vlog | 바삭한 새우감자볼 🍟 불닭 만들고 도시락 싸서 출근하는 일상, 집순이의 휴일 삼시세끼 💭무화과 토스트, 갈치조림

vlog | 바삭한 새우감자볼 🍟 불닭 만들고 도시락 싸서 출근하는 일상, 집순이의 휴일 삼시세끼 💭무화과 토스트, 갈치조림

Hi Kkungies 🙂 Starting my morning rummaging through the fridge Let’s pack a lunchbox for today Thanks to Huchu’s morning call, I’ve got plenty of time again today
(that little rascal wakes me up at 6:40 sharp every morning lol) I’ve never been a morning person, so “miracle morning” was always tough But my little raccoon baby gives me a morning call just for that sleepy owner ^^ (shaking) To wake myself up, I’m making some Donggeurangttaeng I’ve been craving lately I was supposed to add 1T of potato starch, but I accidentally poured too much in lol Too lazy to take it out, so I’m just mixing it as is It might turn out a bit chewy instead of moist, but it’s a small batch anyway, so it’s fine — I’ll just eat it ㅎ Dung beetle mode, activated! It goes so well with enoki mushrooms 🍄‍🟫 — try adding some! It’s also perfect with onions or paprika Let’s fry them up with plenty of oil Around this time of year, Chuseok is just around the corner 🍁 So I start craving all kinds of jeon While it sizzles, I’ll use the leftover batter for the lunchbox You can also use the leftover mix as dumpling filling or wrap it in rice paper — both ways are delicious 🤍 Add some teriyaki or steak sauce, and you’ve got the ultimate rice thief side dish 🥩 (but a bit of an oil party lol) Time for rice! Ah! So hot—! Let’s make tuna mayo using Buldak mayo tuna 🥹 It’s totally my style — perfect for spicy lovers 🔥 Add sesame oil and furikake — you don’t even need side dishes 😋 Sprinkle, sprinkle, sprinkle If you’re too lazy to pack side dishes, just bring this one Shape it so it’s easy to grab and eat and wrap it with a strip of seaweed If you get tired of regular tuna mayo rice balls, try the spicy Buldak version 🔥 Cute and fiery rice balls, complete! Recently, I lost about 4kg, so my portion size got smaller (definitely not exaggerating…) My appetite’s the same, but I just eat a bit less (well… at least for a bit) Even so, I still eat quite a lot for an average woman Intermittent fasting works really well for me I usually eat one solid meal a day
(and I eat whatever I want for that one meal) I make sure to keep about an 18-hour fasting window At first, it was hard to resist the hunger but once I got used to it, it was actually more doable than I thought 🤥 With my vitamins and snacks packed, I’m all ready to head out 💊 Alright then, I’ll get going for the day 👜💭 👩🏻‍💻 Arrived at the office My hands are freezing~ and my feet too 🥶 I’m honestly thinking I might need to wear gloves while working. If it’s already this cold, I can’t imagine how freezing November, December, and January will be. Busan is supposed to be warmer than most places, but since I get cold easily, I’m already worried about winter. It was still September when I filmed this, but I’d already brought out my electric blanket. haha Starting next week, I’m bringing a heater and an electric seat cushion to the office too. haha Going through a proposal right now, but honestly, I have no clue what it’s saying 😂 Just casually showing off that I enjoyed my lunch… haha Getting home around sunset feels so nice… I’m just zoning out watching the sky. And as soon as the sun sets, I immediately collapse onto my bed… that’s me 😴 And once again, here I am—completely down for the day. haha Good morning, Kkungies~ ☀️ Summer’s already gone, and the crisp fall air is here. I have a meeting later this afternoon, so I need to head out early today. But I’m so hungry, I can’t leave the house yet 😅 It’s been 20 hours since my last meal and my hands are shaking.
(Who was it that said they’re good at fasting? lol) I’m spreading strawberry compote on freshly toasted baguette 🍓 I seriously debated just eating it straight like this. But as a true foodie, I can’t just stop there. haha Adding a generous layer of ricotta cheese on the other side 🧀 It’s creamy and slightly sweet — the perfect match with fruit 🍼🤍 And now a slice of rich gouda cheese on top 🧀🧀 I used this one — Frico Gouda Slices. You can’t have a sandwich without some jambon (ham). It’s not too salty, so you can add plenty 🥩 And some fragrant arugula 🌿 Add a few slices of fig, and it’s the perfect autumn sandwich 🍁 Cover it and press down lightly to set the shape. Be careful not to press too hard or the figs will squish. haha One side got a little squished, but actually, it’s easier to eat that way 🤭 Figs get sweeter and softer as early autumn comes — the flavor gets deeper. I filmed this around September, when figs were at their best.
(They’re in season from August to mid-October, so they’re extra tasty ♥️) And of course, you can’t forget a nutty latte with a sandwich ☕ There’s an elementary school right in front of my house,
so in the morning I can hear the kids playing. Their pure laughter is so healing — it just makes my heart feel warm 🤍 (Meanwhile, my laugh sounds more like a crow’s though… lol) A true tea lover doesn’t mix coffee in 😌 The coffee is rich and strong — just the way I like it. I was obsessed with fig sandwiches for a while — kept making the same thing over and over. I ate it so much I got completely tired of it now. haha But that very first bite… I can still remember how amazing it was — crispy and sweet perfection 🍯♥️ Sudden tteokbokki moment! 😆 After my meeting, I grabbed some Yupdduk to take back to my room. haha My steps have never looked this excited 😂 Every time I unwrap the bag, I realize how fast I can move when food’s involved. haha Yes… this is it. This is happiness. As expected, true happiness lives in Yupdduk. That first bite always makes my heart flutter like crazy. Added extra cheese, so it’s basically a cheese party 🧀
Wrap the rice cake in cheese like this—perfection! Even the white container that Yupdduk comes in looks delicious to me. How can the rice cakes be this chewy and so good? I’ve been eating this for 10 years and never get tired of it. If anything, it just keeps getting better. It’s not like I was stressed, but somehow it melts all my stress away. I thought my appetite had gone down since I lost some weight lately, but seeing how I easily finished half a container… guess that was just my imagination. haha It was raining that day, which somehow made the tteokbokki taste even better. 😭 That dinner was pure happiness. After eating so much, straight to bed I go!
(Please tell me I’m not the only one who does this… haha) Instant knockout. The perfect cure for insomnia. 😴 Goodnight Kkungies, see you again at home tomorrow 💛 A massive radish appears! Let’s cut it in half! My wrist almost broke doing this 😭 Autumn radishes are extra sweet, so you’ve got to eat lots of them this season 🥹 Radish salad is my all-time favorite side dish — it tastes best in fall and winter. They’re in season now, so even raw, they’re naturally sweet and delicious. I’ll just season it roughly by eye since I’m mixing it for bibimbap. A tiny sprinkle of MSG for that extra umami. Mix it gently like this, and my rice-thief radish salad is done. Honestly, it’s good even with minimal seasoning —
autumn radish is sweet enough on its own. It’s best eaten right after mixing. I guess everything tastes best when it’s in season 🥹 With some leftover veggies at home, I’ll quickly make doenjang-jjigae too. Bibimbap with radish salad and doenjang-jjigae —
the most iconic combo for every Korean 🥹 Homemade dishes like this taste best when cooked freely, not by the book. haha I was extra hungry that day from fasting longer than usual,
so I just cooked whatever my hands grabbed. Alright, let’s get cooking! I mixed store-bought doenjang with a bit of my mom’s homemade one and let it bubble away. Add a little Hondashi to doenjang-jjigae and the umami explodes 🐟 For some reason, stews always taste better when you don’t overthink it — just toss in whatever ingredients you have at home and let it boil. Honestly, calling this “cooking” feels like an overstatement —
I just threw things together that day, but of course, that turned out to be the best-tasting version. haha The highlight of bibimbap — the egg 🍳 I’ve learned that two eggs are the rule. Sizzle, sizzle. The perfect ratio of radish salad to rice — 1:1 ♥️ Add baby greens and the eggs, and a drizzle of sesame oil — radish bibimbap complete! I’ll scoop out just enough doenjang stew to go with it. Alright, let’s enjoy this meal 🥹 Mix in a little doenjang stew to make it moist —
it’s unbelievably good 😭 Let me take a quick sip of water. (From this angle, I totally look like a mukbang YouTuber haha) Since I’ve been doing intermittent fasting lately, I’ve started to value each meal more — it has to be *really* satisfying 🥹💭 If the food’s not good, it just annoys me.
(Side effect: my irritation level increases 😂) Today’s lunch menu was absolutely the right choice. So good that I can’t even speak properly. The crunch of the radish salad is amazing, and the roughly made doenjang-jjigae was deep and rich in flavor. The ultimate soul food combo for every Korean. After finishing a big bowl like that, I got inspired, deep-cleaned the dish cabinet, and ended up with body aches the next day. haha It was the weekend, and I was taking the best nap ever. But since I wouldn’t wake up, Huchu came to wake me up! (Like, “Are you still sleeping, hooman?”) He thought I was dead because I didn’t move at all. haha He tried headbutting me a few times, but when I didn’t budge, he just laid down next to me. My little raccoon — quick to give up, just like me. Apparently, the corner was too tight,
so he pushed me away with his butt and took over my pillow — typical 6-year-old Huchu. “When is this lazy human even getting up?” “So hopeless… you should learn from hardworking me!” Eventually, he got tired of waiting and fell asleep beside me. He always wakes me up, then goes right back to sleep himself. haha You’re just too cute to get mad at… Let’s play a lot this afternoon 🤍🤎 Hello, it’s the lazy bum here. I’ve officially hit 18 hours of fasting, which means—finally! I can eat! 🏋🏻‍♀️ Meanwhile, my two cats are playing tag in the back. Just hearing the sounds, I thought they were fighting, so I tried to mediate in cat language. I’ll marinate the thawed shrimp with some cooking wine and pepper. Today, I’m making shrimp potato balls. My parents gave me a whole box of potatoes, so I’ve been making all kinds of potato dishes lately 🥔♥️ Add a little water and microwave the potatoes for about 7–8 minutes. ⏰ 8 minutes later They’re nice and soft — perfect for mashing 👩🏻‍🍳 I’ll mix in some onion and green onion to the mashed potatoes. It’s good even as plain potato fritters, but the added crunch from the veggies makes it even better 🤍 By the way, there’s a roe deer living in my house. haha Lots of pepper, some salt, and a bit of milk. In the end… the potato balls were a total fail. haha I think the milk affected the dough since I added too much.
(The batter turned runny and flimsy.) The dough is best when it’s just slightly fluffy. If it’s too loose, add a little starch and make it lightly fluffy 🥹 Mine was basically like wet clay. But… at least it looks pretty on camera 🏺 At this point, I was feeling pretty proud of myself. I kept moving the camera around to show Kkungies every detail—going all in. Little did I know… I was basically making food waste. Note to self: that was a bit much. All the potato balls gathered in a cute little clump. Now coat them in order: flour → egg → breadcrumbs 🍤 Next up, the egg wash 🐣 Roll each one around and brush it with egg. I must’ve been having a little too much fun. Finally, coat evenly with breadcrumbs. This is what I call an adult version of sensory play. I love the soft dough texture and the crinkle of the breadcrumbs ㅜ A calming moment—no slime needed. The shrimp potato-ball mixture is ready. Okay, time to fry… It started off pretty peacefully. But why does it look so foamy and smoky? Is it just me? haha The bottom began to burn—first sign of disaster. They were so chubby I couldn’t even flip them well. haha Wait… is it normal for oil to foam like this? I gave up on life for a second. Then the bubbles went wild—boiling like crazy. I didn’t know what to do, so I just turned the heat off. Mini meltdown. From the looks of it, they seemed fairly well-fried… Nope—so oily they wouldn’t even lift. And so… they never even made it to the plate. From this angle they look fine, right…?
But lift with tongs and they just crumble ㅜ Couldn’t bear to waste it, so I ladled it into a bowl and ate it. haha Spent a full hour… and it still flopped. To calm myself down, I’m having Buldak. Cure-all: Buldak. Just thinking about Buldak already lifts my mood 😉 In the end, the original flavor is the best. I won’t leave a single drop behind 🩸 Ah… look at that shine. Yes—this is the one. This right here is 1400 won of pure joy. The weather suddenly turned cold, so I put away my summer PJs and pulled out my winter ones—so cozy I’m in full homebody mode. I managed to scoop the failure with a ladle so it wouldn’t look too obvious. haha Even when it’s cold, ice is a must. (I’m still 28 and youthful, after all 🥹) Clinging to iced americanos and short skirts in the name of youth, and here I am with the flu and freezing knees… Suddenly serious—please be careful of the flu, Kkungies. It’s really bad. Dress warmly when you go out! 🫠 That thrilling first bite. A little soggy, but still gasp-worthy good. The potato balls had zero crispiness, but they tasted okay—kind of like a soft potato salad. haha The other day, I had a dream that I was a grandmother. I woke up in a cold sweat, and my heart felt strange all day. Since that day, I’ve been thinking about all the things I wanted to do before I get older—and the will to try them all started to burn. (…for three days, lol) My dad always tells me: even as you get older, never stop learning. So the day after that dream, I finally registered for the class I’d been putting off. There’s a certification I want, so I’m studying for it with my very… stiff brain 🗿🗿 Mmm~ this is so good~ Before my brain gets any stiffer—while I’m still a little younger— I felt I shouldn’t just settle for a stable life, but keep learning harder. I sound like a full-on passion preacher lol Along with that willpower, my appetite came back too. Dinner was amazing again tonight ❤️‍🔥❤️‍🔥 On another day, I wash up and get breakfast ready. Today’s breakfast is my favorite—thick, creamy yogurt 🍧 I’ve loved this combo since my college days 🍫 It’s been my go-to breakfast for six years now. haha There’s a roe deer living in my house. (lol) Fig toast, fig yogurt, fig jam—eating figs nonstop all September. I’m the type to obsess over one thing endlessly. Drizzle on plenty of honey, and the heavenly yogurt is done. Please try this combo at least once… sob sob Debated for a while—fruit smoothie or coffee? Decided on an almond latte 🥜 Ah… I bought Almond Breeze Zero Sugar by mistake… Zero sugar really tastes like… nothing ㅜ But I bought a whole box, so I’ll just get used to it. haha
(Still, the clean taste is kinda nice 🥹💭) Last time I skipped mixing it with coffee, my heart pounded all day from the caffeine… so I quit the “tea-only club.” haha Let me wet my throat first. Okay, now I’m finally awake. Believe it or not, still in my 20s. haha A good night’s sleep, breakfast in the morning sun— my schedule had just calmed down, so my body and mind felt so light. It was a rare, slow, peaceful, happy day. When I have lots of things booked, even on rest days I feel uneasy, like I’m resting, but it doesn’t feel like real rest ㅜ My mind just keeps running. (Not that I skip resting—my bed and I are one ^^) Anyway, today I’m turning homebody mode ON and resting deeply 🫧 🤍 Getting a slightly early dinner ready. This rice girl is low on energy without carbs… Been craving braised cutlassfish, so I grabbed some frozen hairtail at the store 🐟♥️ I’ll let these thaw naturally. Radish is essential for braising! It’s so firm I can’t help but groan. (Shaking, shaking) For sides: radish, green onion, Cheongyang chili, and onion are enough. I like it spicy, so I sliced three Cheongyang chilies. For 400g of cutlassfish (2 fish):
Gochugaru 3–4T + dark soy sauce 3T + soup soy sauce 3T
Cooking wine 4T + oligosyrup 2T + sugar 0.5T
Minced garlic 1.5T + gochujang 0.5T That thick, sticky sauce mixing sound—music to my ears 👂🏻👂🏻 Feels like I’m a hairstylist mixing hair dye 💇🏻‍♀️ Lay the radish on the bottom first, add 500 ml of water, and boil hard on high heat! This is to draw out the radish’s sweetness and umami to the max 🔥 + Drop in one soup stock pack as well. Let it boil hard for about 3 minutes while I slice the onion. After 3 minutes, lower to low heat and simmer 8 more minutes.
(If you add the cutlassfish and sauce to this pre-infused broth, it smells less fishy and the seasoning tastes deeper and more natural.) After 8 minutes, remove the stock pack. Stir the sauce into the broth until it dissolves well. Add onion, green onion, and the fish; boil 4 minutes on high, then 11 on medium. The fish is extra large, it fills the whole pot 🥹 Keep spooning the broth over as it bubbles away, and after 15 minutes, add plenty of chilies 🌶️ Close the lid and simmer on low for about 3 more minutes, and that’s it 🙂 3 minutes later— Finish with a sprinkle of toasted sesame seeds, and the spicy braised cutlassfish is done ♥️ Now I’ll plate everything neatly. Slip in a fried egg. Instant miso soup I brought from Japan, just add hot water and it’s ready—so handy when I don’t feel like making soup ♥️ Adding a bit of extra garnish, hehe. Today’s star: braised cutlassfish. Seaweed is a must. And pollock roe, the ultimate rice thief. Top with mayo and tonight’s meal is complete. Bon appétit—let’s enjoy 🥹 On days off, cooking my favorites and plating them on pretty dishes— that’s true, proper healing for me. Kkungies, look at how flaky this cutlassfish is… It’s unbelievably tender~ Wrap it with seaweed and eat—pure heaven ㅜ I’ve been searching places to eat for a solo trip to Jeju or Japan, and braised cutlassfish spots keep popping up. Craving it so much… I opened a “cutlassfish shop” right in my living room. haha It would taste way better in Jeju, of course 🥹 But ah… that place feels so far from me. (I’ll hang on till winter…) The fish was great, but the well-braised sweet radish was also a total rice thief. Even though it was frozen cutlassfish, there was no fishy smell—such a satisfying meal. Alright, I’ll go finish enjoying it ♥️ When a package arrives, my kittens run faster than anyone. Of course they love the boxes 📦—they’re cats after all. I thought it’d be nice to give something to Kkungies, so I’m going to try packing little gifts today. Too cute! I have an event tomorrow, and I might get to meet Kkungies there, so I picked up some magnets as gifts. I’ll pack them two by two like this. I wanted to make the magnets myself, but to avoid any fails and give something pretty, I chose ones I personally love 🥹 My personal favorite is this one! It’d be cute paired with bread for a brunch-themed set. I spent a long time deciding which combos look best, and I really hope they’ll be just your style, Kkungies 🥹♥️ My little cat standing on two legs to see what I’m doing. —“Wow, what’s that? Cool, huh?” Finished packing while watching a drama 🤎 But if no one shows up… all this for nothing, haha. The next day, arrived at the venue. It made me so happy to chat with Kkungies and hand out gifts 🥹 Kkungie: Thanks to you, I try your recipes and eat so well! Really? 🥹🥹 I’ll upload more often, I promise ㅠㅠ🤎 You’re all so busy, but you made time to come
and shared so many warm words with me 🥰 Kkungie: Oh my, did you make these yourself? Nope, haha. I only did the packaging, hehe. I felt sorry yet grateful when you said even a small gift was pretty ㅠㅠ Next time, I’ll prepare something even prettier and more meaningful 🙂 It was my first time, so I was clumsy—
but thanks to you, it became such a meaningful time 🥹 Event’s over, back home 🏠 Used up all my homebody energy—ordering in for dinner today. haha I debated what to eat and went with spicy seafood jjim. On days I go out, I always crave bold flavors like this. The bean sprouts are so crisp… ♥️ Honestly, seafood jjim is all about the bean sprouts. haha Maybe it’s because I’m from Gyeongsang-do (I like bold and spicy seasoning), but Busan food tastes just a bit sweeter to me compared to other parts of Gyeongsang. Seasoning really does vary by region 🥹 I’ve been in Busan for almost two years now, so I’ve adapted anyway. haha Still, I’d love to settle down in Busan until I become a granny 🥹 (a little wish) Alright then—Busan Granny will wrap up today’s video here ♥️ Kkungies, thank you so much for watching today.
It’s gotten really chilly lately, hasn’t it?
Please dress warmly and take care not to catch a cold.
When life gets busy day after day,
I’m reminded how precious these little moments of rest are.
I hope today’s video gave your heart a tiny break, too.
Have a cozy, restful night,
and I’ll see you in the next one. Bye 🙂

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