Grateful Journey

  Let's Make Kimchi with One Head of Napa Cabbage Ingredients: 1 head of napa cabbage 2/3 Korean radish (mu) 200g small green onions (jjokpa) 200g garlic chives (buchu) (To taste: 100g of water parsley, a stalk of green onion) For salting the cabbage: 1 cup (200g) coarse sea salt 1 liter of water Sweet rice paste: 1/2 cup(100ml) water 3 tablespoons sweet rice flour (If you don't have sweet rice flour,  you can add 1 cup of cooked rice) Broth: 1/2 cup(100ml) water 1 piece kelp (dashima) 1 dried anchovy (myeolchi dapo-ri) 1 piece dried pollack (hwangtae) Seasoning: 1 pear 1 apple 1 cup(200g) Korean chili powder (gochugaru) 2 tablespoons minced garlic 1/2 tablespoon minced ginger 4 tablespoons fish sauce (kanari or anchovy) 3 tablespoons salted fermented shrimp (saeujeot) 3 tablespoons plum extract (maesil-cheong) 1/3 Korean radish 3 red chili peppers (To taste: 1/2 tbsp MSG, 1 tbsp New Su...

  🌶️ How to Make Chonggak Kimchi (Ponytail Radish Kimchi) with 2kg of Young Radish If you love Korean food and want to try making your own kimchi, this is a great place to start! Today, I’ll show you how to make Chonggak Kimchi using 2kg of young radish (also known as altari-mu ). It’s fresh, spicy, and slightly sweet—perfect as a side dish or with rice. 🛒 Ingredients Main: 2kg young radish (altari-mu) 200g green onions (jjokpa) For brining: 1 cup (240ml) coarse sea salt 1 liter water Rice porridge (glue): 240ml water + 3 tbsp glutinous rice flour Or use 200g cooked rice instead Broth: 120ml water 1 piece dried kelp 1 dried pollack head 1 dried anchovy (or anchovy stock cube) Seasoning paste: 1 Korean pear 1 apple 1 onion 500ml Korean chili flakes (gochugaru) 4 tbsp minced garlic ½ tbsp minced ginger 160ml fish sauce 20ml salted shrimp (1 tbsp + 1 tsp) 2 tbsp plum syrup 6 red chili peppers 1...

  🌶️ 用2公斤小萝卜制作韩国总角泡菜（총각김치） 如果你是韩国料理的爱好者，并且想尝试自己动手做泡菜，那就从这里开始吧！今天我来分享如何用 2公斤小萝卜（알타리무） 制作美味的 总角泡菜（총각김치） 。这款泡菜爽脆微辣，还有一丝自然甜味，是吃饭时的完美小菜！ 🛒 所需材料 主料： 2公斤 小萝卜（알타리무） 200克 小葱（쪽파） 腌制用： 1杯（240ml）粗盐 1升 清水 糯米糊（粘合剂）： 240ml 清水 + 3汤匙 糯米粉 或用200克熟饭代替 高汤： 120ml 清水 一块 昆布 一块 干黄鱼头 一块 干大头鳀鱼（或用高汤块代替） 调味酱： 1个 韩国梨 1个 苹果 1个 洋葱 500ml 韩国辣椒粉（고춧가루） 4汤匙 蒜末 ½汤匙 姜末 160ml 鱼露 20ml 酱虾（1汤匙+1茶匙） 2汤匙 梅子糖浆 6个 红辣椒 味精1/2汤匙，新糖1汤匙，糖2汤匙，依个人喜好 📝 糯米糊、调料、水果等都可以提前冷冻保存，用时解冻即可。 👩‍🍳 第一步：腌制小萝卜 用刀切掉萝卜茎和根之间的周长表面以去除污垢. 修剪掉根部，清洗小萝卜并擦去泥土，清洗3次。 用手抓起粗盐，重点撒在萝卜根部，叶子和茎撒少许。 将剩下的盐加入1升水中搅拌，倒入萝卜中，覆盖腌制。 腌制2小时，中途（1小时后）翻动一次。 🔥 第二步：准备调味料 用120ml水煮昆布、黄鱼头和干鳀鱼，冷却备用。 将240ml水与3汤匙糯米粉小火加热，搅拌至粘稠糊状，冷却。 将梨、苹果、洋葱、大蒜、姜、红辣椒及所有调料和冷却的高汤一起打成糊状。海带与调味料混合后会变苦，因此只能在制作肉汤时使用。 最后将糯米糊与调味酱混合均匀. 把小葱切成4～5厘米的小段备用。根据自己的口味加入1/2汤匙味精、1汤匙新糖、2汤匙糖就很美味了。 🥬 第三步：混合完成 腌好的萝卜用清水冲洗3次，然后沥干20分钟。 可将每根萝卜切成十字四段，更方便食用。 将萝卜、调味酱和小葱一起拌匀即可。 🧊 储存小贴士 多余的酱料和食材可以冷冻保存...

 👉 딜(dill) + delight + 바게뜨의 조합.  상큼한 요거트 딥과 바삭한 바게뜨의 기쁨!  [Crispy Mini Baguette with Dill Yogurt Cucumber Dip] 🌿 딜라이트 바게뜨 (Delight Baguette) 바삭하게 구운 바게뜨 위에 상큼한 딜 요거트 오이 딥을 한 스푼 올렸을 뿐인데, 마치 브런치 카페에 와 있는 것 같은 기분이 들어요. ✨ 이 작은 한 접시가 오늘 하루를 더 기분 좋게 만들어 줍니다. Crispy mini baguette, topped with a refreshing spoonful of dill yogurt cucumber dip— it instantly transports me to a cozy brunch café. ✨ Just one plate can brighten your whole day. 🥖 재료 준비하기 Ingredients 미니 바게뜨 ( 쿠팡 냉동 바게뜨 추천) – 1개 오이 – 반 개 소금 – ½ 작은술 무가당 요거트 – 5 큰술 딜 (생 또는 건조) – 5g 알룰로스 – 1 큰술 레몬즙 – 1 큰술 오레가노 홀 – 1 큰술 Mini baguette (I used frozen ones from Coupang ) – 1 Cucumber – ½ piece Salt – ½ tsp Unsweetened yogurt – 5 tbsp Dill (fresh or dried) – 5g Allulose – 1 tbsp Lemon juice – 1 tbsp Whole oregano – 1 tbsp 🍽️ 만드는 순서 How to Make It 바게뜨 굽기 170도 베이크 기능으로 10분간 구워 주세요. 겉은 바삭하고 속은 촉촉해져요. → Bake the mini baguette at 170°C for 10 minutes. It becomes crispy outs...

If you love soft and chewy bread with a subtle hint of sweetness,  you're going to love this Honey Milk Bread ! It’s lightly sweet, has a tender bite, and the texture is so satisfying —  similar to the salted milk rolls you find at bakeries . Perfect as-is or paired with coffee or tea,  this bread is a hit for kids and adults alike! 📝 This recipe was inspired by the Korean YouTube channel 식탁일기 (Table diary). I’ve adapted and translated the method for an easy home baking experience. 🧂 Ingredients (Makes 9–12 pieces) 240g bread flour, 150g milk, 15g honey, 20g melted unsalted butter,  20g sugar, 5g salt, 4g dry yeast 👩‍🍳 How to Make Soft & Chewy Honey Milk Bread 1. Mix the wet ingredients and add flour and knead In a large bowl, mix milk, sugar, salt, melted butter, dry yeast and honey  until well combined. Add bread flour and mix with a spatula until no dry spots remain. Then knead the dough by hand. For best texture,  slap and fold  t...

 Looking for a light and cooling summer meal? Kongguksu (Korean cold soybean noodles) is a nutritious and satisfying dish made with simple ingredients like tofu and somyeon (wheat noodles). This recipe is dairy-free and perfect for anyone seeking a refreshing, healthy bowl of noodles! 🥢 What Is Kongguksu? Kongguksu (콩국수) is a traditional Korean cold noodle dish made with a savory soybean (or tofu) broth. Popular during hot summer months, it's refreshing, filling, and easy to make at home. This version uses tofu and almond milk instead of soybeans for a quick and easy shortcut without sacrificing taste. 🍜 Ingredients (1 Serving) 97g somyeon (thin wheat noodles) 150g tofu (about half a block) 190ml almond milk (or water + ice as a substitute) 1/4 tsp salt 1 tbsp peanut butter 1 tbsp stevia (or other sweetener) 1/5 cucumber (thinly sliced) 1/4 tsp black sesame seeds 👩‍🍳 How to Make Korean Soy Milk Noodles (Kongguksu) 1️⃣ Blend the broth Add ...

Fresh and Flavorful Couscous Salad – Perfect for a Light Meal or Lunch 🛒 Ingredients (Serves 3) 210g couscous, 210ml hot water (with 1 chicken stock cube), blueberries, cucumber, cherry tomatoes, black olives, basil, arugula, minced garlic, olive oil, whole grain mustard, whole dried peperoncino (a bit), balsamic vinegar, preserved lemon syrup, kiwi sauce 👉 Feel free to adjust the amount of vegetables and sauces to your liking! Add more if you prefer a tangy or richer taste. 🥗 👩‍🍳 Instructions Prepare the couscous: Combine the hot water and chicken stock cube, then pour over the couscous. Let it soak for about 5 minutes until fluffy and tender. Chop the fresh ingredients: Cut the blueberries, cucumber, cherry tomatoes, black olives, basil, and arugula into bite-sized pieces. Mince the garlic finely. Mix the salad: In a large bowl, mix the soaked couscous with the chopped vegetables. Add olive oil, minced garlic, whole grain mustard, a pinch of dried peperoncino, bal...