vlog | 계란 듬뿍 넣은 에그 드랍 토스트 만들고 🐣 💛 쫄깃한 냉수육, 출근 도시락 준비하는 집순이 일상, 두부튀김, 귀여운 일본라면 🍜

vlog | 계란 듬뿍 넣은 에그 드랍 토스트 만들고 🐣 💛 쫄깃한 냉수육, 출근 도시락 준비하는 집순이 일상, 두부튀김, 귀여운 일본라면 🍜

Hi everyone, good morning 🙂 I’ll wash up and get your lunchbox ready. Two chicken thighs 🍗 Cut into bite-sized pieces ✂️ Perfect whether you fry, grill, or boil—such a versatile chicken cut 🤍 With this Shiodare sauce, seasoning becomes super simple. It’s a perfect match with cabbage, but goes really well with chicken or beef too 🥩 I’ll slice some green onions in here too. It’s also delicious with cabbage, onion, mushrooms, or bell peppers 🫑 ♥️ Super easy chicken seasoning, done. Now just grill it up and that’s it.. Cook slowly on medium-low heat so the sauce doesn’t burn. I’ll also toss in some leftover bell pepper. Savory, salty chicken grilled with Shiodare sauce—done! Next side dish is a rolled omelet, perfect with chicken. Since the chicken is well-seasoned, I’ll keep the omelet plain and light 💛 A classic lunchbox favorite—rolled omelet. You can switch up the fillings for variety, which makes it fun 🧀 Today, I’ll roll in some stick cheese. Instead of salt, you can use Hondashi, salted kelp, or furikake 🧂 It’s a salty, tasty combo that feels a little special 🐣💛 Add more egg mixture and keep rolling it up, and you get a fluffy cheese omelet roll. I’ll also blanch some broccoli, one of my favorite sides 🥦 If I run out in the freezer, I get anxious 💚 If it’s watery, the taste gets bland and boring, so I’ll shake off as much moisture as I can. Salt, sesame oil, and sesame seeds taste great, or you can add a nutty sesame dressing 🥜 A sprinkle of bonito flakes too, and you get a broccoli side that really wakes up your appetite. Let me taste it. Yup, definitely a two-thumbs-up flavor 👍🏻 Now I’ll slice the cooled rolled omelet. Little teardrop-shaped omelet slices 💧 Couldn’t resist popping one in my mouth. Half the fun of cooking is snacking ;; Now let’s neatly pack everything in 🍱 I’m already full from sneaking bites while cooking 😇 I’ll sprinkle on some cod roe–flavored furikake 🍙 And a drizzle of sesame oil— Cabbage goes so well with the salty chicken. Wrap them together and it’s a perfect match—such a rice stealer 🍚♥️ Plus, the cheesy omelet is so rich and savory. As for the broccoli… only one piece left ^^ㅎ This product tastes great without any bitterness, so I keep buying it again and again. It’s like winning first place in a “can’t squeeze mayo” contest. Oh no, I messed it up. The mayo looks like a mess, but today’s lunchbox is done like this, haha. That day’s lunchbox was scraped clean without a single bite left. I totally recommend this combo ♥️ These days I’m hooked on green plum ade 🫒 It was on a 1+1 deal, so I stocked up and I’m enjoying it. This is a coconut-flavored jelly my mom gave me 🧸 With snacks packed too, the lunch bag is all ready 👜 Then, I’ll head out carefully today as well. A gloomy morning covered with dark clouds. The clouds don’t look good at all. Feels like it’s about to pour… should I really go out? ☔️ (First thought after leaving home: I wanna go back…) (Hoping my meeting gets canceled) But honestly, I kind of like rainy-day meetings. A bit romantic, haha.
(A little self-consolation since it didn’t get canceled) Usually, I arrive about 2 hours early, grab a coffee, go over the materials once more, and calm my nerves. Even with so many meetings, I still get nervous every single time. I wish I could be someone who speaks well without getting nervous.. (A shy person’s wish at MAX level) Thankfully, most of the managers I meet are super extroverts. + And today after work, I’m going to have hotpot with a friend, so the world feels extra bright and happy ~ 🌈✨💖 After work, I stopped by the clinic for a jawline treatment 💉🩸 Then went straight to hotpot..💛 They even gave us hair ties… such a thoughtful touch for long hair. Friend: Wow, this sauce is sooo good! – Really? Friend: It’s insanely good, I could faint! Hahahahahahaha I love mixing sesame paste + minced garlic + chili oil + doubanjiang 🥹 And the snakehead fish soup here was absolutely amazing 🐟 The first bite… more exciting than a blind date. With lots of sauce on top, it’s unbelievably good. First time trying tofu skin rolls. The taste just leaves you speechless. I can’t help but act cute when food is in front of me. ⭐️ Unwrap the tofu skin roll, wrap it with meat, and it’s applause-worthy delicious. I’d definitely come back here again and again. – Happiness really does come from good food. I was truly the happiest person in the world at that moment. Friend: Honestly, I’m here for the peanut sauce! Me too! Some people eat hotpot just for the peanut sauce. That’s how much of a game-changer it is. Even with bruises on my jaw from the laser treatment, I still couldn’t give up hotpot. That’s dedication ^ ^ For round two, we headed to the pojangmacha street 🤍☔️🫧 A Friday night spent with the sound of rain, so cozy and perfect. Good morning, everyone. I love the calmness that only early mornings have. For breakfast, I’m going to make the dish I’ve been craving since last night.
(4 eggs + 0.5T salt + a bit of milk) I was so excited to eat it that I woke up really early 🥰 Mix the eggs well, and let it sit for a bit. Before making scrambled eggs, I’ll cook the bacon first 🥓 Toss it in. ?? : Hey, I don’t deserve this kind of treatment.. Bacon that I suddenly crave every weekend
(Korean, but totally in love with Western brunch) When you want it, you just gotta cook plenty 🥹 I’ll use the bacon fat to make the scrambled eggs. If this doesn’t taste good, the cook’s hands are suspicious. Scrambled eggs should only be cooked about 70–80%. That way they’re moist, soft, and fluffy. Alright, next player in. After bacon and eggs, now it’s time for butter and bread. Spread on the butter. Toast the fluffy milk bread until golden 🍞 I’ll shape it in half to make an Egg Drop-style toast! I was debating one slice or two… ended up throwing in another one. (Be careful, too much pressure and the bread tears in two) This paper box is folded with wax paper 📃 The sauce is mayo + sriracha + allulose. Simple but addicting sauce, done. The sauce should go on the bread first, but I forgot and started with cheese. When it comes to cheese, the more the better. Rich, lightly salty cheese—perfect with toast. Then pile on the bacon. Now I remember the sauce I forgot earlier. I’ll just drizzle it on top. Sauce too—the more, the better. (The toast gets moist and tasty) Now add a heap of fluffy scrambled eggs. The scrambled eggs just melt in your mouth..💛💛 I’ll finish with a mayo + condensed milk sauce 🍯 Ice cubes pouring in 🧊 Time to fuel up. The classic Korean speed of pouring drinks. Today I’ll have it with some fresh orange juice 🍊 I have this thing where I need to drink it the moment I pour. So cold it feels like my head will split, but it wakes me right up. Well then, I’ll go enjoy my delicious moment. I’m back again. Believe it or not, I’m a bit of an aesthetic YouTuber. But I forgot parsley—the essential for aesthetics, haha. Doesn’t change the taste, but I’m happy it looks prettier. Snap a few aesthetic shots, then dig right in. So moist and savory it just makes you go “wow.” (Refueling) Weekend brunch must be with Crayon Shin-chan or Atashin’chi. I don’t know why, but watching them puts my mind at ease, and makes me feel the slow weekend vibe to the fullest ☁️ By the way, to eat this neatly, you’ve gotta open your mouth as wide as it goes. Opened too wide—feels like my jaw might pop out. Open-faced toasts are great… except they’re hard to eat. I’ll turn off the camera and finish it off nicely (to protect your eyes). A weekend like a gift—eating well and petting the kittens. Pat-pat on the bum. Ran to the store out front and grabbed some acorn jelly (muk) 🐿️ Suddenly got a huge craving for acorn jelly. Even though I rarely go out on my days off, I get super diligent when it’s for food. “Just the store out front”… until I find every ingredient I want, I keep roaming. When I’m bored, I take little strolls to the supermarket. Blanch it in boiling water for about a minute for that springy texture..🤎 1T chili flakes + 2T soy sauce + 0.5T minced garlic + 2T perilla oil + sesame seeds Mix it all up and you’re basically done. I’ll slice some crisp, cool cucumber to go with the cold acorn jelly soup 🥒 For toppings: egg, cucumber, kimchi, and seaweed flakes. (These four are a must—can’t skip any of them! 🥹) With summer almost over, I’ve been making this a lot lately 🥹 Great for slurping down when you don’t have much appetite, and so easy that even on tired, lazy days it’s perfect. The key to this dish is the thin egg crepe topping.. 💛 It’s crazy hot, but I’ll hold on and slice it fast. Feels like my fingers are on fire. Nothing can beat this hunger right now, so I’m powering through. I always keep naengmyeon broth stocked in the freezer. The weather’s not just cool now—it’s getting pretty chilly, so this might be the last cold version for a while 🥶 From next week, I’ll make a warm, hot version instead 🤍 Dinner’s cold acorn jelly soup is ready like this. Stuck the spoon in and slurped it down—such a satisfying meal. (Full-on mukbang mode, so I cut out the eating scene, haha) After that refreshing bowl, I headed to the bedroom with the kitties.
(Do I look squished while sleeping? You’re right, haha) Left: Huchu, Right: Kane. A happy cat parent, even if the bed is cramped.. 🥕🥕 On my right, the baby kitty takes up a huge spot like this, and on my left, a “leopard cat” seems to be sprawled out. People sometimes ask if Huchu is “chik (arrowroot??),” haha. Not sure if it’s arrowroot or a leopard cat (99.9% look-alike). Looks like I might’ve picked up a leopard cat five years ago;; My extra-large baby kitty (the bigger, the cuter). Anyway, I’m off to dreamland with the kids now, haha. Did some work at home, and now I’m getting lunch ready. I’m craving some light tofu fry today ☁️ I’ll have it with a nutty sesame sauce 🥜 Tofu holds a lot of moisture, so make sure to dry it well 🥹🤍 Season lightly with salt and pepper, and since I ran out of tempura mix… I used pancake mix instead. So it’s turning into pan-fried tofu, not deep-fried tofu 🥲 I’ll season the other side the same way. I must’ve been pretty hungry. My hands are moving at Usain Bolt speed. To keep it crispy, I’ll add a little starch too. My hands won’t stop, even though it already feels like too much; They’re supposed to be pan-fried, but I’ll pour in plenty of oil as if they’re meant to be deep-fried. One by one, placing them with excitement. Calm down, my friend. You were destined to be fried anyway. I’ll fry them until golden 🔥 If fried with tempura mix, they’d turn into crispy tofu gangjeong—also good 🥹 To enjoy even more crispiness, I’ll fry them twice. Sesame sauce:
3T mayo + 3T sugar + 1T vinegar + 1T soy sauce + 2T sesame I’ll grind the sesame once before adding it. Grinding brings out a richer, nuttier flavor. Mix it well and the sesame sauce is done 🥜🤎 I remember being so worn out by the summer heat, but now that summer’s ending, I feel strangely sad 🥹 Better catch the last train of summer food before it’s fully cool 💛 I’ll eat this with “Dol Dim Sum Noodles – Japanese Soy Sauce Flavor” 🍜 It tastes like tempura udon, but the noodles are thinner and softer, so it’s much lighter and easy to eat. And above all, the package was too cute not to buy! 🩷 A small and cute lunch table set today. I’ll enjoy my meal well again today 😀 I wasn’t that hungry at lunch, so I thought of skipping a meal,, (But lately I’ve been eating so well, skipping 3 days wouldn’t matter, haha) But if I skip, I won’t have energy to work in the afternoon, so I simply grilled tofu and cooked a small ramen ^^ Realized this is basically just a normal full meal for others, haha.. And I ended up eating grilled rice cakes as a “second round” too. Next time, if I lose my appetite, no “simple meals”—I’ll just skip. Lately I’ve been worried about my jawline, so I’m getting laser treatments. It hurts so much every time, so I keep telling myself to eat moderately. But really, why are there so many delicious things in this world? It’s not weak willpower—it’s that yummy things just keep appearing ㅎ My heart skipped a beat because it had Hello Kitty on it. There’s a diet saying: “It’s just the same taste you already know.” But now, with so many new flavors, that saying doesn’t work anymore. If I don’t try them, I’d feel like I’m missing out ㅋ!!! So no, I’m not being cranky because of dieting… (well, maybe yes) Everyone, please try this cup ramen—cute and tasty! I scraped it all clean, broth and toppings too. The rich soy sauce broth was so good, and since it’s mini-sized, it’s perfect for lunchboxes. Alright, I’ll finish eating and get back to work, bye 😉! Here I am again in the kitchen from the morning. I should get a perfect attendance award. At this rate, what was the point of getting laser treatments… Today, it means I’m eating this bread. The little ones are clinging on and won’t let go. I gave up quickly and tossed in another bread. (It’s so early I can’t help but groan…) I’ll add plenty of olive oil and toast it golden. Even just like this, the olive aroma makes it so tasty ㅠ I’ll be generous with my favorite olive oil and toast it up. Which mushroom goes perfectly with campagne bread? Yup—button mushrooms. Slice as much as you can. They shrink to about half once sautéed. A little butter + garlic + salt + pepper, then stir-fry, and poof—the mushrooms disappear. Uh… where did my mushrooms go? The secret kick here is balsamic sauce. Spoon it onto the campagne—one bite and you’ll swoon. Ingredients are prepped in no time, now spread basil sauce over the golden-toasted campagne. Jambon on top 🍖 Cheese to taste (great with burrata or ricotta, too) 🧀 Pile on lots and lots of mushrooms ..⭐️⭐️⭐️ Balsamic sauce, and finish with parsley. Once you’re hooked, you’ll crave this campagne open toast nonstop. For the drink—orange juice it is. And that completes today’s “Kkung brunch.” I’m thirsty, so bottoms up first. (Always the type to fill up on drinks first, haha) Ahh~ I loved it at a café, so I recreated it at home, and while it’s not exactly the same, it turned out pretty close—and delicious 🥖🤎 Crispy campagne, olive oil, and that distinct mushroom aroma 🍄‍🟫 Add basil and cheese, and… it’s applause-worthy 🥹 See these sturdy arms? That’s how much of a big eater I’m becoming. (At this point, “I’m dieting” is pure fiction ㅜ) Anyway, please try this combo at least once..🤍 Since breakfast was hearty, I’ll prep cold boiled pork for dinner. I’m going to try Chef Jung Ho-young’s trending cold suyuk 🥩 It’s so simple—perfect for a Sunday dinner.
(Use skin-on pork shoulder for that chewy, tasty bite!) For 500g pork shoulder, add 1.5L of water. Chef Jung’s recipe boils it with just salt (1T coarse salt), but I’ll add green onion and garlic too since I’ll use the broth. With salt, the boiling point rises, so you can cook the pork faster (also helps remove odors). Boil on high heat for just 10 minutes (adjust for size/thickness). I got nervous about “only 10 minutes,” so I did 16, haha. His recipes never fail—let’s trust the process. Turn off the heat, cover, and let the residual heat cook it (1 hour). One hour later— Now wrap it tightly in plastic wrap. Looks like it might suffocate.
(??? Pork: “Just finish me off already!”) Squish-squish, shaping it snugly. Wrapping it like this means that later, when I slice it thin, it’ll hold its shape and the cross-section will look clean and neat..✨ My precious little stone, hehe. You’re sentenced to 6 hours in the fridge. Season the clear pork broth with 2T tuna fish sauce, then boil it briskly over medium-low heat for about 20 minutes 🔥 What can’t you skip with suyuk? Yup—fresh kimchi (geotjeori). (Yes, that was a leading question.) Peel the leaves one by one with extra care 💇🏻‍♀️ Then chop-chop, slice on a diagonal. Scraps go straight into my mouth~ Let’s salt it with coarse salt. Mixing the napa and… I’m lagging like a frozen screen. Flip it now and then and salt for about 30 minutes—then it gets nice and soft 🧂 Rinse the salted napa 2–3 times in water 🐳 💦 Squeeze out the water well, then season 🔥 For 1 small napa cabbage:
2T minced garlic, 6T chili flakes, 2T plum syrup, 1T sugar, 4T anchovy fish sauce Mix-mix while smacking your lips. Add scallions or chives and a bit of ginger powder for extra flavor >.. 💭insta : jhyun_u ( / jhyun_u )
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