vlog | 브런치로 핫케이크 🥞 실비김치로 매운 만두 만들고 육개장 칼국수 먹으며 보낸 집순이의 주말 일상 🧸 연어장, 실패 없는 된장과 제육 레시피

vlog | 브런치로 핫케이크 🥞 실비김치로 매운 만두 만들고 육개장 칼국수 먹으며 보낸 집순이의 주말 일상 🧸 연어장, 실패 없는 된장과 제육 레시피

Hi guys 🙂 Let me start by organizing the groceries delivered early this morning Cheese—an absolute fridge essential Seedless Delaware grapes 🍇 A massive radish Non-alcoholic yuzu scan 🍋 Fresh salmon back fillet Pancake mix 🥞 And this one’s chickpea hummus! 🫛🫛 And I bought a tray of eggs (My number one fridge anxiety item) It’s comforting having a stocked fridge ^.^
(Did I really need this much?) I felt like something sweet this morning So I’m loading it up with fruit and syrup for a proper sugar boost 🍯 The pancake mix had super detailed instructions So I’m just going to follow them exactly It said they turn out fluffier than regular pancakes—so curious to try First mix 100ml milk + 1 egg together Then add the pancake mix It says to gently mix in circular motions with a whisk Soft and gentle mixing only!? That’s probably the hardest thing for us Koreans lol Don’t overmix—it even says to leave some flour lumps We Koreans are all about speed, so this is tough But for a tasty breakfast… calming down now My kittens watching me totally absorbed in pancake making Huchu even plopped down to watch comfortably After preheating, pour the batter from 30cm high
(This helps the surface smooth out and spread into a nice round shape) Flip it once you see small bubbles forming k Ahem… anyway, cooking it till it’s golden brown Let me try making this next one even more tempting Please please please Oooh.. 🥹 Looks like Doraemon’s red bean pancake By the third one, I was starting to get the hang of making them fluffier Ran out of batter though—too bad Next time I’ll go fluffier and thicker 🐝 Smooth, shiny pancakes—done! They’re good on their own, but even better with butter and maple syrup Pouring syrup generously~ I’m adding some seasonal raspberries 🍓🍓 June to July is peak season—they’re best right now 🤍 Raspberries are great fresh but also perfect for jam or juice Topping it off with a few blueberries 🫐 For drinks, I’m making a nutty oat milk latte with coffee And just like that—weekend brunch is ready 🥞 Starting off with a big gulp of latte Now that it’s getting hot, I’m craving cold drinks all the time Going to enjoy this sweet moment while watching Crayon Shin-chan ㅎ Shin-chan always sneaks in a smile when you least expect it. As a homebody, this is truly my favorite weekend moment. So refreshing with those tangy wild raspberries! This mix was a bit pricier than the usual pancake mix… But it felt just a little fluffier and softer—not a huge difference, though! Lately, I’ve been feeling really tired and worn out… But spending a quiet weekend like this, with something sweet, is the best kind of healing ❤️ Shin-chan and Himawari’s convo is just too cute—it keeps making me laugh haha
(Shin-chan: Can you be quiet? Go drink your milk and play with your rattle!) Wrapped up lunch with a smile thanks to Shin-chan 😀 I’ve got a bit of spicy kimchi left, so I’m making kimchi dumplings! I want them extra spicy and crunchy—going all in on the seasoning 🔥 Usually people rinse off the seasoning, but I just toss it all in Just looking at it, you know it’s spicy—let’s chop it up! (If you’re making a big batch, make sure to squeeze out the liquid. I’m just doing a small one!) Next up, soft tofu 💭 Always squeeze out watery ingredients or your dumpling skins might tear! Drip drip drip… Too much moisture waters down the flavor, so squeeze it really well! Chopped up some chives to add a nice aroma and flavor Tossed it all in~ You can’t skip crunchy mung bean sprouts! Blanch them in boiling water for just about a minute 💛 And yep—give ‘em a big squeeze to get all the water out 💧💧 Mung bean sprouts looking like baby worms 🐛 Wrap them in a cloth and squeeze for best results Downside: your wrists might not survive lol Let’s goooo Next up—glass noodles! I can skip meat in dumplings, but never glass noodles Already finished a whole pack, time to open a new one 🥹 The more noodles, the better..🤍 Why do they always look like so little once cooked? Chopping them up nice and small They stick to knives so I’m cutting with scissors ✂️ You too, in you go Cracked in an egg 🐣 Added a spoon of minced garlic Seasoning with a little salt and pepper And a drizzle of fragrant sesame oil~ Now lots of red chili powder for that color Mix it all up evenly and our filling is done 🙂 Why does kneading this feel so satisfying.. 🥹🤍 It’s like adult sensory play… kneaded to the brink of dumpling dough Needed a bit more salt, so added a splash of soy sauce And that’s our spicy kimchi dumpling filling done!🔥 Now time to wrap some dumplings 🥟🥟 Dusting the wrappers with flour so they don’t stick Filling them up generously And shaping them into cute dumplings 💭 Here come the spicy kimchi dumplings! When I was little, my family and I often made kimchi dumplings together. So for me, kimchi dumplings are full of childhood memories.. 🥹 We used to have little contests to see who could fold them the prettiest—so nostalgic 🥲 Making them alone feels a bit bittersweet, but I’m already drooling just thinking about eating them. The seasoning for the filling looks super spicy. I can’t wait to try it… Hope it’s spicy enough to make me sweat! 🥵 (Get in my belly now) As always, repetitive tasks are less boring with a drama playing. (Watching Shin-chan with my AirPods on, lol) Done folding 30 dumplings… this is pure labor 💦 Lining the steamer with cloth so they don’t stick. Plopping them in one by one. The hinoki steamer gives off such a nice scent. That hinoki smell just makes me feel like I should be eating something healthy. But of course, I’m still eating super aging foods all day~ lol 10 minutes later Oh wow… Just thinking about eating them has me dancing a waltz. Perfectly steamed, fiery kimchi dumplings 🤤♥️ (Stay calm, heart…) I actually prefer dumplings after they’ve cooled down. So while they’re cooling, I’ll make their perfect match—spicy yukgaejang kalguksu 🍜 Beef brisket is great, too. But shank, flank, or round cuts also work well. Add some radish for a clean, refreshing broth. And soft, chewy bracken fern. It’s got great texture and is good for you, too 🤍 Helps with digestion and fights fatigue. Add a little oil. Then toss in the meat to stir-fry! Just frying the meat already fills the kitchen with delicious smells. While the meat cooks, quickly slice some green onions. Green onions are the star of yukgaejang 🌼 Toss all the prepared ingredients in and stir-fry them in oil. This really boosts the flavor of the soup ♥️
(4T red pepper powder + 1T minced garlic) Stir slowly over low heat so the pepper powder doesn’t burn (until the green onions soften) Once the green onions soften, pour in 1L of broth. 3T soy sauce + 2T fish sauce + 1 beef broth cube (or 1T beef dashida for more umami) Let it boil for about 15 minutes. Add bean sprouts and boil for just 2 more minutes—done! Look at all those hearty ingredients! Today, I’m skipping rice and going for noodles. The broth is rich, and it goes perfectly with kalguksu noodles! 🤍 Boiling the noodles in the soup makes it even more flavorful, but cooking them separately keeps the broth nice and clear! Today’s drink is a non-alcoholic yuzu scan! It’s super citrusy with a bright yuzu flavor 🍋 It tastes just like the real thing, but it’s non-alcoholic, so I drink it freely 💛 Both are my absolute favorites.. 🥹 Add a slice of lime and today’s drink is done! Cheers, my Kkungies~! *Gulp gulp* One thumbs up for this! Alright, now let’s dig in for real The best part of yukgaejang is scooping up all the hearty ingredients The spicy broth really soaks into the noodles—so good! 🎊 (Pushing a dumpling into my mouth like a boss) To be honest, I already had like 4 dumplings while making the soup 😅 The Silbi kimchi gives it a bold spicy kick 🐦‍🔥 But I want it even spicier… Next time, I’m adding more kimchi (My spice tolerance is no joke) Actually, yukgaejang kalguksu was supposed to be the side dish today..? But I ended up enjoying it more than the main—so spicy and chewy, absolutely perfect Cleansed my palate with some yuzu first before going back to dumplings A bite of spicy dumpling that tingles your nose The spiciness builds as you chew—it’s so satisfying Suddenly, little Hoochoo took the seat next to me When did you sneak in, baby? Gave a quick pet and went back to focusing on dumplings “Mom, are you eating all day?” “I’m a self-care cat, you know” (*flinch*) “I’m just sniffing it, I swear” (*sniff sniff*) “Forget self-care, I wanna eat too!” Sigh… I’m not even gonna look~ Had a delicious and happy dinner while watching Crayon Shin-chan After all that spicy food, now I’m craving some fresh fruit ^^ These are mini grapes called Delaware 🍇 And a couple of plums too 🍑 Let’s wash them clean under running water Shake shake shake One of the joys of summer is eating lots of sweet fruit Another blissful day for this fruit lover 🍉 These mini grapes are seedless, so they’re easy to eat They have a gentle plum aroma and a sweet-tart flavor 🍑 The deadline for my proposal is coming up fast, so I should write it soon… But I see no sign of myself even starting 😅 Totally distracted by plums Finally pulled myself together and started writing I tell myself I’ll write a little each day during the week But I always end up writing 90% of it the day before submission Weirdly enough, I write best at the last minute… Kkung-morning 🌞 It’s 5 AM, just when the sun starts to rise I’m going to prep soy-marinated salmon for lunch Salmon mayo seems to be trending—I keep seeing it on my algorithm So lately, I’ve been *really* craving salmon 🥹 But salmon mayo might feel a bit heavy… So I’m going to make soy-marinated salmon with plenty of Cheongyang chili 🤍 The onion I stored in the kimchi fridge is frozen solid Let’s chop it up—crunch crunch 🧊🧊 Lemon helps reduce the fishy smell of salmon and adds aroma It also has a sterilizing effect (Be sure to wash it clean before use) Now I’ll make the soy sauce marinade 450ml water + 150ml soy sauce + 1T sugar + 2T corn syrup + 1T tuna sauce + 1T hondashi + 3T cooking wine Bring it to a boil and let it cool. (Boiling removes any fishy smell and makes the flavor cleaner!) Now layer the salmon, onions, and lemon slices in a sterilized glass jar. If you use 180g of salmon, it’s the perfect amount for a solo meal 🙂 You can finish it in 2-3 servings—super satisfying! Make sure the soy sauce broth is fully cooled before pouring it in 🙂 If you pour it in hot, the salmon will cook, obviously 😅 Let it marinate for 2-3 hours, and it’s ready to eat! See you in a bit, my dear~ 👵🏻👵🏻 Headed to the gym while the salmon’s soaking 🏋🏻‍♂️ + Equipped with workout gear All geared up and lifting… a grand total of 1kg lol What kind of angle is this;; Feels like an investigative documentary camera angle You can’t see it well, but I’m doing some light shoulder exercises lol Let me wear a sleeveless top this summer, please… 🥲 Burning off all 345 calories from the pancakes, dumplings, and noodles I ate yesterday Fresh and clean—time to prep for lunch Today’s lunch: salmon soy sauce rice bowl! Soaking the onions in cold water to remove the sharpness Don’t soak them too long or they’ll lose their crunch and aroma—20 minutes max Can’t skip green onions for a rice bowl I was chopping so slowly this day for some reason… After those light shoulder workouts, even my wrists and arms felt weak 😭 (Peek-a-boo, babies!) Kane’s busy eating while Hoochoo quietly watches nearby So excited… did it marinate well? Whoa, no words needed 🤍 Gotta get this in my mouth right now Topped with crisp onions Drizzled with 2–3T of the soy sauce marinade And a generous amount of that delicious salmon This combo simply can’t go wrong But remember—be extra careful with raw food in summer, everyone! 🥹 Crack in one egg yolk Add green onions Pickled ginger to cut the richness And finish with a bit of wasabi That’s it—a perfect one-bowl meal! I’m starving—let’s dig in The salmon literally melts in my mouth… This time with salmon, ginger, and wasabi all in one bite—yum! I should be chewing properly, but it’s so good I just end up slurping it down haha Especially loving the combo of pickled ginger and onions—so good! Maybe it’s because I haven’t had salmon in a while, but wow this is amazing Can’t help but do a little shoulder dance~ ~ Using soy-marinated salmon makes it savory without being greasy, It’s the ultimate rice thief! Soy-marinated crab is a classic, but this salmon dish is just as addicting. The chewy and salty combo has me amazed with every bite 🥹 Alright, I’ll finish up my meal now 🙂 After eating, I came to the bedroom with the cats Such a peaceful weekend afternoon… it doesn’t get better than this 🥰 And tomorrow, my husband comes back to Korea after a month My happiness level is at 100% right now 🏋🏻‍♂️ Lying down and rubbing kitty tummies is making me sleepy too Full belly and warm blanket… gonna take a little nap with the kitties 😴😴 The next evening Getting dinner ready with my husband after a long time 🥹🤍 Tonight we’re making spicy pork stir-fry and soybean paste stew—his favorite 💭 When you’re abroad, it’s always the #1 dish you crave… 🤍 While I prepare dinner, my husband’s bathing the cats The cats hate baths, so it’s complete chaos over there 🥹💦 Since the weather’s getting hot, they definitely needed a bath
(2T doenjang + 1.5T ssamjang) I tossed the job to him while he’s in Korea ㅎㅋ Add oil and stir-fry the doenjang and ssamjang mixture Stir-frying it first makes it less bitter and gives it a deeper flavor (1T red pepper powder) After lightly stir-frying, add 500ml of water 💦 Stir well so nothing clumps When it starts boiling, add lots of veggies My aim was off Picking up the fallen veggies I love scooping out veggies, so I added a bunch A bit of minced garlic + About half a spoon of dashida adds crazy umami 🦀 + When it boils again, throw in green chili and green onions Oops, almost forgot the tofu—brought it out 💭 Cut it neatly into even pieces …then suddenly went rogueㅋ Uh oh… I think I’ve reached the limit Retreating before it overflows 💨 Even if it overflows, gotta add the enoki mushrooms ㅋ Finish with a sprinkle of red pepper powder—done! 🥘 The longer the stew simmers, the better it tastes—so while that’s going, I’ll make the pork stir-fry This is my husband-approved no-fail recipe for deliciously spicy pork! For 500g of pork: marinate with 2T soy sauce + 2T sugar + 1T minced garlic Pre-seasoning lets the flavor soak into the meat evenly and deeply (It’s so satisfying to knead that I can’t stop…) While the meat marinates, I’ll make the stir-fry sauce too 3T red pepper powder + 2T cooking wine + 2T oligosaccharide + 1T gochujang + 1T oyster sauce Too much gochujang can taste heavy, so just a little is key ♥️
(Kitty: I hate baths!) Alright, time to stir-fry Add about 2T oil and toss in the seasoned pork Use chopsticks to gently separate the meat while stir-frying so it doesn’t clump Once the meat is about 70–80% cooked, add the sauce and stir-fry for 3 more minutes on medium heat Once the sauce is evenly soaked in, it’s basically done…🤤 You only need onions as the extra ingredient (1 min) I like my onions crunchy, so I added them at the end for just a light stir-fry If you prefer them well-cooked, add them when you add the sauce Decorate with chives and red chili And voilà—spicy pork stir-fry is done! Can’t have stir-fried pork without a fried egg on top—then dinner prep is complete 🐣 We had such a delicious dinner that evening too 😋 Hoochoo has been sticking close ever since my husband came home—he must be happy.
Husband: I miss you when I don’t see you, Hoochoo~ Our kitten Hoochoo loves new things
(Husband: Oh, saw a new gadget, huh~) My husband keeps chatting with Hoochoo, and it’s so cute I can’t stop smiling
(Husband: That’s something new, isn’t it~) Hoochoo just woke up from a deep nap He sleeps like a little human—always using a pillow like that ㅎㅋ As soon as I opened my eyes, I came to the kitchen—so hungry When I’m hungry, I turn into the most productive person alive Bell peppers—crunchy, colorful, and delicious I’m going to make veggie-packed beef rolls with great texture My husband prefers mild over spicy food So today’s lunch will be a light and healthy spread I washed everything thoroughly till squeaky clean Just prep the ingredients and it’s super simple to make You can enjoy lots of variety just by changing up the fillings It used to be one of my go-to lunchbox dishes 😇 This is frozen round steak—it’s so good I always keep some stocked Great for beef pancakes or shabu-shabu Lightly dab away the blood Sprinkle with a little sugar It tenderizes the meat and helps the flavor seep in Make a sauce with cooking wine, soy sauce, sesame oil, and minced garlic—1 spoon each I’m going to brush it on the meat to coat it Make sure to coat both sides thoroughly Coating keeps the surface moist while cooking (optional step) The result is glossy and tender meat even after pan-frying 🥩 Now just roll it up with veggies and we’re done Roll, roll, roll Feel free to use your favorite veggies (aralia or perilla leaves have a great aroma) Today I used nutrient-rich chives instead of regular ones They’re softer and milder than regular chives The subtle flavor makes them great even raw And they pair wonderfully with meat dishes too 🌱🌱 Everyone’s got their own little blanket now 🛋️ You could grill them just like this, but I’m going to coat them in egg wash Add plenty of oil to the pan And in go the egg-coated rolls That sizzling sound never gets old Adding extra egg made them look kind of messy 🥹 If you squint a little, don’t they kind of look like beef intestines? 🥲🤤 Lately, my feed is full of mukbang videos with grilled intestines I drool over them every night and fall asleep watching… Wish it had turned into grilled intestines… but here’s the finished beef veggie rolls! So soft and tender Let’s make the perfect dipping sauce
(1T mustard + 1T soy sauce + 3T vinegar + 1.5T plum extract + 1.5T sugar + sesame seeds) Dip the beef rolls in this, and it tastes like heaven 😇🩶 Finish it off with some sesame seeds I’ll serve it with ox bone soup, great for recovery I bought the soup from a nearby butcher—great portion and price I grab one now and then for convenience Slow-simmered ox bone soup is packed with protein, amino acids, and minerals A perfect health booster when you’re feeling low 😷 My husband’s been going through tough training lately So while he’s in Korea, I try to prepare nutritious meals for him Sprinkle of green onion A simple but satisfying lunch is ready! 🥰 Let’s enjoy today’s meal as well 🙂 Husband: Hehehe~ Honey! You rolled something again! Husband: Honey! Rolled it up again.. Husband: Rolled it… huh? @#$%^&*? First, a sip of that rich milky ox bone soup~ Husband: Ah, that’s good! ㅎ I usually enjoy spicy, intense flavors But my husband prefers mild, clean tastes that bring out the ingredient’s true flavor When we eat together, I feel like my palate is slowly being purified 😶‍🌫️🧪
(Husband: This is so good~) Mmm~! I know I should be eating more anti-aging, healthy foods now… But when I eat alone, I go full-speed into aging mode, lol Now that I’m in my late 20s, I really should be more mindful of my diet Says the girl who just devoured spicy kimchi dumplings Anyway, I really enjoyed today’s lunch too 🙂 That’s it for today’s video, my dears 🥹 Let’s end this video with baby Hoochoo, who’s gotten even chubbier and cuter lately Even after all that sleep, he’s still sleepy—blinking slowly 🐱 “Hey, am I cute or what? Right?? ㅇㅅㅇ” Tickle tickle belly time Thanks for coming to watch today, my dears!
Summer’s right around the corner,
So take care of your health and enjoy a happy June 🌿
Once things settle down, I’ll try to upload more often!
I hope today’s video was relaxing for you,
And I’ll see you again in the next one! Bye 🙂

🧸insta : jhyun_u (https://www.instagram.com/jhyun_u/)
🤎business E-mail : jihyunnn9@gmail.com
🎵Music provided by 브금대통령

#집순이브이로그 #신혼부부 #집밥