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Spicy Candied Life

Spicy Candied Life

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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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๐•๐•š๐•Ÿ ๐Ÿณ ๐•Ž๐• ๐•ฃ๐•๐•• ๐”น๐• ๐•ฆ๐•Ÿ๐•• โ„๐• ๐•ž๐•–๐•”๐• ๐• ๐•œ
[EN/ํ•œ๊ตญ์–ด]โ € โ € 4 @vitalfarms pasture raised [EN/ํ•œ๊ตญ์–ด]โ € โ € 4 @vitalfarms pasture raised egg omelet with sun dried tomatoes, sautรฉed baby spinach and ricotta with a little touch of Calabrian crushed red pepper. Simple but packed full of flavor and goodness. And one of the last but the best breakfast dishes I'd made in beloved little Italy San Diegoโค๏ธI am back in my motherland Korea. My husband and I are planning on staying in Seoul for a couple months and head back to sunny California before the real harsh winter starts here. I know I sound like such a wimp, but I just can't do serious winter anymore..I don't know how I spent the first 22 years of my life with Korea's winter every year๐Ÿ˜…. Luckily we got exempted from 2 weeks quarantine as we're fully vaccinated so we'll waste no time enjoying the beautiful fall weather, precious time with my family and delicious Korean food that we've missed so much๐Ÿ˜‹ Have a happy and healthy week everyone! โ € โ € ์ƒŒ๋””์—๊ณ  ๋ฆฌํ‹€์ดํƒˆ๋ฆฌ์•„์—์„œ ๋งŒ๋“  ๋งˆ์ง€๋ง‰ ์•„์นจ์ค‘ ํ•˜๋‚˜์ธ ์ฌ๋“œ๋ผ์ด๋“œ ํ† ๋งˆํ† , ๋ณถ์€ ๋ฒ ์ด๋น„ ์‹œ๊ธˆ์น˜, ๋ฆฌ์ฝ”ํƒ€, ํฌ๋Ÿฌ์‰ฌ๋“œ ์นผ๋ผ๋ธŒ๋ฆฌ์•ˆ ๋ ˆ๋“œํŽ˜ํผ ์˜ค๋ฏˆ๋ ›์ž…๋‹ˆ๋‹ค. ๋ฉฐ์น ์ „ ์„œ์šธ๋กœ ๋Œ์•„์™”์–ด์š”. ๋‘๋‹ฌ์ •๋„ ๋จธ๋ฌผ๋‹ค๊ฐ€ ๋„ˆ๋ฌด ์ถ”์›Œ์ง€๊ธฐ์ „ ์บ˜๋ฆฌํฌ๋‹ˆ์•„๋กœ ๋Œ์•„๊ฐ€๋ ค๊ตฌ์š”. (20๋Œ€์ดˆ๋ฐ˜์— ์ง‘์„ ๋– ๋‚œํ›„ ํ•œ๊ตญ๋งŒํผ ์ถ”์šด๊ณณ์—์„œ ์‚ด์•„๋ณธ์ ์ด ์—†์–ด ๋”์ด์ƒ ํ˜น๋…ํ•œ ๊ฒจ์šธ์„ ๋‚  ์ž์‹ ์ด ์—†๋„ค์š”. ๋ฒŒ์จ๋ถ€ํ„ฐ ์•ž์œผ๋กœ ์˜ฌ ์Œ€์Œ€ํ•œ๋‚ ๋“ค์— ๋Œ€ํ•œ ๊ฑฑ์ •์ด ์•ž์„ ๋‹ค๋Š”..๐Ÿ˜… ๊ทธ๋ž˜๋„ ์ •๋ง ์˜ค๋žœ๋งŒ์— ๋‹จํ’๋„ ๋ณด๊ณ  ์ œ๋Œ€๋กœ๋œ ๊ฐ€์„๋‚ ์”จ๋ฅผ ์ฆ๊ธฐ๋ฉฐ ๊ฐ€์กฑ๋“ค, ์นœ๊ตฌ๋“ค์„ ๋ณผ ์ƒ๊ฐ์— ์„ค๋ ™๋‹ˆ๋‹คโ˜บ๏ธ
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Arugula, baby spinach, apple [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Arugula, baby spinach, apple and toasted walnut salad with black berries, burrata and Calabrian hot chili jam. The best thing about staying in this little Italy neighborhood is hands down the food. Countless Italian and non Italian restaurants make the whole street smells intoxicatingly delicious every night. I also happen to be just a few steps away from a cute little Italian grocery store, where I could easily spend an hour browsing every single product they have. The moment I came back from LA, I went straight to the store to shop. There I got the creamiest burrata and delicious Calabrian hot chili jam. And they were great additions to a classic flavor combination of arugula, spinach, apple and walnut. I also threw in a few black berries before finishing up with a generous drizzle of extra virgin olive oil and a pinch of salt. And the salad was a sweet, spicy, fruity, nutty and creamy delight๐Ÿ˜‹ โฃ โฃ ๋ฃจ๊ณจ๋ผ, ๋ฒ ์ด๋น„ ์‹œ๊ธˆ์น˜, ์‚ฌ๊ณผ, ํ† ์ŠคํŠธํ•œ ํ˜ธ๋‘์— ๋ธ”๋ž™๋ฒ ๋ฆฌ, ๋ถ€๋ผํƒ€, ์ดํƒˆ๋ฆฌ์•ˆ ์น ๋ฆฌ์žผ์„ ๊ณ๋“ค์ธ ์ƒ๋Ÿฌ๋“œ์ž…๋‹ˆ๋‹ค. ์ง€๊ธˆ ๋จธ๋ฌผ๊ณ ์žˆ๋Š” ์ƒŒ๋””์—๊ณ  ๋ฆฌํ‹€์ดํƒˆ๋ฆฌ์•„์˜ ๊ฐ€์žฅ ํฐ ์žฅ์ ์€ ๋‹จ์—ฐ์ฝ” ์Œ์‹์ด์˜ˆ์š”. ๋ ˆ์Šคํ† ๋ž‘ ์ €๋…์„œ๋น„์Šค ์‹œ์ž‘์ดํ›„์—” ๊ฑฐ๋ฆฌ์ „์ฒด๊ฐ€ ์ฐธ๊ธฐํž˜๋“ค ์ •๋„๋กœ ๋ง›์žˆ๋Š” ๋ƒ„์ƒˆ๋กœ ๊ฐ€๋“ ์ฐฌ๋‹ต๋‹ˆ๋‹ค. ๊ฑฐ๊ธฐ๋‹ค ์ˆ™์†Œ ๋ช‡๋ฐœ์ง ๊ฑฐ๋ฆฌ์— ์ž‘์€ ์ดํƒˆ๋ฆฌ์•„ ์ˆ˜ํผ๊ฐ€ ์žˆ์–ด์š”. ์—˜์—์ด์—์„œ ๋Œ์•„์˜ค์ž๋งˆ์ž ๋ฐ”๋กœ๊ฐ€์„œ ์„ธ์ƒ ํฌ๋ฆฌ๋ฏธํ•œ ๋ถ€๋ผํƒ€์™€ ์นผ๋ผ๋ธŒ๋ฆฌ์•„์—์„œ ๋‚˜๋Š” ๊ณ ์ถ”๋กœ ๋งŒ๋“  ์น ๋ฆฌ์žผ์„ ์ƒ€์–ด์š”. (์ฐธ๊ณ ๋กœ ์นผ๋ผ๋ธŒ๋ฆฌ์•„๋Š” ๊ณ ์ถ”๋ฅผ ์ด์šฉํ•œ ๋งค์šด ์‹์žฌ๋ฃŒ์™€ ์š”๋ฆฌ๋กœ ์œ ๋ช…ํ•œ ์ง€์—ญ์ด์˜ˆ์š”). ๋ฃจ๊ณจ๋ผ, ์‹œ๊ธˆ์น˜, ์‚ฌ๊ณผ, ํ˜ธ๋‘์˜ ํด๋ž˜์‹ํ•œ ๋ง›์˜ ์กฐํ•ฉ๊ณผ ๋งค์น˜ํ•˜๋‹ˆ ๊ฝค ๊ดœ์ฐฎ๋„ค์š”. ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ์„ ๋“ฌ๋ฟ ๋ฟŒ๋ฆฌ๊ณ  ์†Œ๊ธˆ ์กฐ๊ธˆ์œผ๋กœ ๊ฐ„ํ•˜๊ธฐ์ „ ๋ธ”๋ž™๋ฒ ๋ฆฌ๋„ ๋ช‡๊ฐœ ์–น์–ด ์ƒˆ์ฝค, ๋‹ฌ์ฝค, ๋งค์ฝค, ๊ณ ์†Œํ•˜๊ณ  ํฌ๋ฆฌ๋ฏธํ•œ ์ƒ๋Ÿฌ๋“œ๋ฅผ ์™„์„ฑํ–ˆ์Šต๋‹ˆ๋‹ค๐Ÿ˜‹
[EN/ํ•œ๊ตญ์–ด]โ € โ € Breakfast of champions that [EN/ํ•œ๊ตญ์–ด]โ € โ € Breakfast of champions that will set you up for the day - Skyr (Icelandic yogurt) from @siggisdairy , olive oil basted fried egg from @vitalfarms , smoked paprika, EVOO and a pinch of salt served with toasted sourdough. Do you like skyr? I've been obsessed with it for a little while now. Skyr is Icelandic yogurt that has been around for over a thousand years. I'm quite picky with my dairy products and skyr definitely hits all the marks for me. It is very low in sugar but high in protein. It tastes quite mild so it won't overpower other ingredients that are served with. It is made with skimmed milk, so contains almost zero to no fat but is surprisingly smoother and creamier than the regular or Greek yogurt. Thanks to its texture and flavor, skyr goes beautifully with the strong flavor of smoked paprika, peppery extra virgin olive oil, and a fried egg with rich runny yolk and crispy edge. This breakfast (which was originally inspired by Turkish egg) could be great as pre or post workout snack as well. It's a dish that fills your body with all the good energy you need in your day๐Ÿ’ช๐Ÿปโ € โ € ์Šคํ‚ค๋ฅด(์•„์ด์Šฌ๋ž€๋“œ์‹ ์š”๊ฑฐํŠธ), ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ๋กœ ๋งŒ๋“  ๋‹ฌ๊ฑ€ํ›„๋ผ์ด, ํ›ˆ์ œํŒŒํ”„๋ฆฌ์นด, ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ, ์†Œ๊ธˆ์กฐ๊ธˆ์— ํ† ์ŠคํŠธํ•œ ์‚ฌ์›Œ๋„์šฐ๋ฅผ ๊ณ๋“ค์ธ ์š”๋ฆฌ๋ฅผ ์ค€๋น„ํ•ด๋ดค์–ด์š”. ์ œ๊ฐ€ ์Šคํ‚ค๋ฅด์˜ ๋งค๋ ฅ์— ๋น ์ง„์ง€ ๋ช‡๋…„๋œ๊ฒƒ ๊ฐ™์•„์š”. ์›Œ๋‚™ ์œ ์ œํ’ˆ์„ ๊น๊นํ•˜๊ฒŒ ๊ณ ๋ฅด๋Š”ํŽธ์ธ๋ฐ ์š”๊ฑด ์ •๋ง ๋ชจ๋“ ๋ฉด์—์„œ ๋‹ค ๋งŒ์กฑ์Šค๋Ÿฝ๋„ค์š”. ํŠนํžˆ ์ผ๋ฐ˜ ๋˜๋Š” ๊ทธ๋ฆญ์š”๊ฑฐํŠธ์— ๋น„ํ•ด ํ›จ์”ฌ ๋ถ€๋“œ๋Ÿฝ๊ณ  ํฌ๋ฆฌ๋ฏธํ•œ ํ…์Šค์ณ๊ฐ€ ์ตœ๊ณ ์ธ๊ฒƒ ๊ฐ™์•„์š”. ๋ฌด์ง€๋ฐฉ์ด๊ฑฐ๋‚˜ ์•„์ฃผ ์ ์€ ์ง€๋ฐฉ๊ณผ ๋‹น์„ ํ•จ์œ ํ•˜๊ณ ์žˆ์ง€๋งŒ ๋‹จ๋ฐฑ์งˆ์˜ ํ•จ๋Ÿ‰์€ ์•„์ฃผ ๋†’๊ตฌ์š”, ์‹ ๋ง›๋„ ๊ทธ๋ฆฌ ๊ฐ•ํ•˜์ง€ ์•Š์€ ํŽธ์ด๋ผ ํ™œ์šฉ๋„๋„ ์ข‹์•„์š”. ํ„ฐํ‚ค์‰ฌ์—๊ทธ์— ์‚ด์ง ์˜๊ฐ์„๋ฐ›์€ ์ด ์š”๋ฆฌ๋Š” ์•„์นจ์‹์‚ฌ๋กœ ๋˜ ์šด๋™ ์ „ ํ›„ ๊ฐ„์‹์œผ๋กœ ์ฐธ ์ข‹์„๊ฒƒ ๊ฐ™์•„์š”. ๋ถ€๋“œ๋Ÿฝ๊ณ  ํฌ๋ฆฌ๋ฏธํ•œ ์Šคํ‚ค๋ฅด์™€ ํ›ˆ์ œํŒŒํ”„๋ฆฌ์นด, ๋…ธ๋ฅธ์ž์˜ ํ™˜์ƒ์กฐํ•ฉ. ๋ฐ”์‚ญํ•œ ๋‹ฌ๊ฑ€ ํ›„๋ผ์ด์˜ ๊ฐ€์žฅ์ž๋ฆฌ, ์ง€์ค‘ํ•ด์˜ ์ข‹์€ ์—๋„ˆ์ง€๋ฅผ ๋“ฌ๋ฟ๋‹ด์€ ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ. ๋ณด๊ธฐ๋งŒํ•ด๋„ ํž˜์ด ๋‚˜๋Š”๊ฒƒ ๊ฐ™์ง€ ์•Š์œผ์„ธ์š”?๐Ÿ’ช๐Ÿปโ €
[EN/ํ•œ๊ตญ์–ด]โ € โ € One of my favorite versions [EN/ํ•œ๊ตญ์–ด]โ € โ € One of my favorite versions of avocado toast - Smashed avo on toasted sourdough, a poached egg, wild Alaskan smoked sockeye salmon, and a little sprinkle of finely chopped kale and lemon zest. California is an avocado heaven. (I used to pay 3 times or more to get a good quality ripe avocado in Hong Kong, and in Seoul, even that option was hard to find). I had a perfectly ripe avocado waiting to be smashed and smudged on a toast and beautiful Alaskan smoked salmon in the fridge. So I poached my pasture raised egg to the best of my ability..(my poaching skill is still less than desirable) and assembled my toast. Simple, healthy, delicious, and pretty to look at. I could eat this for breakfast, lunch and dinner!๐Ÿ’šโ € โ € ์บ˜๋ฆฌํฌ๋‹ˆ์•„๋Š” ์•„๋ณด์นด๋„์˜ ์ฒœ๊ตญ๊ฐ™์•„์š”. ํ™์ฝฉ์—์„œ๋‚˜ ํ•œ๊ตญ์—์„œ๋‚˜ ์•Œ๋งž๊ฒŒ ์ต์€ ์ข‹์€ํ€„๋ฆฌํ‹ฐ์˜ ์•„๋ณด์นด๋„๋ฅผ ์ฐพ๋Š”์ผ์ด ์‰ฝ์ง€์•Š์•˜๋Š”๋ฐ, ์•„๋ณด๋ฅผ ๋„ˆ๋ฌด ์‚ฌ๋ž‘ํ•˜๋Š” ์ €๋กœ์ฌ ์ฐธ ํ–‰๋ณตํ•˜๋„ค์š”๐Ÿฅฐ ์ œ๊ฐ€ ์š”์ฆ˜ ๊ฐ€์žฅ ์ข‹์•„ํ•˜๋Š” ๋ฒ„์ ผ์˜ ์•„๋ณด์นด๋„ ํ† ์ŠคํŠธ๋ฅผ ๋งŒ๋“ค์–ด๋ดค์–ด์š”. ์ž˜์ต์€ ์•„๋ณด์นด๋„๋ฅผ ์œผ๊นจ ์‚ฌ์›Œ๋„์šฐ ํ† ์ŠคํŠธ์— ์˜ฌ๋ฆฌ๊ณ  ๋ชฉ์ดˆ์ง€์—์„œ ํ‚ค์šด ๋‹ฌ๊ฑ€๋กœ๋งŒ๋“  ์ˆ˜๋ž€๊ณผ ํ›ˆ์ œ๋œ ์ž์—ฐ์‚ฐ ์•Œ๋ผ์Šค์นธ ์—ฐ์–ด๋ฅผ ์–น๊ณ  ์•„์ฃผ ์ž˜๊ฒŒ ์ฌ ์ผ€์ผ, ๋ ˆ๋ชฌ์ œ์ŠคํŠธ๋ฅผ ๊ณ๋“ค์˜€์–ด์š”. ๋ง›๋„ ์˜์–‘๋„ ๋น„์ฅฌ์–ผ๋„ ๋”ฑ ์ œ ์ทจํ–ฅ์ด๋„ค์š”. ์•„์นจ, ์ ์‹ฌ, ์ €๋… ๋ฉ”๋‰ด๋กœ ๋‹ค ๋จน์„์ˆ˜ ์žˆ์„๊ฒƒ ๊ฐ™์•„์š”๐Ÿ’š ๋ง›์žˆ๋Š” ์ถ”์„์Œ์‹ ๋งŽ์ด ๋“œ์‹ ํ›„ ์‚ด์ง ๋‹ค์š”ํŠธ๊ฐ€ ํ•„์š”ํ• ๋•Œ ๋š๋”ฑ ๋งŒ๋“ค์–ด ๋“œ์‹ค์ˆ˜์žˆ๋Š” ๋ฉ”๋‰ด๋กœ ์ถ”์ฒœํ•ฉ๋‹ˆ๋‹ค
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Rainbow breakfast plate of l [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Rainbow breakfast plate of leftovers and scrambled eggs. I'm obsessed with Middle Eastern food. It is such an exquisite cuisine in terms of flavors, colors, variety and textures. No matter which part of Middle East the food is from, I'm always willing to try it and have always loved it (provided it is good quality of course). LA has so many middle Eastern restaurants, and I was determined to try as many as I could, hence - going to Middle Eastern restaurants two nights in a row. First night was Lebanese @hollywood_marouch m the next night was Persian @raffisplace Not only both their foods were absolutely delicious, their portion size was quite generous to say the least. And thanks to that, their leftovers made an incredibly tasty and beautiful breakfast together. โฃ โฃ So here's what's on my plate (counter-clokwise from the top) - Ghormeh Sabzi (Persisn herb and kidney bean stew) with rice crust, Lebanese rice pilaf in yogurt sauce, Persian herbs, pickles, my scrambled eggs made with @vitalfarms pasture raised eggs, onion and parsley salad and finally Muhammara (roasted red pepper and walnut dip) in the middle. I was an even happier customer after this breakfast. Who knew leftovers could be this good๐Ÿ˜‹โฃ โฃ ๋‚จ์€ ์ค‘๋™์Œ์‹์— ์Šคํฌ๋žจ๋ธ”์—๊ทธ๋ฅผ ๊ณ๋“ค์—ฌ๋งŒ๋“  ์•„์นจ์‹์‚ฌ์ž…๋‹ˆ๋‹ค. ์ €๋Š” ์ค‘๋™์Œ์‹์„ ์ •๋ง ์ข‹์•„ํ•ด์š”. ๋ง›, ์ƒ‰, ์‹๊ฐ, ๋‹ค์–‘์„ฑ ์–ด๋Šํ•˜๋‚˜ ๋น ์ง€์ง€์•Š๊ณ  ํ›Œ๋ฅญํ•˜๊ฑฐ๋“ ์š”. ์—˜์—์ด์—” ์ค‘๋™์Œ์‹์ ๋“ค์ด ์ฐธ ๋งŽ์€๋ฐ์š”, ์ตœ๋Œ€ํ•œ ๋‹ค์–‘ํ•œ ์ข…๋ฅ˜๋“ค์„ ๋จน์–ด๋ณด๊ณ  ์‹ถ์–ด ์ดํ‹€์—ฐ์† ์ค‘๋™์Œ์‹์  (์ฒซ๋‚ ์€ ๋ ˆ๋ฐ”๋…ผ, ๋‹ค์Œ๋‚ ์€ ์ด๋ž€)์— ๊ฐ”์—ˆ์–ด์š”. ๋‘๊ณณ๋‹ค ๋„ˆ๋ฌด๋‚˜ ๋ง›์žˆ๋Š”๋ฐ๋‹ค ์–‘๋„ ์—„์ฒญ ๋‚˜๋”๋ผ๊ตฌ์š”. ๋•๋ถ„์— ์ง‘์— ์‹ธ์˜จ ์Œ์‹๋“ค๋กœ ์š”๋ ‡๊ฒŒ ์ปฌ๋Ÿฌํ”Œํ•˜๊ณ  ํ‘ธ์งํ•œ ์•„์นจํ•œ๋ผ๋ฅผ ๋งŒ๋“ค์—ˆ์Šต๋‹ˆ๋‹ค. ์ ค์œ„์—์„œ ์‹œ๊ณ„๋ฐ˜๋Œ€๋ฐฉํ–ฅ์œผ๋กœ ์–ด๋–ค์Œ์‹๋“ค์ด ํ”Œ๋ ˆ์ดํŒ… ๋˜์–ด์žˆ๋Š”์ง€ ์•Œ๋ ค๋“œ๋ฆด๊ฒŒ์š” - ๊ณ ๋ฅด๋ฉ” ์‚ฌ๋ถ€์ง€(์ด๋ž€์‹ ํ—ˆ๋ธŒ, ๊ฐ•๋‚ญ์ฝฉ ์ŠคํŠœ)์™€ ๋ฒ„ํ„ฐ๋กœ ํŠ€๊ธด ์ด๋ž€์‹ ๋ˆ„๋ฃฝ์ง€, ์š”๊ฑฐํŠธ์†Œ์Šค์— ๋น„๋ฒผ์ง„ ๋ ˆ๋ฐ”๋…ผ ํ•„๋ผ๋ธŒ์™€ ์ด๋ž€ํ—ˆ๋ธŒ, ํ”ผํด, ๋ชฉ์ดˆ์ง€์—์„œ ์ž๋ž€๋‹ญ์˜ ๋‹ฌ๊ฑ€๋กœ ๋งŒ๋“  ์Šคํฌ๋žจ๋ธ”์—๊ทธ, ์–‘ํŒŒ์™€ ํŒŒ์Šฌ๋ฆฌ ์ƒ๋Ÿฌ๋“œ, ๋งˆ์ง€๋ง‰์œผ๋กœ ๊ฐ€์šด๋ฐ๋Š” ๋ฌดํ•˜๋งˆ๋ผ(๊ตฌ์šด ํ”ผ๋ง, ํ˜ธ๋‘๋ฅผ ๊ฐˆ์•„ ๋งŒ๋“  ๋”ฅ)์ž…๋‹ˆ๋‹ค. ํ•˜๋ฃจ ์ดํ‹€๋’ค์— ๋งˆ๊ตฌ ์„ž์–ด ๋จน์–ด๋„ ๋ง›์žˆ๋Š” ์ค‘๋™์Œ์‹. ์ •๋ง ์‚ฌ๋ž‘์ž…๋‹ˆ๋‹ค๐Ÿ˜
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Creamy, fresh, fruity, sweet [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Creamy, fresh, fruity, sweet and tart delight - Ricotta with nectarine, cherry tomatoes, EVOO and aged balsamic. โฃ โฃ Although September marks the beginning of fall/autumn in many parts of the world, it still feels like the middle of summer here in LA. And compared to the summer heat and humidity in Hong Kong and Korea that I'm used to, summer here in LA is easy breezy heaven. I made this dish with a beautiful nectarine my sister-in-law gave me in a scorching hot day in Seoul some time ago. For the past 5 weeks I've lived/stayed in 5 different places; my mother-in-law's house, hotel and air bnbs. I am so grateful for the opportunity to travel, but I can't help missing my own stuff in the kitchen, especially my plates! I really wish I'd brought this pretty blue plate with me...Anyways, whether you're still enjoying beautiful summer days or beginning to feel sad about those days slipping away, try this dish. All it takes is 4 simple steps, and 10 minutes!โฃ โฃ Cut and remove the core of a small to medium nectarine and slice into 8 wedges ๐Ÿ‘‰๐Ÿป Halve 6 cherry tomatoes and plate with 2/3 cup. ricotta and sliced nectarine ๐Ÿ‘‰๐Ÿป Drizzle with 1 1/2 tsp. extra virgin olive oil and the same amount of aged balsamic vinegar ๐Ÿ‘‰๐Ÿป Add a pinch of salt to enhance the sweetness of fruits.โฃ โฃ ํฌ๋ฆฌ๋ฏธํ•œ ๋ฆฌ์ฝ”ํƒ€, ์ƒˆ์ฝค๋‹ฌ์ฝคํ•œ ๊ณผ์ฆ™์ด ๊ฐ€๋“ํ•œ ์ฒœ๋„๋ณต์ˆญ์•„, ์‹ ์„ ํ•œ ๋ฐฉ์šธํ† ๋งˆํ† , ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ, ๋ฐœ์‚ฌ๋ฏน์‹์ดˆ์ž…๋‹ˆ๋‹ค. โฃ โฃ ๋ฒŒ์จ 9์›”์ด๋„ค์š”. ์ผ์ฃผ์ผ์ „์— ๋กœ์Šค์•ค์ ค๋ ˆ์Šค์—์™€์„œ ํ—๋ฆฌ์šฐ๋“œ์— ์žˆ๋Š” ์ˆ™์†Œ์— ๋จธ๋ฌผ๊ณ  ์žˆ์–ด์š”. ํ•œ๊ตญ์—” ์Šฌ์Šฌ ๊ฐ€์„์ด ์˜ค๊ณ  ์žˆ๋‚˜์š”? ์ด๊ณณ์€ ์—ฌ์ „ํžˆ ํ•œ์—ฌ๋ฆ„๊ฐ™์•„์š”. ๋ˆ์ ๋ˆ์ ํ•œ ๋ฌด๋”์œ„๊ฐ€ ๊ธฐ์Šน์„ ๋ถ€๋ฆฌ๋Š” ํ™์ฝฉ๊ณผ ํ•œ๊ตญ์˜ ์—ฌ๋ฆ„์—๋น„ํ•˜๋ฉด ์—˜์—์ด์˜ ์—ฌ๋ฆ„์€ ์ฒœ๊ตญ์ด๋„ค์š”. ์ด ์š”๋ฆฌ๋Š” ํ•œ์ฐฝ ํ‘นํ‘น์ฐŒ๋˜ ์„œ์šธ์˜ ์–ด๋Š ์—ฌ๋ฆ„๋‚  ์˜ฌ์ผ€๊ฐ€ ์ค€ ์ฒœ๋„๋ณต์ˆญ์•„๋กœ ๋งŒ๋“ค์—ˆ์–ด์š”. ์ •๋ง ๊ฐ„๋‹จํ•œ ๋„ค๊ฐ€์ง€ ์Šคํ…ฆ, ๋‹จ 10๋ถ„ ํˆฌ์ž๋กœ ๋š๋”ฑ ์™„์„ฑํ• ์ˆ˜ ์žˆ์œผ๋‹ˆ ๊ผญ ์‹œ๋„ํ•ด๋ณด์„ธ์š”. โฃ โฃ ์ฒœ๋„๋ณต์ˆญ์•„์˜ ์”จ๋ฅผ ์ œ๊ฑฐํ•œํ›„ 8์กฐ๊ฐ์œผ๋กœ ์ž˜๋ผ์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ๋ฐฉ์šธํ† ๋งˆํ†  6๊ฐœ๋ฅผ ๋ฐ˜์œผ๋กœ ์ž๋ฅธํ›„ ๋ฆฌ์ฝ”ํƒ€์น˜์ฆˆ 2/3์ปต๊ณผ ์ž˜๋ผ๋†“์€ ์ฒœ๋„๋ณต์ˆญ์•„์™€ ํ•จ๊ป˜ ํ”Œ๋ ˆ์ดํŒ… ํ•ด์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ, ๋ฐœ์‚ฌ๋ฏน์‹์ดˆ๋ฅผ ๊ฐ๊ฐ 1 1/2 ํ‹ฐ์Šคํ‘ผ์”ฉ ๋ฟŒ๋ ค์ฃผ์„ธ์š” ๐Ÿ‘‰๐Ÿป ๋์œผ๋กœ ์†Œ๊ธˆ์„ ์‚ด์ง ๋ฟŒ๋ ค์ฃผ์„ธ์š”. ๊ณผ์ผ์˜ ๋‹ฌ์ฝคํ•จ์„ ๋”์šฑ๋” ์‚ด๋ ค์ค€๋‹ต๋‹ˆ๋‹ค๐Ÿ˜‹
Californian breakfast meets little Italy - Sautรฉe Californian breakfast meets little Italy - Sautรฉed kale, avocado, olive oil basted sunny side up eggs with crushed Calabrian chili pepper sauce. ๐Ÿฅฌ๐Ÿฅ‘๐Ÿซ’๐Ÿณ๐ŸŒถ (Did I just find an emoji for every single ingredient of my dish? We need an oil bottle emoji๐Ÿ˜Œ) A real simple, wholesome and delicious breakfast that represents little Italy San Diego. โฃ โฃ A generous handful of chopped kale was sautรฉed in olive oil for a few minutes then plated. Half an avocado was scooped out and added in kale. They're lightly seasoned with salt and topped with two beautiful olive oil basted fried eggs. Lastly the fiery Calabrian chili pepper sauce was added for a little bit of Italian heat! Now this, is my kinda brekkie๐Ÿ˜‹
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ My homage to one of the most [EN/ํ•œ๊ตญ์–ด]โฃ โฃ My homage to one of the most beautiful and fragrant Korean herbs "perilla" - Wholewheat penne with perilla pesto ๐ŸŒฟ๐ŸŒฟ This dish is vegan, delicious, aromatic, loaded with goodness and super easy to make. Just cook your dried wholewheat penne following package instruction or to your taste (I usually cook them for no more than 11-12 minutes for al dente bite), blitz all the ingredients below to make the pesto, mix them well and garnish with baby perilla leaves. โฃ 50g/1.8oz. perilla leavesโฃ 3tbsp. perilla oilโฃ 3tbsp. perilla powder โฃ 1tbsp. extra virgin olive oilโฃ 1/4 cup. pine nuts โฃ salt to taste โฃ โฃ This is my entry for #greatpastatations hosted by @vibouspiceoflife and @ladydaga.uncorked ๐Ÿ โฃ It has been almost 3 weeks since my husband and I began the part two of our nomad's life. After a week and a half with family in La Jolla, and a week in Napa and Sonoma wine country, we settled in little Italy, downtown San Diego a few days ago. I have been eating so well the whole time but I'm starting to miss the food from my motherland a little. I made this dish a few weeks before I left Seoul, and writing this post is really making me miss my favorite Korean herb๐ŸŒฟI think I could get the perilla leaves from H mart here, I need to do my research right away!๐Ÿ’กWhat is the ingredient or food from home that you miss the most when you're overseas?โฃ โฃ ๋„ˆ๋ฌด๋‚˜ ํ–ฅ๊ธ‹ํ•˜๊ณ  ๋ง›์žˆ๊ณ  ์˜์–‘๊ฐ€๋„ ์ตœ๊ณ ์ธ ๋“ค๊นจํŽ˜์Šคํ† ์™€ ํ†ต๋ฐ€ ํŽœ๋„ค ํŒŒ์Šคํƒ€์ž…๋‹ˆ๋‹ค. ์•„๋ž˜์žฌ๋ฃŒ๋ฅผ ๊ฐˆ์•„ ํŽ˜์Šคํ† ๋ฅผ ๋งŒ๋“ค์–ด์ค€ํ›„ ํฌ์žฅ์˜ ์„ค๋ช…์—๋”ฐ๋ผ ๋˜๋Š” ๊ธฐํ˜ธ์— ๋งž๊ฒŒ ์‚ถ์•„์ง„ ํ†ต๋ฐ€ํŽœ๋„ค์™€ ์„ž์–ด์ฃผ๊ณ  ๊นป์žŽ์ˆœ์œผ๋กœ ์žฅ์‹๋งŒ ํ•˜๋ฉด๋˜๋Š” ์ •๋ง ์‰ฌ์šด ์š”๋ฆฌ์˜ˆ์š”. ์ฐธ๊ณ ๋กœ ์ €๋Š” ํŒŒ์Šคํƒ€์˜ ์•Œ๋ดํ…Œ ์‹๊ฐ์„ ์œ„ํ•ด 11-12๋ถ„์„ ๋„˜๊ฒŒ ์กฐ๋ฆฌํ•˜์ง€ ์•Š์Šต๋‹ˆ๋‹ค. โฃ โฃ ๊นป์žŽ 50๊ทธ๋žจโฃ ๋“ค๊ธฐ๋ฆ„ 3ํฐ์ˆ โฃ ๋“ค๊นจ๊ฐ€๋ฃจ 3ํฐ์ˆ โฃ ์—‘์ŠคํŠธ๋ผ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ์˜ค์ผ 1ํฐ์ˆ โฃ ์žฃ 1/4์ปตโฃ ๊ธฐํ˜ธ์—๋งž๊ฒŒ ์†Œ๊ธˆ์กฐ๊ธˆ โฃโฃ โฃ ๋ฏธ๊ตญ์— ์˜จ์ง€ 3์ฃผ๊ฐ€ ๋˜์–ด๊ฐ€๋„ค์š”. ๋ผํ˜ธ์•ผ์—์„œ ์‹œ๋Œ์‹๊ตฌ๋“ค๊ณผ ์—ดํ˜์ •๋„๋ฅผ ๋ณด๋‚ด๊ณ  ๋‚˜ํŒŒ, ์†Œ๋…ธ๋งˆ ์™€์ธ์ง€์—ญ์„ ์ผ์ฃผ์ผ๊ฐ„ ์—ฌํ–‰ํ•œ๋’ค 3์ผ์ „๋ถ€ํ„ฐ ์ƒŒ๋””์—๊ณ  ์ค‘์‹ฌ๊ฐ€์˜ ๋ฆฌํ‹€์ดํƒœ๋ฆฌ ์ง€์—ญ์— ์™€์žˆ์–ด์š”. ๊ณผํ• ์ •๋„๋กœ ์ž˜๋จน๊ณ  ์žˆ์ง€๋งŒ ์Šฌ์Šฌ ํ•œ๊ตญ์Œ์‹์ด ๊ทธ๋ฆฌ์›Œ์ง€๋„ค์š”. ์„œ์šธ๋– ๋‚˜๊ธฐ ์ „ ๋งŒ๋“  ์š” ํŽ˜์Šคํ† ๋ฅผ๋ณด๋‹ˆ ๊นป์žŽ์ด ์ •๋ง ๊ธ‰ ๋จน๊ณ ์‹ถ์–ด์ ธ์š”. ๋ฏธ๊ตญ์˜ ์œ ๋ช…ํ•œ ํ•œ์ธ๋งˆํŠธ์— ํŒ”์ง€๋„ ๋ชจ๋ฅด๋‹ˆ ๋‹น์žฅ ์ฐพ์•„๋ด์•ผ ๊ฒ ์–ด์š”. ์ธ์นœ๋‹˜๋“ค๋„ ์™ธ๊ตญ์—์„œ ๊ฐ€์žฅ ์ƒ๊ฐ๋‚˜๋Š” ์Œ์‹์ด๋‚˜ ์‹์žฌ๋ฃŒ๊ฐ€ ์žˆ์œผ์‹ ๊ฐ€์š”?
A few of the most delicious things I ate in Napa. A few of the most delicious things I ate in Napa. Grilled cucumber salad with pepper and yogurt, fried chicken sandwich in potato buns @the_charteroak Ricotta gnudi @pressnapavalley Poached halibut with greens from Solbar @solageauberge Watermelon and pork belly @celadonnapa ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ . . . . . . . . #eattheworld #napavalley #napavalleyeats #californiafoodie #wininganddining #travelingfoodie #bestfoodworld #eatforthegram #foodiesofinsta #prettyfood
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Konjac noodle salad with org [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Konjac noodle salad with organic baby greens, radish sprouts, carrots, beets and soft boiled egg. Did you notice my location tag? I am no longer in Seoul. I am now in the US and will be for a little while. My husband and I are starting the part two of our nomads' life. We do have some sort of plan for the future but under the current circumstances making and sticking to a plan isn't always easy. And since both of us have lived far away from our families for so long, we decided to focus on spending more time with them in Korea and the US until moving to a more permanent location. It is hard moving so often and in a short period of time, but being able to spend time with our loved ones makes it all worth while. โฃ I made this light lunch in Seoul after eating way too much delicious food for days on end. I don't actively search for diet food when I cook, I just stick to the fresh quality ingredients and try to find healthy ways to cook them. But every now and then I find things that are low in calories and fun to cook with at the same time. One of them is Konjac, otherwise known as devil's tongue, voodoo lily, snake palm, or elephant yam๐Ÿ˜…. It's like flavorless white jelly with a little bit of crunchiness and it's sold in different noodle shapes in Korea. Konjac noodles are great diet food, because they're light and have high fiber content. I like them with veggies and spicy Korean sauce, which transforms somewhat bland konjac into more exciting dish. This recipe works well with buckwheat noodles/soba and any of your favorite veggies too. My only advice would be to use different colors and textures of vegetables to make it more fun. โฃ โฃ For 180g/6.3oz. konjac noodles, a few handfuls of baby greens, radish sprouts, beet and carrot slices and 1 soft boiled egg,โฃ โฃ make sauce with 1/2-1tsp. soy sauce, 1tsp. gochujang, 1/2tsp. gochugaru/Korean red pepper powder and a generous sprinkle of toasted sesame seedsโฃ. โฃ ์ •๋ง ๋ง›์žˆ๋Š”๊ฒŒ ๋„ˆ๋ฌด ๋งŽ์€ ์„œ์šธ. ๋ฉฐ์น ์„ ์ •์‹ ์ค„๋†“๊ณ  ๊ณผ์‹ํ•˜๋‹ค๊ฐ€ ๊ฐ€๋ณ๊ฒŒ ๋จน๊ณ ์‹ถ์–ด ๋งŒ๋“ ๋‹ค์ด์–ดํŠธ ์ ์‹ฌ์ด์˜ˆ์š”. ๊ณค์•ฝ๋ˆ„๋“ค, ์œ ๊ธฐ๋† ๋ฒ ์ด๋น„์ฑ„์†Œ, ์ƒˆ์‹น์ฑ„์†Œ, ๋น„ํŠธ, ๋‹น๊ทผ, ๋ฐ˜์ˆ™๋‹ฌ๊ฑ€์„ ๋„ฃ์€ ์ƒ๋Ÿฌ๋“œ์ž…๋‹ˆ๋‹ค. โฃ โฃ 180g. ๊ณค์•ฝโฃ, ์•ผ์ฑ„ ์„ธ๋„ค์คŒโฃ, ๊ฐ„์žฅ 1/2-1 ํ‹ฐ์Šคํ‘ผโฃ, ๊ณ ์ถ”์žฅ 1 ํ‹ฐ์Šคํ‘ผโฃ, ๊ณ ์ถง๊ฐ€๋ฃจ 1/2 ํ‹ฐ์Šคํ‘ผโฃ, ๋ณถ์Œ์ฐธ๊นจโฃ ๋„‰๋„‰ํžˆ, ๋ฐ˜์ˆ™๋‹ฌ๊ฑ€ 1๊ฐœ โฃ โฃ ์ œ ์œ„์น˜ํƒœ๊ทธ๊ฐ€ ๋‹ฌ๋ผ์ง„๊ฑฐ ๋ˆˆ์น˜์ฑ„์…จ๋‚˜์š”? ์ฝ”๋ฉ˜ํŠธ์—์„œ ์ž์„ธํ•œ ์ด์•ผ๊ธฐ ์ด์–ด๊ฐˆ๊ฒŒ์š”. โฃ
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Frozen raspberries, pomegran [EN/ํ•œ๊ตญ์–ด]โฃ โฃ Frozen raspberries, pomegranate, apple mint - Pretty and refreshing base for any summer drinks but it goes especially well with sparkling wine. โฃ โฃ Add 6 tablespoons of frozen pomegranate and raspberry in a jar. Add a few (apple) mint leaves and a little bit of water (just enough to cover 3/4 of fruits). Close the lid and freeze. Take the jars out of freezer 1-2 hours before serving, then pour in sparkling wine of your choice. I used sweet Moscato Spumante and it was beautiful. Cheers to summer๐Ÿฅ‚๐Ÿฅ‚โฃ โฃ ๋ƒ‰๋™ ์„๋ฅ˜, ๋ผ์ฆˆ๋ฒ ๋ฆฌ, ์• ํ”Œ๋ฏผํŠธ๋ฅผ ์ด์šฉํ•ด ๋ฌด๋”์œ„๋ฅผ ํ•œ๋ฐฉ์— ๋‚ ๋ ค์ค„ ์ƒ์พŒํ•œ ์—ฌ๋ฆ„์Œ๋ฃŒ์˜ ๋ฒ ์ด์Šค๋ฅผ ๋งŒ๋“ค์–ด๋ดค์–ด์š”. ํŠนํžˆ ๋‹ฌ์ฝคํ•œ ๋ชจ์Šค์นดํ†  ์Šคํ‘ธ๋งŒํ…Œ์™€ ํ™˜์ƒ๊ถํ•ฉ์ด๋„ค์š”. ์˜ค๋Š˜๋„ ์—ญ์‹œ ์ œ๊ฐ€ ์‚ฌ๋ž‘ํ•˜๋Š” #๋งˆ์ผ“์ปฌ๋ฆฌ ์—์„œ ๊ตฌ์ž…ํ•œ ๋ƒ‰๋™ ๊ณผ์ผ๋“ค๊ณผ ํ—ˆ๋ธŒ๋ฅผ ์ด์šฉํ•ด ๋งŒ๋“ค์—ˆ์–ด์š”. โฃ โฃ ๋ƒ‰๋™ ์„๋ฅ˜, ๋ผ์ฆˆ๋ฒ ๋ฆฌ 6ํฐ์ˆ  ์ •๋„๋ฅผ ๋ณ‘์— ๋„ฃ์–ด์ค€ํ›„ ์• ํ”Œ๋ฏผํŠธ์žŽ ๋ช‡๊ฐœ๋„ ์–น์–ด์ฃผ์„ธ์š”. ๊ณผ์ผ์˜ 3/4 ์ •๋„๊ฐ€ ๋ฎํž์ •๋„์˜ ๋ฌผ์„๋„ฃ๊ณ  ๋šœ๊ป‘์„ ๋‹ซ์€ํ›„ ์–ผ๋ ค์ค๋‹ˆ๋‹ค. ๋งˆ์‹œ๊ธฐ 1-2์‹œ๊ฐ„ ์ „์ฏค ๊บผ๋‚ธํ›„ ๋ชจ์Šค์นดํ†  ์Šคํ‘ธ๋งŒํ…Œ๋ฅผ ๋„ฃ์–ด์ฃผ์„ธ์š”. ๋‹จ๊ฒŒ ์‹ซ์œผ์‹  ๋ถ„๋“ค์€ ๋‹ค๋ฅธ์ข…๋ฅ˜์˜ ์ŠคํŒŒํด๋ง ์™€์ธ์„ ๋„ฃ์œผ์…”๋„ ๋˜๊ณ ์š”, ํƒ„์‚ฐ์ˆ˜๋ฅผ ๋„ฃ์–ด ๋ฌด์•Œ์ฝœ์Œ๋ฃŒ๋กœ ์ฆ๊ธฐ์…”๋„ ๋˜์š”. ๋„ˆ๋ฌด๋‚˜๋„ ๋”์šด ์ด์—ฌ๋ฆ„. ์‹œ์›ํ•œ ์Œ๋ฃŒ๋งˆ์‹œ๊ณ  ํž˜๋‚ด์„ธ์š”๐Ÿฅ‚๐Ÿฅ‚
[EN/ํ•œ๊ตญ์–ด]โฃ โฃ Avocado, mango and Thai basi [EN/ํ•œ๊ตญ์–ด]โฃ โฃ 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 little๐Ÿ˜… But still, it was such a great addition to this summary bowl. European basil, mint or thyme will work great as well๐Ÿ’šโฃ โฃ ์•„๋ณด์นด๋„์™€ ๋ง๊ณ ๋งŒํผ ๊ถํ•ฉ์ด ์ž˜๋งž๋Š” ์—ฌ๋ฆ„๊ฐ„์‹์ด ์žˆ์„๊นŒ์š”? ํฌ๋Ÿฌ์‰ฌ๋“œ ๋ ˆ๋“œํŽ˜ํผ๋ฅผ ๋ฟŒ๋ฆฌ๊ณ  ํƒ€์ด๋ฐ”์งˆ์„ ๊ณ๋“ค์ด๋‹ˆ ๋” ๋ง›์žˆ๋„ค์š”. ํƒ€์ด ๋ฐ”์งˆ๊ฝƒ์„ ๋จน์„์ˆ˜ ์žˆ๋‹ค๋Š”๊ฒƒ๋„ ์ด๋ฒˆ์— ์•Œ์•˜์–ด์š”. ๋„ˆ๋ฌด ์˜ˆ์œ ๋ณด๋ผ๋น›์˜ ์ด๊ฝƒ์€ ํ–ฅ๊ธฐ๋„ ๋„ˆ๋ฌด ์ข‹์•„์š”. ํ•˜์ง€๋งŒ ํ–ฅ์ด ๊ฝค ๊ฐ•ํ•œํŽธ์ด๋‹ˆ ์กฐ๊ธˆ๋งŒ ๋จน์–ด์•ผ๊ฒ ๋”๋ผ๊ตฌ์š”. ํ”Œ๋ ˆ์ดํŒ…ํ• ๋•Œ ์ž”๋œฉ ์˜ฌ๋ ธ๋Š”๋ฐ ๊ฒฐ๊ตญ์€ ๋ช‡๊ฐœ๋งŒ ๋จน์—ˆ์–ด์š”๐Ÿ˜… ์œ ๋Ÿฌํ”ผ์•ˆ ๋ฐ”์งˆ, ๋ฏผํŠธ, ํƒ€์ž„๊ฐ™์€ ํ—ˆ๋ธŒ๋„ ์ž˜์–ด์šธ๋ฆฐ๋‹ต๋‹ˆ๋‹ค๐Ÿ’šโฃ โฃ โฃ โฃ โฃ โฃ #realsimple #summerfood #beautifulfood #thekitchn #makeitdelicious #avo #mango #healthysnacks #veganfoodspot #vegansnacks #healthysnacks #healtheating #veganfoodshare #thaibasil #saladbowl

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