It’s Asian American, Native Hawaiian and Pacific Islander Heritage Month. A time to honor and celebrate a very diverse community with some very diverse cuisines. Joining us in our Studio 41 kitchen to whip up a delicious Korean dish from her restaurant, the chef and owner of Parachute, Beverly Kim.


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1 tbsp Mirin

1 tbsp Tamari

1 tbsp Rice Syrup

4 tsp Sesame Oil

2  Small Clove Garlic (grated)


6 ounce Rice Cakes

1  Scallions (julienned)

1/2  Carrot (peeled and julienned)

1/4  Red Bell Pepper (thin slices)

1/4  Yellow Onion (thin slices)

1  Shiitake Mushrooms (think slices)

1/2  Bunch Spinach (steamed and wrung out, cut into 2 inch pieces (about 1/4 cup))

1 tsp Toasted Sesame Seeds

Prep Method

For sauce, combine all ingredients together and set aside.

For dish, heat pan over medium high heat. Add sauce, and when it begins to simmer, add rice cakes. Stir rice cakes frequently until coated in sauce and they begin to soften. Add veggies, and cook until everything is coated in sauce, and vegetables are cooked. There will not be a lot of sauce left in the pan, and everything will be dry. Garnish with sesame seeds.

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