Sour Kimchi pancaked, and still sour.
Good to have beetroot
Vegetables for breakfast as always, but good to have beetroot this morning. Beetroot, marinated, and slightly poached. A bowl of beansprouts to fill up.
Beansprouts, rice-substituting
It seems that I’m back to beansprout days. Once, I’d had lots of beansprouts for diet. It worked well, indeed. Nowadays, I have it to take the least possible carbohydrate. Doenjang (fermented soybean paste) soup and rice-substituting beansprouts for lunch today.
10 January 2021, Breakfast
Korean cabbage, Brussel sprouts, chickpea, gruyère cheese.
Korean Starter, Western Main, Moroccan Dessert
Kimchi jeon(pancake) for a starter, beefsteak for main and a Moroccan-made hummus for dessert.
8 January 2021, Breakfast
As usual, simply vegetable – fresh and cooked – for breakfast, and homemade yogurt.
Salad-like White Kimchi
White kimchi without strong spices. Since I usually do not take rice, the white kimchi becomes my salad for the night.
Usual breakfast
My breakfast has been moved to vegetables. Western or Korean, root or leaf, cold or hot, no matter what it is, if it is vegetable, all are good.
Wild vegetable set menu
At Sokcho, my wife and I were to decide a place to have lunch. We had two options preferred: pork rib grill at Weontong and wild vegetable at Pyeongchang. Because both restaurants are pleasing, we hesitated a bit, then agreed on pork rib grill. On the highway, we happened to meet heavy traffic to Weontong, at […]