The Hungry Bunny

추석라따그램인데 오늘은 축하할일이 없어요. 이태원을 위해 기도해주세여 삼가 고인들의 명복을 빕니다.   ======================   Bulgogi is another traditional Chuseok mainstay, but because I already planned for galbi tang as the entree, I re-worked bulgogi into a modern salad. The sweetness of the bulgogi marinade is set off by the sour spice notes of the kimchi stir-fry, while fresh arugula and pomegranate seeds temper the sweetish heat of the Korean red pepper paste.  Ingredients (feeds 2) 250gm pork jowl, seasoned with salt and pepper and grilled 200gm fresh kimchi, chopped roughly 200gm carrots, shredded 100gm enoki  2 eggs, hard-boiled and sliced 1/2 cup pomegranate seeds 100gm arugula, chopped roughly sesame seeds for garnishing Directions: 1) Fry kimchi until the liquid is almost cooked off, about 3 minutes on medium-high heat.  2) Add carrots, toss through till softened, about 2 minutes.  3) Add enoki, stir through, about 1 minute.  4) Add gochujang, stir through.  5) Assembly time: with arugula at the base, set the pork

La soupe de côtes de bœuf coréenne est une variante du ragoût de côtes de bœuf. Alors que ce dernier est un peu plus sucré, un peu plus riche, un peu plus fort, le premier est plus léger, plus délicat, semblable à un consommé mais avec de la viande. Elle est réparateur et nourrissant si l'on se sent mal. Parfait car le boo a eu le covid et pouvait à peine avoir de l'appétit.  Le secret est de blanchir les côtes avec du gingembre et des oignons verts: les Coréens croient que les racines et les bulbes d'oignons verts ont des propriétés antivirales et sont bonnes pour les poumons. De plus, ils rendent la soupe claire "du goût sanglant lourd" typique du bœuf.  ======================= Galbi-Tang , or Korean beef short rib soup, is a variation of Galbi-Jjim (Korean braised beef short ribs). Whereas galbijjim is a little sweeter, stickier, and rich with soy sauce, galbitang is lighter, more delicate... akin to a consomme, but with meat. It's wonderfully restorative

오랜 라디오 브레이크 그래서 실례합니다. 일에 미쳐서 너무 나는 바빠서 자유 시간이 없 블로그를 할 수 없었어요.  이 레스토랑은 셰프 레스토랑 주인 윌린 로우의 최신 식당이예요. 오랜만에 블로거 이벤트에서 만났어요. 전직 변호사지만 놀랍게도 부드럽고 내성적이었어요. 또한 '모드신 요리의 창시자'로 알려진 나는 항상 윌린 로우의 요리를 좋아해요.  콩씨는 매우 새로운 레스토랑 바 이자카야이지만 음식과 서비스는 훌륭했어요. 유일한 불만은 음악이 조금 시끄럽고 (언힙 아줌마이기 때문이야ㅋㅋㅋㅋ) 우리 테이블이 너무 더웠서 나는 땀을 많이많이 났어요 (슈퍼 탁 글램ㅎㅎㅎㅎㅎ).     =========================   The KongSee is lawyer-turned-chef Willin Low's new venture, a modern Singaporean (or "mod-Sin" as coined) izakaya modeled after his pop-up Roketto in Niseko during ski season. Notwithstanding my S.O.P. to only visit a restaurant after its first birthday, we had dinner at The Kong See barely two weeks after its official opening, simply bc our friends managed to snag reservations.  For a two week-old joint, The Kongsee was a delightful surprise. The food was outstanding, and ditto with the excellent service. If I had any issue, it would be that our second order of laksa went M.I.A. for a bit, and our table, being

C'était un dîner grâce à notre serveuse préférée. D'abord, je n'étais pas trop enthousiaste à l'idée d'une dégustation de bœuf japonais; ce serait trop riche, trop lourd, et un peu trop écœurent, je pensait. Mais cette serveuse connaît très bien nos goûts, nos préférences (après tout, elle nous connaît depuis son bulot de Beni), et elle nous a promis que ce serait bien équilibré et nous l'adorerions. Alors, il s'est avéré que le dîner était super: la cuisine était très délicat et raffiné, un délice absolu. Pour un dîner lourd avec du boeuf, il s'est avéré étonnamment léger. Bien que les portions soient petites, on peut donc vouloir commander un plat supplémentaire (ou trois comme nous). De plus, nous avons été bien choyés par notre serveuse, qui nous a empilés avec du saké et des desserts gratuits. Cela, je pense, a rendu notre expérience culinaire supérieure. Nous retournerons (lorsque notre serveuse préférée sera là bien sûr).    =================   We

싱가포르에 호커 센터 중에서 에이비씨 브릭워케 호커 센터를 우리가 제일 좋아해요. 실제로 싱가포르에서 가장 크고 유명한 호커 센터 중 하나예요. 가끔 외국인 여행자들이 이 호커 센터에서 식사하고 관광도 해요.  호커 음식은 내가 우리 나라 싱가포르에서 제일 사랑하는 것이에요. 호커 푸드는 내 컴포트 푸드여서 내 마음에 들어와요. 음식도 싸고 맛있고 종류도 많아요. 해외여행 가면 그리운 음식이 호커푸드인데 싱가포르에 돌아와서 가장 먼저 먹는 음식이 박초미예요.  박초미은 아마도 내가 제일 좋아하는 호커푸드예요. 나는 식초맛을 좋아하고 버섯볶음이 제일 맛있고 용기가 제일 맛있어요.   =========================   ABC Brickworks is one of the more well-known, and beloved, hawker centres in SG. The fact that tourists can sometimes be seen traipsing down the rows of neon-lit stalls is testament to its fame.  We hit up ABC a couple times a month, at least; the hawker centre is central enough that satisfying a local food craving here doesn't require an hour+-long round trip (unlike with Fengshan Bedok); there's ample enough lots that parking doesn't require the patience of a saint (unlike with Serangoon Gardens); seats are plentiful enough that large groups are able to find a table fairly easily, and stalls are varied enough that multipl