뉴욕집에서 김치찌개 끓이기🥑아보카도 토스트먹고 센트럴파크 러닝🍙삼각김밥 도시락

뉴욕집에서 김치찌개 끓이기🥑아보카도 토스트먹고 센트럴파크 러닝🍙삼각김밥 도시락

I went out for a morning walk and came back with a flower pot My home felt barren without plants, but now it feels a little better I’m going to make kimchi stew for Beans before she goes back to school When she’s alone, she can cook doenjang stew a little at a time But pork kimchi stew is not so easy to make in a small portion So she should eat it while I’m here This is the kimchi I brought with me to New York in an ice bag As soon as I arrived, I took it out and transferred it into a container Since I packed it in a cooler bag with ice packs, the bag didn’t burst and it made it safely all the way to the U.S. Even if there are no clothes in my suitcase, I have to pack kimchi — that’s how much Koreans love it Since we make it fresh to order and send it right away, please let it ripen to your taste before eating These days it’s easier to find kimchi anywhere in the U.S., but if I’m cooking for someone, I want to do it properly with delicious kimchi This is chonggak kimchi made with highland chorong radish I really love chonggak kimchi, so even though it was heavy, I just had to bring it with me Since it’s made with highland chorong radish, it’s not tough but pleasantly crunchy and delicious Delicious kimchi made with Yuksu-ui Gibon broth base and high-quality local ingredients Bring abundance to your autumn table with this tasty, home-style kimchi that isn’t too strong or overwhelming Please take good care of our New York home meals too! Buy a pack of pork spare ribs and grill them until golden brown Once the meat is nicely cooked, add well-fermented kimchi Since kimchi brine already has all the good seasonings, add it generously Pour in just enough water to almost cover the ingredients, then add onion, green onion, garlic, and two Yuksu-ui Gibon broth cubes Now all you have to do is let it simmer until everything is well cooked Since the kimchi stew is almost ready, instead of cooking rice right away, I’m preparing the salad first I put romaine, red onion, and tomato on a plate and added a few cocktail shrimp that Beans bought I’m going to sauté a few button mushrooms I have Then beat 4 eggs to make a rolled omelet Mix 50ml of water, one packet of broth base, a little sugar, and one tablespoon of mirim first Even when the stove is on, you can’t tell at all under the radiant cooktop light Add some oil and sauté the mushrooms first I just seasoned them with salt and pepper while stir-frying Wipe the pan once and make the rolled omelet Kimchi stew just isn’t complete without a rolled omelet Roll it up with a sushi mat, let it cool for a moment, and then cut it into pieces I topped it with a little enoki mushroom and cilantro Then sprinkled some black pepper on top Sprinkle a little cheese, olive oil, and balsamic Bon appétit!! So delicious!! With kimchi stew, a rolled omelet, and a sheet of seaweed, it’s a perfect meal Another delicious dinner tonight I came to Happier Grocery, which is really hot these days Most of their products are organic, and I love how everything is so neatly organized I picked up a Ballerina Farm protein shake, a bag of organic coffee beans, and some organic gochujang I found there Even without buying anything special, grocery shopping is just so much fun Beans is making avocado toast for breakfast She’s toasting sourdough in olive oil and boiling some eggs Mash a ripe avocado on the bread Add salt, pepper, chili oil, and chili honey A perfect harmony of spicy, sweet, and salty flavors Slice the eggs and add a little Black Forest ham Season the eggs with salt and drizzle olive oil over the tomatoes A delicious homemade brunch — avocado toast Time to run after eating The three of us came to Central Park for a run People are exercising, strolling, and enjoying the weather at a relaxed pace Beans planned a 5km course tailored for me, with Ralph’s Coffee set at the finish line While we were running, she kept saying, “Mom, just a little more and you can have an iced Americano!!!” We wrapped up today’s workout with a cup of coffee Today is the day Beans goes back to school Her school is about a three-hour drive from New York I’m going to pack her some kimchi to take with her With good kimchi on hand, you don’t have to skip a meal even when you’re busy It’s something you must always keep as an emergency food After making braised kimchi once and packing some for Beans, there’s not much left from the 3kg of napa cabbage kimchi I’ll have to savor even the kimchi brine The chonggak kimchi has already gone down this much Eat it deliciously with warm rice and chonggak kimchi on top I packed a bottle of seaweed soup as well and put it in a cooler bag to send along She’s going back with her friends who did the internship together in New York, driving a rental car Goodbye! Come visit again before Mom leaves! It’s Soy’s first day of the new school term He said his classes are packed, so it’s hard to find time for lunch, so I’m going to pack him a lunchbox The last bit of kimchi has come out again I’m going to shake off the seasoning inside, rinse it once in water, and then stir-fry it If I just pack fresh kimchi as it is, water will come out by lunchtime and it can get too sour, so I’m going to stir-fry it in advance
and keep it ready for Soy’s lunchboxes for the week Squeeze out the moisture completely and chop it finely Since today isn’t a day when classes end late, I’ll just make two simple triangle rice balls Heat some oil and stir-fry the kimchi, then add a little sugar, a tablespoon of soy sauce, and a bit of pepper Keep stir-frying until the moisture evaporates and it tastes nicely caramelized Drain the oil from the tuna, then season a bowl of rice with sesame oil and furikake Mix the tuna with mayonnaise and soy sauce The seaweed for triangle rice balls was brought from Korea, but you can find it at any Asian market Place a spoonful of rice, add the tuna, and press in the stir-fried kimchi firmly It tastes best when the filling is generous, so pack it full Then make one more the same way I used to make triangle rice balls so often when the kids were little It’s been a while, but I’m making them again here in New York I’m also packing a box of raspberries and blackberries Breakfast is rice cake and dumpling soup made with dried pollack Wishing you another wonderful day Thank you

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