Today's adventures in Korean home cooking involved making 단 무지 무침※ and a gochujang sauce, served with brown jasmine rice and some vegan nuggets:
(※Danmuji muchim = seasoned yellow pickled radish)
#DomesticGoddess#KoreanFood#VeganFood#FoodPhotography
Today we had leftovers of the 김치 볶음밥※ I made the other day, and I made a fresh batch of 오이 무침※※ to go with it, this time with a significant upgrade: authentic 고추가루※※※! (The batch from the other day had used a combo of cayenne pepper and smoked paprika, since I hadn't yet acquired any 고추가루, but this has since been remedied. )
(※Kimchi bokkuembap = kimchi fried rice)
(※※Oi muchim = spicy cucumber salad)
(※※※Gochugaru = Korean chili pepper flakes)
#DomesticGoddess#KoreanFood#VeganFood#FoodPhotography
Tonight for dinner, I'm making 김치 펜네볶이※!
🥘👩🍳
(※Kimchi pennebokki, like tteokbokki but using penne instead of rice cakes.)
#DomesticGoddess#FusionFood#KoreanFood
The base is made and chilling in the fridge for this summer's first homemade ice cream flavor: mango cherry.
🥭🍒🍨
Tomorrow, we churn!! #DomesticGoddess#HomemadeIceCream
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(※Kimchi bokkuembap = kimchi fried rice)
(※※Oi muchim = spicy cucumber salad)
(※※※Gochugaru = Korean chili pepper flakes)
