Making Market-Style Fried Chicken at Home

Hello! I'm Muka-yeon, a travel blogger!

Did you know that the special taste of market-style fried chicken can be easily recreated at home?

I'm here to share the secret to making perfect traditional fried chicken right in your kitchen.

With just an air fryer, you can achieve crispy skin and juicy meat, just like the ones from the market.

The key is to eliminate any unpleasant odors from the raw chicken and achieve a wonderfully crispy skin.

Let's take a step-by-step look at the necessary ingredients without any complicated processes. 

Ingredients You’ll Need

The main ingredient is one whole chicken weighing between 500g and 700g.

For seasoning, you'll need 0.5 tablespoons of salt, a pinch of pepper, 1 tablespoon of minced garlic, and 2 tablespoons of cooking wine.

The crucial ingredients for crispiness are 3-4 tablespoons of cooking oil or melted butter and 2 tablespoons of cornstarch.

Once you have these ingredients ready, you're halfway to making traditional fried chicken.

Preparing the Chicken

Now, let’s go through the cooking process in detail.

Start with preparing the chicken carefully.

The first step is to clean the chicken. Remove any excess fat from the tail and wash the inside thoroughly under running water.

The most important part is to remove moisture.

Using paper towels, dry the chicken completely to achieve crispy skin.

If any moisture remains, the skin will become soggy, so don’t skip this step.

Seasoning and Marinating

Next is the seasoning and marinating stage.

Mix the salt, pepper, minced garlic, and cooking wine well, and apply it generously to both the inside and outside of the chicken.

If you have time, marinating it in a plastic bag in the refrigerator for about 30 minutes will enhance the flavor.

You will definitely notice a difference in taste after marinating!

The Key to Crispiness

The third step is the coating process that determines the crispiness.

Sprinkle cornstarch lightly and evenly over the seasoned chicken.

Then, apply cooking oil all over or spray it on.

Having enough oil is essential for achieving that fried texture.

Air Fryer Cooking Steps

Now it's time to use the air fryer. The cooking process is divided into three stages.

First, place the chicken with the belly side up at 180°C for 20 minutes.

Then flip the chicken to have the back side up and cook for another 15 minutes at 180°C.

For the last finishing touch, increase the temperature to 200°C for the final 5 minutes to achieve a golden color.

This beautifully cooked chicken can serve as a delightful snack or meal on its own.

Extra Tips for Better Flavor

Here are a few tips for enhancing your enjoyment.

Piercing thick parts like the thighs or breasts with a fork helps the seasoning penetrate better and speeds up cooking.

If you're sensitive to chicken odor, soaking it in milk for about 20 minutes before cooking is a great idea.

Milk baths tenderize the meat and eliminate any unpleasant smells.

For maximum flavor, add whole garlic cloves or green onions about 15 minutes into cooking.

The fragrant vegetables will infuse the chicken with a deeper taste.

Homemade traditional fried chicken will bring special joy to your weekend. Try this recipe to solve your snack dilemmas!

Enjoying Chicken Around Seongsu-dong

Now, let's explore nearby attractions where you can enjoy your delicious chicken.

Assuming you made this chicken in Seongdong-gu, Seoul, here are some recommended spots.

Exploring the café street in Seongsu-dong is always a delightful choice.

It’s filled with unique galleries and trendy pop-up stores.

A must-visit is Daelim Warehouse, a representative place on the café street, known for its unique interior made from a repurposed factory.

Picnic and Dining Spots

For a relaxing time, Seoul Forest is perfect for a picnic with your chicken.

Enjoy your fried chicken while picnicking in the spacious lawns of Seoul Forest.

Seoul Forest is located at 273 Ttukseom-ro, Seongdong-gu, Seoul.

When visiting this area, you must try some nearby restaurants.

A great pairing with your chicken is the famous handmade burger place in Seongsu-dong, BAP FRESH, known for its fresh ingredients.

BAP FRESH is located at 193 Gwangnaru-ro, Seongdong-gu, Seoul.

The combination of handmade burgers and traditional fried chicken is fantastic!

Another atmospheric restaurant is 'Rumored Seongsu Gamjatang,' popular among locals for its generous portions and rich broth.

Rumored Seongsu Gamjatang is located at 357 Ttukseom-ro, Seongdong-gu, Seoul.

While these places are actively operating, be sure to confirm their hours and reservation status before your visit.

I hope this information helps you plan your trip!

Enjoy a fulfilling day with homemade fried chicken and nearby attractions!

I'm Cho Deok-im, a motivational speaker who promotes happy communication through health exercises and healing laughter recreation.

This weekend, I indulged in some food therapy by making eight healthy and delicious homemade side dishes (banchan).

During the week, we're often too busy to eat properly, sometimes even buying ingredients only to let them sit.

But on a precious Saturday with no plans…!

What side dishes should I make this weekend?

The smell of oil and herbs wafting from the kitchen instantly relaxes me.

Today is food therapy time, creating homemade side dishes for myself and my beloved family!

I lovingly prepared eight banchan that will joyfully fill our bellies.

Here are the 8 side dishes I made:

1️⃣ Braised Quail Eggs (Metchurial Jangjorim)

Chewy quail eggs and tender pieces of meat, infused with slightly spicy chili peppers and a savory soy sauce glaze. One spoonful with rice brings pure happiness.

2️⃣ Stir-fried Dried Anchovies (Myeolchi Bokkeum)

Crispy stir-fried anchovies with added garlic for immunity boost and a touch of spiciness to stimulate the appetite.

A great source of calcium, too!

3️⃣ Stir-fried Zucchini (Hobak Namul)

Softly stir-fried zucchini with a subtly sweet flavor and the gentle aroma of sesame oil warms you from the inside out.

4️⃣ Seasoned Eggplant ( 가지나물 Gaji Namul)

Lightly steamed eggplant seasoned with onions, chili peppers, red pepper, soy sauce, minced garlic, and sesame oil for a melt-in-your-mouth texture.

5️⃣ Seaweed Salad (Miyeok Choomuchim)

Seaweed tossed in a sweet and sour sauce awakens the appetite, especially in the summer.

A unique side dish that helps purify the blood and relieve fatigue.

6️⃣ Seasoned Dried Seaweed ( 마른김 촉촉하게 무치기 Mareun Gim Chochokage Muchigi)

Crispy seaweed moistened with a little water and seasoned with sesame oil and soy sauce for double the savory flavor. A total rice thief!

7️⃣ Onion Kimchi ( 양파김치 Yangpa Kimchi)

Crunchy onions tossed in kimchi seasoning create a refreshing taste!

Adds a zesty flavor to your summer table.

8️⃣ Sweet Potato Stems Kimchi ( 고구마줄기 김치 Goguma Julgi Kimchi)

Blanched sweet potato stems, rich in fiber, combined with onions and seasoned with fermented shrimp and sand lance sauce for a crunchy and deep flavor.

[Why Homemade Side Dishes Are Good for Your Health]

1. Nutritional Balance: A balanced meal with protein, vitamins, minerals, and fiber all in one setting.

2. Reduced Sodium and Additives: Homemade food is made with healthy ingredients and heartfelt cooking, making it more reliable.

3. Emotional Stability: Warm homemade meals bring comfort to family and ourselves.

4. Economy: More economical and healthier than eating out.

The eight side dishes I made today aren't just 'food to eat,'

but a small healing recipe to protect the health of myself and my family and enrich our hearts.

Taking a break from our busy lives to spend time in the kitchen – isn't this the real food therapy?

Warm homemade meals~!

Make today even happier. Cho Deok-im usually makes large amounts of food, but this time I only focused on what my family would eat.

Summer Special #3

Cucumber Kimchi

Ingredients

Seasoning: Salt (bitterness removed)

Fermented Shrimp (Yukjeot)

Sand Lance Fish Sauce (Kkanari Aekjeot)

Gochugaru (Korean Chili Powder), Plum Extract, Sugar

Garlic, Ginger

Personally, I don't like chunks,

so I grind everything and mix it.

Other ingredients: Cucumber, Chives, Green Onions

Since the cucumbers need to be sliced before eating anyway,

I slice them into bite-sized pieces from the start.

It's also easier to mix.

Fresh

Chives

The cucumbers are exceptionally fresh too!

The bitterness-removed salt is top-notch.

I bought another 20kg of Shinan coarse salt.

I'll remove the bitterness again and use it later!

As always,

Mom starts preparing the vegetables, a labor-intensive task, in the living room.

My incredibly meticulous mom

is in her 8th year of dementia.

It's heartbreaking.

She started with the cognitive support grade

and then grade 5, and

now she's at grade 4.

She goes to a nursing home daycare

every day.

Think of it like kindergarten for children.

​

Originally shy and girlish, my mom

always helps with even the most labor-intensive tasks

with a smiling face, never complaining.

She's always consistently helpful.

Her personality is meticulous, so the prepared vegetables

are so clean you don't even need to wash them.

Thanks to that, she's a bit slow, haha.

Very~

But thanks to her, I'm not scared of labor-intensive tasks at all.

Mom takes care of the chives, green onions, and garlic.

Thanks to that, it's much easier for me.

I slice and salt the cucumbers in the kitchen.

Mixing the seasoning.

After salting the cucumbers for about 30 minutes, I rinse and drain them.

I try them with the seasoning.

Ooh~ It's delicious!

Then I wash and drain the prepared vegetables.

Mix it all together and you're done!

Cucumber Kimchi is so easy! ^^

During this extreme summer heat,

Let's eat well, laugh well, and endure well!

Looking for the perfect side dish for summer? Try this crunchy and flavorful Korean cucumber kimchi, also known as Oi Sobagi! It’s refreshing, slightly spicy, and packed with texture — the perfect addition to your summer meals. You can enjoy it right after making or let it ferment slightly for deeper flavor.

Let’s get into this golden recipe made famous by Korean cooking show Altoran! ????

???? Ingredients

Main:

• 4–5 Korean cucumbers (baek oi)

• ½ onion

• 120g garlic chives (buchu)

• A bit of baking soda (for washing)

For brining:

• 700ml cold water

• 50g coarse sea salt

• 10g sugar

Kimchi seasoning (per Altoran recipe):

• 6 tbsp Korean red chili flakes (gochugaru)

• 1 tbsp fermented shrimp (saeujeot)

• 6 tbsp fish sauce

• 2 tbsp minced garlic

• 3 tbsp plum syrup (maesil-cheong)

• 2 tbsp toasted sesame seeds

Measurements based on standard tablespoons.

???? Step 1: Wash & Prep the Cucumbers

Choose firm, straight cucumbers that aren’t too thick — this ensures a crisp bite and tender seeds.

Scrub them clean with baking soda under running water. Baking soda helps clean gently without making the cucumbers soggy.

Cut off the ends and slice each cucumber into four equal pieces.

Then, cut a deep cross-shaped slit (like a “+”) on one end of each cucumber, stopping 2cm from the bottom. You can use a jar lid to avoid cutting all the way through.

Step 2: Brine the Cucumbers

In a large bowl, mix 700ml cold water with 50g sea salt and 10g sugar until dissolved.

Place the cucumbers into the brine and let them soak for about 30 minutes, flipping once or twice.

This cold-brining method enhances crunchiness and removes bitterness, unlike boiling saltwater.

Step 3: Prepare the Filling

Chop the garlic chives into 2cm pieces after washing and draining.
Thinly slice the onion (and optionally carrot) into short, thin strips to make it easier to stuff into the cucumbers.

Step 4: Make the Kimchi Seasoning

In a mixing bowl, combine:

• 6 tbsp chili flakes

• 1 tbsp fermented shrimp

• 6 tbsp fish sauce

• 2 tbsp minced garlic

• 3 tbsp plum syrup

• 2 tbsp sesame seeds

Mix well until combined. You can use a mix of mild and spicy chili flakes to suit your taste.

Add the chopped vegetables and toss everything together until evenly coated. No need to make a separate starch paste!

tep 5: Drain the Cucumbers

After brining, place the cucumbers in a colander with the cut side down to allow excess water to drain out. They should now be slightly bendable with good elasticity.

Step 6: Stuff the Cucumbers

Using your hands or a spoon, carefully stuff each cucumber with the seasoned vegetable filling.
Rub a little seasoning on the outer surface for extra flavor while it ferments.

Step 7: Ferment & Store

Place the stuffed cucumbers into a kimchi container or airtight jar.
Let them sit at room temperature for half a day, then refrigerate for freshness and extended shelf life.

Done! Time to Enjoy

This crispy, spicy, and refreshing cucumber kimchi is the perfect side dish for hot weather.
It’s super easy to make — no boiling, no starch paste — just soak, season, and stuff!

Having a jar of this in the fridge is a game changer during the summer — you’ll finish it in no time!

Tips:

• Use fresh, firm cucumbers for best texture

• Keep an eye on the brining time — don’t over-soak!

• If you're sensitive to spice, reduce the chili flakes or use a mild blend

• Feel free to adjust the seasoning to your liking — Korean recipes are flexible!

Enjoy making your own homemade Oi Sobagi and savor the taste of traditional Korean summer kimchi at its best.

Happy cooking! ????????

Kimchi making might seem difficult and time-consuming, but with good ingredients, even beginners can make it without fail.

Especially Chonggak Kimchi, made with summer’s seasonal young radish, is all about the crunchy texture. The quality of the pickling is key to its taste!

We used to buy young radishes and pickle them ourselves, but it's a bit tiring now. Plus, the price of pre-pickled young radishes online isn’t much different, so I bought 3kg from Solhwi Farm.

Instead of making large batches of kimchi at once, our family prefers to make small amounts, around 3kg, frequently. Making too much from the start can cause the kimchi to become overly fermented, making it hard to enjoy the crunchy texture until the end.

This amount doesn’t take up much space in the fridge and is perfect for a family of four to enjoy for about two weeks to a month. I’ll share my easy Chonggak Kimchi recipe!

1. Ingredients

Solhwi Farm Pickled Young Radish 3kg

Korean chili powder (gochugaru) 1/2 cup

Fish sauce 3 tbsp

Salted shrimp 1 tbsp

Plum extract 3 tbsp

Minced garlic 3 tbsp

Korean chives (buchu) a handful

Red chili peppers 10

Onion 1/2

Cold cooked rice 1/2 bowl

2. How to Make Delicious Chonggak Kimchi

The pickled young radish from Solhwi Farm is pre-cleaned and ready to use without any additional washing at home.

After draining the water, I only cut off the leafy parts. The radish wasn't too big or too small, and it was pickled just right, so the crunchiness was well preserved.

Cut the chives in half. Instead of glutinous rice paste, I blended 10 red chili peppers, half an onion, and half a bowl of cold cooked rice in a blender.

This red pepper paste is my family’s secret ingredient used instead of glutinous rice paste, so trust me and try it out!!

In a large bowl, add the chives, red pepper paste, and all the remaining ingredients, and mix well.

(Feel free to add or remove ingredients according to your preference.)

After lightly squeezing out the excess water from the pickled young radish, mix it with the seasoning. That's it! Easy, right? Hehe.

The radish was pickled so well that the seasoning didn't sit on the surface but absorbed well, bringing out the crunchy texture of the radish.

Pack it into a small 9L kimchi container, pressing it down slightly, and pour in all the remaining seasoning. Chonggak Kimchi is complete!

(You might be able to use an even smaller kimchi container.)

Leave it at room temperature for about a day, then store it in the kimchi refrigerator. You can enjoy it starting 2-3 days later.

3. Why Use Pickled Young Radish?

For Chonggak Kimchi, the radish needs to be fresh and evenly pickled to maintain the crunchy texture for a long time.

The pickled young radish I ordered from Solhwi Farm was delivered in an icebox with ice packs, keeping it fresh. The vinyl packaging was also secure, so there were no worries about the radish being damaged or scattered.

The size and condition of Solhwi Farm's pickled young radish are consistent, making it look nice when mixed. The pickling is just right, preserving the radish's sweetness and moisture.

Another major advantage is that it comes pre-cleaned, so you don't have to clean it again at home. Thanks to this, even beginners can make it without worrying about failure.

4. Chonggak Kimchi Completed

When you make kimchi in small batches of about 3kg, you can finish it before it becomes overly fermented, allowing you to enjoy the crunchy and clean taste until the end.

Even when eaten as a side dish with rice, the crunchy texture and deep flavor of the seasoning make you empty a bowl of rice in no time.

Especially during the summer, it goes well with makguksu or cold noodle soup. The tangy and spicy taste combines with the noodles, reviving your appetite. Pouring in a bit of broth and kimchi juice enhances the cool and savory flavor, making a bowl disappear in an instant.

It's also delicious when eaten with boiled pork belly, so try making delicious Chonggak Kimchi!

Making Chonggak Kimchi at home is easier than you think, and with good pickled young radish, there’s almost no chance of failure.

Thanks to the quality of the pickling this time, the Chonggak Kimchi I made has a crunchy first taste and a subtle sweetness in the aftertaste, which my family is all enjoying.

If you’re a kimchi beginner and love the crunchy texture of seasonal summer Chonggak Kimchi, I recommend starting with a small batch of 3kg!

Fluffy Sumi Potato Rice

Hello, this is Fiona! ^^

It's a rainy Wednesday.

Since dawn, with thunder and lightning...

The rain was pouring down fiercely,

I couldn't even sleep.

Plus, it's my high school daughter's first day back...

I had to wake up early,

So I'm completely drained. ㅠㅠ

In times like these!

Eating is the best! ^^

It's raining, so I prepared some potatoes. ^^

Ingredients:

3-4 potatoes, 1/4 onion, 1/8 carrot, rice and mixed grains (adjust to your family's needs)

Sauce Ingredients:

1 tbsp minced garlic, 3/4 tbsp sugar, 8 tbsp soy sauce,

1 tbsp red pepper powder, 3 1/2 tbsp water,

Some chopped green onion, 1 tbsp sesame oil,

1 tbsp cooking wine (optional)

Dice the potatoes.

Add them to the washed rice. ^^

You can use a regular rice cooker, no need to use the gas stove.

Add a little more water than usual when cooking rice.

(About 70-100ml more.)

Put the rice in the rice cooker.

Mince the onion and carrot.

It's better if they're finely minced, but...

This is where I draw the line~~

Add the minced onion and carrot to the sauce

So that the flavors soak in nicely. ^^

Once the rice is cooked,

In a large bowl, scoop the Sumi potato rice

Pour the sauce over it.

Adding a fried egg is even better, haha.

I mixed it all up and wrapped it in seaweed

And devoured it! ^^

On days like today when it's raining!

Try replenishing your tired body with natural potato vitamin C

With simple Sumi potato rice! ^^

Have a wonderful Wednesday, everyone! ♡

Today, I made Beef Yukjeon (Korean Beef Pancake) using a cut of beef suitable for Bulgogi.

Let's start making this super simple Yukjeon recipe that makes a plateful of deliciousness all at once!

1. Ingredients

• 200g Bulgogi Beef
• 2 Eggs
• 1 handful of Korean Chives (Buchu)
• 1 Shiitake Mushroom
• 2 Tbsp Cooking Oil
• Seasoning: Pinch of Salt & Pepper

2. Marinating the Beef

Season the beef with a pinch of salt and pepper.

3. Preparing the Vegetables

Whisk the eggs with a pinch of salt.

Chop the Korean chives into bite-sized pieces.

Thinly slice the shiitake mushroom.

4. Making the Beef Yukjeon

Stir-fry the seasoned Bulgogi beef.

Add the Korean chives and lightly cook with residual heat.

Add the sliced mushrooms, pour in the egg mixture, and once the egg is cooked, flip it over. Cook carefully over medium-low heat to prevent burning.

If the Yukjeon is thin, use a plate to help flip it without changing its shape.

Beef Yukjeon is complete!

Making Yukjeon in one pan at once.

The taste remains the same even if you don't pan-fry each piece individually.

A nutritious dish that is great as a snack for kids.

5. Overall Review

Marinating the meat beforehand resulted in flavorful Yukjeon. For a cleaner taste when enjoying it as an appetizer, serve it with a soy sauce dipping sauce with chili peppers.

Enjoy beef Yukjeon as a delicious side dish, an appetizer, or a light meal. You can also use thinly sliced pork belly instead of beef.

That concludes my recipe review for Beef Yukjeon.

Thank you.

Just fry an egg and place it on top of your bibimbap with some nicely fermented Yeolmu kimchi (young radish kimchi). Quick and delicious!

Summer kimchi doesn't have to be complicated. All you need is one head of Napa cabbage, one bunch of young radish, and kimchi paste fermented without additives.

Our kimchi paste is made with organic Heirloom chili powder and organic garlic and other organic ingredients. Preparing the ingredients means you're already halfway there!

You can have delicious kimchi ready in just 30 minutes. The kimchi I made on Friday night is perfectly fermented today. It's crunchy, refreshing, and has a clean, spicy kick.

We are taking pre-orders for Kimchi Nuruk Paste and White Kimchi Nuruk Puree from August 18th for one week.

Try making healthy summer kimchi!

When summer rolls around, I always crave some fresh kimchi.

So, after a long time, I decided to make *chonggak kimchi* (young radish kimchi) at home and started looking for pre-salted young radishes.

I was worried because summer radishes can be quite spicy and not very tasty, but I heard there was a place with fresh and delicious ones.

So, Mom and I started making *chonggak kimchi*!

These are pre-salted young radishes from Solhwi Farm.

Solhwi Farm's pre-salted young radishes are made with radishes harvested directly, salted with sun-dried sea salt from Shinan, and sent directly from the source.

I opened the package as soon as it arrived, and they were crunchy and fresh!

These fresh, pre-salted young radishes are from Chungju and Jecheon in Chungbuk Province, known for its clean mountains and water.

They're thoroughly washed with 100% Shinan sun-dried sea salt brine and delivered, so all you have to do is add the seasoning!

The ingredients you'll need are: chili powder, garlic, green onions, onion, ginger powder, fish sauce, salted shrimp, cooked rice, sea salt, and sugar.

To make *chonggak kimchi* with the delivered pre-salted young radishes, I took them out of the bag, drained the water using a strainer, and put them in a large bowl.

They felt really firm and substantial.

You're supposed to make a rice porridge to thicken the sauce, but I didn't have any cooked rice, so I used instant rice instead.

While it was warming up, I prepped the vegetables.

I peeled and prepared about two onions.

And minced garlic, about a head.

I chopped the onions into cubes because I'm going to grind them in a blender.

Instead of boiling rice to make a porridge, I'm going to use the blender for convenience.

First, put the garlic, onions, and a bit of water into the blender.

Next, add the salted shrimp and about half of the cooked rice.

Grind it very, very finely!

Whirr~~

It really needs to be ground well.

Tada! It's ground perfectly with no big chunks.

Before cutting the pre-salted young radishes into smaller, easier-to-eat sizes, soak the chili powder in water to let it bloom.

I would have used scallions, but I didn't have any, so I'll use green onions instead.

Slice the radishes and green onions and put them in a bowl.

Next, slice the onion into thin strips and add it to one side.

Cut the pre-salted young radishes into bite-sized pieces.

Since the radishes need to be colored first, add the bloomed chili powder.

Mix it well first, then season it.

You need to rub the chili powder in like this first to get a nice red color and make it taste better.

Pour in the mixture we ground in the blender earlier.

Next, add the fish sauce.

I forgot to prepare fresh ginger, so I added ginger powder instead.

Mix it all together!

It's starting to smell delicious.

I replaced sugar with xylitol.

Season the insufficient flavor with sea salt.

Mix, mix, mix!

It's coming along perfectly! Hehe

After leaving it at room temperature for 20-30 minutes like this, taste it and add any missing ingredients or adjust the seasoning.

Finished!!

Put it in a kimchi container and give some away. Haha

Leave it outside for a day and then refrigerate it.

*Chonggak kimchi* is so delicious with anchovy noodles, and I'm going to eat it with anchovy noodles this time!

Solhwi Farm

Operating Information

Location

135 Cheongjeon-daero, Jecheon-si, Chungbuk (Cheongjeon-dong 372)

That was Kung! ^^

Thank you. (Bowing)

With this year's extreme heat, many people must be struggling. So, I've prepared a simple summer kimchi recipe that you can enjoy chilled.

When managing your diet, you might often cook with cabbage because it's easy to digest. Here's a healthy and refreshing side dish for summer: a cabbage water kimchi recipe.

Taking a cool bowl of this kimchi from the fridge is a great way to beat the heat.

You can make it with ingredients you already have at home. It features cabbage and radish, making it a refreshingly crunchy treat.

If you're tired of cooking in the heat, try this easy summer side dish: cabbage water kimchi.

It's so refreshing after fermentation!

Thumbs up!

It’s so easy on the stomach, highly recommended!

As many of you know, cabbage is one of the top 3 longevity foods selected by Time Magazine.

It's rich in Vitamin U, which is beneficial for tired stomachs in the summer. If you're planning to make summer kimchi, try this cabbage water kimchi recipe.

Let's make delicious summer kimchi with cabbage, a vegetable known to be good for our bodies!

Let's get started!

(Recipe reduced for 10 servings)

Ingredients:

Cabbage: 500g

Radish: 150g

Anchovy sauce: 20g

Green onion: 50g

Red chili pepper: 30g

Celery: 50g

Flour Paste:

Water: 100g

Flour: 50g

Seasoning:

Red pepper powder: 20g

Minced garlic: 10g

Sugar: 10g

Salt: 1g

Water: 2000g

* This recipe is based on the aT Dietary Education Classroom and has been reduced to 10 servings.

Refer to the recipe below!

I referenced the Dietary Education Classroom recipe for the cabbage water kimchi I made this time. They provide various recipes, nutritional information, allergy information, and functional benefits information.

Many parents are probably worried about planning meals every day during the kids' summer vacation.

I also tried to plan nutritious meals for my third child, Somi, during her week-long daycare vacation, but I was still concerned about whether I was meeting her nutritional needs.

If you visit the Dietary Education Classroom, you can find recipes with nutritional information, just like the food served in school lunches, making it easier to plan nutritious meals.

Recipes are provided in detail for 1 serving or 100 servings. I reduced it to 10 servings for this recipe. You can adjust as needed.

The nutritional analysis for this dish is as follows:

Energy: 43.6kcal

Protein: 2g

Fat: 0.5g

Calcium: 57.6mg

Sodium: 64mg

Iron: 2mg

Vitamin A: 251.9R.E

Vitamin C: 13.4mg

Vitamin B2: 0.1mg

They also provide recommended meals along with the nutritional information. They suggest that multigrain rice, soybean paste stew with snails, bulgogi (Korean BBQ beef), zucchini stir-fried with salted shrimp, cucumber salad, and assorted wraps go well with it.

I was always amazed at how nutritious the daycare meals looked, but visiting the Dietary Education Classroom showed me how to plan meals with well-balanced nutrition.

Don't forget to check out the various event announcements!

Now, let's prepare some summer side dishes!

1. Slice the cabbage and radish

Slice the cabbage into 4x4cm pieces. Just think of a size that's easy to scoop up and eat with a spoon.

Slice the radish thinly into 3x3x0.5cm pieces. This makes it easier to eat, especially for children.

Adding both cabbage and radish makes it twice as refreshing and delicious.

2. Slice the green onions and red chili peppers

Slice the green onions into 4cm lengths and dice the red chili peppers for added color.

Celery is also added here. Slice it into similar sizes. I didn't have any, so I skipped it.

3. Marinate in anchovy sauce

First, place the sliced cabbage and radish in a bowl. Then, add the anchovy sauce, mix well, and let it marinate for 10 minutes.

4. Make flour paste

First, make the flour paste in a pot.

Dissolve the flour in cold water and heat it until it thickens.

Let it cool, then season it.

5. Season

Add minced garlic, red pepper powder, salt, and sugar to the cooled flour paste.

Add water and mix well. The broth is now complete.

6. Pour over the prepared ingredients to finish

Pour the broth over the ingredients marinated in anchovy sauce.

Store it in the refrigerator and let it ferment for about 2 days before eating.

I let it sit at room temperature for about a day and then put it in the kimchi refrigerator to enjoy it. It was fresh and delicious.

Adding sliced apples or pears can further aid digestion. When adding celery, include the leaves as well. Water dropwort (minari) can be used as a substitute vegetable.

They tell you all these detailed tips, making it so convenient.

With approximately 20kcal per 100g, it's low in calories, making it suitable for a diet. It is also rich in antioxidants, which can reduce inflammation in the body and promote blood vessel health. Try making summer kimchi at home!

It's the perfect menu for summer home-cooked meals.

The Dietary Education Classroom is also running a special event. Check it out for new, healthy content every month, as well as delicious recipes.

The Dietary Education Classroom is holding an event:

August Seasonal Agricultural and Fishery Products Capture Event

Tuesday, August 12 - Friday, August 22

Winner Announcement: Monday, August 25

Capture the moment when August's seasonal agricultural and fishery products fall onto a plate

Visit the Dietary Education Classroom website - Notice Board - Event - Click on the corresponding content

Complete the Naver form, attach the captured image, and submit

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Prizes:

Paris Baguette Blueberry Chiffon Cake: 10 people

Baedal Minjok (Korean food delivery app) 20,000 KRW voucher: 20 people

Starbucks Americano gift certificate: 30 people

I really like that they provide detailed nutritional information. Visit the website below and enjoy cool and delicious dishes in this hot weather!

Cooking, Photography, Writing: Kkomachuchu

Please refrain from unauthorized copying or re-editing.

As the kids get older, we eat home-cooked meals less often, except during school breaks.

Because of this, we don't make kimchi in large batches like we used to.

There's not much kimchi left from the last batch, and honestly, we don't crave it much during the hot summer months.

That's why I'm planning to make some fresh summer kimchi!

And chili powder is essential for delicious kimchi.

Introducing *Bitkkalchan* chili powder, made only from the finest sun-ripened 2025 harvest of chili peppers.

◆ 2025 New Crop Chili Powder

We are pleased to present fresh *Bitkkalchan* chili powder, made exclusively from this year's (2025) harvest of perfectly ripened chili peppers.

◆ 100% from Yeongyang, North Gyeongsang Province

Grown in Yeongyang, the heartland of Korean chili peppers, these peppers benefit from ample sunlight and a significant daily temperature range.

This results in chili peppers with thick skin and exceptional flavor.

◆ Only Top-Grade Chili Peppers!

Our 2025 new crop chili powder is produced using only the highest-quality, specially selected chili peppers.

◆ The Only Public Corporation in Korea Related to Chili Peppers

*Bitkkalchan* chili powder is produced by the Yeongyang Chili Distribution Corporation, Korea's only public enterprise dedicated to chili peppers.

This guarantees quality and makes it a chili powder you can trust.

◆ Integrated Management of All Processes

From contract cultivation of the chili pepper variety to purchasing top-grade peppers, washing, drying, processing, packaging, and delivery, the Yeongyang Chili Distribution Corporation manages all processes in an integrated system.

◆ Low-Temperature Drying for Minimal Nutrient Loss

Our chili peppers are hygienically dried at the optimal low temperature to minimize nutrient loss and produce a vibrant, glossy chili powder.

◆ Vivid Red Color Enhances Your Dishes

Made only from the red flesh of the chili pepper, with the stems completely removed, our chili powder has a vibrant red color that will make your dishes look even more delicious.

◆ Reliable Hygiene and Quality Control

The Yeongyang Chili Distribution Corporation and its partner farms are all GAP-certified!

Our chili powder is produced in HACCP-certified facilities using state-of-the-art automated processes, ensuring a product you can trust.

Just like its name, *Bitkkalchan* chili powder has a clear and beautiful color.

Opening the package, you can feel the spicy aroma.

It will surely make kimchi even more appetizing.

The chili powder has a consistent and fine texture and color.

Using old, dark red chili powder in your dishes can make even the most delicious ingredients look unappetizing.

But *Bitkkalchan* chili powder has such a vibrant color that it looks delicious just to look at.

For beginners, cucumber kimchi (oi kkakdugi) is perfect because it's easy to make and almost foolproof.

After pickling the cucumber and radish,

Add *Bitkkalchan* chili powder to give it color.

The color of this chili powder is amazing!

How can it be so vibrant and beautiful?

After adding chili powder for the first coat of color,

Add fish sauce, minced garlic, ginger syrup, plum syrup, and honey,

Then add the chili powder for the second coat!

Sprinkle generously with *Bitkkalchan* chili powder for a more appetizing and vibrant color.

Then, add chives and gently mix.

It's not too spicy, so you can add a lot without worrying.

*Bitkkalchan* chili powder is not too spicy, so even those who don't like spicy food can enjoy it.

Kimchi tastes better when it's red!

The spicy aroma of the chili stimulates the appetite,

And the clean, slightly spicy aftertaste makes you want to keep eating.

*Bitkkalchan* chili powder is great for all kinds of dishes, including kimchi and fresh salads (geotjeori).

Essential for making kimchi.

Complete all your dishes with *Bitkkalchan* chili powder.

Just adding vegetables and chili powder to ramen makes a big difference.

Cool, refreshing, slightly spicy, and clean flavor!

Try using *Bitkkalchan* chili powder in various dishes.

Food that looks good tastes even better!

It's so hard to find kimchi that perfectly matches your taste, especially when you're longing for that Jeolla flavor.

Making kimchi at home is time-consuming, and the cost of Korean ingredients can be surprisingly high.

That's why I was thrilled to discover Bitina Kimchi, where you can order freshly made, small portions of kimchi that are just right for my taste!

This handmade kimchi, made with generous amounts of Korean spices and the authentic Jeolla touch, has captured my family's hearts. It tastes just like homemade, which is wonderful.

I especially love that I can order it in small portions.

Delivery and Packaging

The Baechu Kimchi and Oi Sobagi arrived perfectly chilled with ice packs.

I love freshly made kimchi, and the small packaging size is perfect for our family of three.

I ordered 2kg each of the delicious Baechu Kimchi and the Oi Sobagi, which my husband and I enjoy, especially in the summer.

100% Korean Ingredients, Jeolla-style Craftsmanship

Take a look at the ingredients list! Everything is Korean!

When buying kimchi, I always check to make sure the cabbage and chili powder are Korean. Here, it's all Korean, no need to worry!

The quality of the ingredients determines the taste of kimchi. Bitina Kimchi uses only Korean ingredients, from the cabbage and chili powder to the garlic and fermented seafood.

You can definitely taste the difference.

Freshly harvested cabbage is perfectly salted, resulting in a crisp texture. The fragrant Korean chili powder with just the right amount of spice, along with garlic, onions, and fresh fermented seafood, create a deep and complex flavor.

You can tell that the Baechu Kimchi and Oi Sobagi are made with high-quality ingredients from the moment you see them.

It feels so reassuring to have it stored in containers. Since there are only three of us, ordering in large quantities means it ferments too quickly, even in the refrigerator, and we end up making kimchi stew or fried rice. But even then, it can be too much!

However, the kimchi and Oi Sobagi I ordered from Bitina come in small portions, so I can order just the right amount to prevent it from going bad. That's what I love about it!

While I was putting it into the storage container, my son asked for a bite, saying it looked delicious. After trying it, he said I ordered good kimchi and asked for rice right away!

I sliced both kimchis and served them.

Because it's delivered right after being made, it's so fresh and has just the right amount of fermentation during delivery.

My son, who is usually sensitive to smells and appearances, and refuses to eat anything he doesn't like, immediately wanted to try the kimchi. That's a win!

Where would ramen be without kimchi?

Delicious kimchi doesn't need anything else. Kimchi with white rice is the perfect combination to fully appreciate the spicy seasoning of the kimchi and the savory-sweetness of the rice.

Bitina's Gwangju Namdo-style Korean Baechu Kimchi also goes perfectly with meat. Thanks to it, I enjoyed my pork belly without needing any other side dishes.

Ordering Baechu Kimchi in small portions means you can slice it and serve it right away, maintaining its fresh taste. It's perfect for my family, who love that freshly made flavor.

If you have delicious kimchi when grilling meat, you don't need to bring out any other side dishes.

Remember the song, "What would ramen be without kimchi?"

That's how essential kimchi is! For Koreans, ramen and kimchi are a must!

I prefer fresh kimchi over aged kimchi!

With Oi Sobagi and Namdo-style Baechu Kimchi, both known for their refreshing and clean flavors, you can enjoy even a simple breakfast of Tteok Mandu Guk (떡만두국, Rice Cake and Dumpling Soup).

Freshly Made and Delicious Oi Sobagi

Oi Sobagi, along with Yeolmu Kimchi (Young Radish Kimchi), is a summer kimchi staple.

I always eat it in the summer.

I've been so busy lately that I haven't had a chance to make Oi Sobagi. When I served the Oi Sobagi I ordered from Bitina, my husband was thrilled to finally taste it.

He said that even though it was freshly made, it had a perfectly developed flavor.

The Oi Sobagi is crunchy and filled with chives and carrot seasoning, providing a burst of Namdo-style kimchi flavor in every bite.

See the chives and seasoning stuffed into the cucumber slits!

Made with carefully selected ingredients and generously seasoned, the taste is excellent. You can even mix the leftover Oi Sobagi seasoning with the abundant chives and serve it with Bibim Guksu (비빔국수, Spicy Mixed Noodles) for a special treat.

Kimchi isn't just a side dish; it's the centerpiece of our table.

From basic Baechu Kimchi to refreshing Yeolmu Mul Kimchi (Water Kimchi) and Oi Sobagi, Bitina Handmade Kimchi offers a variety of flavors in small, manageable portions.

I'm too busy to make kimchi myself, but Bitina Handmade Kimchi captures the authentic Jeolla taste with Korean ingredients, from preparing the ingredients to blending the seasoning.

If you're looking for delicious Baechu Kimchi, try Bitina Handmade Kimchi!

How to Make Yeolmu Kimchi

Yeolmu Kimchi Recipe

Lucky Dad and Haesael Ajumma (mom) love kimchi more than any other side dish, so we enjoy it often.

We often make Yeolmu Kimchi in the summer. When we do, we also make bibimbap (mixed rice with vegetables and meat) and Yeolmu Bibim Guksu (spicy mixed noodles with young radish kimchi). It's great to have so many ways to enjoy it.

The Yeolmu Kimchi we received as a gift ran out, and I was just thinking about making some when I saw tender young radishes at the market. So, I bought them and made Yeolmu Kimchi.

Yeolmu Kimchi is easier to make than other kinds of kimchi, so I make it often.

In the summer, I often make Yeolmu Kimchi or Oi Sobagi (cucumber kimchi). I like these kimchi types because they are refreshing and have a cool taste.

First, I grind pear and onion, which add natural sweetness, and grind red chili peppers instead of chili powder for a savory and delicious flavor.

This is my Yeolmu Kimchi recipe, a delicious way to make Yeolmu Kimchi!

1. Yeolmu Kimchi Ingredients

Yeolmu (young radish)

Measurements

1T = 15ml = 15cc

1t = 5ml = 5cc

1C (1 cup) = 200ml = 200cc

900g cleaned Yeolmu, 1/2 Onion

Ingredients to Grind: 1/2 Pear, 1/2 Onion, 1T Salted Shrimp, 5 Red Chili Peppers

Yeolmu Kimchi Seasoning: 3T Fish Sauce, 2T Plum Syrup, 2T Minced Garlic, 1/3t Minced Ginger, 1/2 cup Sweet Rice Flour Paste

2. Preparing the Yeolmu

Trim the wilted leaves and roots from the Yeolmu.

Wash thoroughly.

Place on a strainer to remove excess water.

3. Salting the Yeolmu

Salt the washed Yeolmu with coarse salt.

It seems to salt quickly because of the hot weather.

It's done when it's flexible like this.

Rinse thoroughly under running water.

Place on a strainer to drain.

4. Preparing the Yeolmu Kimchi Seasoning

Prepare the ingredients for grinding: 1/2 Pear, 1/2 Onion, 1T Salted Shrimp, 5 Red Chili Peppers

Cut them into small pieces.

Remove most of the seeds from the red chili peppers.

Put the ingredients to be ground in a food processor.

Add the salted shrimp.

Grind well.

Prepare the other seasonings: 3T Fish Sauce, 2T Plum Syrup, 2T Minced Garlic, 1/3t Minced Ginger, 1/2 cup Sweet Rice Flour Paste

5. Making the Yeolmu Kimchi

In a bowl for mixing the kimchi, add the Yeolmu Kimchi seasoning and mix well.

Add the Yeolmu and shredded onion.

Mix everything together, and the delicious Yeolmu Kimchi is complete!

Put it in a container and let it sit for half a day or a day before eating. Then you'll have delicious Yeolmu Kimchi.

If you see some small bubbles, it means it's fermenting nicely.

That's how you make Yeolmu Kimchi!

6. Yeolmu Kimchi Complete

I made Yeolmu Kimchi easily, and after a day, it was slightly fermented, crunchy, and delicious.

My daughter unexpectedly likes Yeolmu Bibimbap, so I want to make it for her.

I usually make a small amount, but it shrank so much that I should make two bunches next time.

If you make Yeolmu Kimchi easily with this recipe, you can enjoy a refreshing and clean taste.

Yesterday, Lucky Dad and I went for a long drive.

We ate out and went to a cafe, but as the weather got a bit cooler, my allergies flared up so badly that I had a day of sneezing, runny nose, and tears.

It's raining heavily now.

Have a healthy and happy day!

Among all the vegetables, I especially love perilla leaves. I just adore their fragrant aroma.

I know some people dislike them because of their strong scent, but I can't get enough of them.

When I eat grilled meat or sashimi, wrapping them in kkaennip eliminates the greasiness and enhances the flavor.

I made a simple soy sauce-based kkaennip pickle, and it was perfect as a side dish.

My family enjoys kkaennip kimchi, so I make it occasionally, but I think kkaennip pickles will be a hit too.

​

For this kkaennip pickle recipe, I first made the base sauce and then added additional seasonings for a fragrant and delicious result.

There's a little tip involved: adding a piece of ginger. It adds a subtle aroma that elevates the flavor.

I followed a recipe from one of my favorite chefs, but I halved the amount of each ingredient.

It turned out to be a delicious kkaennip pickle.

Here's the kkaennip pickle recipe!

​

1. Ingredients for Kkaennip Jangajji

Kkaennip Jangajji (Perilla Leaf Pickles)

Measurements

1T = 15ml = 15cc

1t = 5ml = 5cc

1C (1 cup) = 200ml = 200cc

​

100 perilla leaves, 300ml water, 150ml soy sauce, 40g organic sugar, 1 ginger knob, 5g dried kelp, 70ml vinegar, 50ml soju, 2 green chili peppers, 1 red chili pepper

​

2. Preparing the Perilla Leaves

First, wash the perilla leaves well in cold water with a little vinegar added.

Thoroughly clean any dirt or dust from the back of the leaves.

Then, rinse well under running water.

​

And shake off the excess water.

​

3. Making the Pickling Liquid

​

First, prepare the base sauce ingredients:

Kelp, chili peppers, and ginger.

300ml water, 150ml soy sauce, 40g organic sugar, 70ml vinegar, 50ml soju

And prepare the seasonings that will go in together.

​

Pour the water and soy sauce into a pot.

​

Add the kelp and ginger.

​

Then, add the chili peppers.

​

Add the organic sugar and simmer for about 4 minutes.

​

Then, remove the kelp.

​

Pour in the vinegar and soju.

​

4. Making the Kkaennip Jangajji

​

Cut the perilla leaf stems slightly.

Place 3-4 leaves in a zigzag pattern in a stainless steel bowl.

​

Pour the pickling liquid over the leaves.

​

To ensure the pickling liquid soaks in well,

place a stainless steel lid or plate on top to weigh it down.

That's it for this easy kkaennip pickle recipe!

Let it sit for half a day, then store it in the refrigerator.

​

5. Soy Sauce Kkaennip Jangajji - Complete!

​

As it matures, the perilla leaves will turn slightly yellowish,

enhancing the flavor even more.

I also love pickled kkaennip kimchi,

but this soy sauce kkaennip pickle is a rice thief as well!

​

Easy to make and delicious kkaennip pickles!

If you make them during the perilla leaf season, you can enjoy them deliciously.

The heavy rain has made the weather cooler.

Today is my daughter's day off, so we're going to Myeongdong and Namdaemun Market.

Have a healthy and enjoyable day!

Kkaennip Jangajji Recipe: Making Soy Sauce Perilla Leaf Pickles

Kkaennip Jangajji (Perilla Leaf Pickles)

Did you know that perilla leaves are mostly eaten in Korea?

We enjoy them in kimchi and as pickled side dishes (jangajji), right?

Having this one side dish in the summer means you don't need any other 'rice thief' (a dish so good you can't stop eating rice)!

Being able to eat this deliciousness is a blessing. Hehe.

There aren't many countries that consume the leaf itself as a main ingredient in kimchi, pickled dishes, or wraps in large quantities.

In Japan, China, and some parts of Southeast Asia, it's mainly used as a flavoring herb, garnish, or in small amounts for pickling.

It's a shame to only use it as a garnish, and we know that too well!

So, let's transform it into delicious perilla leaf kimchi! ^^

Large Batch Perilla Leaf Kimchi Recipe

Mom's Secret Tip!

This time, I made a large batch of perilla leaf kimchi using 650g of leaves.

There's a secret tip from my mom that you absolutely must follow for summer perilla leaf kimchi.

That's "Don't add sugar!"

I thought the sweetness of perilla leaf kimchi came from sugar, but it turns out if you add sugar to perilla leaf kimchi made in the summer,

the perilla leaves become slimy and the texture is not good, so she doesn't use it.

So, how do you make delicious perilla leaf kimchi in the summer?

Let me share the recipe.

Sugar-Free Perilla Leaf Seasoning: Delicious Perilla Leaf Kimchi Golden Recipe

Ingredients

Perilla Leaves 650g

Onion 1

Carrot 1/2

Korean Chives 1 bunch

Sesame Seeds 3T

Optional Chili Peppers (red)

<Seasoning>

Soy Sauce 140g

Water 160g

Fish Sauce 70g

Gochugaru (Korean Chili Powder) 70g

Minced Garlic 2 1/2T

Mirim (Cooking Wine) 3T

Plum Syrup 3T

Asian Pear Puree 1T

New Sugar (optional, a very small amount of artificial sweetener) 1t

STEP 1. Prepare the Ingredients

1.

Gently wash the perilla leaves in running water and drain them in a sieve.

Make sure to remove as much moisture as possible.

Especially in the summer, it's important to remove as much moisture as possible.

This will prevent the sauce from becoming too watery.

2.

Chop one bunch of Korean chives finely,

and thinly slice the onion and carrot.

STEP 2. Make the Seasoning

3.

In a bowl, add soy sauce, water, fish sauce, mirim, plum syrup, minced garlic,

and gochugaru.

4.

Add the sliced onion and carrot to the prepared seasoning sauce and

mix lightly.

5.

Taste and adjust the sweetness.

I added 1t of New Sugar and 1T of Asian pear puree.

Adjusting the sweetness at the end prevents the perilla leaves from

absorbing the sweetness too quickly,

allowing you to maintain a clean and refreshing taste.

Using plum syrup and Asian pear puree instead of sugar

adds sweetness while keeping the texture crisp without sliminess.

6.

Add the finely chopped Korean chives and 3T of sesame seeds,

and mix well to complete the perilla leaf kimchi seasoning.

STEP 3. Make Perilla Leaf Kimchi

7.

Spread the perilla leaf seasoning evenly on 4-5 overlapping perilla leaves.

Repeat this process, stacking them layer by layer.

Pour the remaining seasoning evenly over the top to finish.

Aging it in the refrigerator for about a day will

allow the flavors to meld and make it even more delicious.

Secret TIP for the Golden Perilla Leaf Kimchi Recipe

Why not add sugar in the summer?

✔️Muco-substance Reaction

The perilla leaf stems and veins contain a small amount of muco-substance (polysaccharide component).

When sugar meets this muco-substance, the viscosity increases, which can create a slimy texture.

✔️Osmotic Pressure

Sugar has a strong osmotic pressure, which quickly draws moisture from the surface of the perilla leaves. In this process, the perilla leaves may feel soft but also soggy and slippery.

✔️Mom's Tip!

Mom says that if you use fruit syrups like plum syrup and Asian pear puree instead of sugar, the sweetness and aroma are enhanced, and the shelf life is improved. So, in the summer, she uses syrups and a little New Sugar to control the sweetness of the perilla leaf kimchi.

How to Enjoy Perilla Leaf Kimchi Deliciously in the Summer

✔️Always refrigerate it in the summer.

✔️When taking it out of the kimchi container to eat over a long period of time, use clean chopsticks each time.

✔️You can start eating it after aging for one day and enjoy it deliciously for 1-2 weeks.

While making a large batch of perilla leaf kimchi in the summer, I realized that

it's not just about the ingredients and seasonings, but also about

the small secrets that maintain the texture and balance

that make a big difference.

As my mom emphasized, by not adding sugar and

adjusting the sweetness with New Sugar and Asian pear puree at the end,

the unique refreshing taste and texture of the perilla leaves are preserved, and

you can enjoy it without feeling weighed down even in the summer.

Also, I realized once again that perilla leaves are a special vegetable that is enjoyed in so many different ways only in Korea.

As kimchi, as pickled dishes, as wraps…

It's so charming that you can add richness to the summer table with just perilla leaves.

This summer, with a batch of perilla leaf kimchi that you made in large quantities,

you can reduce your side dish worries, and

your table will be even more abundant.

Mom's summer perilla leaf kimchi, which carefully preserves the texture, aroma, and sweetness!

Use these tips and make it deliciously! ^^

Below is a detailed guide tailored for solo cooks, covering small-batch measurements (based on 300g), preparation, pickling (two methods), seasoning ratios and techniques, and tips for fermentation, storage, and troubleshooting.

1) Recipe Highlights

Yield (Small Batch): 300 g of Youngia Sonchifolia (single serving or very small portion for two)

Pickling Method: Brine (5% salt water) recommended (for even distribution) / Direct salting (dry salting) also possible (for simplicity)

Seasoning (per 300 g, basic): 1.5–2 tbsp Gochugaru (Korean chili powder), 1 tsp Fish sauce, 1 tsp minced garlic, 1 tsp glutinous rice paste (optional), about 1 tbsp chopped green onion

Fermentation: Can be eaten immediately as fresh kimchi / For slight fermentation, leave at room temperature for 6–24 hours, then refrigerate

Quick & Easy (for solo living): Skip pickling, use simple seasoning for 5-minute fresh kimchi

2) Ingredients (Small Batch — 300 g Youngia Sonchifolia)

Youngia Sonchifolia (after trimming): 300 g

Pickling Option A (Recommended — Salt Water Brine)

Water: 500 ml

Coarse Salt: 25 g (→ 5% salt water; calculation detailed below)

Pickling Option B (Simple — Direct Salting)

Coarse Salt: 5–6 g (example calculation below)

Seasoning (per 300 g)

Gochugaru (Korean chili powder): 1.5–2 tbsp (approx. 12–16 g)

Fish Sauce (Anchovy or Sand Lance/Shrimp): 1 tsp (approx. 5–8 g)

Minced Garlic: 1 tsp (approx. 5 g)

Minced Ginger (optional): 1/4 tsp (approx. 1 g)

Glutinous Rice Paste (optional, for viscosity): 1 tsp (made in advance with 1 tsp glutinous rice flour + 2 tbsp water)

Chopped Scallions or Green Onion: 1 tbsp

Sugar or Rice Syrup (optional): 1/2 tsp

Sesame Oil (optional): 1/2 tsp

Sesame Seeds (for adding/topping): A pinch

Optional: Shredded radish 30–50 g, shredded carrot 10–20 g (to enhance texture and sweetness)

3) Pickling Methods — Two Options (Including Accurate Calculations)

A. Recommended — Salt Water (Brine) Pickling (Even Distribution)

Target Salinity: 5% → i.e., 5 g salt per 100 ml water.

Example Calculation (Step-by-Step):

Amount of water to prepare: 500 ml.

500 × 0.05 = (500 × 5) ÷ 100 = 2500 ÷ 100 = 25 g.

Therefore, dissolve 25 g of coarse salt in 500 ml of water to create a 5% salt water solution.

Pickling Method: Submerge the Youngia Sonchifolia completely in the salt water and pickle for 20–30 minutes (until leaves are wilted and less rigid). After pickling, rinse lightly once under running water and drain in a sieve (or squeeze gently by hand).

Advantage: Saltiness is evenly distributed, making it easier to control the seasoning. Be careful not to soak for too long, as Youngia Sonchifolia has thin leaves.

B. Simple — Direct Salting (Dry Salting) — Quick & Easy

Recommended Salinity (Example): Approx. 1.8% (set low to minimize irritation since it's a leafy vegetable)

Example Calculation (Step-by-Step):

Weight of Youngia Sonchifolia: 300 g.

Salt Ratio: 0.018 (1.8%) → 300 × 0.018

300 × 0.01 = 3.0

300 × 0.008 = 2.4

Sum = 3.0 + 2.4 = 5.4 g

Therefore, sprinkle approx. 5–6 g (approx. 1 tsp) of coarse salt evenly over the Youngia Sonchifolia and pickle for 15–25 minutes.

Remove Moisture After Pickling: Squeeze gently by hand to remove moisture and proceed to the next step.

Advantage: Simple and saves time. Advantageous for making small quantities.

Caution: Direct salting may result in slightly uneven salinity on the surface, so sprinkle evenly and toss once midway.

4) (Optional) Blanching — For Controlling Bitterness and Aroma

If you want to reduce the bitterness of the Youngia Sonchifolia, we recommend a very short blanch.

Method: Dip in boiling water for 5–10 seconds, then immediately ice bath → drain in a sieve.

Effect: Removes excessive bitterness and residual dirt while preserving the aroma. However, the texture will become slightly softer.

5) How to Make Glutinous Rice Paste (Optional)

Mix 1 tsp glutinous rice flour + 2 tbsp water and stir over low heat until thickened (or microwave for 20–30 seconds). Let cool before using.

Glutinous rice paste helps the seasoning adhere better to the leaves and adds a glossy sheen after fermentation.

6) Seasoning Paste (per 300 g) — Step-by-Step Combination

Place 1.5–2 tbsp of Gochugaru (Korean chili powder) in a large bowl.

Add 1 tsp fish sauce, 1 tsp minced garlic, 1/4 tsp minced ginger, 1/2 tsp sugar, and **1 tsp glutinous rice paste (optional)** and mix well to form a paste.

Add 1 tbsp chopped scallions, (optional) 30 g shredded radish, and 10–20 g shredded carrot and mix.

Taste and add 0.5 tsp of fish sauce at a time to adjust the umami flavor as needed. (The saltiness will vary depending on the condition of the Youngia Sonchifolia, so it's recommended to add in small increments)

7) Mixing — Key Technique

Place the pickled and drained Youngia Sonchifolia in a large bowl and add the seasoning a little at a time.

Wearing gloves, mix from the bottom up, cutting motion (mix but avoid crushing).

Once all the leaves are evenly coated with the seasoning, transfer to a container and press down firmly to prevent air from entering.

Finally, sprinkle with sesame seeds and sesame oil (optional) to finish.

8) Fermentation & Storage (Fermentation Timing)

Fresh Kimchi: Can be eaten immediately after seasoning (crisp and fragrant).

Slightly Fermented: Leave at room temperature at 20–25°C for 6–12 hours to develop a tangy, fermented flavor → then refrigerate.

Summer (25°C↑): Ferment at room temperature for only 4–6 hours, then refrigerate.

Winter (10–15°C): 12–24 hours possible.

Refrigeration: Flavor stabilizes and stays fresh for about 1–2 weeks (individual differences may vary).

Caution: Youngia Sonchifolia leaves are leafy vegetables and can become soggy if fermented for too long, so refrigeration is recommended.

9) Taste & Safety Check & Troubleshooting

Too Salty → Soak in cold water for 5–10 minutes, then drain (to alleviate saltiness). Reduce the amount of salt by 10–20% next time.

Too Much Liquid → Insufficient moisture removal from the pickled vegetables or excessive glutinous rice paste. Squeeze out more moisture and adjust the consistency of the seasoning.

Kimchi Ferments Too Quickly (Too Sour) → Left at room temperature for too long. Next time, shorten the room temperature fermentation time and move to refrigeration immediately.

Mold Growth → Scrape off white yeast (sometimes appears) on the surface and check the inside. Discard if green/black mold or foul odor is present.

Lingering Bitterness → Increase blanching (briefly) or pickling time, or add a small amount of sweetness (rice syrup) to the seasoning to balance the flavor.

10) Recipe Variations (Ideas)

Add Spice: Add 1/2 tsp Gochugaru oil → enhances the aroma.

Youngia Sonchifolia + Radish Salad: Mixing in 30% shredded radish enhances crispness and sweetness.

Vegan Version: Replace fish sauce with soy sauce + shiitake mushroom broth to enhance the umami flavor.

Adding Soybean Paste: Mixing a little soybean paste (1/4 tsp) into the seasoning enhances the savory flavor (to taste).

Fermented Pickled Style: Reduce seasoning and refrigerate for 2 weeks → for a salty and refreshing side dish.

11) Quick & Easy 5-Minute Fresh Kimchi (Version)

Pickle 150 g prepared Youngia Sonchifolia with 2–3 g (1/2 tsp) coarse salt for 10 minutes → squeeze out moisture → seasoning (1 tbsp Gochugaru, 1/2 tsp fish sauce, 1/2 tsp minced garlic, a pinch of sugar, a little sesame oil) → mix and eat immediately.

→ Perfect as a side dish for a busy day.

12) Storage, Reheating & Serving Suggestions

Refrigeration: Minimize air exposure and consume within 1–2 weeks (leafy vegetables tend to soften over time).

Reheating: Kimchi is generally not reheated, but when added to stir-fries or stews, heat quickly over low heat.

Serving Suggestions: Excellent as a side dish, with grilled pork belly, grilled fish, or as a bibimbap topping. Fermented Youngia Sonchifolia kimchi is also great in soups and stews.

One-Line Conclusion

With proper pickling (brine recommended) and seasoning consistency, even solo cooks can easily make crisp and fragrant Youngia Sonchifolia kimchi at home — try starting with 300 g today!

Budae Jjigae Recipe

"Rice Thief" Menu, Perfect for Dinner

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Was today a long day?

As another tiring day comes to an end,

I crave a warm, comforting soup.

Something with rising steam,

That warms you to the core with every spoonful.

That's the kind of dish I'm talking about.

​

​

And on days like today,

I think nothing beats a good Budae Jjigae (Korean Army Stew) recipe.

The joy of scooping up generous portions,

The spicy and deep flavor of the broth,

And because it's a dish the whole family loves,

I never regret making it.

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​

If you have sausages, Spam, and kimchi in your fridge,

Half the preparation is already done.

Depending on your preference,

Adding ramen noodles and cheese

Creates a more delicious and abundant version than you'd find at a restaurant, truly a "rice thief" and a perfect dinner recommendation.

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The aroma of Budae Jjigae filling the house,

The perfect harmony of kimchi, ham, and broth creating

That deep flavor... Let's make Budae Jjigae together now!

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· Ingredients and Amounts ·

Ingredients

Sausage / Spam

1 Green Onion

1 Onion

1/3 cup Kimchi

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1L Water

1 tbsp Minced Garlic

1 tbsp Soy Sauce

1 tbsp Red Pepper Powder (Gochugaru)

0.5 tbsp Soybean Paste (Doenjang)

0.5 tbsp Red Pepper Paste (Gochujang)

Pepper

※ Measured using a rice spoon.

​

· Recipe ·

Prepare the Ingredients

Slice the sausage and green onion diagonally,

and thinly slice the onion.

​

Cut the kimchi into bite-sized pieces

and prepare it.

​

Prepare two types of Spam.

Mash half of the Spam and dissolve it in the broth,

and cut the rest into bite-sized pieces

and add it.

Adding it in these two ways

helps capture both flavor and texture.

​

Make the Sauce

Pour 1L of water into a pot

and add minced garlic, soy sauce, and red pepper powder.

Doenjang and Gochujang.

​

Strain the soybean paste through a sieve to dissolve it,

which will make the broth taste cleaner.

​

Add Ingredients and Boil

Add the prepared ingredients: green onion, onion, kimchi,

sausage, and Spam to the pot

and bring to a boil over high heat.

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The more the kimchi is cooked,

the deeper the flavor of the broth becomes.

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Once the broth is boiling vigorously,

add a sprinkle of pepper to finish.

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Taste and add more salt or soy sauce if needed

to adjust the seasoning.

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· Completion ·

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Add toppings or noodles such as ramen noodles or cheese

according to your preference.

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With just one Budae Jjigae recipe,

your dinner worries are over.

You can enjoy such a hearty meal

with simple ingredients,

and when you cook it at home,

you can adjust the ingredients to your liking,

making it even more delicious and enjoyable.

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Warm broth and generous ingredients,

Isn't that the charm of home-cooked meals?

Tonight,

for dinner,

cook a pot of Budae Jjigae

and enjoy a hearty meal.

· Recommended Dishes ·

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Ingredients (for 1 month):

• 1kg young radish (yeolmu)
• 1kg napa cabbage (eolgali)
• 1 bundle scallions
• 2 red chili peppers
• 1 tbsp red pepper powder (gochugaru)
• 1.5 onions
• 1 ladle minced garlic
• Flour paste
• 3 ladles sand lance fish sauce (kanari aekjeot)
• 2 tbsp hairtail fish sauce (galchi aekjeot)
• 1/2 tbsp ginger powder
• 1/2 tbsp New Sugar (or sugar substitute)
• 3 ladles plum syrup (maesil cheong)
• Coarse salt

Instructions:

1. First, salt the trimmed young radish and napa cabbage. Then, make the flour paste and set aside. In a blender, combine 2 red chili peppers, 1 tbsp red pepper powder, 1.5 onions, and 1 ladle of minced garlic. Blend until smooth. Mix the blended onion and garlic mixture with the flour paste.
2. Rinse the salted young radish and napa cabbage with water and drain. In the flour paste mixture, add 3 ladles of sand lance fish sauce, 2 tbsp of hairtail fish sauce, 1/2 tbsp of ginger powder, 1/2 tbsp of New Sugar, 3 ladles of plum syrup, and coarse salt (add more to taste if it's not salty enough).
3. First, add the chopped scallions to the seasoned flour paste. Then, add the drained young radish and napa cabbage and mix well. Transfer the kimchi to a container.
4. Place the container with the kimchi on the veranda and let it ferment for about 2 days. Then, store it in the kimchi refrigerator.

And there's more! I've also made *sujebi* (Korean hand-pulled noodle soup), potato pancakes, and *ongsimi* (potato dumpling soup), but the potatoes aren't decreasing? Honey, did we buy too many potatoes, lol?

That square ham we all know is now coming out in round shapes! The taste is the same, but it's weird to see it round instead of square. But hey, Spam is Spam. This Spam and potato stir-fry tastes just like it always does, familiar and comforting~

I made this dish with one Daepo-cheon potato and half a can of the round Spam, and it filled a whole plate. It's plenty for my husband and me, but seeing it makes me think of my son-in-law.

He loves it when I make potato stir-fry for him. He mixes it with *gochujang* (Korean chili paste) and sesame oil and eats it right up. I bet he'd really enjoy it with Spam! Next time he comes over, I'll have to make it with lots of ham.

Ingredients:

• 1 Potato
• 1/2 can Round Spam
• Rice Bran Oil
• Sesame Seeds
• Salt

First, finely shred the potato. I've always been complimented on my shredding skills, haha! Finely shredded radish and potatoes look better, have a better texture, and are easier to eat.

The thickness should be similar so that the potatoes cook at the same rate when stir-frying, resulting in a fluffy and delicious Spam and potato stir-fry.

Sometimes, the potato stir-fry at restaurants is smooth and doesn't have any starchiness. I think they either use potatoes with very little starch, or they remove the starch very well. If you soak the shredded potatoes in water, a lot of starch will come out.

After about 10 minutes, drain the potatoes in a sieve and squeeze out the excess water. Then, you can start making the Spam and potato stir-fry.

Cut the Spam in half, keep half in the fridge, and shred the other half into thick strips.

Heat oil in a pan and add the drained shredded potatoes. If you preheat the pan, it makes a fantastic *sizzle* sound when you add the potatoes, lol!

When the potatoes are halfway cooked, add the prepared Spam and stir-fry until the potatoes are cooked through. You can cook the potatoes completely first and then add the Spam, but if you add the Spam when the potatoes are halfway cooked, the potatoes will absorb the flavor of the Spam, making it even tastier. You don't need to add any extra salt after adding the Spam.

Ta-da! This Spam and potato stir-fry is perfect as a side dish or a snack with beer. We often make it as a side dish for rice, but it's also delicious mixed with rice, *gochujang*, and sesame oil. It's so special and tasty!

Did you enjoy this potato stir-fry recipe? We've been having heatwaves, heavy rain, then more heatwaves ㅠㅠ. I think my health has improved a lot after the health checkup. I was out of it for almost a week, so I made potato stir-fry and kimchi stew. Augh, what should I eat today? I'm worried. What are you all eating today? ^^

Gamjatang, a traditional Korean stew, is widely loved for its unique aroma and rich, savory flavor. This dish is made primarily with potatoes and pork bones, with a spicy seasoning deeply infused into the pork and broth, enhancing its umami.

The process of simmering Gamjatang in an earthenware pot is like watching a culinary artist at work, offering a feast for the senses and providing a hearty meal with various vegetables.

The origin of Gamjatang dates back to the Baekje era. This time-honored recipe has been consistently modified and is still widely enjoyed today. Originally, it was a simple dish made by farmers in rural areas using leftover ingredients after work. It has now become a sophisticated dish that can be enjoyed in high-end restaurants. The rich broth extracted from the bones creates Gamjatang's unique charm, and the warm broth has a soothing effect on the body.

One of the indispensable features of Gamjatang is the potato itself. The savory, well-cooked potatoes enhance the flavor when eaten with the broth, and the balance of sweetness adds depth to the soup. In addition, the variety of vegetables included makes it rich in texture and nutrients. The side dishes that are provided with it, such as Kkakdugi (radish kimchi) and Baechu Kimchi (napa cabbage kimchi), further enhance the taste of Gamjatang, showcasing the appeal of Korean cuisine.

Gamjatang is generally known for its spicy and piquant flavor, but it has been diversely modified with unique cooking methods in each region. For example, some regions enjoy a spicier taste by adding dried chili peppers, while others add fragrant perilla seed powder to enhance the flavor. These differences reflect the tastes of each region and demonstrate Gamjatang's flexibility.

In addition, ‘Sari’ (noodles or rice) to enjoy with Gamjatang is also considered an important element. The process of finishing the dish with rice or noodles after eating the Gamjatang enhances the completeness of the dish and plays a significant role in consuming the remaining broth without wasting it. Finishing with rice and noodles makes Gamjatang a special experience that allows you to 'relish' more than just a single meal.

These days, in response to the demand of people looking for warm and healthy food in their difficult daily lives, Gamjatang meal kits that can be easily made at home and Gamjatang that can be ordered online are also gaining popularity. This opens up a way for single-person households or busy office workers to easily experience the warm taste of Gamjatang, even if they don't have time.

In conclusion, Gamjatang has more than just the meaning of a simple food. It serves as a good medium for introducing Korean traditional culture not only in Korea but also abroad, providing an opportunity to feel Korean food culture and emotions. Feeling the story and sincerity contained in a bowl of warm broth, you can recall its rich history and various charms each time you taste Gamjatang. I encourage you to forget the fatigue of the day and experience the taste of Korea in the warm broth of Gamjatang.

Gamjatang: The Perfect Camping Dish?

I was planning to continue my BAC 15 challenge this holiday, but with the heavy rain, I think it's better to be careful. I've decided to take a break this week and just go for a light walk on the trails. ^^

Every time I go to the wholesale agricultural market, I buy green onions (daepa). One day, my husband asked why I never buy Korean scallions (jjokpa)... so I bought a bunch!

Korean scallions are not only used as a seasoning ingredient, but they are also delicious in various dishes such as kimchi, pancakes, savory pancakes, and blanched dishes. Today, I'm sharing a simple and delicious Korean scallion salad (jjokpa muchim) recipe.

You can make scallion salad with just scallions, but adding roasted seaweed (gim) enhances the nutty flavor and makes it even more delicious.

This recipe is easy to make with simple ingredients and seasoning. Let's get started with the Korean scallion and seaweed salad recipe!

[Ingredients]

100g Korean scallions (jjokpa)

3 sheets of dried seaweed (gim)

1 tsp salt (for blanching)

1/2 tbsp soy sauce

1/2 tbsp fish sauce (or tuna fish sauce)

1/3 tbsp plum extract

1 tsp minced garlic

Sesame oil, sesame seeds

*Measurements are based on a Korean rice spoon.

1.

Trim the roots and remove any wilted outer layers from the Korean scallions.

Wash the prepared scallions thoroughly.

2.

Now, it's time to blanch them lightly. I chopped them into appropriate lengths beforehand, but you can also chop them after blanching.

3.

Add 1 tsp of coarse salt to boiling water. Add the white parts of the scallions first, and after 10 seconds, add the green parts. Stir briefly and turn off the heat.

Blanch for less than 20 seconds to maintain a good, chewy texture.

4.

Immediately transfer the blanched scallions to cold water to stop the cooking process. Rinse lightly.

Squeeze out the excess water by hand and set aside.

5.

Roast the seaweed in a dry pan until crispy.

Place it in a plastic bag and crush it into smaller pieces.

6.

For the seasoning:

Combine 1/2 tbsp soy sauce, 1/2 tbsp fish sauce (or tuna fish sauce), 1/3 tbsp plum extract, 1 tsp minced garlic, sesame oil, and sesame seeds.

Mix well.

You can add the seasoning directly to the scallions and mix, but pre-mixing the seasoning helps the flavors meld together better.

You can substitute anchovy or sand lance extract for the tuna fish sauce, and add a little red pepper powder (gochugaru) if you like it spicy.^^

7.

In a bowl, combine the scallions and the seasoning. Gently mix and toss.

Taste and adjust the seasoning if needed. Add the crushed seaweed.

Mix again gently.

8.

Korean Scallion and Seaweed Salad (Jjokpa Muchim) is complete!

Easy to make, right? ^^

The sweet and delicious scallions combined with the savory roasted seaweed is a perfect combination. I enjoyed it so much!

Enjoy making this Korean scallion dish, which is rich in nutrients like vitamin C, calcium, and dietary fiber! ^^

The most important step is preparing your ingredients, starting with fresh green onions. Make sure to thoroughly wash even the root parts.

Cut the green onions into appropriate lengths and lightly salt them – this is key! Be careful not to soak them for too long, 20-30 minutes is perfect to prevent them from becoming mushy.

The ideal water temperature for soaking is lukewarm, which helps preserve the green onions' crispness.

Combine salted shrimp with the other seasonings, and gently mix with the green onions. Refrigerate for a day to allow the flavors to meld and enhance the taste and texture.

The basic seasoning ingredients include Korean chili powder (gochugaru), salted shrimp (saeujeot), minced garlic, ginger, sugar, and fish sauce (anchovy sauce).

The sauce consistency should be slightly thick, not too watery. Using fresh salted shrimp eliminates any fishy odor and maximizes the savory taste.

When mixing the seasoned green onions, always wear gloves and be gentle. Handle with care so you can save the onion greens crisp texture.

Instead of serving immediately, refrigerate for about a day to allow the flavors to fully develop.

Using Korean chili powder made my Pa-Kimchi flavorful, and my family complimented me a lot!

I used Korean chili powder that was recommended to me and the taste was deeper than my local Korean market's chili powder.

Also, remember to slightly open the lid during fermentation to release gas!

I served the Pa-Kimchi I made at the last family gathering, and my mom was amazed and said, "This is the most delicious Pa-Kimchi I've ever had!"

Even the people on the other table were drawn in by the fragrant smell.

Making Pa-Kimchi isn't difficult, so try making it yourself!

Hesitating about making Pa-Kimchi? Once you try it, you'll find it's easier than you think.

You'll rediscover the charm of homemade meals.

Next time, I'll share some simple side dish pairings that go well with Pa-Kimchi.

Enjoy making your own chewy and spicy Pa-Kimchi at home!

Here's a quick recap of key tips:

• Fresh ingredients are key.
• Don't over-salt the green onions.
• Use quality Korean chili powder.
• Don't forget to release gas during fermentation.

I was captivated by the cuteness of Lee Jung-hyun's daughter and her second baby.

While watching, she started making Pyeongyang Naengmyeon (cold buckwheat noodles).

Pyeongyang Naengmyeon...

That savory meat broth!

It reminded me of the broth from my favorite Naengmyeon place, Go Baksa Naengmyeon...

Suddenly, I wanted it so much more!

Everyone on the show was making Pyeongyang Naengmyeon at home?!

Lee Jung-hyun's husband is so lucky! and so on, praises kept coming.

Then, my eldest kid, who was watching with me, asked,

"Is it really that difficult to make at home?"

It's not so much difficult as it is cumbersome.

Boiling the broth, cooling it down, straining it...

Alright,

I'll show you!

I suddenly got the urge to try it haha.

Since it was sudden, I decided to use a frozen chunk of Australian steak meat I had stashed away from Trader Joe's.

Making Pyeongyang Naengmyeon.

Ingredients: Steak, salt, green onion, buckwheat noodles, ice.

Making the broth, boiling the meat.

Hanwoo (Korean beef) would have been better, but since it was a sudden craving, I used two chunks of Australian steak meat from the freezer.

Boiled it for 2 hours!

The result wasn't that different in the end~^^

The portion was generous, enough for my family of five~

The steak chunk after boiling for two hours.

Hanwoo brisket would have been better, but...

Originally, meat for soup isn't suitable for grilling because it's tough, so it ends up being used for broth.

Well,

Using steak meat might actually make it even tastier.

It wouldn't be bad.

It's a bit disappointing that it's not Hanwoo, but I wanted to eat it right away ㅎㅎ

Beef is beef, right?

????

ㅎㅎ

I boiled it right away without soaking it in water to remove the blood, so there were lots of impurities ^^;;

I boiled it for about two hours.

Oil floating on top...

I put the whole pot of broth in cold water to cool it down a bit.

When it felt cool enough,

I added a bunch of ice.

Cooling the broth.

Removing the oil and solids.

Cooling it with ice.

The oil gradually solidifying.

The oil becoming thick and solid.

Instead of adding the green onion while boiling, I added it after boiling and turning off the heat.

The green onion flavor is more intense this way.

I like this method better~

Suddenly, I didn't have any cheesecloth...

So I just used a fine mesh strainer.

The state of the broth after just straining it with a mesh strainer.

It should be clearer, but...^^;

I didn't have cheesecloth, so I only went this far~

Slicing the boiled meat.

Not dry, but tender and delicious.

Very tasty~

I sliced it, arranged it, and sprinkled a little salt on top.

Boiling two chunks of meat gave us plenty of toppings for our family of five.

Even if Naengmyeon at a restaurant costs ₩16,000? ₩18,000?, they only give you two or three pieces of meat topping ^^;

Naengmyeon is so expensive these days.

It used to be a simple dish to enjoy in the summer..

Boiling the noodles.

I had used up the broth to eat with noodles before, so only the noodles were left.

That's why only noodles are left, because I'm going to eat Pyeongyang Naengmyeon today.

You need to boil them in plenty of water in a large pot.

If there's not enough water, it becomes thick and the noodles don't cook well.

Boil them for about a minute, stirring in plenty of water.

If you overcook them, the noodles become mushy and the texture deteriorates.

Luckily, I had some baked eggs.

So I'll use these ^^

Lots and lots of meat!

It would look fancier if I served it in a Naengmyeon bowl...

Somehow, when I eat Naengmyeon, I need to hear the sound of chopsticks hitting stainless steel to really enjoy it.

ㅎㅎ

I sliced some green onions separately and added them.

Eating rice in the Naengmyeon broth!

This, this~~~

Oh my,

Why is this so delicious?

In 'Fun-staurant', they put washed kimchi as a topping, but I was too lazy to get up and prepare it.

So I just added a spoonful of rice to the leftover Naengmyeon broth,

And it's so delicious!

In the summer, I always refrigerate the leftover broth from making seasoned bean sprouts and eat it as a cold soup.

This~this

It's perfect when you don't have an appetite?! (As if there's ever a time I don't have an appetite...^^;)

Just like eating barley rice with green tea and dried salted corvina, eating rice in this cold meat broth is so flavorful~

This, this.

From now on, I'll boil the broth and keep it in the fridge and make this often in the summer~^^

Leftover broth.

I'll eat it again tomorrow~^^

Tomorrow, I'll try eating it with washed kimchi as a topping~

What I regretted?

1. Since I was making it at home, I wanted to reduce my sodium intake, so I added less salt and it ended up being too bland~

2. The broth wasn't cold enough.

Since I was making it and eating it on the same day,

I added ice and removed the oil, but the broth wasn't cold enough.

I couldn't add more ice because I was worried it would become too bland.

It would be better to make it in advance and keep it in the fridge.

3. It wasn't a Naengmyeon bowl, nor a brass bowl, so I didn't get the full Naengmyeon experience????????????

Trying to make Pyeongyang Naengmyeon like Lee Jung-hyun from 'Fun-staurant', I feel like I discovered a new cooking item: Meat broth rice soup~^^

Before summer ends,

It might be good to try homemade Pyeongyang Naengmyeon~^^

Pyeongyang Naengmyeon Recipe

Broth Making, Meat Boiling

Cooling Broth and Straining out Oil Residue

Slicing Boiled Meat

Boiling Noodles

Eating Rice in Naengmyeon Broth!

I'm challenging myself to cook 365 different dishes for my family this year. Join me on this rollercoaster ride into the world of cooking, as seen through the eyes of an amateur!

Today's dish is 'Scrambled Eggs'.

Ingredients: 4 eggs, 1/4 onion, 1/4 carrot, 1 handful of oyster mushrooms, 1/4 green onion, 1 shishito pepper, 2 tablespoons cooking oil, 1/2 tablespoon salt, a pinch of pepper

Instructions:

1. Prepare the ingredients.

2. Finely chop the onion, carrot, and oyster mushrooms.

3. Whisk the 4 eggs and mix with the chopped vegetables.

4. Heat a frying pan with about 2 tablespoons of canola oil (or any cooking oil).

5. Pour in the egg mixture.

6. Season with salt and pepper to taste.

7. Cook over medium heat, stirring constantly with a wooden spatula to prevent burning.

8. Done!

Culinary 365 Review: ★★★★☆

I originally planned to make omelets, but it's difficult to make omelets on an induction cooktop. I realized it wasn't going to work, so I switched to scrambled eggs, and the taste was better than expected! My family loved it. If I have plenty of eggs, I can quickly make and serve this anytime.

There are so many dishes you can make with eggs. Today, we looked at a quick and delicious way to make scrambled eggs.

Have a happy cooking day!

Good day! Good luck!

Pressure Cooker

Pork Rib and Kimchi Stew Recipe

Muk Eun Ji Kimchi Jjim

Hello,

I'm a food influencer,

@Powmom's Cuisine.

I woke up on a Sunday morning to the loud sound of metal plates falling.

When I looked outside to see what was happening,

I saw that they were removing metal plates for parking lot construction in the building across the street.

It was 5:30 AM on a Sunday morning,

I think it's too much to wake me up from a deep sleep.

I lay there half-asleep,

but it was so noisy that I couldn't fall back asleep.

So, since I was already awake, I decided to prepare breakfast early.

Today's breakfast is pork rib kimchi stew.

It's been a while since I had kimchi jjigae, and my freezer is full of ribs,

so I decided to make it.

Because they were frozen pork ribs,

I defrosted them in the refrigerator the day before.

If you bought frozen pork ribs, please defrost them in the refrigerator.

When aged kimchi and pork ribs come together,

you get an explosion of savory flavor in this pork rib kimchi stew.

Made in a pressure cooker, the meat falls right off the bone.

Muk Eun Ji Kimchi Jjim, a bowl of rice is gone in a flash.

Shall we make this rib dish together?

Watch the video first.

Ingredients:

2 racks of ribs (22 pieces)

1/2 head of aged kimchi (Muk Eun Ji)

1/2 cup (100ml) kimchi juice

4 cups (800ml) water

2 handfuls of oyster mushrooms

2 green onions

Ingredients for blanching ribs:

20 peppercorns

3-4 bay leaves

Kimchi Stew Seasoning:

2 Tbsp Gochugaru (Korean chili powder)

1 Tbsp Korean soy sauce (Guk Ganjang)

1/2 Tbsp salted shrimp (Saeu-jeot)

1 Tbsp minced garlic

1 Tbsp cooking wine (Mirim)

2 Tbsp oligosaccharide (or corn syrup)

Final seasoning:

1 Tbsp fish sauce

Salt to taste

(Based on a rice spoon)

1 Tbsp = 10ml

1. Preparing the Pork Ribs

Remove the white membrane from the ribs you bought as a pair.

Cut between the bones with a knife or scissors.

Soak in water and drain the blood two or three times.

2. Blanching the Ribs

Add 20 peppercorns and 3-4 bay leaves to boiling water.

Then add the ribs and blanch for 7-10 minutes.

Discard the water from the blanched ribs.

Rinse thoroughly.

3. Making the Seasoning for Kimchi Stew

Make the seasoning sauce for the aged kimchi stew.

Add 2 tablespoons of chili powder, 1 tablespoon of soy sauce.

1/2 tablespoon of salted shrimp, 1 tablespoon of minced garlic.

Add 2 tablespoons of oligosaccharide.

Mix well to make the seasoning sauce.

2 tablespoons of sugar can be substituted for oligosaccharide.

4. Slicing the Ingredients

Tear the oyster mushrooms.

Slice the green onions diagonally.

5. Cooking the Ribs in a Pressure Cooker

Put the blanched ribs in the pressure cooker.

Place half a head of aged kimchi on top.

Add half a cup of kimchi juice.

Add the prepared seasoning sauce.

Add 4 cups (800ml) of water.

Close the lid of the pressure cooker.

Turn on the gas and bring the kimchi stew to a boil.

Once the pressure regulator starts to spin, cook on high heat for 5 minutes.

Then, reduce the heat to medium and cook for another 3 minutes.

Turn off the heat and release the pressure.

If you want the pressure to release naturally, cook on high heat for 5 minutes.

Then, turn off the heat and wait.

6. Retrieving the Kimchi and Ribs

When you open the lid of the pressure cooker,

you'll see the well-cooked aged kimchi stew.

Prepare a separate pot or hot pot pan.

Remove the kimchi first.

Also, retrieve the ribs.

7. Adding Mushrooms and Green Onions

Add the kimchi stew broth to the hot pot pan.

Add the oyster mushrooms and green onions.

Turn on the gas and cook until the green onions and mushrooms are cooked.

8. Final Seasoning

Once it boils, taste and adjust the seasoning.

Because the taste of kimchi varies from house to house,

it may be bland.

If it tastes bland, add 1 tablespoon of fish sauce and a little salt to taste.

9. Finishing

The pork rib kimchi stew is complete!

I made pork rib kimchi stew in a pressure cooker.

The kimchi is so soft.

The ribs fall off the bone.

One bowl of rice wasn't enough, so I ate two bowls.

How about pork rib kimchi stew for dinner tonight?

Thank you for visiting today.

Plant-based cooking naturally complements the car camping environment. It allows for clean cooking without the strong odors or greasy messes associated with animal products, significantly reducing the risk of attracting wildlife. Furthermore, food waste disposal is much simpler, enabling the natural practice of eco-friendly car camping.

A plant-based diet, which is easy to digest, minimizes physical fatigue during car camping trips and provides a steady supply of energy needed for active outdoor pursuits. Vegetables and grains, rich in fiber, improve gut health, while various vitamins and minerals greatly contribute to boosting immunity during travel.

In the nut category, almonds, walnuts, pecans, and Brazil nuts are optimally suited for car camping as they can be stored at room temperature for two weeks. For seeds, chia seeds, flax seeds, sunflower seeds, and pumpkin seeds can maintain their freshness for extended periods when stored in airtight containers. Canned lentils, chickpeas, and black beans offer the convenience of immediate cooking, while tofu and tempeh can be used in various recipes for 3-5 days when refrigerated. For emergency protein supplementation, plant-based protein powder can also be useful.

When it comes to whole grains, brown rice, quinoa, bulgur, and oatmeal are recommended for their ease of long-term storage and high nutritional density. For pasta, whole wheat pasta, lentil pasta, and brown rice noodles satisfy both cooking convenience and nutritional value. For bread, whole wheat bread, pita bread, and tortillas can be frozen to maintain freshness for a longer period. Sweet potatoes and potatoes are natural energy sources that can be prepared in various ways, such as grilling, steaming, or boiling.

Root vegetables like carrots, beets, radishes, and onions can be stored for a relatively long time, allowing them to be used consistently from the beginning to the end of a car camping trip. Leafy greens such as spinach, kale, arugula, and lettuce require refrigeration using a cooler box. Fruits like bananas, apples, oranges, and berries are excellent sources of vitamins, while herbs like basil, parsley, cilantro, and rosemary enhance the flavor of dishes.

The Mediterranean Quinoa One-Pot starts by boiling 1 cup of quinoa with 2 cups of water for 15 minutes and then cooling it down. Finely chop tomatoes, olives, and garlic, prepare a dressing with olive oil, lemon juice, salt, and pepper, and then mix all the ingredients together to complete in just 20 minutes. For Coconut Lentil Curry, sauté onions and ginger in oil until fragrant, then add curry powder and sauté for 30 seconds. Next, add lentils and coconut milk and simmer for 20 minutes, then add spinach and cook for another 2 minutes, resulting in a flavorful curry in 25 minutes.

The Mexican Black Bean Wrap involves draining canned black beans through a strainer, mashing avocado to make guacamole, and finely chopping tomatoes and cilantro. Simply place all the ingredients on a whole wheat tortilla, roll it up, and enjoy this quick and easy dish. The Asian Noodle Salad requires boiling soba or brown rice noodles, rinsing them in cold water, and mixing them with shredded vegetables in a dressing made with sesame oil, soy sauce, and lemon juice. Adding almonds as a topping enhances the nutty flavor.

For vegetable kebabs, cut eggplants, zucchini, bell peppers, onions, and mushrooms into bite-sized pieces and marinate them with olive oil and herbs. Skewer them beautifully by color and grill for 10-15 minutes. For the Grilled Portobello Burger, brush large portobello mushrooms with balsamic vinegar and olive oil, then grill for 5 minutes on each side. Lightly toast whole wheat buns until crispy, then assemble a satisfying meal by sandwiching them with vegetables.

The Green Power Smoothie is made by blending spinach, banana, almond milk, and chia seeds. Berry Antioxidant maximizes antioxidant effects by combining blueberries, raspberries, coconut water, and ginger. Tropical Detox captures the refreshing taste of tropical fruits by blending mango, pineapple, coconut milk, and lime.

Immunity-boosting tea is made by steeping ginger, turmeric, lemon, honey, and pepper in hot water. Digestive tea combines peppermint, chamomile, and lemon balm to aid digestion after meals. Stress-relieving tea is made by steeping lavender, passion fruit, and rosehips to relieve fatigue accumulated during car camping.

Efficiency can be greatly improved by organizing the inside of the refrigerator by zone: top (dairy alternatives), middle (cooked foods), and bottom (fresh vegetables). Storing bananas and tomatoes, which produce a lot of ethylene gas, separately can prevent excessive ripening of other fruits. Wrapping leafy greens with paper towels and storing them in airtight containers can extend their freshness by 3-5 days, while storing herbs in water in the refrigerator keeps them fresh like flowers for a long time.

The key to storing potatoes, sweet potatoes, and onions is to block direct sunlight and ensure good ventilation. Using paper bags or mesh bags can help maintain proper humidity levels. Store grains and nuts in airtight containers to completely block insects and moisture, and adding bay leaves can provide a natural insect repellent effect.

For breakfast, create a menu that provides sustained energy by combining oatmeal with nuts, berries, and bananas. For lunch, ensure sufficient protein and good fats by adding chickpeas and avocado to a quinoa salad. For snacks, prepare homemade energy balls made from dates, almonds, and cocoa to help manage blood sugar levels during hiking.

After water activities, prioritize rapid rehydration with coconut water and electrolyte supplements. To supply protein, combine tofu steak with kimchi, and for carbohydrates, include brown rice and seasoned vegetables to help the body recover.

While enjoying the night view, a warm drink made by adding almond milk to chamomile tea is appropriate. For light snacks, prepare baked sweet potatoes and a nut mix, and for digestion, pair peppermint tea with dark chocolate for the perfect combination.

Purchasing grains, legumes, and nuts in bulk and packaging them separately for each car camping trip can save 30-40% of the total cost. Using a vacuum sealer can achieve the dual benefits of extending storage life and saving costs.

Fresh vegetables purchased directly from farms or local markets near the car camping site are not only cheaper than urban prices but also fresher. Cooking with local specialties satisfies both the fun and economics of travel.

Actively utilize reusable glass and stainless-steel containers to minimize the use of disposable products. Compost vegetable peels to return them to nature, and choose local foods to simultaneously achieve transportation cost savings and a reduced carbon footprint.

Even plant-based food scraps can be harmful to wildlife, so all food waste should be stored in airtight containers and disposed of only in designated areas. Not disrupting the natural ecological balance is the core of true vegan philosophy.

Vegan car camping cuisine goes beyond simply excluding animal products; it is about creating a healthy and sustainable travel culture in harmony with nature. In the process of creating creative and delicious dishes even in a limited environment, you can rediscover the joy of cooking and embody a simple yet rich philosophy of life.

On your upcoming car camping trips, I encourage you to use this guide as a foundation to try your own unique vegan car camping recipes.

Healthy and delicious plant-based dishes prepared directly in a natural environment will provide new inspiration and vitality to your car camping lifestyle.

Summer blooms in your mouth.

An unfamiliar combination made with familiar ingredients:

“Peach Kimchi.”

Peach Kimchi: A bite of summer sunshine.

Hello, this is "Swell Kitchen."

My wonderful sister-in-law's parents sent us two boxes of precious Uiseong peaches, grown with love and care, all the way to Jeju Island.

To prevent them from spoiling in the hot summer, and because they are delicious even on their own...

I made compote to serve with Greek yogurt or bread as a summer snack for the kids, and

I picked out a few firm, ripe peaches separately to make a special side dish that can only be enjoyed this season:

Peach Kimchi.

The natural sweetness and crisp texture of the fruit combine with savory seasoning to create a dish that is

like a sweet and sour fruit kimchi, or

a single-bite salad—

a unique summer side dish.

It's a perfect match not only for freshly cooked white rice,

but also for summer delicacies like jajangmyeon (black bean noodles) and cold buckwheat noodles!

Refrigerate it for a cool and refreshing flavor, and you'll find yourself reaching for it

even when you have no appetite, making it a perfect summer dish.

Be sure to try making it with crisp, firm peaches that have ripened under the summer sun.

Ingredients:

3-4 firm peaches (can be used with the peel)

1 tbsp coarse salt

2 tbsp red pepper powder (gochugaru)

1 tbsp minced garlic

Pinch of ginger powder (optional)

1 handful of chives (approx. 50g, cut into 3cm lengths)

2 tbsp fish sauce

1 tbsp plum syrup (maesil cheong)

Overripe peaches are not suitable for kimchi because they tend to get mushy.

Use firm peaches.

If using the peel, wash thoroughly under running water and remove any fuzz.

Peach peels are rich in dietary fiber and antioxidants

(polyphenols and anthocyanins).

Cut the firm peaches into cubes with the peel on.

Sprinkle with 1 tbsp of salt and let it sit for about 10 minutes.

The seasoning will absorb better if some of the moisture is released.

Slightly drain the salted peaches.

Add red pepper powder, garlic, ginger, fish sauce, plum syrup, and chives.

Gently mix everything together!

The sweetness of the peaches and the subtle spicy flavor of the chives—

a combination that awakens the appetite.

It's delicious to eat right away, but the flavor deepens when aged in the refrigerator for 3-6 hours.

It is best to consume within 2-3 days.

Food is Love.

Have a nice day.

​

The Secret to Crispness: Choosing and Preparing Cucumbers

Carefully Selecting Fresh Cucumbers

The most important thing in Oi-Sobagi is, of course, the cucumbers! I usually choose cucumbers that are straight, firm, and dark green. In 2025, there are many new varieties with less bitterness, which is great. The key is to choose cucumbers that are fresh and have no blemishes!

Clean Preparation for Added Crispness

Wash the cucumbers thoroughly by scrubbing them with coarse salt. It's important to wash them carefully under running water until they are squeaky clean. Especially in the summer of 2025, I've been washing them extra carefully because I saw news that pesticide use has increased due to unusual weather. After washing, drain the cucumbers and chop them into 3-4cm lengths, depending on your preference. I like bite-sized pieces.

​

The Core of Flavor: Making the Seasoning

The Golden Ratio of Seasoning: Balancing the Flavors

The seasoning is what makes or breaks Oi-Sobagi! I'm revealing my own golden ratio:

​

• 1 cup Gochugaru (Korean chili powder): Adds color and a spicy kick to the kimchi. I used the new 2025 Gochugaru, and the color is amazing!

• 3 tbsp minced garlic: An essential ingredient in Korean cuisine! Add plenty to enhance the flavor.

• 4 tbsp Anchovy Sauce (fish sauce): The secret to deep umami. I like a strong anchovy flavor, so I sometimes add a little more.

• 2 tbsp Salted Shrimp (saeujeot): Adds a refreshing taste and doubles the umami. In 2025, we have salted shrimp without microplastic concerns, so I can use it without worry.

• 1 tbsp Ginger Juice: The pungent aroma goes well with the cucumbers. I find it convenient to use frozen grated ginger.

• 2 tbsp Plum Syrup (maesilcheong): Creates a harmonious blend of subtle sweetness and sourness. Using plum syrup instead of sugar makes the flavor even better.

• If it's not salty enough, adjust with salt and sugar to your liking.

Mixing the Seasoning: Adding Care

Add all the ingredients and mix them well. It's important to mix the seasoning carefully so that it's evenly distributed. I had some chives and purple onions in the fridge, so I mixed them in as well. You can omit them if you don't have them.

Fermentation and Storage: Enjoying the Changing Flavors

After mixing the seasoning, let the Oi-Sobagi ferment at room temperature for about half a day, then store it in the refrigerator. The flavor of Oi-Sobagi deepens over time, just thinking about it makes my mouth water! Personally, I like the freshly made refreshing taste, but I think Oi-Sobagi that has been fermented in the refrigerator for about 3 days is the most delicious.

​

Tips for Enjoying Oi-Sobagi Even More

Side Dishes: Adding Flavor Synergy

Oi-Sobagi is great as a side dish with rice, but it's also delicious when eaten with other dishes. I like to add it to Bibim Guksu (spicy mixed noodles) or wrap it in lettuce with other ssam vegetables. It's especially a fantastic combination when eaten with Kong Guksu (cold soybean noodle soup), a summer delicacy!

Oi-Sobagi Recipe Ideas: Experiencing Diverse Flavors

The leftover Oi-Sobagi juice is very versatile. I tried adding Oi-Sobagi juice when making egg rolls, and it added a delicious umami flavor! Also, it's a delicacy to finely chop Oi-Sobagi and add it to fried rice.

What did you think of my Oi-Sobagi recipe? Even those who find making kimchi difficult can easily and deliciously make Oi-Sobagi with this recipe! This summer, beat the heat with homemade, cool, and crispy Oi-Sobagi!

During my vacation, I took on one of the August supporter missions: ‘Kimchi Challenge in the Exhibition Hall!’

‘Kimchi Challenge in the Exhibition Hall!’ was an activity where I actually made one of the kimchi introduced in the exhibition at home. Actually, it was supposed to be a (summer) kimchi challenge, but I accidentally made Kkakdugi (cubed radish kimchi) and I'm just posting it~

The kimchi I made this time is none other than...

Kkakdugi

Do you guys like Kkakdugi?

I love the combination of Kkakdugi with Gukbap (rice soup).

I referred to the AI briefing that appears at the very top when you search for ‘How to Make Kkakdugi’ in the search bar.

For reference, I made it with my mom, haha.

When I told my mom that I had to make kimchi, she gave me a few nags? but she worked hard to help me~

Main Ingredients:

Radish: 1~2 (Cut summer radish into small pieces, winter radish into large pieces)

Seasoning: 5~6T of chili powder, 3T of salted shrimp, 2~4T of minced garlic, 1~3T of sugar, green onion/scallions, 2~3T of salt

First, cut the radish.

While cutting the radish, I suddenly wondered:

Why does Kkakdugi have to be square?

I decided to break free from this rigid and narrow-minded thinking.

As you can see, the left is a fox, and the right is a heart.

While my mom was cutting the radish, I carved it with a small paring knife next to her.

I felt like I became a Kkakdugi artist.

Isn't a Kkakdugi artist also an artist?

Next, soak the radish in salt for 40~50 minutes.

The fox radish and heart radish I made stand out.

Among the identically shaped square radishes,

The fact that there are fewer of them makes them feel more special.

Like the fox radish and heart radish I made, I hope you guys reading this also create many small but special experiences in your boring and repetitive daily lives.

New challenges are always scary but exciting.

Actually, I was scared while making that fox and heart.

I was afraid of getting smacked on the back.

(Luckily, I didn't get hit)

Next, add color with chili powder.

The color of the chili powder is unusual.

Then, add the rest of the seasoning and mix evenly. That's very simple, right?

I recommend adding seasoning while tasting.

Actually, quite a lot of seasoning was left over, so I used it to season cucumbers.

Finally, store it in the refrigerator after aging it at room temperature for one day.

The color looks like it came from hell, but the taste is fine.

I think it's because I used bright red chili powder.

+) Taste review after aging for one day

There's a reason why Kkakdugi isn't a summer kimchi.

The radish is too bitter. I don't recommend it.

What I felt while doing this mission is that making kimchi isn't difficult, haha.

And it was quite fun because it was the first time I made something with my mom since elementary school.

Also, how cost-effective is it that philosophical thinking can be expanded while making Kkakdugi?

I hope that my blog neighbors will definitely try making kimchi themselves once, haha~

Then, I'll be back with summer kimchi-making content! Haha

This summer was incredibly hot. Though it's not quite over yet, the recent 32-33 degrees Celsius (90-91F) feels almost mild compared to the peak heat. I even mentioned it to my parents, who joked that I was already forgetting how bad it was!

Thinking back, I didn't eat Naengmyeon as much as I usually do this summer. I only went out for Pyeongyang Naengmyeon once. Luckily, my aunt sent me some Jat (pine nut) Naengmyeon, which inspired me to make a side dish to serve as a topping.

Let's see how to quickly and easily make this refreshing radish topping.

Ingredients for Naengmyeon Radish:

• 1 handful of shredded radish
• 2 tablespoons vinegar
• 2 pinches of red pepper flakes
• 1 tablespoon sugar
• 1/4 teaspoon salt

Shred the radish using a vegetable peeler (or a mandoline for very thin slices). The key is to have very thin, uniformly sized slices. Using a vegetable peeler is the easiest way to achieve this.

I prepared about a handful of shredded radish.

Add the Seasoning:

This recipe doesn't require any marinating time! You can season it and enjoy it immediately.

To that handful of radish, add 1 tablespoon of sugar, 1/4 teaspoon of salt, 1 tablespoon of maesil syrup (optional, can be replaced with more sugar), 2 tablespoons of vinegar, and a tiny pinch of red pepper flakes. Just enough red pepper flakes to add a little color!

Quick Pickled Radish Recipe for Naengmyeon

You only need a touch of red pepper flakes for color. I served this as a topping for Naengmyeon, and even without meat, it was a delicious and satisfying meal.

If you want to prepare this as a topping for Naengmyeon or Bibim Guksu (spicy mixed noodles), it takes less than 5 minutes to whip up!

Are you worried that you need to pickle it like a traditional pickle or preserve for a long time? Not at all! You can make it right before serving and use it as a topping.

Make this super simple Naengmyeon radish!

It's so crunchy, delicious, and refreshing! And while it's perfect as a topping, you can also enjoy it as a simple side dish.

Enjoy this refreshing and easy pickled radish!

Weekend mornings, waking up at a leisurely pace, the first thought that pops into mind is – “What should we eat today?”

Eating out is nice, but sometimes you just want to lovingly prepare a warm side dish at home.

That's why I chose Donggeurangttaeng as today's menu!

Let's break the stereotype that it's only for holidays. It's perfect as a weekday side dish, a snack for the kids, and even a simple appetizer with drinks.

2. Simple Ingredients, Rich Flavor

The charm of Donggeurangttaeng is that you can create a fantastic taste with simple ingredients.

✔️ Basic Ingredients: Ground pork (or beef), tofu, onion, carrot, chives, eggs

✔️ Seasoning: Salt, pepper, minced garlic, sesame oil, a little soy sauce

Squeeze the water out of the tofu and mash it,

Finely chop the vegetables and mix them with the meat.

Add an egg and knead well.

Shape into round patties, coat with egg, and pan-fry until golden brown!

The savory aroma that fills the house at that moment is truly rewarding.

3. Why Homemade is More Delicious

Although store-bought versions are convenient, the best thing about making Donggeurangttaeng yourself is that you can adjust each ingredient to your liking.

For kids who don't like vegetables, chop them finely and mix them in,

If you don't like greasy food, you can use an air fryer for a lighter taste.

Leftover Donggeurangttaeng can be frozen and taken out when you're busy.

Most of all, because it's food you made with your own hands, the atmosphere at the table feels warmer.

4. A Heartfelt Meal, Makes Weekends More Special

Neatly arranging the finished Donggeurangttaeng in a container filled me with a sense of accomplishment.

A bowl of rice, miso soup, kimchi, and a few Donggeurangttaeng – that's all it takes for a satisfying meal.

Even though it doesn't seem like much, a meal made with care and attention makes the weekend more special.

Next time, I'm going to try variations like kimchi Donggeurangttaeng or shrimp Donggeurangttaeng!

But if you make a separate sauce and mix it in, the flavor becomes even deeper, and you can enjoy restaurant-quality bibimbap at home.

Today, I'm sharing a simple yet special recipe for Young Radish Bibimbap.

Here's what you'll need:

Young Radish Bibimbap Ingredients

Gochujang (Korean Chili Paste) - 2 tbsp

Minced Garlic - 1 tbsp

Plum Syrup - 1 tbsp

Sugar - 0.5 tbsp

Sesame Seeds

Cooked Rice

Canned Tuna

Young Radish Kimchi - 1 cup

Fried Egg - 1

Sesame Oil - 1 tbsp

Instructions:

1. Make the sauce: In a bowl, combine 2 tbsp gochujang, 1 tbsp minced garlic, 1 tbsp plum syrup, 0.5 tbsp sugar, and a generous amount of ground sesame seeds. Mix well.

2. In a large bowl, add a generous portion of cooked rice and the drained tuna. Add the sauce, tasting as you go, as it can be salty if you add too much at once.

3. Add 1 cup of young radish kimchi, a fried egg, and 1 tbsp of sesame oil. Mix everything together thoroughly, and you're done!

The crispness of the young radish kimchi, a drizzle of savory sesame oil, and a spoonful of warm rice – what could be better?

Why not try making this simple yet satisfying bowl of Young Radish Bibimbap?

By the way, the young radish kimchi used in this recipe is from Mini's Table!

It's Jeolla-style kimchi made with care in a traditional market in Gwangju.

Made with 100% domestic ingredients and manufactured and shipped on the same day, we deliver the fresh taste of newly made kimchi directly to you.

With the weather being so hot, I want to share a noodle recipe that I often make and enjoy to cool down. It's a truly simple recipe for a refreshing meal!

All you need is a package of store-bought cold noodle broth (Naengmyeon broth) and some homemade cucumber kimchi (Oi Sobagi). It doesn't get any easier than this!

If you want to enjoy the clean taste of the broth, simply freeze the store-bought broth slightly and serve it with ice shavings. But if you want to enhance the flavor of the cucumber kimchi, add some of the kimchi juice to the broth for a more delicious taste.

The crunchy texture of the cucumber, the chewy noodles, and the cold broth make this dish incredibly refreshing!

I've been losing my appetite due to the heat lately, but a bowl of this Cucumber Kimchi Noodle Soup really brought it back. I even made another bowl right after finishing the first one!

I'm going to share this easy and simple refreshing noodle recipe with you!

Ingredients & Instructions (for 1 serving)

Basic Ingredients:

• 110g rice noodles
• 6 pieces cucumber kimchi (Oi Sobagi)
• 6 tablespoons cucumber kimchi juice
• 1 package cold noodle broth (Naengmyeon broth)

※ Based on a standard Korean rice spoon.

※ Difficulty: Easy

Instructions:

1.

When I scooped up the cucumber kimchi, it came out to about 6 pieces.

2.

Boil the rice noodles in boiling water for a total of 4 minutes and 30 seconds, then rinse them under cold running water.

Drain well after rinsing.

3.

I froze the broth in the freezer for 2 hours.

Add 5-6 tablespoons of cucumber kimchi juice to the icy broth and mix well. The broth is now complete!

4.

Place the well-drained noodles in a bowl, and pour all of the prepared broth over them.

5.

Top with cucumber kimchi as a garnish, and the Cucumber Kimchi Noodle Soup is complete!???????

You can enjoy refreshing noodles with the crunchy texture of the cucumber kimchi~

Adding cucumber kimchi juice to the store-bought broth gives it a clean aftertaste and a savory flavor, making it even more delicious.

The refreshing crunch of the cucumber kimchi!

This noodle dish is so refreshing that it relieves fatigue when you slurp it down after a tiring day, so I've been making it often these days.

How about this super simple noodle dish using cucumber kimchi~

Enjoy your healthy meal!???????

Basic Ingredients: Rice noodles 110g, Cucumber kimchi 6 pieces, Kimchi juice 6 tablespoons, Cold noodle broth 1 package ※ Based on a standard Korean rice spoon. ※ Difficulty: Easy

We participated in a cabbage kimchi-making experience at the wonderful Dooreh Cooperative's Onggi-jonggi village gathering (on the 13th).

Cabbage Kimchi Making Experience: An Easy Recipe for Beginners

Ingredients from the Cham Joeun Dooreh Cooperative Gyeyang Branch:

Cabbage Kimchi Ingredients:

Cabbage, green onions, garlic, ginger, onion, red pepper powder, salted shrimp, fish sauce, apple juice, coarse salt, sesame seeds

Lots of savory sesame seeds!

We cut the cabbage into bite-sized pieces, pickled it in salt, and prepared the seasoning in advance.

Once the cabbage is properly pickled, rinse it in water and drain it using a strainer.

Add the seasoning (apple juice, fish sauce, salt, green onions, onions, ginger syrup, etc.) to the cabbage and mix well. Season with salt and sprinkle with sesame seeds to finish.

Especially for me, who loves sesame seeds so much, they poured in a whole container of sesame seeds! Such a generous and kind heart! ^

While the cabbage was pickling, we prepared soybean noodle soup (kongguksu) and young radish kimchi noodles (yeolmu guksu) for lunch.

We boiled two packages of Dooreh Cooperative's ingredients - wheat and whole wheat noodles - together in one pot.

We rinsed the noodles in ice water to make them chewy and drained them well. ^

We poured soybean soup over the prepared noodles, sprinkled cucumber and sesame seeds, and finished the soybean noodle soup. It's so easy! ^~

We poured Dooreh Cooperative's Dongchimi cold noodle broth and topped it with young radish kimchi, and the refreshing young radish kimchi noodles were complete! ^~

Today's lunch is plentiful!

It seems like we're more interested in the food than the kimchi making itself! ^ㅋ

We ate two kinds of cold noodles at once until we were full.

Cabbage Kimchi:

First time making it!

Onggi-jonggi village gathering at the Cham Joeun Dooreh Cooperative office

Lunch: Soybean Noodle Soup & Young Radish Kimchi Noodles

August 13, 2025

We divided an appropriate amount according to the number of members present today and took it home. We weighed it, shared it nicely, laughed, and were happy! ^~

It's been a while since we gathered at the Cham Joeun Dooreh Cooperative office, and it was a happy time making cabbage kimchi and eating delicious summer delicacies like young radish kimchi and soybean noodle soup together!

Above all, the young radish kimchi from the cooperative's ingredients tasted like Mom's cooking, so I should buy it next time.

Dooreh Cooperative's ingredients in August:

Crisp and fresh pesticide-free cabbage, rich and pure soybean broth for the soybean noodle soup, and Dongchimi cold noodle broth made with Korean radish water kimchi - it was refreshing and clean.

For lunch, we had 100% Korean wheat noodles - wheat noodles and whole wheat noodles with chewy noodles that were healthy.

The process wasn't too difficult, and it was an easy recipe that even beginners could follow! I successfully made cabbage kimchi for the first time! ^ It tastes better than I thought, especially when it's fermented.

Chopping the Cabbage, Onion, and Green Onion

Soaking in Salt Water

Cucumber Garnish for Soybean Noodle Soup

Finished Cabbage Kimchi

Rinsing the Boiled Noodles in Water

Rinsing with Ice to Keep the Noodles Chewy

Finished Noodles

Young Radish Kimchi

Lunch with Soybean Noodle Soup and Young Radish Kimchi Noodles

Cooking Delicious Noodles

How to Cook Noodles

A Cham Joeun Dooreh Cooperative Office Window with a Great View

Dooreh Cooperative also has a milk carton collection box. They are properly separating paper packs and sterilized packs.

We all need to participate.

Paper packs and sterilized packs should be:

Unfolded

Washed

Dried

Separated

Not mixed

And properly sorted and disposed of! ^ We all need to practice carbon neutrality. Prevent forest destruction, reduce greenhouse gases, and help with resource circulation.

It's especially delicious when made with baby Napa cabbage!

This Napa cabbage Geotjeori allows you to fully enjoy the charm of freshly made kimchi. The recipe is easy, and the seasoning is perfectly clean and simple, which I love.

Easy Napa Cabbage Geotjeori Recipe

Baby Napa Cabbage Geotjeori Seasoning Recipe

Even though it's simple to make, it's incredibly delicious. It's great with a fried egg over rice, or paired with perfectly grilled pork – a truly heavenly combination!

Below, I'll share the kimchi seasoning recipe and how to make baby Napa cabbage Geotjeori, so be sure to try it!

It's perfect to make at this time of year when you're getting tired of aged kimchi :)

Napa Cabbage Geotjeori Recipe

Fresh Napa Cabbage Kimchi Recipe

Napa Cabbage Geotjeori Ingredients

2 baby Napa cabbages (1.28kg), 4 tbsp coarse sea salt,

1.5 tbsp stevia

Napa Cabbage Geotjeori Seasoning Ingredients

10 tbsp gochugaru (Korean chili powder), 12 tbsp fish sauce,

2 tbsp minced garlic, 1.5 tbsp stevia

1. Chop the Napa cabbage.

2. Sprinkle with stevia and salt, and let it sit for 30 minutes to pickle.

**I used a stevia product where you use half the amount compared to sugar.

3. Rinse the pickled cabbage 1-2 times.

4. Make the Geotjeori seasoning.

5. Add the seasoning to the cabbage and mix well.

Concluding the easy Napa Cabbage Geotjeori recipe.

Delicious baby Napa Cabbage Geotjeori golden recipe.

Today, I shared the Geotjeori kimchi recipe~ The seasoning is easy to make, and the Geotjeori itself is also very easy to make, right?

Don't just use baby Napa cabbage for wraps; make Geotjeori with it! It's a truly amazing side dish.

Recently, I bought a watermelon at the supermarket because the price seemed to have dropped a little. However, I was disappointed to find that it wasn't sweet and didn't taste very good. Maybe it's because of the weather this summer, or maybe I was just unlucky and picked an unripe one. It wasn't enjoyable to eat on its own. I couldn't throw it away, but I didn't feel like eating it… Has this ever happened to you?

That's when I thought of watermelon punch, or *Hwachae*. It's a popular summer snack, and it's so easy to make with just milk, cider (Korean Sprite/7-Up equivalent), and condensed milk. The added sweetness transforms even a bland watermelon into something amazing. Kids love it, and adults can enjoy it without feeling guilty, making it perfect for the whole family. Above all, it's so refreshing with ice that it chases away the heat and makes you feel better instantly, making it ideal for this hot weather.

Today, I'm sharing a watermelon punch recipe, a refreshing summer snack that I highly recommend for those of you who, like me, have been disappointed by bland watermelons.

Ingredients:

1/4 watermelon

1 can of cider

1 cup of milk

1-2 tablespoons of condensed milk (to taste)

6-8 ice cubes

These five ingredients are all you need.

You can also add fruits like bananas, grapes, or kiwi, depending on your preference.

Preparing the Watermelon:

Cut the watermelon into bite-sized pieces.

Remove as many seeds as possible, as kids might not like them.

I cut the watermelon and put it in a large bowl. If you want to add other fruits, you can add them at this stage.

It's summer, so *Hwachae* should be cold!

Adding 6-8 ice cubes will make it much more refreshing.

You can skip the ice if you don't have any, but it definitely tastes better with ice.

Usually, it's recommended to add only about half the amount of milk as cider, but I added a whole can of cider.

The carbonation makes it much more refreshing.

I poured in 1 cup of milk.

The milk makes the punch broth smooth and rich, and it goes well with the condensed milk.

1 tablespoon of condensed milk is usually enough, but if the watermelon isn't sweet enough, add up to 2 tablespoons.

Our watermelon was so bland that I added a generous amount of condensed milk, and it was just right.

Add all the ingredients and stir well with a spoon. The condensed milk blends in, making the broth subtly sweet, and the watermelon, cider, and milk combine to create the perfect summer *Hwachae*.

Finished Watermelon Punch:

This finished watermelon punch may seem like nothing special, but the moment you take a bite, you'll think, "Ah, this is what summer is all about!" The watermelon, which lacked sweetness, has been transformed into a sweet and refreshing dessert with milk, cider, and condensed milk, making it much more delicious than eating it plain. Especially with ice cubes floating around, the coolness fills your mouth and makes you feel like the heat has disappeared.

The best part is that the process is so simple. All you have to do is cut the watermelon, and then just add and mix the rest of the ingredients. Even people who can't cook can easily prepare it, and it's a great option when you have unexpected guests.

If you have ice cream at home, you can add a scoop and eat it like a parfait, or you can add other seasonal fruits for an even richer flavor.

If you have watermelon at home that isn't as sweet as you'd like, be sure to try making it into *Hwachae*. It's a win-win snack that will enhance the flavor and let you enjoy the summer in a refreshing way!

But if you think about it a little more, Hangjeongsal (pork jowl) is also delicious, and so is Galmaegisal (pork skirt meat)...

Then you start to wonder, which one is the most delicious?

Anyway, regardless, today it's all about Hangjeongsal cuisine! ^^

Hangjeongsal is the 'neck meat' of the pig.

(It's the same part of the neck as when you say 'to be grabbed by the neck' in a book ^^)

I heard that not a lot of it comes from one pig,

But although the taste and texture are good,

It seems to be a part that you can't eat as much of at once as Samgyeopsal or Moksal (pork shoulder).

Hangjeongsal is often eaten grilled, but it's also good cooked as Suyuk (boiled pork) or in a stew.

The only downside is that it's a bit fatty. It's probably as fatty, if not fattier, than Samgyeopsal.

Kimchi stew or Kimchi Jjim (braised kimchi) made with fatty Hangjeongsal is delicious.

You have no idea how delicious it is when the fat from the Hangjeongsal soaks into the Kimchi. It might sound greasy, but no no!

Well, a day for eating Hangjeongsal Kimchi stew might mean putting aside thoughts of dieting and health for a while.

But it's delicious, and it's not like I eat it every day, so it's okay.

For Hangjeongsal Kimchi Jjim, you need a side of delicious, well-fermented Kimchi.

Prepare the outer leaves of the Kimchi, which have a wide leaf area, so you can roll the Hangjeongsal in them.

(Actually, the outer leaves are a bit tough to eat raw, right? But when they're cooked thoroughly, they become soft and chewy, which is so good.)

And a chunk of Hangjeongsal.

Because it's imported Hangjeongsal, there's not much to trim or do.

Just wipe it gently with a paper towel and use it.

Cut the Hangjeongsal into appropriate sizes.

Place it on the stem part of the Kimchi.

Roll it up. That's it!

Gently wrap it with the wide leaf to prevent it from falling apart.

(There's no need to fix it with a bamboo skewer. It won't fall apart while it's simmering. But when you eat it, haha)

Place the Kimchi-wrapped Hangjeongsal around the edge of a pot.

Add the pieces of Hangjeongsal that didn't get a Kimchi 'coat'.

Pour in just enough plain water to cover it and boil.

Add chopped green onions, onions, and minced garlic, and simmer thoroughly.

Until even the Kimchi stems become soft ^^

The Kimchi juice isn't adding enough flavor so the seasoning is bland.

In this case, season it with Gukganjang (Korean soy sauce for soup), salt, fish sauce, and oyster sauce, or anything else you can use to season it.

I think it tastes best when I season it with fish sauce and oyster sauce.

And if the water evaporates while it's simmering, add a little more water.

To make the broth richer, try adding Gochujang (Korean chili paste) and fine Gochugaru (Korean chili powder).

To add savory flavor, adding half a spoonful of sugar is good.

Pepper is optional, but you can sprinkle it on top at the end.

On days when I don't feel like eating rice, but I want to eat Hangjeongsal Kimchi Jjim.

I seasoned it lightly so I could eat it without rice.

Actually, Kimchi Jjim tastes better with rice, but I just don't like the taste of rice these days ㅠㅠ

Even though it's Kimchi Jjim made with Hangjeongsal, I thought it would be greasy.

But it seems to have less fat than Samgyeopsal.

I thought there would be oil floating on top of the broth, but surprisingly it's clear.

If you plate it nicely, it's good for inviting guests.

Delicious Hangjeongsal Kimchi Jjim, done! ^^

But in this sweltering heat, it's so hard to stand in front of the stove and cook something! Even the air conditioner feels useless, and cooking becomes a chore.

That's why Grandma has been making *mul-kimchi* (water kimchi) all summer long.

She's been filling the table with no-cook soups like *yeolmu mul-kimchi* (young radish water kimchi), napa cabbage *mul-kimchi*, and chilled cucumber soup.

My grandfather might be a little disappointed that he's not getting his hot soups, but we're ignoring his wishes for this summer at least!

Today, I tried making *mul-kimchi* using watermelon.

Among the apple watermelons planted in the garden, there was a pretty big one we hadn't found.

It was a little disappointing that the rind was too thin to use, but it was perfect for the kimchi broth.

This is a cabbage and watermelon *mul-kimchi*.

The color of the broth alone makes you feel refreshed!

It's sweet and cool, and it tastes great.

Using cabbage makes the process simple, and the crunchy texture of the cabbage is fantastic.

Cabbage Watermelon Mul-Kimchi Recipe

Cool and Sweet Watermelon Water Kimchi

Ingredients:

• 1/2 head of cabbage
• 1 small watermelon
• 1 cucumber
• 1 onion
• 1 red onion
• 5 dried red peppers
• 3 green chili peppers
• Some green onions
• 1/2 red bell pepper
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 3 tablespoons salted shrimp
• 2 tablespoons roasted salt
• Sea salt (for salting the cabbage)

Instructions:

1. Salting the Cabbage

Remove the thick core from the cabbage. Cut into bite-sized pieces.

Sprinkle with 1 cup of sea salt and pour 2 cups of water over it. Mix well, top to bottom. Let it sit for about 30 minutes, then rinse and drain.

2. Preparing the Cucumber

This step is optional, but I added it to make it look prettier.

Cut the cucumber into 6-7cm lengths. Use a round tool to hollow out the inside. Sprinkle lightly with sea salt.

Cut the red onion, green onions, red bell pepper, and green chili peppers into the same size as the cucumber.

Rinse the salt off the cucumber. Fill the hollowed-out cucumbers with the sliced red onion, green onions, green chili peppers, and red bell pepper.

3. Making the Watermelon Kimchi Broth

Scoop out the watermelon flesh and blend it in a blender.

If using a watermelon with a thick rind, remove only the outer skin, slice thinly, and use it to salt with the cabbage.

My watermelon had a thin rind, so I skipped this step.

Slice 1 onion and 5 dried red peppers into appropriate sizes. Add minced garlic, minced ginger, and 1 cup of plum extract and blend.

Combine with the blended watermelon. Use a fine sieve or cheesecloth to strain. Add 3 tablespoons of salted shrimp and season with roasted salt to taste.

4. Assembling the Cabbage Watermelon Kimchi

Place the cabbage and the leftover cucumber filling ingredients in a kimchi container. Add the stuffed cucumbers.

Pour the broth over it, and the cabbage watermelon *mul-kimchi* is complete!

When serving, cut the cucumbers into bite-sized pieces.

To enjoy the cabbage watermelon *mul-kimchi*, chill it in the refrigerator.

It's a slightly different *kimchi* from the usual *mul-kimchi*, wouldn't you say?

This is a cabbage watermelon *mul-kimchi* made by adding unique ingredients to traditional *mul-kimchi*.

It's a special treat that stimulates the appetite and quenches thirst on a hot summer day.

Cabbage watermelon *mul-kimchi* is delicious just to drink the broth.

The crispness of the cabbage also makes it a special side dish for rice. The colors are so pretty too!

Thank you for joining me at Grandma's table today!

Wishing you all good health as we eagerly await a cool breeze. ^^

I adapted Chef Jung Ho-young's "Kimchi Bibim Udon" recipe

and made it with kalguksu noodles!

This sauce is seriously delicious!

The touch of Worcestershire sauce is definitely the secret ingredient.

I reduced the amount of sugar slightly, and it was perfect for my taste!

For those of you who are busy, I've included a video at the end of this post.

Ingredients (for 3 servings):

1 T = Tablespoon

✅️ Ingredients:

450g Kalguksu noodles, ½ Cucumber, 4 leaves of well-fermented kimchi

✅️ Sauce:

3T Gochugaru (Korean chili powder), 3T Gochujang (Korean chili paste),

4T Sugar, 2T Vinegar, 2T Soy sauce,

0.5T Worcestershire sauce, 0.5T Black pepper, 1T Minced garlic, 2T Cider (or Sprite),

2T Kimchi juice, 2T Sesame oil, 2T Sesame seeds

*Worcestershire sauce can be substituted with Tonkatsu sauce.

If you don't have it, you can skip it.

Instructions:

First, let's make the sauce.

3T Gochujang

3T Gochugaru

2T Soy sauce

4T Sugar

2T Vinegar

0.5T Worcestershire sauce

0.5T Black pepper

1T Minced garlic

2T Kimchi juice

2T Cider

(You can also use grated pear juice)

2T Sesame oil

Mix well!

Now, let the sauce rest for a while.

Remove the stuffing from the kimchi and

cut it into long, bite-sized pieces.

I used kalguksu noodles, but

Udon noodles or

medium-thick noodles would also be good.

Boil the noodles in boiling water, loosening them well.

Rinse them in cold water to remove the starch.

Pour the sauce over the prepared noodles.

Don't pour all the sauce in at once.

Add it gradually, tasting as you go!

Add the sauce and

mix well!

Wow~ the color is amazing!!

My mouth was watering even while mixing!

Garnish with julienned cucumber,

sliced kimchi,

and a boiled egg, if desired.

Sprinkle with sesame seeds, and you're done!!

The secret ingredient to this bibim guksu sauce is

the small amount of Worcestershire sauce!

If you don't have Worcestershire sauce,

it's still delicious without it,

but if you have it at home, be sure to add it!

(It can be replaced with Tonkatsu sauce!)

The aftertaste is really sophisticated.

Before making it, I looked at the recipe and thought,

"Why would you add 0.5T of Worcestershire sauce?"

But after eating it, I understood!

My eldest son ate it and said it was

the most delicious bibim guksu he's had recently!

I also found it delicious and will make it often.^^

It seems like the end of the heatwave, so

be sure to make it and try it!

Eat delicious homemade meals today and tomorrow!!

▫ Thank you for reading ▫

Chef Jung Ho-young's Bibim Kalguksu recipe~

The sauce is really delicious, so be sure to make it!

The price has become more reasonable, so I decided to buy one. During the dog days of summer (Boknal, 복날), croaker prices skyrocket. Apparently, many are caught off the coast of Sinan in Jeolla Province. I received a 3kg fish via 택배 (delivery service) from the Mokpo fish market. They say it tastes best when it's 7-8kg, with July being the prime month and August/September being the least flavorful. But even in the dead of winter, it's known as a delicious fish...

Once you learn how to prepare the fish, it's not difficult to make sashimi.

Actually, some places fillet the fish or send it already sliced as sashimi, but this time I bought a whole fish. Figuring out how to slice it... it's like with winter yellowtail (방어) - after doing it a couple of times with a big fish, you can manage it at home...

A well-iced fish arrived.

The freshness is good. Actually, croaker tastes even better after a few days of aging. Live croaker is also widely available these days, but it's more expensive. This croaker, received directly from the source, is a decent size at 3kg. I wasn't expecting much, but the market price of 1kg is over ₩100,000 during peak season, but now you can buy it for around ₩10,000. The price plummets after summer. With one fish, you can enjoy sashimi, a clear soup (Jiri-tang, 지리탕), and pan-fried slices (Jeon, 전) - it's a great fish to eat in various ways. It's a fish that's impossible to get during the peak of summer, and I'm finally getting to enjoy it for the first and probably last time this year...

First, scale the fish. The preparation doesn't seem too difficult, but the sink is full! It's been a while since I scaled a fish and prepared sashimi at home. When I go sea fishing, I usually just have them fillet it for me, so this is really rare for me...

The reason for eating croaker is also for its swim bladder (burae, 부레). You absolutely have to eat the swim bladder when you eat a whole croaker. I also really like the Mokpo croaker sashimi alley. They serve a course meal like an omakase, with sashimi salad and soup. Some people even plan a trip to Mokpo just for that taste. Hong-eo (fermented skate) isn't the only famous thing there; Sinan, near Mokpo, is also a major croaker producing area. In 2025, there's a lot being caught. Even though it's past the season, croaker is still croaker...

Preparing Croaker Sashimi (Oroshi)

I didn't take any pictures of me holding the knife while slicing the sashimi. I filleted it into three pieces, skinned it, and blanched the skin briefly in hot water before eating it. I also neatly prepared the swim bladder. The head and bones are used for Jiri-tang. In the Jeolla region, croaker is often eaten during Boknal. Now it's popular in the Seoul metropolitan area too, and the price around Boknal is really high. Even though the peak season has passed and the price has gone down at places like the Noryangjin Fish Market, it's still an expensive fish in the summer...

There's a little bit of fat, but they say it tastes better after some aging. I ate half of it one day and the other half the next day, and it definitely tasted better the second day.

Nothing to Waste but the Scales

The swim bladder is delicious, and the fish itself can be eaten as sashimi or pan-fried. The pan-fried slices were especially good this time. It's great for treating guests to a nice meal. It's more plentiful than other sashimi, and this 3kg fish, which was a medium size, cost less than ₩40,000 including shipping. The freshness was great, so it was worth it. They even drained the blood well before sending it, and the innards were clean. This is the first time I've made croaker sashimi at home, and it tastes great. The bigger the fish, the better it tastes, so I want to try croaker in the winter instead of yellowtail... In September and October, autumn is the season for gizzard shad (jeon-eo, 전어) sashimi, blue crab, and whiteleg shrimp. There are fish markets and the Namdangri shrimp festival, and Seocheon also has a blue crab festival. Fishing is good too, and it's a vibrant time for fishermen with the autumn harvest of fresh shrimp and various seafoods...

Enjoying a Generous Plate

As expected, croaker is croaker. They say that July is the peak season, and the taste is at its worst after spawning. So why do people like to eat it so much during Boknal in August? If you want to eat it, June and July are the best times when the fish is fattest. After spawning season, the fish becomes thin and the flesh can be spongy. The pan-fried slices are especially good, and everyone loves croaker Jiri-tang. The Jiri-tang I had at a restaurant in Noryangjin Fish Market recently was so milky and delicious. Croaker Jiri is definitely something everyone would enjoy...

Carefully Preparing the Swim Bladder and Skin

With appetizers like these, you could easily finish several bottles of alcohol. They say the fish sashimi is delicious and each part has its own distinct flavor. It would be nice to prepare the head and eat the cheek meat or collar meat, but I just roughly prepared it and boiled it for Jiri-tang. The broth is good, and this is a health food! There's a reason why it's so popular in the summer. If you go to a famous restaurant in Mokpo, they age a large croaker well and slice it into sashimi for you. There are also famous restaurants like Deokjeok Restaurant in Incheon, which are even more expensive than in Seoul.

The belly meat is delicious. The back meat, body, and tail are a bit tough, so they're good for pan-frying. The pan-fried slices are also expensive if you order them at a restaurant. These days, the market price is cheap because there are a lot being caught. The price has become really reasonable.

Rather than red chili-pepper paste (cho-gochujang, 초고추장), seasoned soybean paste (makjang, 막장) or salt is the best accompaniment.

The fish soy sauce is good too, but today, seasoned soybean paste tasted the best. It's also good eaten with kimchi or on top of onions. There are many ways to eat it, and while the slicing process can be a bit tricky, you can just buy the fillets and slice them into sashimi, so it's not too difficult. You should definitely try it. They say it tastes subtly good even in the winter. Croaker sashimi is a popular fish dish in the summer, so much so that I wonder why the price drops so much after summer. It's so cheap now...

September and October are the time for many seasonal seafoods. Gizzard shad sashimi or grilled gizzard shad are great, and who doesn't love steamed or stewed blue crab? Whiteleg shrimp are also farmed a lot, and I don't know what the catch will be like in 2025 for wild shrimp, but there have been times when there's not much difference between farmed and wild shrimp. You can get king prawns for around ₩25,000 to ₩35,000 per kg now, and it's the season for seafood restaurants.

I'm a bit disappointed that it has less fat now that the season has passed, but the taste of croaker is still there. The swim bladder is delicious, and the savory taste and texture are unique. The taste of this sashimi is comparable to what you'd get at the Noryangjin Fish Market.

If you can slice the fish well, you can enjoy croaker sashimi cheaply at home like this. Even though the peak season has passed, it's still a great fish to enjoy.

You can't leave out croaker pan-fried slices (Jeon) when talking about croaker.

Why does it taste so much better when it's pan-fried compared to other fish? It's incomparable to things like pollock pan-fried slices. I ate croaker pan-fried slices for two days straight because of its tender, sweet, and savory taste. I ate it with soy sauce and onions, like the sauce for mung bean pancakes at Gwangjang Market. It's also good with spicy green peppers. The savory taste is excellent. Croaker pan-fried slices are good, and croaker Jiri-tang is good too. I like croaker soup more than dried pollack soup because it's filling and good for hangovers...

Overall

Croaker prices plummet as soon as the summer heat subsides. Even though the peak season has passed, croaker is still croaker, and it's good to eat anytime. The slicing process isn't too difficult, so how about buying a whole fish and throwing a party? The fish sashimi is delicious, and croaker is a great fish to enjoy in various ways, including pan-fried slices and Jiri-tang. In September and October, there are good seafoods like blue crab, gizzard shad sashimi, and shrimp, so you can visit the fish market and enjoy them. There are also various festivals and restaurants like Namdang Port, so it's a season that everyone can enjoy...

Usually, I frequent the local mart, but a few days ago...

I went to Gupo Market in Busan and bought some greens and fruits.

Today, I'm using the sweet potato stems I bought from Gupo Market to make a delicious summer side dish.

One of the best things about going to the market is that it's full of fresh and seasonal ingredients like greens, fruits, fish, and seafood.

It's also a fun outing because I end up buying ingredients that I usually wouldn't because they're too much work to prepare.

This stir-fried sweet potato stem dish, which I haven't had in a while, is so much fun to eat because of its unique, slightly fibrous but also soft texture!

Sweet potato stems are great in kimchi, pickles, braised dishes, salads, and stir-fries like this one, making them a nutritious and popular side dish.

Today, I made spicy stir-fried sweet potato stems with chili powder. The slight spiciness is perfect for relieving stress from the summer heat and stimulating the appetite.

Now, let's get to the ingredients and Kim Dae-seok Chef's recipe for summer side dish stir-fried sweet potato stems, including how to peel, boil, and store them.

Ingredients:

Sweet Potato Stems: 400g

Cooking Oil: 1 tbsp

Green Chili Pepper: 1

Red Chili Pepper: 1

Water: 1/3 cup

Soy Sauce: 2 tbsp

Fish Sauce: 1 tbsp

Minced Garlic: 1 tbsp

Chili Powder: 1 tbsp

Rice Syrup: 1 tbsp

Perilla Oil: 1 tbsp

Salt: 2 pinches

Sesame Seeds: 1 tbsp

Nutritional Benefits:

Sweet potato stems have 43kcal per 100g and are in season from July to September.

They are rich in potassium, which helps to discharge sodium from the body. They are also rich in dietary fiber, which aids in bowel movements and prevents constipation.

As a low-calorie vegetable that keeps you feeling full, they are helpful for weight management.

Preparing the Sweet Potato Stems (Peeling):

Remove the leaves and prepare only the stems!

Use your fingernail to gently press the end of the stem.

Then, pull the skin off. It should come off easily.

If it doesn't come off in one go, you can cut it into appropriate lengths and peel it that way.

An easier way is to soak them in salt water for about 30 minutes before peeling.

☆☆☆☆

Soaking in salt water softens the skin,

making it easier to peel. Soak them in salt water and

stir occasionally.

After soaking in salt water, bend the thinner end of the stem

and peel off the skin.

You can also peel them after boiling.

Storage:

Before peeling, wrap raw sweet potato stems in newspaper or

paper towels and refrigerate. Use within 2-3 days,

as they can change color and become tough if left for too long.

After boiling the greens, rinse them in cold water and remove as much water as possible.

Then, store them in an airtight container or zipper bag in the refrigerator or

portion them into serving sizes and freeze them in zipper bags.

Boiling (How to Boil, Time):

Add about 1/2 a spoonful of salt to boiling water.

Add the peeled sweet potato stems and boil for about 3 minutes.

Rinse immediately in cold water to maintain the green color!

Boiling keeps them crunchy and soft.

However, boiling for too long will make them mushy and reduce their texture.

Squeeze out the excess water, cut into bite-sized pieces,

and slice the prepared green and red chili peppers diagonally.

Recipe (How to Make):

Heat a spoonful of cooking oil in a pan, add the boiled greens, and

stir-fry for 3 minutes. Then, lower the heat to low, pour in 1/3 cup of water,

2 spoons of soy sauce, and 1 spoon of fish sauce.

Add 1 spoon of minced garlic and stir-fry.

Add a generous spoonful of chili powder and stir-fry.

Stir-fry for 3 minutes until it turns reddish.

Add a spoonful of rice syrup for shine and

a spoonful of perilla oil. Mix the seasonings evenly while stirring.

Add the sliced green and red chili peppers and

stir-fry. Taste and, if it's bland, add 2 pinches of salt.

Adjust the seasoning to your liking.

Finally, sprinkle a spoonful of sesame seeds and mix lightly.

And with that, we're done making a summer seasonal side dish that will perk up your appetite!

Spicy stir-fried sweet potato stems!

Place it on a plate and sprinkle with more sesame seeds for

an even more delicious side dish!

It's so delicious to make and eat this memory from my childhood that my mother made for me.

The crunchy texture and rich flavor of these stir-fried sweet potato stems make them irresistible.

Making a big batch is great because you can use it not only as a side dish but also as an ingredient for bibimbap,

kimbap filling, or even a lunchbox side dish, making it really satisfying.

If, like me, you've found peeling them too tedious

to make them often, this time, add a little effort and

refer to the recipe I've compiled from Chef Kim Dae-seok.

Make this delicious and satisfying week-long side dish

and enjoy these stir-fried greens in season!

Probiotics for Cancer Prevention?

A Recipe for Cabbage Kimchi that Captures Taste, Health, and Value!

Hello, everyone! It's Nyan Nyan! ^^

Can you believe the price of Napa cabbage these days?

I've been making summer kimchi with young radishes and ponytail radishes, but I wanted some fresh Napa cabbage kimchi.

When I went to the store, a single head of Napa cabbage was almost 10,000 won!

When Napa cabbage is too expensive, Nyan Nyan makes kimchi with cabbage instead.

Cabbage! Everyone knows it's good for you, right?

Especially known as a vegetable that's good for your stomach, I enjoy it in various salads and cabbage dishes.

Its crunchy texture, unique sweetness, and sourness when fermented make it a surprisingly delicious kimchi that rivals Napa cabbage kimchi.

There's even more amazing news!

The 'Glucosinolate' in cabbage breaks down into 'Isothiocyanate' during kimchi fermentation.

This component contains sulforaphane, which is known to have powerful anti-cancer, anti-inflammatory, and detoxification effects.

That's why cabbage kimchi is sometimes called anti-cancer kimchi.

When it ferments, it also produces a ton of probiotics, which are good for gut health!

Isn't it truly a kimchi that delivers on taste, health, and value?

Making cabbage kimchi is easy.

You don't need to make kimchi porridge like you do with Napa cabbage kimchi.

With simple seasoning, this kimchi-making is easy and simple.

I added an apple when I made it, and it was even more delicious!

Honeycrisp apples are in season these days, so adding one or two would be a great idea.

So,

A delicious kimchi that can replace Napa cabbage kimchi,

Anti-cancer kimchi that helps prevent cancer and promotes gut health with probiotics!

I'll show you how to make cabbage kimchi in detail!

Ingredients

1 head of cabbage (2.5kg)

1 cup of salt (200ml capacity)

100g of scallions

2 small onions (250g)

- Kimchi Seasoning -

10T Gochugaru (Korean chili powder)

6T Fish sauce

3T Crab sauce

1T Salted shrimp

3T Plum extract

1T Ginger syrup

1T Sugar

2T Minced garlic

Sesame seeds

- Measurement -

1T = 15ml = approximately one and a half tablespoons

1. Cutting the Cabbage

Cut the cabbage into quarters

Remove the core in the center

Separate each quarter into three sections for easier cutting.

Then cut into bite-sized pieces.

2. Salting

Separate the layers of the cabbage and sprinkle salt between them.

Let it sit for about an hour.

It's good to flip it over halfway through.

※ When salting in salt water, add one cup of salt to 1L of water and soak for 20 minutes.

I salted it directly with salt, but cabbage kimchi is best salted evenly in salt water because it is so thick! Keep that in mind!

3. Preparing the Additional Ingredients

Scallions and onions are essential,

The apple is optional.

Cut the scallions into 4-5cm lengths,

Slice the onion

Remove the seeds from the apple and cut it into pieces.

4. Making the Kimchi Seasoning

10T Gochugaru, 6T Fish sauce, 3T Crab sauce

1T Salted shrimp, 1T Ginger syrup, 3T Plum extract

2T Minced garlic, 1T Sugar

Mix well.

Taste and add more seasoning as needed.

5. Rinsing and Draining

Well salted, right?

Rinse lightly in water and drain.

6. Making Cabbage Kimchi

Add 2/3 of the seasoning to the drained kimchi ingredients.

Mix well.

Make sure it gets in between the cabbage layers.

Add the additional ingredients and the remaining seasoning.

Mix well.

Sprinkle with sesame seeds to finish!

◈ I've prepared a short video of the cooking process ~

▶ Completion

How is it?

It was easier than you thought, right?

A cabbage dish that captures taste, health, and value, anti-cancer kimchi

Cabbage kimchi recipe completed~

You can eat it right away, or you can let it ripen at room temperature for a day, then refrigerate and eat it the next day.

If you make a whole batch, it will last for quite a while because the amount is a lot.

I don't have to worry about kimchi for a while ㅎㅎ

I made it with an apple today,

The crunchy, sweet and sour apple makes it taste really fancy?

Today,

Due to its powerful anti-cancer properties, it is also called anti-cancer kimchi

Delicious and healthy cabbage dish,

I introduced you to how to make cabbage kimchi.

At first, I started eating it to replace Napa cabbage kimchi because the price of Napa cabbage was burdensome,

Now that I know the ingredients and efficacy that help with my health, I make sure to eat it on purpose,

Delicious and healthy cabbage kimchi!

Make it deliciously and enjoy it~

I'll say goodbye now.

Please look forward to the next recipe~

◈ Recipe for Cabbage Water Kimchi with Beet

I will share with you~

Easy Green Onion Kimchi Recipe

Deliciously Made Green Onion Kimchi

​

Hello, and welcome!

Subscribers, do you like green onion kimchi?

I made some green onion kimchi because young and tender green onions are in season these days.

​

It was a bit difficult to peel the thin and tender green onions.

But after making the kimchi, it was so delicious that it felt like a reward for the hard work.

​

If you have peeled green onions, the green onion kimchi recipe is simple.

Lightly salt the heads of the green onions.

Grind apple, garlic, and ginger in a blender, then add red pepper powder, salted shrimp, fish sauce, plum extract, and sugar to make the red pepper powder seasoning.

Then, mix it with the salted green onions.

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I bought the green onions two days ago, peeled them, and finally made the green onion kimchi today.

I'll show you how to make delicious green onion kimchi.

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Green Onion Kimchi Recipe

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Measurement: Tablespoon, 500ml cup

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Ingredients

600g prepared green onions

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Seasoning Ingredients

10 cloves minced garlic (1 heaping tablespoon minced garlic)

10g ginger (2/3 tablespoon minced ginger)

3/4 apple

200ml broth

5 tablespoons red pepper powder

2 tablespoons salted shrimp

2 tablespoons fish sauce

2 tablespoons plum extract

1 tablespoon sugar

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1️⃣ Preparing the Green Onions

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I bought two bundles of what looked like tender green onions.

After peeling, the amount is 600g.

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Peeling the green onions and cutting off the yellowed ends is a bit difficult.

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I washed the green onions in a basin 4 times.

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I couldn't make the kimchi right away, so I put them in a container and stored them in the refrigerator for about two days.

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They were refrigerated for two days, and they were in good condition without spoiling.

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I washed them one more time and drained them in a strainer.

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2️⃣ Salting the Green Onions

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How to salt green onions:

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Using 1.5 tablespoons of coarse sea salt, I only salted the heads of the green onions for about 20 minutes.

Sprinkle a little coarse salt between the white parts of the green onions and turn them over about 2 times in between.

After salting, I drained the green onions without washing them.

They've softened a little, right?

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The green onion kimchi is delicious when the heads are salted properly.

Otherwise, the green onions are too firm and don't taste good.

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* If you don't have coarse sea salt, use fine salt.

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3️⃣ Golden Recipe for Green Onion Kimchi Seasoning

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How to make the red pepper powder seasoning for green onion kimchi while salting the green onions:

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Prepare 3/4 Hongro apple, 10 cloves garlic (1 heaping tablespoon minced garlic), 10g ginger (2/3 tablespoon minced ginger), and 200ml broth.

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Chop the apple, garlic, and ginger into small pieces and grind them in a blender with about 50ml of broth.

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* Adding apple can reduce the amount of sugar.

There's half an apple in the picture, but I added another piece because it wasn't enough when making the seasoning.

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* Making broth:

Boil green onions, dried shiitake mushrooms, kelp, and anchovies.

If it's difficult to boil, soak them in hot water.

If you can't even soak them, use purified water.

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* I didn't add salted shrimp when grinding in the blender.

The salted shrimp will automatically soften when the kimchi is made, so I didn't grind it.

Unground salted shrimp tastes better.

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Add 5 tablespoons of red pepper powder, 2 tablespoons of salted shrimp, 2 tablespoons of fish sauce, 2 tablespoons of plum extract, 1 tablespoon of sugar, and the remaining broth to the ground ingredients from the blender and mix to make delicious green onion kimchi red pepper powder seasoning.

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* I used the same amount of 1 tablespoon of red pepper powder and 1 tablespoon of salted shrimp as in the picture.

The amount of salted shrimp is probably quite a lot.

* I used muscovado raw sugar instead of white sugar.

* You can see salted shrimp in the seasoning, but it disappears when you make green onion kimchi.

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4️⃣ Mixing Green Onions and Red Pepper Powder Seasoning

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Put the green onions in a bowl for making kimchi.

Put the red pepper powder seasoning on the heads of the green onions and mix the white parts first.

Then, evenly coat the leaves with the red pepper powder and mix.

Finally, sprinkle sesame seeds for an even better taste.

Green Onion Kimchi Complete!~~~

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I made kimchi with tender green onions, and it's spicy but really delicious.

Even though the green onions are thin, they are still spicy.

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I made 600g of kimchi after preparing two bundles of green onions, so the amount was small.

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I can't do a lot of work at once, so I make kimchi little by little.

I have to make more because I've already eaten all the kimchi I made a few days ago.

This green onion kimchi will probably disappear quickly too. ~~

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White rice is good, but it would be delicious with ramen, right?

Delicious green onion kimchi, but preparing the green onions is hard.

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I thought while preparing the green onions.

'My mother used to make an enormous amount of green onion kimchi that can't be compared to this~

She must have suffered a lot peeling all those green onions.'

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My mother said.

"Nothing that goes into your mouth comes easy."

But these days, it can be easy.

You can buy it....

But I don't want to buy it yet~~

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Mom's deep flavor,

Contains daily health.

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by Mommy's Healthy Home-Cooked Recipes

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You can usually find it easily in the basement of department stores. They offer a wide variety of baking ingredients and tools at relatively reasonable prices.

I usually screenshot the things I want to buy from their website beforehand. The site also introduces various recipes, making it hard to leave once you're on it.

On my recent visit to the Tomizawa Shoten website, I discovered a recipe for 'Hirayaki Melon Bread (平焼きメロンパン).' The baking process looked fun, so I decided to try making it right away.

Hirayaki means 'flat-baked' in Japanese. As the name suggests, it's a flat melon bread.

I doubled the recipe and used my KitchenAid mixer for the mixing process. The dough has a beautiful color because it contains 40% eggs.

I did the first proofing in a Smeg oven at 35 degrees Celsius. The dough rose so high that I covered the container with the same container, dome-like, for proofing.

I divided the dough into 12 pieces and gave it a bench time of 20 minutes. I also divided the cookie dough into 12 pieces and prepared them.

The cookie dough was rounded, then rolled out into a circle. I placed plastic wrap between them to prevent them from sticking and put them in the freezer for 5-10 minutes.

Bench time before and after.

Since I didn't have the specified 'Zarame' sugar in the recipe, I mixed Hagel sugar and unrefined sugar for 6 of them, and used only unrefined sugar for the other 6.

The second proofing was done in the oven for only 30 minutes, and some were done at room temperature. Looking back, it seems like the proofing volume was insufficient.

I covered it with parchment paper and a pan before putting it in the oven.

After preheating to 200 degrees Celsius, I baked it in convection mode at 180 degrees Celsius for 15 minutes. Because I used a regular stainless steel pan, the pan warped in the middle, so I pressed it down once to ensure it baked flat. Next time, it might be better to alternate the stainless steel pan and the coated pan, placing them on top and bottom.

I baked it in the oven covered with parchment paper and a pan, and then removed the cover at the end to add more color.

The finished flat melon bread looked like mini honey pancakes that I used to bake in a frying pan when I was young.

The ones with the crunchy Hagel sugar had a better texture. It would have been much tastier with coarse Zarame sugar. The cookie dough was crispy and sweet, but the crumb was a bit dry, likely due to insufficient second proofing and pressing it too flat, which was a bit disappointing.

Dipping it in milk or sandwiching it with some moist strawberry jam in the middle would make it even more delicious!

The Tomizawa Shoten website is full of interesting recipes besides the one I tried this time.

If you're looking for fun baking recipes, I recommend visiting their website.

As the rain settled down and the heat subsided, we ran out of kimchi!

So, we decided to make kimchi with *godulppagi* (Korean wild lettuce) and scallions (green onions).

Actually, I also made Napa cabbage kimchi (Baechu geotjeori), but I only took pictures and videos of the *godulppagi* kimchi. I’ve been a bit scatterbrained lately!

Anyway, delicious anchovy fish sauce is essential for tasty kimchi!

In this post, I'll be introducing a *godulppagi* kimchi recipe using Daegil Fisheries' anchovy fish sauce.

Daegil Fisheries Anchovy Fish Sauce for *Godulppagi* Kimchi

Unboxing the Daegil Fisheries anchovy fish sauce delivery!

It was securely delivered, meticulously fastened with cable ties.

Did you know that *godulppagi* kimchi can be a little bitter?

But it’s a problem if the kimchi seasoning is bitter too!

No worries with Daegil Fisheries’ anchovy fish sauce made with Gijang anchovies!

Because the anchovies are processed to remove the intestines and organs, Gijang anchovies are known for their less bitter flavor.

Plus, Daegil Fisheries boasts 30 years of expertise.

This anchovy fish sauce is made with a golden ratio and aged for two years using traditional methods, so the quality and taste speak for themselves!

It's made with only two ingredients: high-quality fresh anchovies from Daebyeon Port and reputable Shinan sea salt.

The simpler the ingredients, the more trustworthy it feels!

The first step in making kimchi is preparing and salting the *godulppagi*.

I salted the *godulppagi* for about three to four hours.

After that, I drained the water and put it back into a large bowl.

While the *godulppagi* is being salted, prepare the vegetables!

Chop carrots, onions, and green onions and set them aside.

Then, grind diced onions and apples in a blender for part of the kimchi seasoning.

Prepare the scallions in advance and put them in a container.

Mix all the prepared ingredients together in a large bowl!

Add rice porridge and a little allulose, then generously add chili powder and mix.

Then, drizzle plenty of Daegil Fisheries anchovy fish sauce to boost the savory flavor!

Gently loosen the *godulppagi* while mixing well so that the kimchi seasoning doesn't clump together.

Naturally mix in the scallions too!

Place the finished *godulppagi* kimchi in a bowl and garnish with sesame seeds.

Doesn't it look fantastically delicious with sesame seeds sprinkled on top?

Today, I made air fryer salt-roasted chicken drumsticks, which are simple but delicious to enjoy after work.

I simply seasoned the chicken drumsticks with salt and pepper and cooked them without oil. The result was crispy on the outside and juicy on the inside.

It's so easy to make without an oven, I'm always amazed at how useful the air fryer is.

I enjoyed the finished salt-roasted chicken drumsticks with homemade pickles for a meal.

The savory flavor of the chicken and the refreshing taste of the pickles go really well together.

Although it's a rich dish, the pickles cut through the greasiness, creating a perfect balance.

The chicken drumsticks were roasted to a golden brown, crispy on the outside and tender on the inside.

If you poke it lightly with a fork, the juices will come out!

The delicious smell filled the house while it was cooking.

The pickles I served with it were taken out of the refrigerator, which I made in advance.

Since I made them myself, the balance of sweet and sour is just right.

This combination was great not only as a side dish but also as a snack with beer.

A simple meal that makes you forget the tiredness of the day, I highly recommend air fryer salt-roasted chicken drumsticks.

My husband loved it when he came home from work and ate it with a glass of beer, which made me feel so proud. ^^

I think I'll be making this often!

How to Make Cheese Egg Rolls

Egg Roll Recipe

Vegetable Egg Roll Recipe

Are you worried about what to make for your children's side dishes? How about a Cheese Spam Egg Roll recipe that you can whip up with simple ingredients in your fridge?

The combination of salty spam, soft eggs, and savory cheese will capture even the pickiest eaters.

Busy parents can easily make it, and it's nutritious, making it a hearty meal, snack, or lunchbox menu.

Egg rolls are a side dish that I make and eat very often.

If you think egg rolls are difficult, just remember this:

Keep the heat on low! Layer thinly and roll several times!

Never use high heat. Pour the egg mixture little by little over low heat, cook it thinly, and repeat the process of gently rolling it when it's almost cooked. This way, it cooks evenly and doesn't burn.

This is how you can make thick and pretty egg rolls.

I cut the spam too thick today, so I had a hard time rolling it.

If you cut it without thinking, it can be difficult to roll the egg roll! When adding cheese, cut and place the cheese so that it matches the height of the overlapping cheese, then roll it up for easier rolling.

Let's make a delicious egg roll where you can taste both salty and savory flavors.

Measurement standard - rice spoon, 180ml cup

Ingredients:

5 eggs

2 cheddar cheese slices

Some spam

Some green onion, carrot, and green pepper

1 tablespoon mirin

1 tablespoon tuna sauce

1. Prepare the ingredients

Chop the white part of the green onion, some carrots, and 1 green pepper.

I cut the spam into large pieces because my child likes spam, but cutting it too large makes it difficult to roll. It's easier to roll if you slice it thinly, or you can chop it finely and mix it with the vegetables.

2. Whisk the eggs

Crack 5 eggs into a bowl, add 1 tablespoon of mirin, chopped vegetables, 1 tablespoon of tuna sauce, and a little pepper, and mix well.

If you want to roll it more smoothly, strain the egg mixture once before rolling.

The egg mixture is now complete. Now, let's make the egg roll.

3. Make the egg roll

Lightly grease a frying pan with oil and preheat over medium-low heat. Pour the egg mixture to cover the pan.

When the top is slightly cooked, cut 2 cheddar cheese slices in half and place them as shown in the picture, then add the spam.

Is the ham too high? If you cut it in half and place it, you can roll it more easily.

Use a thin spatula to roll the egg roll little by little from the end when the egg mixture starts to cook.

It may not be easy to roll the egg because of the cheese, but even if the middle of the egg roll is a mess, you can finish it well at the end, so just roll it as you wish.

When it is rolled to some extent, pull it forward and pour a little more egg mixture into the empty space, cook it, and roll it.

Add a little oil at this time.

Repeat the same method, rolling it and cooking it over low heat, and finish by rolling it to the end.

When the finish is complete, reduce the heat to low and cook the top, bottom, and sides evenly to make it firm.

This way, it cooks firmly to the inside.

Well-cooked egg rolls can break if you cut them right away. Take it out and let it cool slightly.

Or, you can roll it in seaweed to fix it more firmly.

If you cut the cooled egg roll with a bread knife, you can cut it more smoothly.

4. Completion

This is an egg roll that can be made in various ways by using different ingredients at home.

The cooking time is not long, and if you cook it well by adjusting the low heat, you can complete it easily.

The combination of salty spam, savory cheese, and soft eggs is a combination that can't taste bad, right?

Because it contains spam, it is a sweet and savory egg dish that children can enjoy.

It's already Friday, and the weekend has begun. I hope you have a happy dinner time with your family with warm and delicious cheese spam egg rolls.

If you chop and add various vegetables and cook them, they taste good, the colors are pretty, and children who usually dislike vegetables can eat them deliciously. Please make it as a side dish for children who are picky about vegetables.

-Eggs are rich in protein and have a high utilization rate in the body, so they are absorbed efficiently.

It also contains various vitamins and minerals such as vitamins A, D, B12, iron, and zinc, which helps improve eye health, bone health, immunity, and nervous system functions.

If you don't like spam, add plenty of cheese instead of spam and add plenty of various vegetables to make it.

I feel a sense of liberation, at least mentally.

And at the same time, the house is going to be bustling from today.

My eldest child is home, and I was wondering what to make.

Among the foods they usually like,

they especially enjoy Dakdoritang, so I made it with plenty of ingredients for a hearty meal.

This alone makes a bowl of rice disappear in an instant!

Just looking at it makes your mouth water!

I added plenty of green and red chili peppers,

which added a slightly spicy flavor that made it even more appetizing.

On chilly days like these, it's a nourishing and satisfying dish.

Ingredients:

* Measurement = Rice spoon (1 = 10ml)

1 whole chicken (900g)

Potatoes 250~260g (after trimming)

Onions 225~230g

1 stalk of green onion

Carrots 70~75g

1 green and 1 red chili pepper each (optional)

+ For blanching the chicken:

A splash of Soju

Water to cover

+ Dakdoritang Sauce:

9 spoons of soy sauce

4 spoons of red pepper powder

3 spoons of brown sugar

2 spoons of minced garlic

Pepper powder (optional)

Salt (optional)

600ml water

Instructions:

1. Make the Dakdoritang Sauce

Before preparing the chicken,

make the Dakdoritang sauce first.

Add 2 spoons of minced garlic,

4 spoons of red pepper powder,

9 spoons of soy sauce,

and pepper powder (optional).

Mix well.

Mixing the red pepper powder with the sauce like this

helps to eliminate its raw smell.

2. Prepare and cut the ingredients (vegetables)

The vegetables to add are:

Potatoes 250~260g (after trimming)

Onions 225~230g (after trimming)

1 stalk of green onion

Carrots 70~75g

1 green and 1 red chili pepper each (optional)

Prepare and cut them into bite-sized pieces as shown above.

For the potatoes, cut them in half and round off the edges.

For the carrots, cut them into appropriate sizes and round them off as well.

This prevents the potatoes and carrots from falling apart while cooking.

Since the green chili peppers are small,

I prepared 3 of them, but you can prepare 1~2 depending on your preference.

3. Wash the Chicken

Now, let's prepare the main ingredient, the chicken.

I prepared a No. 9 size chicken (900g).

The upper right image shows the process of removing the internal organs and washing the chicken.

At this time, I cut off the tips of the chicken wings.

4. Blanch the Chicken

Put the washed chicken in a pot,

add enough water to cover it,

and if you have any leftover soju, add about 30~40ml.

Then, on the highest setting of a small burner,

stir and blanch the chicken.

Blanch until the surface is cooked and no blood comes out.

Then, rinse each piece thoroughly under running water

and drain the water in a strainer.

5. Add Blanched Chicken to Pot and Boil (+ Water, Brown Sugar)

Now that everything is ready,

put the blanched chicken in a pot,

add 600ml of water and 3 spoons of brown sugar (leveled),

cover and bring to a boil over high heat.

When it starts to boil as shown in the upper right image,

6. Add Sauce (+ Ingredients), Boil

Add all of the pre-made sauce,

potatoes, onions, carrots, and green onions (reserve a little green onion for garnish).

Mix well, cover, and

start boiling on the highest setting of a small burner!

When it starts to boil as shown above,

reduce the heat to level 7,

cover and set a timer for 20 minutes.

I actually wanted to cook it covered for a bit longer,

but there was so much broth that it kept boiling over ;;

So, after about 9 minutes,

I opened the lid and continued to boil it.

I kept the heat at the same level.

The broth gradually thickens,

and the sauce is absorbed.

Stir occasionally while cooking.

7. Add Salt to Taste

After about 20 minutes,

I thought it would be more delicious if it was reduced a bit more,

so I cooked it for an additional 5 minutes.

Of course, I cooked it with the lid open this time as well.

Then, I tasted it and it was bland,

so I added a little salt to adjust the seasoning.

You can skip this step, or add it to your liking to adjust the seasoning.

8. Add Green Onion, Green Chili Pepper, Red Chili Pepper

Lastly, for garnish,

add the reserved green onion

along with the sliced green and red chili peppers to finish.

9. Completion (Plating)

This is how it looks when served on the table.

The sauce looks rich and well absorbed into the chicken, right?

And look at those potatoes, they look so delicious!!

Personally, I like potatoes more than meat,

so I added a little extra this time.

My eldest child enjoyed it with rice~

I tried two potatoes and felt full without even eating rice.

Especially since I added plenty of onions and green onions,

the broth was sweet and slightly spicy,

making it a great match for rice and perfect as a side dish for alcohol.

Among the affordable chicken dishes,

this flavor with the rich sauce

is sure to be loved in any home.

Especially during the winter, it's perfect as a hot soup dish.

Refer to the recipe and make it deliciously~

Braised radish is delicious when braised with fish, but this recipe introduces a relatively simple method using canned tuna instead of fresh fish.

Chef Jung Ho-young introduced it so deliciously that I really wanted to try making it, and I enjoyed it very much for dinner tonight. More than anything, I liked that it wasn't too complicated since you just have to put everything in and boil it.

The sweet radish and the tuna added at the end add a savory flavor, making it delicious.

Try making this braised radish recipe, a must-have for autumn!^^

+Tablespoon=Rice spoon (10g) / Cup=Paper cup (180ml)

+Serves 3~4

Ingredients:

Radish 500g

Onion 1/2

Green onion 1/2 stalk

Canned tuna 1 can (150g)

Water 500ml

Soybean paste 1 tablespoon

Soy sauce 2 tablespoons

Tuna sauce 2 tablespoons

Cooking wine 1 tablespoon

Red pepper powder 2 tablespoons

Sugar 2 tablespoons

Minced garlic 1 tablespoon

A pinch of pepper

Instructions:

1

A large radish is usually about 2kg, and a small one is about 1kg, so let's use about half of a small radish. Since we're braising it with delicious seasoning, the top part is fine too.

Cut the radish into slices about 1.5cm thick, not too thin.

2

Chop the onion into not-too-large pieces, and slice the green onion.

Drain about half of the oil from the canned tuna. A little bit of oil is needed for flavor.

3

Place the sliced radish in a pot and add 500ml of water.

Add 1 tablespoon of soybean paste, 1 tablespoon of cooking wine, 2 tablespoons of red pepper powder, 2 tablespoons of sugar, 2 tablespoons of soy sauce, 2 tablespoons of tuna sauce, 1 tablespoon of minced garlic, and a pinch of pepper. Uniquely, this recipe includes soybean paste. Adding soybean paste to braised dishes makes the flavor deep and savory. It's a seasoning that goes well with braised radish.

Mix well so that the seasonings dissolve evenly, then start boiling over high heat.

4

Once it starts boiling, reduce the heat to medium and boil for another 10 minutes.

After 10 minutes, add the onion and green onion and boil for an additional 10 minutes.

5

The secret ingredient that will enhance the flavor of this braised radish!!! Add the tuna. The added oil enhances the savory flavor~

Simmer for another 3-4 minutes until only a little bit of broth remains.

Tip: You can increase the time a little more depending on the thickness and doneness of the radish, or add a little more water to cook it.

The sweet, cooked radish and tuna combine to create a flavor-packed side dish that is a real rice thief. It's good enough to be a main dish without any other stews or soups.

Without complicated ingredient preparation, you can easily make this autumn side dish, braised radish, with just one can of tuna! Enjoy!

I had some frozen basil pesto on hand, so I decided to make basil pesto pasta at home.

Nothing too fancy, but today I mixed fusilli and macaroni for a slightly different texture.

While the pasta was cooking, I prepared the basil pesto sauce, and the aroma alone made me feel hungry.

The refreshing and nutty scent of basil filled my mouth, making it just as satisfying as eating at a restaurant.

The fusilli absorbed the sauce well, making each bite flavorful, and the macaroni had a chewy yet soft texture.

Mixing them together made for a really interesting texture.

Even though I only used simple ingredients, the house filled with a fragrant aroma.

It was one of those days where I thought, "I cooked well today!" 😊

After plating it nicely and taking some pictures, I realized this is what simple healing feels like.

I hadn't been taking pictures of my food for a while, but these days, these small cooking and photo-taking moments seem to make my day richer.

As always, after finishing my meal, I took my daily supplements and medications. 😊

Filling up with delicious food and taking my vitamins makes me feel accomplished for the day.

Another day successfully completed with delicious and healthy food!

Soak the seaweed stems in cold water to remove the salt, then cut them into bite-sized pieces. Stir-fry minced garlic in cooking oil to make garlic oil, then stir-fry the seaweed stems. This helps to eliminate the fishy smell and makes the stems soft and delicious. It's an easy side dish to stir-fry and season. Let's get started with the seaweed stem stir-fry recipe.

Ingredients:

1 pack (300g) salted seaweed stems

1/2 onion

1/4 carrot (45g)

2-3 red chili peppers

3 tbsp cooking oil

1 tbsp minced garlic

1 tbsp cooking wine

1 tsp fish sauce

Salt to taste

1 tbsp perilla seed powder

1 tbsp perilla oil (or sesame oil)

Sesame seeds (optional)

*Measurement standard: 1 tbsp = 15ml / 1 tsp = 5ml

Instructions:

1. Remove salt from salted seaweed stems:

Prepare one pack (about 300g). Since it's been seasoned with salt for long-term storage, remove the salt before cooking.

Rinse the seaweed stems in water several times to remove the salt from the surface. This alone will remove a significant amount of salt.

Soak the seaweed stems in a bowl of cold water. Soak for about 10 minutes, checking the condition in between. Soaking for too long can remove the natural flavor and make the texture slippery. I usually soak for about 5 minutes, then taste a strand to adjust the time. Once the saltiness is removed, drain the seaweed stems in a colander.

While draining, cut the seaweed stems into bite-sized pieces using scissors, according to their length.

2. Prepare the other ingredients:

Slice 1/2 onion and julienne the carrot. The sweetness of the onion adds flavor and helps to eliminate the fishy smell.

Finely chop the red chili peppers to add a spicy kick. You can omit this if you're cooking for children.

3. Stir-fry:

Heat 3 tablespoons of cooking oil in a frying pan, add 1 tablespoon of minced garlic, and stir-fry to make garlic oil. Be careful not to burn the garlic. Stir-frying with garlic oil helps to eliminate the fishy smell and makes it more delicious.

Add the prepared seaweed stems and 1 tablespoon of cooking wine. Stir-fry with the garlic oil to eliminate any fishy smell.

Stir-fry for about 1-2 minutes to coat the seaweed stems with oil, then add the onion and carrot and stir-fry together.

When the vegetables are combined and the onion starts to become translucent, add 1 teaspoon of fish sauce and a pinch of salt to season. Adjust the salt according to the saltiness of the ingredients. If there's a slight fishy taste, add a pinch or two of sugar.

Stir-fry until the ingredients are cooked to your liking. Then, add 1 tablespoon of perilla seed powder and the chopped chili peppers. Adding a little perilla seed powder adds a nutty flavor and helps to eliminate the fishy smell. You can omit this if you prefer.

When the seaweed stems are cooked to your liking, add 1 tablespoon of perilla oil or sesame oil and a sprinkle of sesame seeds. Stir lightly and turn off the heat. Stir-frying for too long can make the texture tough, so stir-fry until it's tender and has a good texture to finish the stir-fried seaweed stems.

4. Completion:

Simply stir-fry the ingredients to complete the seaweed stem stir-fry. The crunchy texture and savory flavor are delicious with rice as a side dish. My husband eats a whole bowl of rice with just seaweed stems.

Salted seaweed stems are good for both children and adults. Once you make it, you can enjoy it without burden.

Enjoy making delicious stir-fried seaweed stems!

The End!

Today, I'm going to introduce a true rice thief!

It's stir-fried mukeunji with plenty of perilla oil.

After washing off all the seasonings and stir-frying it with perilla oil, the unique musty smell of mukeunji disappears, leaving only a soft, moist, and savory taste. It even feels luxurious.

If you have mukeunji, be sure to make this!

+ Tablespoon = rice spoon (10g) / Cup = paper cup (180ml)

Ingredients:

Kimchi 1/4 head (250g)

20cm Green onion

1 tbsp Cooking oil

2 tbsp Perilla oil

1/2 tbsp Minced garlic

1/2 tbsp Sugar

1/2 tbsp Soy sauce

Instructions:

1

I prepared 1/4 head of kimchi because it was a large head.

This is a good amount for 3-4 people.

Remove the basic seasonings from the kimchi and rinse it clean.

If it's very old mukeunji, soak it for about 30-40 minutes.

This will reduce the saltiness and make it softer.

After rinsing, squeeze out the water.

2

Cut the kimchi into bite-sized pieces.

I cut it in half and then sliced it lengthwise

to preserve the unique feel of mukeunji.

It's best to tear mukeunji lengthwise to eat, haha.

Also, slice the green onion.

3

Place the squeezed mukeunji in a bowl.

Add 1 tbsp perilla oil, 1/2 tbsp sugar, 1/2 tbsp minced garlic,

1/2 tbsp soy sauce, and the sliced green onion.

Season it by hand.

Pre-seasoning it will help it soak in well when stir-frying.

4

Heat 1 tbsp of cooking oil in a pan over medium heat.

Add the seasoned kimchi and stir-fry for 3-4 minutes until softened.

The kimchi will become moist, and the aroma of perilla oil will spread.

5

After stir-frying, turn off the heat.

Add 1 tbsp of perilla oil at the end, and 1/2 tbsp of sesame seeds.

This completes the savory mukeunji stir-fry with perilla oil.

This mukeunji stir-fry recipe with perilla oil has a great flavor, and it goes so well with the savory and deep taste of mukeunji.

It's not difficult to make if you rinse the kimchi well, and it's such a rice thief that I keep wanting to make it again.

It's also good on top of simple mixed noodles or as a side dish in a lunch box.

I think this stir-fry is a simple and delicious way to enjoy mukeunji.

Stir-fry it deliciously and enjoy!^^

Air Fryer Roasted Chestnuts Time

Roasted Chestnuts Air Fryer

Air Fryer Chestnut Roasting

Air Fryer Roasted Chestnuts with Slits

My husband loves roasted chestnuts, so as the weather gets colder, I often make these savory and sweet treats at home. The method is simple: just score the chestnuts, put them in the air fryer, set the temperature and time, and you'll have crispy, sweet roasted chestnuts in no time. I used to buy them often as a street snack, but these days, it's great to roast them at home using an air fryer or oven.

Making air fryer roasted chestnuts requires a bit of work to soak the chestnuts in salt water and score them, but once you roast them and take a bite, you'll want to make them again and again. Roasted sweet potatoes and roasted chestnuts are essential flavors this time of year, and there's no better snack. As they roast, the scored chestnut shells slightly open, making it easy to peel and enjoy their savory flavor. Steamed chestnuts are fluffy, while roasted chestnuts have a delicious crispy-on-the-outside, soft-on-the-inside texture. I'll share a few tips on air fryer roasted chestnut time and temperature, so let's get started.

Ingredients:

Raw chestnuts: 600g

Water: 1L + Coarse salt: 1 tablespoon

*Measurements based on a standard tablespoon

Instructions:

1. Washing and Soaking Chestnuts

Before you start cooking, soaking the chestnuts in salt water makes it easier to peel them and helps you to pick out any that have been infested by bugs. First, wash the chestnuts under running water.

Pour about 1L of water into a large bowl, enough to cover the chestnuts, and dissolve 1 tablespoon of coarse salt in it.

Soak the washed chestnuts in the salt water for about 1 hour. Soaking them in salt water for more than an hour makes the shells moist and soft, and also enhances their sweetness and savory flavor. If the chestnuts are dry, increase the soaking time a bit. Discard any chestnuts that float to the top, as they may be infested.

2. Scoring Chestnuts

After soaking, score the chestnuts. They can be hard and easy to hurt yourself, so wear gloves and use a chestnut knife or bread knife to make the process easier. Make a straight or cross-shaped slit on the rounded bottom of each chestnut. Don't cut too deep, or they may burst or break apart while roasting. Only score the inner skin. This process can be a bit tedious, so you can also buy pre-scored chestnuts for roasting.

I scored each chestnut one by one.

3. Making Air Fryer Roasted Chestnuts

Place the scored chestnuts on the air fryer tray in a single layer, without overlapping.

The air fryer roasted chestnut time is about 20-25 minutes at 180 degrees Celsius (356 degrees Fahrenheit). This may vary slightly depending on the size and shell thickness of the chestnuts.

I roasted them for about 20 minutes at 180 degrees Celsius, and the shells opened up nicely, and they were cooked perfectly with a crispy outside and a soft inside.

Check the status in the middle and adjust the time. The shells are cracked and the savory smell is delicious. Air fryer roasted chestnut making is complete.

4. Completion

These air fryer roasted chestnuts are crispy on the outside and moist on the inside, with a unique savory flavor and texture that makes you want to keep eating them. Roasting them at 180 degrees Celsius ensures that the shells peel off easily and the chestnuts are sweet.

Making these simple air fryer roasted chestnuts as a snack is a treat that everyone, young and old, will enjoy. Soaking, scoring, and roasting the chestnuts takes a little time, but they are seasonal chestnuts, so they are sweeter and more savory.

Enjoy warm and delicious roasted chestnuts in the cooling season.

End!

Musaengchae (Korean Radish Salad) Recipe

Ryu Su-yeong's Musaengchae Recipe

How to Make Musaengchae

Ryu Su-yeong's Radish Salad Recipe

Golden Recipe for Musaengchae

​

Hello, everyone!

It's MJ's quick recipe.

Radishes are in season, making them incredibly delicious right now.

​

While slicing the radish, I tried a piece raw,

and it had a wonderful natural sweetness.

​

For those who haven't made kimchi yet,

you might need a golden recipe for radish kimchi, right?

​

Using Ryu Su-yeong's Musaengchae recipe,

mix it all together and store it in the refrigerator.

It will be a comforting side dish.

​

Even after some time, the flavor doesn't fade,

and it's a great recipe to eat as a substitute for kimchi,

so it's okay to make a large batch of

Ryu Su-yeong's Musaengchae.

​

The key point of this recipe

is the order of adding the seasonings. Start with sugar

to remove the radish's bitterness, then add the other seasonings

and mix to finish.

​

This recipe doesn't use minced garlic, only plenty of green onions,

resulting in a refreshing and clean flavor

that is truly exceptional.

​

You might wonder, is it really delicious with just green onions?

I was skeptical at first,

but the more time passes,

the cleaner and more refreshing it tastes,

making it even more delicious.

​

Shall we make it?

​

Ingredients and Instructions

​

Musaengchae (Radish Salad) Recipe

Ingredients:

1 tablespoon = rice spoon

1 teaspoon = tea spoon

​

500g radish

20cm green onion (about 1 stalk)

4 tablespoons sugar

5 tablespoons red pepper powder

2 tablespoons soy sauce

1 tablespoon fish sauce

3-4 tablespoons vinegar

​

1. Preparing the Radish: Slicing

​

Prepare about 500g of radish.

A typical radish weighs about 1-1.2kg, so use half of it. Clean the radish skin with a scrub and use it with the peel on. Using the peel adds a crunchy texture that becomes more pronounced over time, making it even more delicious.

​

When slicing the radish, cut off the bottom to prevent it from rolling.

​

Place the radish firmly on the cutting board and slice it into uniform thickness.

​

Now, slice it into 0.2cm thick strips.

​

Of course, you can use a mandoline, but slicing it with a knife makes the crunchy texture last longer.

2. Preparing the Green Onion

​

Prepare about 20cm of green onion, mainly the white part. I used the green part as well. You can mince the green onion, but it's also good to slice it thinly and mix it in.

3. Seasoning in Order

​

Place the sliced radish in a bowl, add 4 tablespoons of sugar, and mix. Sugar doesn't dissolve easily, so it's added first. It also helps to make the radish crispier. If you substitute with allulose, the radish texture will be less crunchy.

​

Originally, the recipe didn't include coarse salt, but since I'm making it as a kimchi substitute to store in the refrigerator, I added a small amount of coarse salt and mixed it in.

​

Next, add 5 tablespoons of red pepper powder generously and mix. For Musaengchae, medium to coarse red pepper powder is suitable. If the red pepper powder is too fine, it can taste powdery. Mixing the red pepper powder first helps to absorb moisture and allows the color to develop evenly and beautifully.

​

Add 2 tablespoons of soy sauce and 1 tablespoon of fish sauce.

​

Soy sauce is used for dishes that are not heated. The original recipe calls for a 2:1 ratio of soy sauce to fish sauce, but if you want a kimchi-like flavor, you can add more fish sauce.

​

Mix well with the seasoning.

​

Add the sliced green onions and mix well with the seasoning.

​

Finally, add 3-4 tablespoons of vinegar to taste to enhance the sour flavor.

​

The key point of the Musaengchae golden recipe is the order of seasoning:

​

Sugar - Red Pepper Powder - Soy Sauce & Fish Sauce - Vinegar.

3. Completion

​

In fact, the flavor is better when the seasonings have had time to penetrate the radish.

The flavors blend harmoniously.

​

So, instead of putting it in a container right after mixing,

it's better to let it sit for a while,

taste it,

add more seasoning to your liking,

adjust the final seasoning,

and then store it in a container.

​

Adding the radish peel

adds a crunchy and delicious texture

making this radish kimchi even more delicious.

​

It's great as a side dish,

but it goes especially well with bibimbap.

​

Add a fried egg and gochujang (red pepper paste)

and mix it all together for a heavenly taste!

​

It can also be used as a topping for bibim guksu (spicy mixed noodles).

​

Enjoy making it and have a happy Friday!

MJ's Quick Recipe Tips:

Slice the radish into uniform thickness.

Prepare plenty of green onions without garlic.

Season in the order of sugar - red pepper powder - soy sauce & fish sauce - vinegar.

Mix and store in the refrigerator.

You can enjoy it whenever you want.

​

It's a really easy and simple recipe, but of course, it's not ordinary...^^

Who knew he'd add rice cakes and enjoy it as a snack with drinks~

As expected, he's a big drinker, so he's different!

I love tteokbokki so much, so this was also so delicious~

I think I ate more of this than rice. I had it as a side dish for lunch, and it really made me want a beer. ^^

Since there are both fish cakes and rice cakes, the accurate name would be Sung Si-kyung's Stir-fried Fish Cake and Rice Cake recipe.

It's a super simple basic seasoning, but it's so delicious even though it's a familiar taste. The deep and savory seasoning is excellent, so everyone, young and old, will love it.

You'll experience the magic of it disappearing in an instant with the chewy rice cakes, the bouncy fish cakes, and the perfect ratio of seasoning.

I had bought plenty of Sam# fish cakes for fish cake soup a few days ago and froze them. I thought it would be perfect to use for today's dish, so I thawed them.

As expected, it's delicious when made with Sam# fish cakes! ^^

Fish Cake and Rice Cake Stir-fry Recipe

Measurement 기준 - 밥숟가락 (Tablespoon)

Ingredients:

Fish cake: About 200g-300g

Rice cake: A large handful

Onion: 1/2

Green onion: 1/2 - 1 stalk

Korean chili pepper: 1-2

Seasoning:

Soy sauce: 3.5 tablespoons

Minced garlic: 1 generous tablespoon

Sugar: 2 tablespoons

Red pepper powder: 1 tablespoon

Sesame oil: 1 tablespoon

Instructions:

1. Prepare the ingredients

First, let's prepare the rice cakes. I happened to have garae-tteok (long rice cakes) at home, so I took them out. My daughter likes it when I add this garae-tteok when making fish cake soup, so I often buy it. We also grill it and eat it~

You know how it is when you grill it, sprinkle cheese, and drizzle honey? ㅎㅎ

I cut it in half lengthwise. The rice cakes are a bit hard since they came out of the refrigerator. Be careful when cutting!

Tteokbokki rice cakes are also good instead of thick garae-tteok, and it would be good to use rice cake slices for rice cake soup.

This is the Sam# fish cake I mentioned above. I froze it, so I thawed it in cold water while it was still sealed. I also cut it into bite-sized pieces. The amount is about 200-300 grams.

Of course, using square fish cakes is also great.

2. Prepare the additional ingredients

I'll prepare the additional ingredients. Slice 1/2 onion and chop 1/2 green onion and 1-2 Korean chili peppers. You can use a generous amount of green onions, up to 1 stalk, and if a child is eating it, you can omit the Korean chili peppers. It's delicious with the Korean chili peppers because it's spicy.

3. Make the seasoning

This is the basic seasoning. It's a soy sauce seasoning.

It's a really simple basic seasoning ratio. Soy sauce 3.5 tablespoons (you can use regular soy sauce), minced garlic 1 generous tablespoon, sugar 2 tablespoons.

Mix well. Then the seasoning is complete!

4. Blanch the rice cakes and fish cakes

Now, pour plenty of water into a pot, and when the water boils, add the prepared rice cakes and fish cakes and blanch for about 10 seconds. Then, turn off the heat, leave it for a moment, and immediately drain the water in a sieve. I blanched it slightly in boiling water, but Sung Si-kyung always uses it well...ㅋ I poured boiled water from the electric kettle over the ingredients and soaked them for a while. You can use whichever method is more convenient for you.

Blanching it like this makes the rice cakes much softer, making it easier to cook when stir-frying and allowing the seasoning to absorb well.

5. Stir-fry the ingredients

Now, I'll stir-fry the prepared ingredients. Preheat a frying pan over medium heat, drizzle 1-2 turns of oil, and add the onion, fish cake, and rice cake all together.

(If you like the crunchy texture of onions, add the green onions at the end when you add the green onions, and if you like the soft and moist texture of onions, add them together with the fish cake like now and stir-fry.)

Stir-fry while mixing well. Stir-fry until a slightly golden color comes out.

It looks delicious even if you just eat it like this. ^^

Now, reduce the heat slightly, sprinkle the prepared seasoning, and stir-fry quickly while mixing.

The seasoning contains sugar and soy sauce, so it can burn quickly if the heat is too high, so adjust the heat well.

If the sauce has absorbed evenly, add 1 tablespoon of red pepper powder to your liking, and add the green onions and Korean chili peppers and stir-fry together.

When the green onions are slightly wilted, turn off the heat. After turning off the heat, drizzle sesame oil and sprinkle pepper powder and sesame seeds to finish.

6. Completion

Completed Sung Si-kyung's Stir-fried Fish Cake recipe. It's a fish cake stir-fry that I've always stir-fried, but why is this so delicious?

Is it because I added rice cake? ㅋㅋㅋ

Should I call it fish cake and rice cake tteokbokki that anyone can make easily and simply? It's a bit like oil tteokbokki~

The salty soy sauce base is combined with sweetness and spiciness in a balanced way, creating a savory taste that everyone, young and old, will love. I can say that I trust and follow Sung Si-kyung's recipes~

It's good to choose as a meal menu, and it's a simple menu that's great for children's snacks, side dishes, or adults' snacks with drinks! It's great because you can capture both taste and nutrition by adding vegetables such as green onions and Korean chili peppers, as well as the harmony of fish cakes!

I ate really deliciously.

This crispy, delicious anchovy stir-fry is so good, you can't tell if it's a side dish or a snack for drinks! I decided to make it.

I kept eating it straight from the pan while stir-frying, questioning if it was really meant to be a side dish. It's so addictive!

I made a plate and ate it all in one go. Since it's made with medium-sized anchovies, one paper cup's worth isn't that much. You can easily eat it all in one sitting. I'm planning to make it again soon... it's the perfect snack with beer!

If you like crispy anchovy stir-fry, you should definitely try this recipe.

Measurement 기준: 밥숟가락 (tablespoon), 180ml 컵 (cup)

Ingredients:

1 cup medium-sized anchovies

3-4 cloves garlic

1/3 green onion

3 tablespoons sugar

1 pinch of salt

3-4 swirls of oil

Instructions:

1. Prepare the ingredients.

Measure out 1 cup of medium-sized anchovies. Think of it as about 1 paper cup's worth.

For the other ingredients, finely chop about 1/3 of the white part of a green onion. Slice 3-4 cloves of garlic. If you like garlic, you can add a little more.

2. Dry-fry the anchovies.

Pour 1 cup of anchovies into a dry frying pan (without oil) and start stir-frying over low heat. Expect to stir-fry for about 10-15 minutes. If you stir-fry over medium or high heat, they can burn quickly and taste bitter, so be patient and stir-fry gently over low heat.

Instead of constantly stirring, spread the ingredients out, then mix, spread, and mix again, stir-frying slowly.

3. Remove the powder.

After stir-frying for about 15 minutes, strain through a sieve to remove any remaining powder.

4. Fry in oil.

The pan you used to stir-fry the anchovies may have some remaining powder. Wipe it clean with a paper towel, then add 2-3 swirls of oil generously. I used olive oil.

Once the pan is heated over medium heat, add all the prepared green onions and garlic. Stir quickly to prevent burning.

In this process, the moisture evaporates and they turn golden brown.

Once they are nicely browned, add the crispy anchovies.

Add 3 tablespoons of sugar and 1 pinch of salt (you can omit the salt if you want; it's also good with just the saltiness of the anchovies. Add it if you want it saltier).

Stir-fry evenly over low heat. As the sugar melts, it blends well with the ingredients, completing the crispy and delicious anchovy stir-fry.

5. Completion

This anchovy stir-fry has a crispy texture and savory flavor, making it twice as delicious. The aroma of garlic and green onions that you taste in between eliminates the fishy taste of the anchovies, making it really appealing.

Anchovy stir-fry is usually either too hard or too soft, but this recipe is so crispy, like eating chips or fried chicken, that even kids who don't usually eat anchovy side dishes can enjoy it.

It's not just a side dish, but also savory and 고소해서, so it's great to snack on when you're bored. I ate so much because it was so delicious! I was surprised at how much I had eaten.

As expected from Mr. Ryu Soo-young's recipe, the method is easy and simple. It's great because you can achieve the best taste and texture with minimal ingredients and a simple process. It's great as a side dish, and I think it would also be good as an ingredient in rice balls if you chop it up finely!

If you like crispy anchovy stir-fry, be sure to try it.

Fried Anchovy Stir-fry Points!

1. Stir-fry the anchovies sufficiently in a dry pan to enhance the crispiness and remove impurities and powder for a clean taste.

2. Fry in plenty of oil to make it crispy and delicious, like eating fried chicken.

3. Use fragrant garlic and green onions appropriately to eliminate the fishy smell of the anchovies and enhance the flavor.

4. If you add too much seasoning or stir-fry for too long, it can become soggy, so season simply with sugar and salt and finish quickly to maintain the crispiness.

By. Eunsolheesupmom

These days, it feels like my family has been enjoying Suyuk quite often.

I think it's because I made a large batch of pickled vegetables (Chae Jangajji) when making Kimchi and stored it in the kimchi refrigerator. The taste is still great, so every weekend, they ask me to boil pork to eat with it.

Even I, who don't particularly enjoy boiled meat, have been enjoying this dish. I think it's because the radish kimchi is so delicious.

Among the pork cuts, everyone prefers the one with the skin on, so I chose that. My husband and I prefer the savory and lean pork shoulder, while my son likes the Samgyeopsal (pork belly) with layers of fat, which is tender and savory. So, I prepared both and made Suyuk.

It's definitely good to taste both cuts and immediately realize the advantages of each.

Ingredients:

* Measurement = Rice spoon (1 = 10ml)

604g Pork Shoulder

590g Pork Belly

2 Green onion (white part)

1 Onion

3 Bay leaves

1.5 tablespoons Soybean paste

5 cloves Garlic

0.5~0.7g Coffee

50~60ml Soju

1.2 liters Water

1. Preparing the Meat

First, prepare the main ingredient, the meat. As you can see in the picture, I prepared about 604g of pork shoulder.

I also prepared 590g of pork belly for Bossam (Suyuk). I prepared so much, but we ate it all, so it must have been delicious.

2. Adding all Ingredients to the Pot

Cut the large pieces of meat into halves. Use a kitchen towel to blot out any remaining blood on the surface. Then, put all the ingredients into a pot with a wide bottom.

Trim the ends of the garlic and add 5 cloves. I wanted to add more, but that's all I had. I usually add 7-8 cloves.

Cut the 2 green onion (white parts) in half and add them to the pot. Add 3 bay leaves.

Add 1.5 tablespoons of Korean soybean paste to add a savory flavor and remove any unpleasant smell from the pork.

Cut 1 large onion in half and add it to the pot.

Add about 0.5~0.7g of coffee and 50~60ml of leftover Soju.

Finally, add 1.2 liters of water. Adjust the amount of water depending on how submerged the meat is.

3. Boiling the Suyuk

As you can see, add water until the ingredients are fully submerged. Close the lid and start boiling on the highest setting of the small burner on the induction stove. When the water starts to boil vigorously,

set the Suyuk boiling time to 40 minutes and lower the heat to level 8 on the small burner of the induction stove. Simmer thoroughly.

This is how it looks after 20 minutes of boiling. Flip the meat with tongs and close the lid to boil for the remaining time.

This is how it looks after an additional 20 minutes at level 8 without adjusting the heat. So, this is what it looks like after 40 minutes of boiling. To check if it's cooked, poke the thickest part of the meat with chopsticks. If the chopsticks go in smoothly and no blood comes out when you remove them, it's a sign that it's cooked well.

If blood comes out even after boiling for the same amount of time, boil for an additional 5-10 minutes.

So, after boiling to this point,

4. Slicing

I didn't slice all of it at once. I took out one piece of pork shoulder Suyuk and one piece of pork belly Suyuk and sliced them into bite-sized pieces. Now, all that's left is to enjoy it with delicious kimchi :-)

5. Completion (Plating)

This is how it looks when I put it on a plate with pickled vegetables. You can also add sliced garlic or chili peppers. I was out of fresh garlic, so I used pickled garlic instead.

You can also add salted shrimp paste. I was going to make it, but I didn't have any garlic... ^^;;

Even without it, everyone enjoyed it so much.

If you look at each piece,

the top one is the boiled pork shoulder, and the bottom one is the boiled pork belly. You can easily tell the difference just by looking at them.

When you make Suyuk with pork shoulder, it's not dry and has a unique chewy and lean taste. It's also cost-effective.

When you make Suyuk with pork belly,

it's rich in fat, making it tender and savory.

Tasting each piece alternately,

I could definitely tell the difference in taste.

In conclusion, both tasted great, so I thought it would be great to include both in the Suyuk recipe anytime. It was also tender and chewy, making the texture great.

The most important thing when enjoying delicious Suyuk is that if the boiling time is too long, the meat will become dry and the fat layer will become mushy, making the texture less appealing.

Also, the flavor will decrease, and unpleasant smells may arise. So, boil it for the right amount of time to enjoy it moist and tender.

- How to cook salmon steak

- Salmon steak recipe

- Grilled salmon recipe

- How to make salmon steak sauce

- Teriyaki sauce recipe

- Grilled salmon sauce

I went to the grocery store and bought salmon fillets to prepare a simple teriyaki salmon steak. Cooking fish is easier than making a beef steak. Today, I tried Chef Jung Ho-young's salmon steak recipe, which was easy for anyone to make and great as a side dish or over rice.

When making grilled salmon, you can simply grill it with salt, but you can also add various sauces such as tartar sauce, soy sauce, balsamic sauce, or teriyaki sauce. If you know the ratio of soy sauce, sake, mirin, and sugar, you can easily make a teriyaki salmon steak sauce. Just grill the salmon and boil the sauce ingredients, and it's done in a flash. The savory and tender salmon combined with the sweet and salty flavor is great for kids too. Let's get started.

Ingredients:

- 300g salmon fillet

- 5 shishito peppers

- A little olive oil

*Teriyaki Sauce Ingredients:

- 2 ½ tablespoons soy sauce

- 3 tablespoons sake

- 3 tablespoons mirin

- 3 tablespoons sugar

*Measurement based on a rice spoon

*I reduced the amount of salmon steak sauce by half from Chef Jung Ho-young's recipe.

Instructions:

1. Prepare the Ingredients

Prepare a thick fillet suitable for salmon steak. I didn't marinate it with salt, pepper, or olive oil, but instead, I wiped off the moisture from the surface with a kitchen towel before grilling. Chef Jung Ho-young used two pieces of salmon with skin, but I prepared one piece and adjusted the amount of sauce accordingly. The skin adds a savory flavor when grilled.

Prepare shishito peppers or chili peppers as a garnish. Wash the shishito peppers and remove the stems.

2. Grilling

Add a little olive oil to the pan and place the salmon skin-side down to grill.

Although the ingredient is already oily, adding a moderate amount of oil and tilting the frying pan to fry the skin until golden brown will make it more savory and moist.

Flip and grill both sides until golden brown. Grill for about 3 minutes on each side, adjusting the time depending on the thickness. Like beef steak, the outside should be slightly crispy and the inside should be tender.

Be careful not to overcook it, as it can become dry. When you lightly press it and it feels firm and looks golden brown, the salmon steak is done. Set the grilled salmon aside on a plate.

3. Making the Sauce

When making salmon steak sauce, I often made tartar sauce, which my child likes, but today I made a sweet and salty teriyaki sauce. Since there is a sauce, you don't need to season the salmon separately before grilling, as it will blend well later. In the pan where you grilled the salmon, add 3 tablespoons of sake and 3 tablespoons of mirin to evaporate the alcohol. As the alcohol evaporates, it creates a sweet and savory flavor.

Add 3 tablespoons of sugar and gently shake the pan while holding the handle to dissolve it.

Once the sugar is well dissolved, add 2 ½ tablespoons of soy sauce and bring to a boil.

Boil only until it becomes glossy and has a slightly thickened consistency.

4. Add Salmon and Grill

Add the grilled salmon to the prepared teriyaki sauce and simmer while basting with the sauce until it becomes glossy.

Once it's nicely combined, add the prepared shishito peppers at the end and cook them lightly to finish the salmon steak recipe.

Place the salmon steak on a plate and serve with shishito peppers and sauce.

5. Completion

Salmon has a savory and tender flesh, so grilling it like this makes it crispy on the outside and moist on the inside. It's delicious even with just salt, but adding teriyaki sauce makes it great as a side dish for children or as a topping for rice bowls.

You can eat it with grilled salmon sauce, so you can grill it right away without any separate seasoning, and the sweet, salty, and savory flavors will blend harmoniously.

It's easy to make, so enjoy making it at home as deliciously as you would at a restaurant.

End!

I prefer soft-boiled eggs because I personally find hard-boiled eggs too dry. Actually, I like them a little more cooked than what you see here, but today they turned out a bit undercooked. Still, they're moist and just my style! :)

Ingredients:

* Measurement = Rice spoon (1 = 10ml)

3 eggs (as many as you like)

0.5 tablespoon coarse salt

1 tablespoon vinegar

Water to cover

+ Ice

Instructions:

1. Prepare the eggs in a pot, add water, and start boiling (add salt and vinegar).

Prepare as many eggs as you like. I prepared 3, and they were extra-large size. It's best to use a pot that's not too big, but just the right size.

I added the eggs to a small pot, covered them with water, and added 0.5 tablespoon of coarse salt and 1 tablespoon of vinegar.

Salt and vinegar act as an adhesive if the shells crack, and they also help the shells peel off easily, so I always add them.

Now, close the lid slightly and start boiling! I boiled them on the small burner of my induction cooktop at level 8.

2. Time the boiling once bubbles appear (for soft-boiled eggs).

When bubbles start to appear, set the timer for 6 minutes and 30 seconds and continue boiling on the small burner of the induction cooktop at level 8.

Once it starts to boil vigorously, open the lid and continue boiling.

When about 2 minutes were left, I lowered the heat to level 7 and finished boiling. If I had kept it at level 8, the yolk would have been more cooked, I think.

3. Rinse thoroughly in cold water (add ice water).

Drain the hot water and rinse the eggs thoroughly several times in cold water. Then, fill the pot with plenty of water again and add ice to cool them down.

Even without ice, they might cool down quickly in this weather, but nothing cools them down as quickly as ice!

4. Peel the shells.

After cooling them down, peel the shells. As you can see, they peel off easily and are nice and bouncy! I could feel that they were soft-boiled just from the feel of them.

5. Cut in half (optional).

After peeling all three eggs without any blemishes, I cut them in half. As you can see, the yolks are runny and creamy.

I boiled them for 6 minutes and 30 seconds after bubbles appeared, cooking them for 4 minutes and 30 seconds on the small burner of the induction cooktop at level 8 and then for 2 minutes at level 7.

The cooking time may vary slightly depending on the heat source, so please keep that in mind.

6. Finished (Plating).

You can eat them as they are, but I cut all three soft-boiled eggs in half to show how well they were cooked.

Even though I boiled them for the same amount of time, the smaller egg seemed more cooked.

They're great with a little salt, or you can add sesame oil for an extra nutty flavor. It's a perfect nutritious snack.

I eat two eggs a day to get my protein. This is how I enjoy them. The moist and creamy combination is always amazing! ^^

This time, I'd like to introduce a slightly different sweet potato dish.

Sweet potatoes are mainly steamed and eaten as snacks or made into dessert dishes, but today I'm going to introduce a recipe that's great to use as a side dish.

Because it's a "saengchae" (fresh salad), it's not cooked, so the texture is crunchy and you can taste the sweetness. If you add red pepper powder to add spiciness and seasonings to add savory flavor, it becomes a different kind of taste from other saengchae.

I'll show you how to make delicious sweet potato saengchae muchim (seasoned salad) with a combination of crunchy texture and sweet taste.

Ingredients

+ Tablespoon = 10g / Cup = Paper cup (180ml)

Sweet potatoes 2 (400g)

Pickled Japanese Apricot 1/2 cup (optional)

Seasoning (Tablespoon)

Red pepper powder 2

Apple vinegar 2

Plum extract 1

Starch syrup 1

Fish sauce 1

Salt 1/3

Sesame oil 1/2

Sesame seeds 1/2

Instructions

1. Slice the sweet potatoes

I'm going to use 2 sweet potatoes. Remove the skin using a peeler. Two of these will serve 3-4 people for one or two meals.

Slice the sweet potatoes with a slicer or knife. Not too thin or too thick. If it's too thin, it'll be soft, and if it's too thick, it'll be hard, so 0.4~0.5cm is appropriate.

2. Remove the starch

Soak the sliced sweet potatoes in water to remove the starch. This prevents browning and improves the texture.

After putting it in water, soak it for about 10 minutes, rub it several times, rinse it again, and drain the water. You need to remove as much water as possible so that the seasoning adheres well.

3. Add color

First, add 2 tablespoons of red pepper powder to the drained sweet potatoes to add color.

4. Seasoning

If the color has been added, add the remaining seasonings and mix. At this time, if you have pickled plum, try adding it together. I've only added plum extract before, but I sliced the pickles and added them together, and it tasted sweet and sour.

Add 1 tablespoon of tuna or anchovy fish sauce, 2 tablespoons of apple or regular vinegar, 1 tablespoon of plum extract, 1 tablespoon of starch syrup, and 1/3 tablespoon of salt, mix, and mix evenly.

If the seasoning is insufficient, add a little more fish sauce or salt to adjust. Adding fish sauce adds savory flavor and goes well with the sweetness of sweet potatoes.

5. Finishing

When the seasoning is finished, add a little sesame oil and sesame seeds and mix to complete. This autumn side dish is complete, which you can enjoy neatly without a greasy taste.

[Cooking Point]

???? Removing the starch well keeps it crunchy and clean.

???? If you don't have pickled plum, you can just add plum extract.

???? When mixing, mix gently so that the sweet potato slices do not break.

Make delicious sweet potato saengchae, which is delicious as a side dish or with meat.^^

try Cheongdo Persimmon Cupcakes.

Gyeongsangbuk-do is known for its famous local specialties.

Among them, my favorite is the Cheongdo persimmon.

These persimmons can only be enjoyed in the chilly autumn season.

Cheongdo persimmons are seedless and have no astringency,

making them sweet and perfect for the elderly or babies.

They are delicious on their own, but this time,

I decided to create cupcakes using persimmons for a unique twist.

It's easy to make without an oven,

making it a great activity to do with kids.

The taste is guaranteed!

All you need are three ingredients: castella, ripe persimmons, and Greek yogurt.

You'll need 1 castella, 2 persimmons, and 150ml of Greek yogurt.

You can add or omit other ingredients as desired.

This recipe is very similar to the persimmon tiramisu made by Park Na-rae on the show 'I Live Alone.'

However, I skipped adding cocoa powder at the end,

as the persimmons themselves are sweet enough.

First, peel the skin off the ripe persimmons.

The skin is thin, so you can easily peel it off by holding the end.

Even after peeling, the persimmons have a beautiful sheen.

Use a spoon to mash them up.

Since they are seedless, they mash easily with just a spoon.

Cut the castella into bite-sized pieces suitable for layering in a cup.

Now, it's time to layer the ingredients.

Prepare an empty cup for assembly.

I used a yogurt bowl so I could make a larger portion.

A flat bottom makes it easier to stack the castella.

It's better to use a clear container rather than an opaque one,

as the layers will look prettier when finished.

Layer in this order: castella → Greek yogurt → persimmon → castella → Greek yogurt → persimmon.

Be careful when layering the persimmons, as they are liquid.

Top it off with some decorative herbs!

I didn't have any herbs, so I used a decorative model I had at home.

You can sprinkle cocoa powder or add granola for a fun crunchy texture.

The orange color of the persimmons makes the cake look appetizing.

From the side, the layered appearance is even prettier.

It feels like you're in a trendy cafe!

It only takes about 10 minutes to make if you have the ingredients,

and the taste is delightful.

The moist persimmons soak into the castella,

creating a wonderfully soft texture.

The sweetness is also satisfyingly fulfilled.

Usually, I just peel and eat the persimmons,

but trying them in this unique way was delicious.

I think I should challenge myself to make various dishes with persimmons!

Here are some images of the final product: