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CARRY IT LIKE HARRY – Cooking with OME Cooking Lab in Seoul

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I am Harry. Carry It Like Harry is a blog about the little inspirations I find in life that add moments of joy and satisfaction. For me, that’s happiness.

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My Ah Ma, my mother's mother, passed away today on My Ah Ma, my mother's mother, passed away today on 10 September 2025 at 13:50 Singapore time, at the age of 100. She was a strong, resilient woman, who raised nine children single-handedly as an illiterate young widow. She was ostracized by her husband's family. With no help, she put food on the table, clothes on her children, and sent a son to university. She planted vegetables to sell them illegally in the streets, and was jailed many times. She raised chickens and butchered them at the market to make ends meet. Whenever I feel defeated, hopeless, helpless, I think of my Ah Ma. Life is unfair and the world is full of bad people. But we have to get back on our feet, and continue. Rest in peace, Ah Ma. 🌹
马甲牛肉羹 Bega Gubaki This is a work in pro 马甲牛肉羹 Bega Gubaki This is a work in progress. We eat a dish called 牛肉羹 Gubaki which is a kind of beef soup in our family for generations. However, it was the version of my paternal grandma that was passed down to me. The same dish is found in the city of Quanzhou in Fujian province in Southeastern China. But ours is very different. It's apparently from her mother's village of Bega 马甲 in the mountains away from Quanzhou. Really strange because my great great grandfather's side was from Quanzhou city itself. We use very small cubes of beef instead of strips of beef. These are bound together in flour. I haven't been able to perfect the flour mixtures that cover the beef either. You may not know Quanzhou, but it was the world's largest port in the middle ages, trading as far west as Africa and Arabia. Its population was so diverse it was the world's most cosmopolitan city, way before Venice.
姜葱鷄肝煲 Jiangcong Jigan Bao. I made a quic 姜葱鷄肝煲 Jiangcong Jigan Bao. I made a quick Chinese Cantonese casserole of chicken liver. For those not into organ meat, you don't know what you're missing! 😉
上湯莧菜 Shangtang Xiancai. A wonderfully colo 上湯莧菜 Shangtang Xiancai. A wonderfully colourful Chinese Cantonese classic using a strong chicken stock, fresh egg, salted egg and century egg for colours and complexity, with the freshness of amaranth. High in protein, iron and magnesium! Plus loads of Umami!
Haemul-pajeon 해물파전 I made this lovely Kore Haemul-pajeon 해물파전 I made this lovely Korean seafood pancake called Haemul-pajeon following the recipe of @maangchi . Instead of green onions, I used my over supply of perilla leaves. So satisfying! Thank you Maangchi!
🇭🇰🍜 餛飩麵/雲呑麵 Wantanmin. Arche 🇭🇰🍜 餛飩麵/雲呑麵 Wantanmin. Archetypal Chinese Cantonese street food. The art of making soup 'wantan' lies in leaving a trail of wrapping that resembles clouds in the soup. The soup looks deceptively simple: it needs to be so clear but imbued with complex flavour, by using stock ingredients that do not cloud the stock. 🔥Do not be a moron by calling it 'dumpling'. It's wantan. If you can't even say wantan, you don't deserve to eat it. 🔥
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