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KOREAN FOOD
SWEET TREATS
HEALTHY MEAL
BREAKFAST
TRAVELING FOODIE
FOOD52 COMMUNITY PICK

By: JIN June 12, 2019

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Posted by:JIN

A home cook and a foodie with a healthy appetite celebrating everything delicious, sweet and spicy in life

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spicycandiedlife

[EN/한국어]⁣ ⁣ Avocado, mango and Thai basi

[EN/한국어]⁣
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Avocado, mango and Thai basil with crushed red pepper. One of the best ways to eat mango and avocado in my opinion. And did you know you that you could eat Thai basil flower? These purple flowers are not only gorgeous but also beautifully fragrant. I must say though, use them with caution as they could easily overpower the whole dish. (I used quite a lot on my plating for this post but ended up eating only a little😅 But still, it was such a great addition to this summary bowl. European basil, mint or thyme will work great as well💚⁣
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아보카도와 망고만큼 궁합이 잘맞는 여름간식이 있을까요? 크러쉬드 레드페퍼를 뿌리고 타이바질을 곁들이니 더 맛있네요. 타이 바질꽃을 먹을수 있다는것도 이번에 알았어요. 너무 예쁜 보라빛의 이꽃은 향기도 너무 좋아요. 하지만 향이 꽤 강한편이니 조금만 먹어야겠더라구요. 플레이팅할때 잔뜩 올렸는데 결국은 몇개만 먹었어요😅 유러피안 바질, 민트, 타임같은 허브도 잘어울린답니다💚⁣
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#realsimple #summerfood #beautifulfood #thekitchn #makeitdelicious #avo #mango #healthysnacks #veganfoodspot #vegansnacks #healthysnacks #healtheating #veganfoodshare #thaibasil #saladbowl

Marcella Hazan's bolognese ragu and homemade tagli

Marcella Hazan's bolognese ragu and homemade tagliatelle 🍝 The sauce was done by me and the pasta was done by my husband (I also helped him catch and lay the pasta at the end😉). And this husband and wife collaboration dish is my entry for #greatpastatations hosted by lovely @vibouspiceoflife @ladydaga.uncorked
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I believe this was the first time I made proper bolognese. I've cooked some tomato sauce with meat a couple of times a while ago but it was never that good. And it kinda put me off making meaty pasta sauce for over a decade😅 I'm glad that I turned to the godmother of Italian cooking Marcella Hazan's recipe this time, the sauce was incredible! It is hearty, comforting, beautifully balanced and delicious, exactly as good bolognese should be. I'm usually not so great at following recipe unless I'm baking, but I did my best to stick to hers this time. I used one part pork and two parts beef as she advised as a great option in the book. ⁣
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The fresh pasta was made with 2 1/2 cup. durum wheat semolina, 4 eggs, a little bit of olive oil and water. Dough was wrapped in cling film and rested for an hour or so before being rolled out in a pasta machine. We initially wanted to make pappardelle, but our machine setting only goes as wide as tagliatelle and we didn't have time to hand cut the pasta so took a slightly easy route. Nevertheless it was a huge success. There's just nothing like freshly made pasta, am I right?😋 Please DM me if you want to try the bolognese recipe, I'll be happy to share with you all👩🏻‍🍳

[EN/한국어]⁣⁣ ⁣⁣ Lightly whipped garlic

[EN/한국어]⁣⁣
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Lightly whipped garlicky lemony yogurt - Refreshing, delicious and versatile sauce that goes especially well with beautiful gravlax or smoked salmon. And it just takes 5 minutes. All you need to do is to mix and gently whip following ingredients, ⁣⁣
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1 cup. Greek yogurt (preferably organic) ⁣⁣
2-3 cloves crushed garlic (to taste⁣)⁣
zest of 1 lemon ⁣⁣
juice of 1/2 lemon ⁣⁣
a little sprinkle of fresh thyme leaves⁣⁣
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다진마늘, 레몬제스트와 주스, 생 타임잎을 넣어 만든 요거트 소스예요. 상큼하게 맛있는 쓰임새 많은 이 소스는 특히 제사진에서처럼 그라브락스 또는 훈제연어와 잘어울려요. 아래재료를 섞고 살짝 저어주기만 하면 끝이랍니다👩🏻‍🍳 ⁣⁣
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그릭요거트 1컵 (유기농이면 더 좋아요)⁣⁣
다진 마늘 2-3쪽 (기호에따라 넣으세요⁣)⁣
레몬한개의 제스트⁣⁣
레몬반개의 즙⁣⁣
생타임잎 조금

[EN/한국어]⁣ ⁣ Burrata with apricots, cherr

[EN/한국어]⁣
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Burrata with apricots, cherry tomatoes, thyme and aged balsamic. A simple yet beautiful dish that deserved my 12 year aged Leonardi's balsamic condiment from Modena. (I actually bought the bottle 2 years ago, should I call this 14 year aged?😉). The quality and freshness of ingredients are the most important things in a dish like this. And my balsamic condiment definitely made this dish shine🧡
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* 80g/2.8oz. burrata⁣
* 5 apricots, core removed and quartered⁣
* 7 cherry tomatoes, halved⁣
* A few sprigs of fresh thyme ⁣
* A generous drizzle of extra virgin olive oil and aged balsamic condiment or vinegar⁣
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부라타, 살구, 체리토마토, 타임과 발사믹 샐러드 입니다. 아주 심플한, 그래서 재료의 신선도와 퀄리티가 무엇보다 중요한 요리인 관계로 아껴두었던 Leonardi 의 12년된 발사믹 콘디멘트를 땄습니다. 사실 모데나에서 구입한게 2년전이니 14년이 되었다고 하는게 맞는걸까요?😄 정말 간단하지만 특별해보이는, 손님초대 했을때 에피타이져로 내놓기 좋은요리예요. 집에 콘디멘트가 없으시면 좋은 퀄리티의 발사믹식초를 쓰셔도 괜찮습니다. ⁣
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* 부라타 80그램
* 살구 5개 - 씨를 제거하고 4등분해주세요
* 체리토마토 7개, 반으로 잘라주세요
* 생타임 조금
* 엑스트라버진 올리브오일과 발사믹 콘디멘트 또는 식초 듬뿍

[EN/한국어]⁣ ⁣ An ultimate vegan meal packe

[EN/한국어]⁣
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An ultimate vegan meal packed with flavor - "Korean Bibim Ssambap (mixed and wrapped rice)". It simply is brown rice and leafy greens mixed with spicy sauce then wraped in even more leafy greens 🥬 If you're familiar with Korean food you've probably heard the word "ssam" quite often. It means a wrap, which is one of the most quintessential forms of Korean food. Our bbq is never served without fresh leafy greens to wrap the meat, we wrap pork belly or fresh oyster or both with freshly made kimchi, we wrap rice and side dishes with all kinds of veggies...I can go on forever. We just love wrapping our food I guess😂 especially in fresh leaves. So it's quite common to find veggies that are labeled as "vegetables for wraps" at markets here. For this vegan meal I used organic kale, red beet leaves, mustard leaves and my favorite, perilla leaves. First I chopped and mixed them in a bibimbap with purple cabbage, slightly spicy sauce and cooked rice then I used the whole leaves to wrap the bibimbap. It is super quick and easy. Here's what you need, ⁣
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Bibimbap sauce⁣
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1 tsp. gochujang⁣
1 1/2 tsp. ssamjang⁣
1 1/2 tsp. sesame oil⁣
Sprinkle of toasted sesame seeds⁣
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Chopped (preferably organic) veggies and rice⁣
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4 perilla leaves ⁣
3 mustard leaves ⁣
3 red beet leaves⁣
3 kale⁣
a handful of purple cabbage⁣
210g/7.4oz. cooked brown rice "hetbahn" ⁣
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I love how you can really taste each vegetable in every bite here. A little grassiness from kale, earthy sweetness from red beet leaves, a kick from mustard leaves, and fragrant aniseedy flavor from perilla leaves. How healthy, wholesome and delicious does this look and sound?💚⁣
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맛있는 영양만점 비건식 비빔쌈밥을 만들어봤어요. 유기농 쌈채소 여러가지를 사서 썬후 적양배추, 발아현미햇반, 양념장에 섞어 비빔밥을 만든후 썰지않은 쌈채소 이파리에 쌌어요. 이렇게 먹으니 채소 각자가 가지고 있는 고유의 맛과 향을 느낄수 있어서 정말 좋은것같아요. 비빔밥은 아래처럼 만들면 됩니다. ⁣
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👉🏻 고추장 한작은술, 쌈장 하나반 작은술, 참기름 하나반 작은술, 볶은참깨 조금을 섞어 양념장을 만들어주세요. ⁣
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👉🏻 썬 깻잎 4개, 적겨자잎 3개, 적근대잎 3개, 케일 3개와 적양배추 한줌, 발아현미밥 1개(210그램)와 양념장을 비벼주세요.

[EN/한국어]⁣ ⁣ Summer in a bowl. Pomegranat

[EN/한국어]⁣
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Summer in a bowl. Pomegranate and Greek yogurt (2:1 ratio) with passion fruit, more pomegranate, crushed pistachios, mint and a drizzle of maple syrup. Fruits like pomegranate and passion fruit are tricky ingredients to find here in Korea, but luckily I was able to buy frozen ones that look and taste as almost as good as fresh ones. Bowls like this definitely needs a little shade of green and the crunchiness, that's where mint and pistachios come in. Besides I'm really into pistachios these days and have been adding them to pretty much anything, (check out my previous post "vegan walnut and pistachio pesto" if you haven't yet💚). I was curious about this Mediterranean and tropical fruit combo, and I can tell you that it is absolutely fantastic😋 It is going to be my summer breakfast staple for sure!⁣
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여름을 가득담은 과일과 요거트보울을 만들어봤어요. 그릭요거트와 냉동석류를 1:2비율로 갈고 그위에 해동시킨 패션후르츠, 석류를 토핑으로 올렸어요. 싱싱한 그린색감이 빠질수 없기에 민트와 피스타치오도 살짝부셔서 넣고요. 피스타치오는 바삭한 식감도 더해주어서 좋아요. 끝으로 달콤함을위해 메이플시럽도 조금 곁들였습니다. 지중해의 과일인 석류, 열대과일인 패션후르츠의 조합이 어떨까 궁금했는데 참 맛있네요. 둘다 구하기 쉽지않은재료인데 #마켓컬리 에서 예쁘고 맛도 좋은 냉동버젼을 팔더라구요. 대만족입니다. 이번 여름 아침메뉴로 자주 해먹을것 같아요😋

[EN/한국어]⁣ ⁣ Vegan pesto with walnut and

[EN/한국어]⁣
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Vegan pesto with walnut and pistachio. And here I've served it with spinach fettuccini to go green all the way💚 It felt like forever since I made the pesto. I had to leave my beloved food processor in HK as you use different plug here (I was told things like food processor isn't the best appliance to operate with an adaptor). It took me a little while to get a new one, but I finally got it! The very first thing I made with it? You guessed right, pesto! There are very few things in life that gives me more pleasure than looking at a jar of bright green pesto in my fridge. As usual, my recipe is super simple. Blitz everything together, taste, season and place it in a sterilized jar.⁣
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* 50g/1.8oz. basil⁣
* 2 garlic cloves⁣
* 1/4 cup. walnuts⁣
* 1/4 cup. pistachios⁣
* 1/4 cup. extra virgin olive oil, a little more for top layer ⁣
* juice and zest of 1/2 lemon⁣
* salt and black pepper to taste⁣
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Pour a little bit of extra virgin olive oil to create a protective layer on top of the pesto before you store in the fridge. ⁣
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정말 오랜만에 비건페스토를 만들어봤어요. 홍콩에서쓰던 푸드프로세서를 못들고와서 새로 구입했거든요. 배송받자마자 바로 요 페스토를 만들었습니다. 예쁜 병에든 영롱한 녹색의 페스토를 보는게 얼마나 즐거운지 몰라요☺️ 이번 포스트는 그린에 아주 꽂혀 시금치 페투치니에 섞어 먹어봤어요. 늘 그렇듯이 아주 뚝딱 만드실수 있습니다. ⁣
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* 바질 50그램⁣
* 마늘 2쪽⁣
* 호두 1/4컵⁣
* 피스타치오 1/4컵⁣
* 엑스트라버진 올리브오일 1/4컵⁣
* 레몬반개의 즙과 제스트⁣
* 간을위한 소금, 블랙페퍼⁣
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위재료들을 모두 갈아준 후 소독이 잘된 병에 넣어주세요. 뚜껑을 닫기전 페스토 위에 얇게 막을 형성한다는 느낌으로 엑스트라버진 올리브오일을 부어 주세요. 페스토가 변하지 않게 지켜주는 역할을 한답니다. 냉장고에 넣어 보관해주세요.

I know this isn't food, but I really wanted to sha

I know this isn't food, but I really wanted to share this beautiful place in my home country with you guys. There are countless beaches and mountains you can easily get to in Korea (Korea is peninsular and 70% of it is mountains). But my favorites are ones in the north east, in a province called Gangwondo. I'm sure I don't have to tell you why, these pictures say it all. This region has the most stunning and well preserved natural beauty in South Korea in my opinion. People often take an overnight train to see the first sunrise of new year despite the freezing weather (temperature here can easily go below -20c in winter). As lovely as it sounds, I personally cannot stand the cold weather, so I wouldn't recommend coming here in winter🥶 But you'll definitely enjoy spring, summer, and fall. The beach where these photos were taken is just about 1.5hr. from North Korean border. It always feels a little strange realizing how short our physical distance actually is. ⁣
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One other thing that I love about Gangwondo is the food. Freshest seafood, beautiful mountain herbs, top notch Hanwoo beef and etc..you name it, they have it all. I had the healthiest and the most delicious feast of all naturally grown ingredients in a town called "Yang Yang Wild Chive Village" in this trip. The restaurant is run by people who live in the village, which provides visitors with all kinds of activities for both physical and mental health. Do check out my story if you want to know more about my delicious and nutritious feast😋 Have a great Sunday everyone! ⁣
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#hajodae #gangwondo #korea #summerbeach #discoverkorea #discoverearth #summertime #natureshots #beachvibes #travellers #하조대 #양양 #강원도여행 #여름해변 #바다

[EN/한국어]⁣ ⁣ What is your favorite season

[EN/한국어]⁣
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What is your favorite season? Mine is summer, particularly early summer. And it's well and truly here. Early summer in Korea is absolutely beautiful; gloriously sunny and a little hot during the day but still breezy and cooler in the evening. I don't think there's any ingredient that represents the season better than watermelon. So here you go, simple, sweet and salty and refreshing watermelon and feta salad with apple mint and sesame seeds🍉
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400g/14.1oz. Watermelon, cut into bite size⁣
60g/2.1oz. feta, crumbled⁣
1 tsp. toasted sesame seeds⁣
apple mint or regular mint to garnish ⁣
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제가 가장 좋아하는 계절인 여름. 특히 한국의 초여름은 정말 최고예요. 낮동안의 강렬한 햇살, 저녁때 솔솔부는 바람. 덥다면 덥게 느껴질수도 있겠지만, 홍콩에서 끈적끈적하고 숨막히는 여름을 오랫동안 경험한 저한텐 정말 꿈같은 날씨랍니다. 여름하면 빠질수없는 과일이 수박이죠? 그냥 먹어도 좋지만 짭잘한 페타치즈와 민트같이 상큼한 허브를 곁들여 먹으면 더욱더 맛있는 여름샐러드로 즐길수 있어요. 모두 마켓컬리에서 샛별배송받은 재료들인데요, 특히 잘라진 수박덕에 정말 손쉽게 만들었습니다. 씨 몇개 제거하는거 외엔 정말 별로 할게 없더라구요. 준비하는데 5분정도 걸린것 같아요. 수박을 조금 색다르게 즐기고 싶으실때 시도해보세요 🍉 ⁣
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먹기좋은 크기로 잘라진 수박 400그램에 페타치즈 60그램을 손으로 살살 부수며 얹어주고, 볶음참깨 한티스푼도 솔솔뿌려준뒤 상큼한 유기농 애플민트로 마무리하면 완성입니다.

[EN/한국어]⁣ ⁣ Fresh baby greens bibimbap w

[EN/한국어]⁣
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Fresh baby greens bibimbap with Ssamjang and brown rice; a healthy and wholesome meal that took less than 10 minutes to put together. Bibimbap is hands down one of the most popular Korean foods in the world. "Bibim" means mixed, "bap" means rice, so it literally is a mixed rice. The most well known version of bibimbap is often loaded with lightly stir fried veggies and herbs and served with a fried egg and spicy gochjang (fermented red pepper paste) sauce. My version today is slightly different. Instead of cooked veggies, I used fresh organic baby greens, and instead gochjang I used "ssamjang", which is made with both gochjang and doenjang (fermented soy bean paste). If you haven't tried this paste please do, right now. I've never met a single person (Korean or non Korean), who doesn't love ssamjang. It is slightly less spicy than gochujang, sweeter, and packed full of umami thanks to the soy bean paste. I used brown microwavable rice "hetbahn" from @cjhetbahn , which is my go-to when I don't have any leftover cooked rice or time to make fresh one. ⁣
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Toppings⁣
* 210g/7.4oz. cooked brown rice/hetbahn ⁣
* 40g/1.4oz. organic baby greens ⁣
* a fried egg⁣
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Sauce⁣
* 1 tbsp. ssamjang⁣
* 1/2 tbsp. soy sauce⁣
* 1 1/2 tbsp. sesame oil ⁣
* 1 1/2 tsp. toasted sesame seeds⁣
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💚유기농 베이비채소, 발효현미 햇반과 쌈장소스로 10분도 안걸리는 비빔밥을 만들어봤어요. ⁣
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토핑은 햇반하나(210그램), 유기농 베이비채소 40그램, 계란후라이 한개이고요. 소스는 쌈장 한큰술, 간장 반큰술, 참기름 하나반 큰술, 볶은깨 하나반 작은술로 만들었습니다. ⁣
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약간 샐러드 같기도하고 볶은 채소나 나물을 넣은것보다 훨씬 가벼워서 여름철 간단한 한끼로 좋을것 같아요.

[한국어/EN]⁣⁣⁣
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단호박, 리코타, 시금치, 루골라, 말린 크랜베리, 볶은피칸 샐러드. 쉽게 신선한 재료로 요리할수있는 환경은 제가 가장 중요하게 생각하는 부분인데요. 그래서 서울에 오기로한뒤 #마켓컬리 관련정보를 많이 접했어요. 재료들도 신선하고 특히 #샛별배송 완전 반했어요. 홍콩에살던 아파트 건물에 규모가 좀있는 마트가 있었거든요. 그때 수시로 장을보던 습관도있었고 워낙 냉장고에 음식 묵히는걸 싫어하는 편이라 거의 매일 필요한 것들만 골라서 주문하고 있습니다. 집에 오븐이 없어 만들수 없을줄 알았던 그릴드 단호박. 데우기만하면 되는 마켓컬리의 냉동 그릴드 바밤 단호박덕에 이렇게 샐러드에 이용할수 있게됐어요. 메이플시럽을 제외한 다른 재료들도 전부 마켓컬리에서 샛별배송 받았습니다. 단호박과 리코타의 환상 조합은 말할필요도 없고, 새콤한 말린 크랜베리, 고소하고 담백한 볶은피칸이 더해져 식감도 맛도 눈도 즐거운 든든한 한끼가 됐네요. ⁣⁣⁣
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냉동 그릴드 바밤 단호박 320그램을 전자렌지에 5분간 데운후 원하는 크기로 썰어주세요. ⁣⁣⁣
베이비시금치, 루골라 4-50그램 정도를 엑스트라버진 올리브오일 한큰술과 메이플시럽 한작은술, 레몬즙 한작은술, 레몬반개의 제스트로 드레싱해주고 필요하시면 소금 조금으로 간해주세요.⁣⁣⁣
리코타 반컵, 말린 크랜베리 한큰술, 볶은피칸 한큰술과 접시에 담아주세요. ⁣⁣⁣
저는 유기농 애플민트도 조금 얹어서 마무리했어요.⁣⁣⁣
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Grilled autumn squash, ricotta, cranberry and pecan salad. One of the best things about living in Korea is that I can get pretty much anything delivered super quickly. I was a little worried if I'd be able to shop all the fresh ingredients I need in my new neighborhood in Seoul as often as I used to in Hong Kong, but it turns out, I could just get them delivered the next morning. @marketkurly delivers your items by 7am as long as your order is placed by 11pm the day before. Isn't that amazing? I'm grocery shopping pretty much every day, as I really dislike having too much leftover ingredients in my fridge, and I want my food to be as fresh as it can be. This salad is made with their frozen grilled autumn squash, something that I didn't think I could make since I don't have an oven here. All I had to do with this squash was to heat it up in a microwave for 5 minutes, cut into bite size and plate! Sweet and comforting squash, fresh ricotta, tangy dried cranberries with crunch and savory toasted pecans..can you imagine all those flavors dancing in your mouth?😋 ⁣⁣
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Salad ⁣⁣⁣
* 40-50g/1.4-1.8oz. rocket and baby spinach⁣⁣⁣
* 320g/11.3oz. grilled autumn squash⁣⁣⁣
* 1/2 cup. ricotta⁣⁣⁣
* 1 tbsp. dried cranberries⁣⁣⁣
* 1 tbsp. toasted pecans⁣⁣⁣
* apple mint to garnish ⁣⁣⁣
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Dressing ⁣⁣⁣
* 1 tbsp. extra virgin olive oil⁣⁣⁣
* 1 tsp. maple syrup⁣⁣⁣
* 1 tsp. lemon juice⁣⁣⁣
* zest of 1/2 lemon⁣⁣⁣
* salt to taste

[EN/한국어]⁣ ⁣ Colorful pasta with kale, ga

[EN/한국어]⁣
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Colorful pasta with kale, garlic and pecorino. I said this many times before, I love love love colorful pasta. It's something that I used to impulse purchase all the time regardless how much pasta I already had at home back in Hong Kong. I don't know whether I should consider it as a good thing, but I have not found any desirable pasta I want to impulse buy in Seoul yet😅 I made this dish before I left HK with a bag of "Pastifico del colle lingua biricchina". I wanted to highlight the beauty of artisan pasta, so made everything else as simple as I could. You can make this with the pasta of your choosing of course. It only takes 15 minutes or less to prepare👩🏻‍🍳 ⁣
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Cook 250g/8.8oz. pasta in pan of salted boiling water as package instruction.⁣
Sauté 80g/2.82oz. chopped kale with 1 1/2 tbsp. olive oil over medium heat for a few minutes until soften. ⁣
Add in 1 1/2 tbsp. minced garlic and cook for a couple of minutes. ⁣
Grate in 30g/1.05oz. pecorino.⁣
Turn the heat off and mix in cooked pasta. ⁣
Buon appetito! ⁣
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제가 알롤달록한 파스타를 정말좋아해요. 홍콩에선 집에 여러종류의 파스타가 이미 잔뜩 쌓여있음에도 불구하고 충동구매하던 아이템중 하나였구요. 불행인지 다행인지 서울에선 아직 구매욕구를 자극할만한 아티잔 파스타를 못찾았네요. 이건 홍콩을 떠나기전 화려한 핸드메이드 파스타 브랜드인 "Pastifico del colle" 의 제품으로 만들었는데요. 파스타자체의 아름다움을 살리기위해 최대한 간단한 방법으로 요리했습니다. 어떤 파스타와도 잘어울리고 15분이채 안걸리는 쉬운 레시피이니 한번 해보세요👩🏻‍🍳⁣
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파스타는 포장설명에따라 소금을 충분히 넣은 끓은물에 삶아주세요.⁣
썬케일 80그램을 올리브오일 1 1/2 큰술과 팬에넣고 부드러워질때까지 몇분간 중불에 볶아주세요.⁣
다진마늘 1 1/2큰술을 넣고 2분정도 더 조리해주세요.⁣
페코리노치즈 30그램을 갈아넣고 불을꺼주세요.⁣
삶아진 파스타를 넣고 잘 섞어주면 완성입니다!

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