ACMA 2017 Highlight Reel


Chicken lentil seaweed soup

Hawaii Kai Recipes with Photos (12).jpg
Chicken lentil seaweed soup

Soup plays a very important part in the Korean food culture.  Although the eating habits have changed over the years, most Koreans still can’t enjoy a meal without a side of soup.

Samgyetang is a popular summer soup made with chicken stuffed with glutinous rice, young Ginseng roots, and dried dates and garlic cloves. Believe it or not, it is most popular during the hottest days in summer. It is said that Samgyetang helps boost the immune system to fight the heat,  fatigue and other illnesses. We refer to this as ‘E-Yeol Chi-Yeol’, meaning to ‘Fight Heat with Heat.’ If you ask me, yes, it seems to work for me, but in my case, I tend to make this in the coldest time of the year as well!

Since chicken soup is also prepared in other countries with different ingredients, I came up with my own version 2 years ago using a few other ingredients that are more accessible.  Chicken lentil seaweed soup! I used seaweed, lentils and tomatoes which are extremely nutritious and delicious on their own! You can buy the dried seaweed in any Asian or most grocery stores.

You can also watch the video of my soup recipe using Hawaii Kai’s delicious seasalt. The only thing that I didn’t use was the seaweed and added celery instead, but it tastes equally amazing!

As I always say, “Life’s Delicious, so Taste it!”

Chicken lentil seaweed soup recipe

(Yields: 3-4 servings)


6oz chicken breast, diced, 1 cup lentils (rinsed and sorted), 3 cups of hydrated seaweed (chopped), 1 medium onion diced, 2 cloves freshly minced garlic, 15 oz diced tomatoes, 2 cups chopped celery,  32 oz water, 1 cup of freshly chopped parsley, 1 tbsp olive oil, 1 tbs sesame oil, 1 tsp ground black pepper, 1 tsp seasalt, 1 tbsp freshly squeezed lemon juice, ½ cup of dried roasted seaweed (crushed in zip lock bag – optional)


  1. Pre-soak the lentils in fresh water for about 2 hours or overnight in the fridge
  2. Heat a skillet or casserole pan over medium-low heat then add 1 tbsp of olive oil and sesame oil. Add diced chicken and cook for 3-4 minutes with garlic, pepper and sea salt
  3. Add the onion and lemon juice. Sautee the ingredients for about 2-3 minutes, stirring occasionally
  4. Add the seaweed, lentils, celery and tomatoes and cook for additional 3-4 minutes
  5. Pour the water, cover the pan with the lid on and let it simmer in medium low heat for about 15 minutes
  6. Serve the soup in a bowl with chopped parsley and roasted seaweed


Beauty Tip – Banana peel facial

Korean Chef Cathlyn Choi


Annyonghaseyo and Happy Friday!

Most of you may throw the peel away but did you know that there are tons of Nutrients in Banana skin especially Vitamins A, B and E? I consume it on a daily basis and also use the peel on a weekly basis as my facial mask!
Vitamin A gets rid of dark spots and blemishes and helps evens out rough skin; Vitamin B delays aging, lessens dryness, moisturizes and lightens skin; Vitamin E works as “The Protector”, combats free radical impairment, boosts the skin’s sun-rays resistance, rid of pimples and helps diminish appearance of wrinkles.
Combined with other powerful nutrients from other natural ingredients, bananas (and peels) makes a great face mask to help resolve various skin issues!
Here’s a simple banana face pack that will help moisturize and make your face glow! Life’s Beautiful, Let’s Face it!

Instructions: Mash a ripe banana and apply on your face and skin. Let it sit on your face for 15 minutes and then rinse it off with cold water. If you have time, massage your skin with ice cubes after this. The application of banana will make your face glow and even out the rough skin.
Leave it on for You can also rub your face (or just target areas) for 2-3 minutes using the peel. Leave it on for 15-20 minutes before rinsing in warm water.