prepare a mashup like this umami tri tip roast. The Instant Pot has become a true culinary melting pot.

Okay, so where’s the Umami beef?

Now that I’ve shared the inspiration behind the Umami Sunday Roast, here’s the basic recipe after several experiments and research. This will set you back one (1) hour. It can serve a party of four. Trivia night anyone?

Finished Umami Pot Roast
One pot meal in an Instant Pot

Brown the tri-tip in the Instant Pot
Pour the 1 tbsp of olive oil to grease the bottom of the pot. Then place the beef inside. Cover both sides of the beef with your favorite seasoning rub, and sprinkle some thyme. I happened to use TJs Seasoning Rub with Coffee & Garlic (ingredients: coffee, roasted garlic, brown sugar, sea salt, onion, paprika, red bell pepper, and Clemendgold rind).

Brown the beef on both sides
Brown the beef under sauté mode.

Brown the beef for several minutes (3-4 minutes on each side), so you get a nice sear. You can do this using the “sauté” mode on the Instant Pot. Cover the pot with a glass lid when sautéing.

Umami seasoning and rub
TJ’s Umami Paste, Red Boat Fish Sauce, Meat Rub, and Bay leaves

Add the Umami flavorings
Once you’ve browned the beef, then add the Red Boat fish sauce and TJ’s Umami paste on  the beef. If you have neither, you can substitute with Worcestershire sauce.

Pour 1/2 cup of red wine and 1/2 cup water (or broth)
Pour 1/2 cup red wine and 1/2 cup water (or stock) over the beef, and toss in your bay leaves. Let’s get ready to pressurize!

Pressure cook for 45-50 minutes
Close the top of the Instant Pot lid and turn dial to sealing position. Then, turn on the Meat or Manual setting and ensure you punch in at least 45 minutes. I opt for 50 minutes to get a more tender, pull-apart consistency. Press the start button.

Prep the steamed rice (optional)
Since rice can take a while to cook, if you plan to have fluffy rice with your meal, this is your next step. I’ve covered how to make perfect steamed rice in an earlier post on keto Korean food.

Prep the vegetables and set aside
Peel and cube the 3 potatoes in large chunks. Then wash and chop up the carrots. If you’re using pre-cut baby carrots, just rinse them and leave out in a bowl. Take the washed bell peppers, and remove the stem and seeds. Then cut the peppers lengthwise.

Instant Pot beeps that it is done
Once 45-50 minutes has gone by, if you have the time, give it another 20 minutes or so while the pressure releases naturally. If you are on a time schedule (like I am), then vent the top, using an oven mitt or Instant Pot silicone mitt.

Toss in the veggies and pressurize for 5 minutes
Once you pop the lid, then place the potatoes, carrots and bell peppers on top / around the beef. Pour the remaining 1/2 cup of water (or broth). If you want more liquids in your au jus, you can add another 1/2 cup of water. It’s entirely up to you! Make sure the top is on and in sealing position. Set the timer manually to 5 minutes.

The reason why you put the veggies last in the Instant Pot is to avoid super mushy veggies. 5 minutes to pressurize these veggies is an ideal amount of time.

Instant Pot beeps that it’s finally done!
You have the choice of letting the Instant Pot naturally vent. Or, if you’re impatient like me, then you can manually vent using a silicone mitt.


– 1.5 lb of tri-tip beef
– 3 medium russet potatoes
– 3 large carrots (or use half-bag of cut/peeled baby carrots)
– 2 bell peppers (or use mini-peppers – orange, yellow, red)
– 1 tbsp Red Boat fish sauce
– 1 tbsp TJ’s Umami paste
– (If no fish sauce / umami paste, substitute 2 tbsps of Worcestershire sauce)
– 1/2 cup red wine
– 1 cup water or beef stock
– 1 tbsp olive oil
– Seasoning rub for the tri-tip
– 1 tsp Thyme
– 2 Bay leaves
– black pepper and salt to taste

Umami pot roast
Mix it up for your next Sunday (or anytime) roast.

Serve it up for your party of four
Place the tri-tip roast and veggies in a large platter or dish. You can slice the beef on a cutting board before placing it alongside the veggies on the platter. Pour some of the au jus (from the pot) onto the meat and veggies so everything stays tender and moist.

Serve Umami Pot Roast with a side of fluffy white (or brown) steamed rice. This appeals to the Asian part of me. Or, claim your British roots and accompany with Yorkshires. Enjoy the 5th taste! Mmmm….umami.

Probiotics & Keto Korean food

Korean side dishes are health trendy

As an immigrant child growing up in the Chicago area, my mom (a phenomenal cook) made sure we appreciated the wide spectrum of Korean cuisine. Most nights of the week we would have a spread of banchan, a menagerie of colorful side dishes comprised of various kinds of kimchi (fermented cabbage, cubed daikon, and cucumbers), kongnamul-muchim (seasoned, blanched soy bean sprouts), musaengchae (julienned daikon salad), gosari namul (seasoned, sautéed fiddlehead ferns), and sigeumchi namul (blanched, seasoned spinach). And those were only the side dishes.

Throughout a given week, we ate a balanced array of beef, pork, chicken, or seafood dishes. Of course, we didn’t eat all those tasty dishes at once. We sometimes enjoyed a bubbling pot of jigae (spicy delicious stew). My absolute favorite was the kimchi soondubu jigae – a mixed seafood and meat stew with kimchi, soft tofu, and veggies in a bubbling cauldron of deliciousness. During the hot summer months, my dad would fire up the grill and we would enjoy a feast of Korean barbecue, popularized by the kalbi (marinated short ribs) and bulgogi (thinly sliced marinated beef) always accompanied by banchan.

Back when kimchi was relatively unknown

Back in the ’80s, Korean food wasn’t something I could just tote in my lunch sack. For school lunches, I carried my brown bag of turkey, PB&J, ham, or egg salad sandwich. You couldn’t find Korean food in your typical American supermarket, and you had to shop at an Asian market for specialty items.

These were the days of Stranger Things fame where I revel in flash backs of Eleven’s Eggo waffles, toaster strudels that came with packets of DIY frosting, Chef Boyardee Beefaroni and Spaghettios, Little Debbie’s snacks, Gorton’s fish sticks, blocks of Velveeta cheese, and of course, Hot Pockets. The heyday of packaged meals and Happy Meal boxes.

I see kimchi everywhere

Now when I step into a major supermarket, I smile to myself when I see the many varieties of kimchi that are marketed as probiotic, gut-friendly, diet-conscious health food products. It’s the stuff I grew up with as part of my regular eating existence. Can I bastardize a line from The Six Sense? I see kimchi everywhere. That and Korean-dressed mashups.

Just the other day I walked through the aisles at Whole Food and was confronted with Gochujang Ketchup. Basically, ketchup infused with Korean-fermented chili paste.  The mashup is intriguing to stay the least. Whole Foods now also carries its own brand of 365 Kettle Cooked Gochujang Chips. I have yet to try these. Save for a future post.

Kimchi makes the top 10 list except…

Aside from the now trendiness of Korean cuisine, kimchi has been sweeping the top 10 lists of gut-friendly foods. Men’s Journal proclaimed it as one of the top 8 probiotic foods you should be eating. Similarly, Dr. Axe ranked kimchi on his top 13 list of great probiotic foods. Healthline listed it as one the top 8 fermented foods that boost digestion and health, and Dr. Oz highlighted kimchi as one of the top 5 foods that TV chefs always have in their refrigerators. In a recent article published in April 2018, kimchi was lauded as a probiotic rich dish that may help reduce cancer risk. And, kimchi consistently makes the keto friendly list of foods, so check that off your ketogenic food diary.

Then you see conflicting advice from Dr. Michael Greger, author of How Not to Die, who cites epidemiological evidence that indicates that elevated consumption of kimchi (fermented vegetables) could possibly increase the risk of cancer. In a published 2011 study in the Journal of Gastric Cancer, the research revealed the average consumption of kimchi in Korea represents 20% of daily sodium intake. The case-control studies link high intake of kimchi with an increased risk for gastric cancer. A leading culprit may be the high daily intake of sodium, in which salt can damage the stomach lining thereby promoting the carcinogenic effects. Food for thought. Balance and moderation continue to be the keys to a healthy diet.

Chock full of vitamins and lactobacilli

Nutritionists generally regard kimchi as a good source of vitamins A, B, C and of course the probiotic gut-supporting bacteria called lactobacilli, which one finds in fermented foods.  This aids in moving things along and in healthy digestion. Koreans are said to eat on average 40 pounds per person annually.

Kimchi has been around for +2,000 years

Whatever your impressions of kimchi are, it is a longtime staple dish in the Korean diet and a source of nationalistic pride. It dates back at least as early as 37 BC-7 AD. The process of salting and fermenting vegetables was one of necessity to preserve food throughout the year. I recall my grandmothers took pride in making their own variations of kimchi, which would ferment in large airtight glass jars.

Kimchi for every palate

With all the store options, you can have the pick of the litter. My favorites always involve the delectable, crunchy daikon and refreshing cucumber. The nappa cabbage version is the most popular kind of kimchi. If you cannot stomach spice, you can try the milder white nappa cabbage version. Of the store-bought varietals, I like Sinto Gourmet brand for its clean flavors and pretty, resealable packaging that keep the aromas airtight inside.

Kimchi Soondubu Jigae recipe for home

As there are a plethora of kimchi options at your local supermarket or Asian market (i.e. Ranch 99), you can arrange your own colorful tableau of banchan. To create a savory soondubu jigae, I’ll give you my version of a favorite comfort food. As with all cookery, you can experiment to make it your own.

Soup Starter Hack

If you happen to shop at Ranch 99 or equivalent Asian market, a great hack is to buy a carton of House Foods BCD Soon Tofu Soup Starter. It’s an easy hack and all you need to throw in is veggies and whatever meat or seafood you so desire.

The Non-Hack Recipe 

Now if you don’t have a soup starter, don’t fret. I’ve got you covered. You’ll need some store-bought kimchi, soft silken tofu, veggies, seafood (optional), and a bit of imagination. The following is enough for 1-3 servings depending on your appetite, and if you plan to share.

Ingredients (seafood version)

Kimchi (one cup)
Soft silken tofu (12 to 16 ounce carton)
Can of clams (littleneck clams)
Can of tuna (responsibly caught, tuna in water vs. oil)
2 cups of beef or vegetable stock
1 large zucchini
2 green scallions, or chives
Couple tsps of Gochujang (Korean chili paste)
1 tsp of minced garlic (or smash a glove)
1 tsp of sesame oil
1 tsp of soy sauce (or tamari sauce for GF sensitivities)
1 Tbsp of extra-virgin olive oil
2 eggs


Open the carton of silken tofu, and carefully cut into large blocks or chunks to make it easier for placing in a large saucepan. Chop up the zucchini and scallions, and place on the side. If you prefer your kimchi to be in smaller pieces, then you can chop that as well.

Heat up a large sauce pan
In a large sauce pan over medium heat, pour in your olive oil, gochujang, and sesame oil. Toss in your minced garlic and zucchini. Give that a good stir for a minute. Then add the kimchi and stir it around for a minute or two.

Add the broth (boil then simmer)
After a couple minutes, add the broth and soy sauce. Bring your stew to a boil. Then lower the heat to a simmer. Add salt to taste.

Add the canned clams and tuna
Make sure to drain the canned clams and tuna before you drop them into the simmering sauce pan.

Incorporate the chunks of silken soft tofu
Remember that the silken tofu is delicate and breaks apart easily. Using a large spatula or large ladle, add the pieces of silken tofu into the simmering pot. Give it 3-5 minutes, and keep the pot covered.

Lastly the eggs
While the jigae is simmering (and still bubbling), drop in one egg at a time. You want the lovely stew to cook up the yellow yolks nicely. Keep the simmering pot covered for a couple minutes. Once the eggs are nicely incorporated, you’re ready to serve up your soondubu jigae creation.

Garnish with scallions or chives
Garnish your finished soondubu jigae with scallions (or chives) and ladle them into bowls.

Steamed white rice (or brown rice).
Invest in a good rice cooker to get the perfect consistency of rice. An Asian rice cooker generally makes a perfect pot of moist rice, more so than an Instant Pot. I like medium grain white rice like Kokuho Rose white rice. If Kokuho Rose is unavailable, I’d recommend Nishiki’s premium white or brown rice version. When using a rice cooker, I rinse and use 2 cups of medium grain white rice with nearly 3 cups of water in total. As a rule of thumb, for every 1 cup of medium grain white rice, use 1.5 cups of water. For brown rice, you’ll need to double the water otherwise the rice is super hard. So for every 1 cup of brown rice, use 2 cups of water.

Depending on the make/model and setting of the rice cooker, your rice can take anywhere from 30-50 minutes to cook rice. The great thing about leftover rice is that you can leave it in the rice cooker as it has a “warm” setting.

I now leave you with this boomerang video of bubbling kimchi soondubu jigae. I recently enjoyed this stew full of belly-pleasing probiotics. Enjoy some adventurous eats!



Keto Friendly Smoked Salmon Scramble

by Vivian Lee

Going soft on salmon

Before the terms keto or ketogenic entered our dietary conscience, smoked salmon played a supporting role in diets around the world. Over the centuries, smoking was a common way to preserve and cure meat of any kind to prevent spoilage. The smoking process generally involves curing and partially drying out the meat. GoT fans could imagine the House of Stark highly regarding the smoked cured meats alongside their motto “Winter is coming.” With the scarcity of fresh food during the harsh winter months, smoking and curing meat was a necessity for survival.

Native Americans were said to have relied on smoked salmon in their diet with salmon being quite abundant along the coastal waters of America. In Greek and Roman history, smoked fish was often a dish eaten at celebratory gatherings. Throughout the Middle Ages, people incorporated smoked salmon as part of their regular diet.

Smoked salmon makes it special

In today’s world, smoked salmon is often regarded as a delicacy with choices ranging from the Pacific Northwest variety and the North Atlantic Scottish style to the Norwegian and burgeoning Chilean scene. It’s not something you eat every day, but incorporating smoked salmon in a canapé for a special occasion or a savory breakfast dish can make any eating occasion a memorable one.

Cold smoke out

According to a historical account on, salmon is typically smoked when it is under 3 years of age to maximize the flavor and freshness. Smoking involves curing (salting) the fish. The majority of the commercial smoked salmon you buy at the store involves a wet cure, which involves dunking the fish in a salty solution (aka brine). The brine itself becomes a savory liquid concoction of salt, pepper, and spices. Following the brining process, the salmon is taken out to the smokehouse. The more popular “cold smoking” gives the salmon a more subtle flavoring vs. “hot smoking” which gives the fish a more intense smoky flavor and more desiccated texture.

Soft Scramble with Smoked Salmon

On a recent trip to Geneva, Illinois, a famed Midwestern town known for its annual Swedish Days, we popped into a local hipster joint called Craft Urban, and I settled in for a nice weekend brunch of soft scrambled eggs layered with smoked salmon, heirloom tomatoes and spinach, garnished with slivers of pickled onions and snuggling with brightly beaded roe.  This beauty sat comfortably on two pieces of toasted bread. The eggs were “soft scrambled” so each bite of egg seemingly melted in my mouth with a flavorful piece of smoked salmon, roe, and tomatoes.

The meal was an even more memorable experience catching up with old friends and bouncing my niece on my lap.

DIY Breakfast at Home

When we got back home, I regaled over the yummy meal we had back in Geneva, and my hubs thought it best to whip up a lovely Sunday brunch at home, his way.  With his British roots intact, he opted for the Scottish Style smoked salmon (wild caught). From my understanding, the Scottish style smoked salmon has a smokier flavor than your typical Pacific Northwest varietal.  The Scots like to smoke their fish using oak. He picked up a small packet of smoked Scottish Style salmon at the local market, pre-sliced and perfectly portioned.

Gist of the recipe at home

He then whisked several eggs together with a little almond milk (due to our collective dairy sensitivities) and poured the egg mixture into a medium-hot pan. He scrambled the eggs and quickly turned off the heat while the eggs were still soft.

The key to a soft scramble is to keep the eggs constantly moving on the pan (lean into that wooden spoon or spatula). As soon as the liquidy mixture turns solid, remove the the eggs immediately from the hot pan. Leaving eggs in a pan will leave you with a hard scramble.

He then laid out the soft scrambled eggs next to the sliced smoked salmon, and sprinkled some thyme, dill, and cracked pepper. To give the smoked salmon and soft egg scramble a bit of tang, he added a dollop of lemon-infused hummus and whipped together a basic homemade salsa (pulsing a handful of roma tomatoes in a blender, combined with fresh garlic, a little lemon juice, olive oil, coconut sugar, and a tiny pinch of salt.  You can find a ready assortment of hummus from TJ’s, Whole Foods, or your local market.

He toasted slices of Udi’s Delicious Soft White bread (gluten free), buttered with soft Irish butter (keeping with the UK theme). Keeping it simple, we sat down to a delicious meal. The following are the ingredients, serves 4.


Smoked Salmon (4oz): 1 to 2 packets

Eggs (8 large brown eggs)
Almond milk (1/4-1/3 cup). Less liquid for thickier consistency
Pinch of sea salt
Black pepper
Pinches of thyme and dill
Butter (couple tablespoons to grease the pan)

Basic Mild Salsa
4-5 Roma tomatoes (quartered)
Garlic (couple cloves, or equivalent minced)
Half a lemon (squeezed)
1 Tsp coconut sugar
1 Tbsp Olive oil
Pinch of sea salt

For those of you on a keto diet, skip the toast.

Processed with VSCO with s3 preset

Make your upcoming weekend brunch a special occasion. Bon appétit!