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 specialised restaurant in …
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 cheese. …
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Dim Sum, eating and learning how-tos
Never imagined that I might be able to have chances to be one of them. One who enjoys the 'touch the heart - Dim Sum 点心'. Different from my previous …
Ricchissimo! Self-made noodles
Self-made dish, not noodles itself. Tasted marvellous. Almost perfectly cooked, and when mixed the coordination of all ingredients was …
Christmas Eve party with Vin de Paille
Wild pig terrine and 'Vin de Paille'! The food and the wine became heavenly great. Both were full of flavour and taste. Vin de Paille was good, …
Kimchi, right time and right place
Kimchi is good, yet could hardly have a real good one. At the country home, as is remote and quite isolated, available with decent stuff like water, …