It was quite a serendipity. On the way to Park Sugeon Museum, I happened to stop at a restaurant for lunch. It was a Makguksu …
Winter salad is over
For the long last winter, winter salad helped me to survive without greens. It was mostly rooty or/and yellows. Now I’m looking forward to having …
Jeongwol Daeboreum celebration
We were on the fifteenth of lunar January. It had long been one of the biggest holidays in Korea. Now remains almost only the name. …
Korean oysters
Albeit my enthusiasm for oysters, I usually do not eat Korean oysters and would instead give an excuse as not to have any, when someone …
Similar look, varied flour, unlike taste
Bread Looks similar but different in taste, flavour and texture. All made at the country house in a quasi-traditional way. From left to right: 100% …
Stir-fried kimchi and noodles with wild-pig lard and sesame oil
Same stir-fried kimchi food as the one I made yesterday, but today it’s with noodles instead of rice.
Stir-fried kimchi and rice with wild-pig lard and sesame oil
When taking a photo, people say ‘cheese’, but ‘Kimchi’ instead of cheese for Koreans. I suppose many Koreans are more pleasant with Kimchi than with …
Rectangular quiche
I’ve got a quiche from the country home, but it looked flat. Presumably due to tight packaging and possibly brutal treat during the delivery. Besides, …
Home-cooked street food
My son made odeng-tang(fishcake soup). When eaten on the street in cold weather, it warms body and soul; however, at home, it tasted better because …