So much expected to have the Korean-style leaf wrap with stir-fried pork belly and soybean paste. It's today. Garden greens are grown enough to use for Korean wrap …
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Korean food
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 …
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 …
Japchae, Stir-fried vegetables with glass noodles
It's been so long, probably years, to have japchae, Korean stir-fried vegetables with glass noodles. It wasn't a small quantity, but I finished it all in one sitting. …
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Mung bean pancake and Bas-Almagnac
Bas Armagnac with Korean mung bean pancake (Bindae-tteok). It seems really odd, but they wonderfully got along with each other. …
Siraegi soup, most frequent favourite these days
I love siraegi, not just muchim(salad) or soup, but any type. I often enjoy soup mostly these days. …
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Stir-fried Kimchi with Jeju black pork
While there were beansprouts
Since the beansprouts had stayed too long a time in the fridge, I made them a soup with Kimchi. Simply beansprouts and Kimchi. Spice, condiment, nothing added. …