I had a fish course with Bourgogne Chardonnay, quasi-natural. Spanish mackerel liver - Ocean eel on bread.Unknown fish with paprika grillSpanish mackerel with …
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Soup from croaker leftovers
The croaker was quite a big one. Even the leftovers are enough to make a big casserole soup after sushi and pancake. …
Croaker sushi and vegetable jeon
The croaker's been three days since I bought and prepared it. Interestingly it was better flavoured and tasted than the first eating on the day of buying. Along with …
Half-year grown carrot, apparently the biggest one
I ate a whole root of half-year old carrot. It's so small and still lacks flavour. It's the result of no chemical and no fertilizer. Still have to wait more to grow …
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My forbidden indulgence
I love sweets. In face of any sweet that is good and well-made, I turn out so weak. In Jeju, there's one patisserie, Jeongok-Jegwa (정옥제과). I must say that this one …
Meat plus meat
Had assorted meat grill. Then added a roll of fresh chorizo by Jeju Salami …
Korean sole in the French way
Now started Korean soles season. Korean sole is a bit different from one of the most precious fish, French sole but it's worth trying to prepare it in the French way. …
Stir-fried mung bean sprouts with pork belly ham by Jeju Salami
Just stir-fried mung bean sprouts and black pork belly ham. Ham by Jeju Salami It was stunning! I enjoyed it a lot. …
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Everything from the garden including sauce, except olive oil
Morning salad, all from the garden. Not just greens, but also sauce, just except olive oil. The sauce was based on the garden-fig vinegar with mandarine jest and its …
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