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

By: JIN April 6, 2019

Ottolenghi Fig Salad 01

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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Ottolenghi Fig Salad 01

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[EN/한국어]⠀ ⠀ 4 @vitalfarms pasture raised

[EN/한국어]⠀
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4 @vitalfarms pasture raised egg omelet with sun dried tomatoes, sautéed 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 Diego❤️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 year😅. 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 much😋 Have a happy and healthy week everyone! ⠀
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샌디에고 리틀이탈리아에서 만든 마지막 아침중 하나인 썬드라이드 토마토, 볶은 베이비 시금치, 리코타, 크러쉬드 칼라브리안 레드페퍼 오믈렛입니다. 며칠전 서울로 돌아왔어요. 두달정도 머물다가 너무 추워지기전 캘리포니아로 돌아가려구요. (20대초반에 집을 떠난후 한국만큼 추운곳에서 살아본적이 없어 더이상 혹독한 겨울을 날 자신이 없네요. 벌써부터 앞으로 올 쌀쌀한날들에 대한 걱정이 앞선다는..😅 그래도 정말 오랜만에 단풍도 보고 제대로된 가을날씨를 즐기며 가족들, 친구들을 볼 생각에 설렙니다☺️

[EN/한국어]⁣ ⁣ Arugula, baby spinach, apple

[EN/한국어]⁣
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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 delight😋 ⁣
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루골라, 베이비 시금치, 사과, 토스트한 호두에 블랙베리, 부라타, 이탈리안 칠리잼을 곁들인 샐러드입니다. 지금 머물고있는 샌디에고 리틀이탈리아의 가장 큰 장점은 단연코 음식이예요. 레스토랑 저녁서비스 시작이후엔 거리전체가 참기힘들 정도로 맛있는 냄새로 가득 찬답니다. 거기다 숙소 몇발짝 거리에 작은 이탈리아 수퍼가 있어요. 엘에이에서 돌아오자마자 바로가서 세상 크리미한 부라타와 칼라브리아에서 나는 고추로 만든 칠리잼을 샀어요. (참고로 칼라브리아는 고추를 이용한 매운 식재료와 요리로 유명한 지역이예요). 루골라, 시금치, 사과, 호두의 클래식한 맛의 조합과 매치하니 꽤 괜찮네요. 엑스트라버진 올리브오일을 듬뿍 뿌리고 소금 조금으로 간하기전 블랙베리도 몇개 얹어 새콤, 달콤, 매콤, 고소하고 크리미한 샐러드를 완성했습니다😋

[EN/한국어]⠀ ⠀ Breakfast of champions that

[EN/한국어]⠀
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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 day💪🏻⠀
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스키르(아이슬란드식 요거트), 올리브오일로 만든 달걀후라이, 훈제파프리카, 엑스트라버진 올리브오일, 소금조금에 토스트한 사워도우를 곁들인 요리를 준비해봤어요. 제가 스키르의 매력에 빠진지 몇년된것 같아요. 워낙 유제품을 깐깐하게 고르는편인데 요건 정말 모든면에서 다 만족스럽네요. 특히 일반 또는 그릭요거트에 비해 훨씬 부드럽고 크리미한 텍스쳐가 최고인것 같아요. 무지방이거나 아주 적은 지방과 당을 함유하고있지만 단백질의 함량은 아주 높구요, 신맛도 그리 강하지 않은 편이라 활용도도 좋아요. 터키쉬에그에 살짝 영감을받은 이 요리는 아침식사로 또 운동 전 후 간식으로 참 좋을것 같아요. 부드럽고 크리미한 스키르와 훈제파프리카, 노른자의 환상조합. 바삭한 달걀 후라이의 가장자리, 지중해의 좋은 에너지를 듬뿍담은 엑스트라버진 올리브오일. 보기만해도 힘이 나는것 같지 않으세요?💪🏻⠀

[EN/한국어]⠀ ⠀ One of my favorite versions

[EN/한국어]⠀
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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!💚⠀
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캘리포니아는 아보카도의 천국같아요. 홍콩에서나 한국에서나 알맞게 익은 좋은퀄리티의 아보카도를 찾는일이 쉽지않았는데, 아보를 너무 사랑하는 저로썬 참 행복하네요🥰 제가 요즘 가장 좋아하는 버젼의 아보카도 토스트를 만들어봤어요. 잘익은 아보카도를 으깨 사워도우 토스트에 올리고 목초지에서 키운 달걀로만든 수란과 훈제된 자연산 알라스칸 연어를 얹고 아주 잘게 썬 케일, 레몬제스트를 곁들였어요. 맛도 영양도 비쥬얼도 딱 제 취향이네요. 아침, 점심, 저녁 메뉴로 다 먹을수 있을것 같아요💚 맛있는 추석음식 많이 드신후 살짝 다요트가 필요할때 뚝딱 만들어 드실수있는 메뉴로 추천합니다

[EN/한국어]⁣ ⁣ Rainbow breakfast plate of l

[EN/한국어]⁣
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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. ⁣
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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 good😋⁣
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남은 중동음식에 스크램블에그를 곁들여만든 아침식사입니다. 저는 중동음식을 정말 좋아해요. 맛, 색, 식감, 다양성 어느하나 빠지지않고 훌륭하거든요. 엘에이엔 중동음식점들이 참 많은데요, 최대한 다양한 종류들을 먹어보고 싶어 이틀연속 중동음식점 (첫날은 레바논, 다음날은 이란)에 갔었어요. 두곳다 너무나 맛있는데다 양도 엄청 나더라구요. 덕분에 집에 싸온 음식들로 요렇게 컬러플하고 푸짐한 아침한끼를 만들었습니다. 젤위에서 시계반대방향으로 어떤음식들이 플레이팅 되어있는지 알려드릴게요 - 고르메 사부지(이란식 허브, 강낭콩 스튜)와 버터로 튀긴 이란식 누룽지, 요거트소스에 비벼진 레바논 필라브와 이란허브, 피클, 목초지에서 자란닭의 달걀로 만든 스크램블에그, 양파와 파슬리 샐러드, 마지막으로 가운데는 무하마라(구운 피망, 호두를 갈아 만든 딥)입니다. 하루 이틀뒤에 마구 섞어 먹어도 맛있는 중동음식. 정말 사랑입니다😍

[EN/한국어]⁣ ⁣ Creamy, fresh, fruity, sweet

[EN/한국어]⁣
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Creamy, fresh, fruity, sweet and tart delight - Ricotta with nectarine, cherry tomatoes, EVOO and aged balsamic. ⁣
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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!⁣
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Cut and remove the core of a small to medium nectarine and slice into 8 wedges 👉🏻 Halve 6 cherry tomatoes and plate with 2/3 cup. ricotta and sliced nectarine 👉🏻 Drizzle with 1 1/2 tsp. extra virgin olive oil and the same amount of aged balsamic vinegar 👉🏻 Add a pinch of salt to enhance the sweetness of fruits.⁣
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크리미한 리코타, 새콤달콤한 과즙이 가득한 천도복숭아, 신선한 방울토마토, 엑스트라버진 올리브오일, 발사믹식초입니다. ⁣
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벌써 9월이네요. 일주일전에 로스앤젤레스에와서 헐리우드에 있는 숙소에 머물고 있어요. 한국엔 슬슬 가을이 오고 있나요? 이곳은 여전히 한여름같아요. 끈적끈적한 무더위가 기승을 부리는 홍콩과 한국의 여름에비하면 엘에이의 여름은 천국이네요. 이 요리는 한창 푹푹찌던 서울의 어느 여름날 올케가 준 천도복숭아로 만들었어요. 정말 간단한 네가지 스텦, 단 10분 투자로 뚝딱 완성할수 있으니 꼭 시도해보세요. ⁣
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천도복숭아의 씨를 제거한후 8조각으로 잘라주세요 👉🏻 방울토마토 6개를 반으로 자른후 리코타치즈 2/3컵과 잘라놓은 천도복숭아와 함께 플레이팅 해주세요 👉🏻 엑스트라버진 올리브오일, 발사믹식초를 각각 1 1/2 티스푼씩 뿌려주세요 👉🏻 끝으로 소금을 살짝 뿌려주세요. 과일의 달콤함을 더욱더 살려준답니다😋

Californian breakfast meets little Italy - Sautée

Californian breakfast meets little Italy - Sautéed kale, avocado, olive oil basted sunny side up eggs with crushed Calabrian chili pepper sauce. 🥬🥑🫒🍳🌶 (Did I just find an emoji for every single ingredient of my dish? We need an oil bottle emoji😌) A real simple, wholesome and delicious breakfast that represents little Italy San Diego. ⁣
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A generous handful of chopped kale was sautéed 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 brekkie😋

[EN/한국어]⁣ ⁣ My homage to one of the most

[EN/한국어]⁣
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My homage to one of the most beautiful and fragrant Korean herbs "perilla" - Wholewheat penne with perilla pesto 🌿🌿 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.
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50g/1.8oz. perilla leaves⁣
3tbsp. perilla oil⁣
3tbsp. perilla powder ⁣
1tbsp. extra virgin olive oil⁣
1/4 cup. pine nuts ⁣
salt to taste ⁣
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This is my entry for #greatpastatations hosted by @vibouspiceoflife and @ladydaga.uncorked 🍝
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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 herb🌿I think I could get the perilla leaves from H mart here, I need to do my research right away!💡What is the ingredient or food from home that you miss the most when you're overseas?⁣
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너무나 향긋하고 맛있고 영양가도 최고인 들깨페스토와 통밀 펜네 파스타입니다. 아래재료를 갈아 페스토를 만들어준후 포장의 설명에따라 또는 기호에 맞게 삶아진 통밀펜네와 섞어주고 깻잎순으로 장식만 하면되는 정말 쉬운 요리예요. 참고로 저는 파스타의 알덴테 식감을 위해 11-12분을 넘게 조리하지 않습니다. ⁣
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깻잎 50그램⁣
들기름 3큰술⁣
들깨가루 3큰술⁣
엑스트라버진 올리브오일 1큰술⁣
잣 1/4컵⁣
기호에맞게 소금조금 ⁣⁣
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미국에 온지 3주가 되어가네요. 라호야에서 시댁식구들과 열흘정도를 보내고 나파, 소노마 와인지역을 일주일간 여행한뒤 3일전부터 샌디에고 중심가의 리틀이태리 지역에 와있어요. 과할정도로 잘먹고 있지만 슬슬 한국음식이 그리워지네요. 서울떠나기 전 만든 요 페스토를보니 깻잎이 정말 급 먹고싶어져요. 미국의 유명한 한인마트에 팔지도 모르니 당장 찾아봐야 겠어요. 인친님들도 외국에서 가장 생각나는 음식이나 식재료가 있으신가요?

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 😋😋😋
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#eattheworld #napavalley #napavalleyeats #californiafoodie #wininganddining #travelingfoodie #bestfoodworld #eatforthegram #foodiesofinsta #prettyfood

[EN/한국어]⁣ ⁣ Konjac noodle salad with org

[EN/한국어]⁣
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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.
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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 yam😅. 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. ⁣
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For 180g/6.3oz. konjac noodles, a few handfuls of baby greens, radish sprouts, beet and carrot slices and 1 soft boiled egg,⁣
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make sauce with 1/2-1tsp. soy sauce, 1tsp. gochujang, 1/2tsp. gochugaru/Korean red pepper powder and a generous sprinkle of toasted sesame seeds⁣.
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정말 맛있는게 너무 많은 서울. 며칠을 정신줄놓고 과식하다가 가볍게 먹고싶어 만든다이어트 점심이예요. 곤약누들, 유기농 베이비채소, 새싹채소, 비트, 당근, 반숙달걀을 넣은 샐러드입니다. ⁣
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180g. 곤약⁣, 야채 세네줌⁣, 간장 1/2-1 티스푼⁣, 고추장 1 티스푼⁣, 고춧가루 1/2 티스푼⁣, 볶음참깨⁣ 넉넉히, 반숙달걀 1개 ⁣
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제 위치태그가 달라진거 눈치채셨나요? 코멘트에서 자세한 이야기 이어갈게요. ⁣

[EN/한국어]⁣ ⁣ Frozen raspberries, pomegran

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Frozen raspberries, pomegranate, apple mint - Pretty and refreshing base for any summer drinks but it goes especially well with sparkling wine. ⁣
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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 summer🥂🥂⁣
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냉동 석류, 라즈베리, 애플민트를 이용해 무더위를 한방에 날려줄 상쾌한 여름음료의 베이스를 만들어봤어요. 특히 달콤한 모스카토 스푸만테와 환상궁합이네요. 오늘도 역시 제가 사랑하는 #마켓컬리 에서 구입한 냉동 과일들과 허브를 이용해 만들었어요. ⁣
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냉동 석류, 라즈베리 6큰술 정도를 병에 넣어준후 애플민트잎 몇개도 얹어주세요. 과일의 3/4 정도가 덮힐정도의 물을넣고 뚜껑을 닫은후 얼려줍니다. 마시기 1-2시간 전쯤 꺼낸후 모스카토 스푸만테를 넣어주세요. 단게 싫으신 분들은 다른종류의 스파클링 와인을 넣으셔도 되고요, 탄산수를 넣어 무알콜음료로 즐기셔도 되요. 너무나도 더운 이여름. 시원한 음료마시고 힘내세요🥂🥂

[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

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