I had a lot of kabocha sweet potatoes at home, so I made sweet potato fries. Then it suddenly occurred to me—what if I fried them like tonkatsu? I coated them in flour, then in dry breadcrumbs, and fried them, and they turned out incredibly crispy and delicious! They were the perfect example of “crispy on the outside, soft and moist on the inside.” Even the golden-brown color looked just like tonkatsu, don’t you think?
Unlike the glass noodle sundae you see at snack bars, this sundae is from a traditional sundae restaurant and is made with little or no glass noodles, using pork, blood, vegetables, and…
I really love japchae.👍👍 I think one reason foreigners like japchae among Korean dishes is because they enjoy noodle dishes—after all, they eat a lot of pasta and stir-fried noodles. The chewy…
One of my favorite side dishes, stir-fried potatoes, was on the lunch menu. Lucky Day 🙂 Is happiness something special? I tried to celebrate small joys like this
This salad with seaweed and other ingredients is absolutely delicious. Each texture is unique, sweet and sour, and not only it is delicious, but also good for my health. I received this…
How spicy is Silbi kimchi? I usually eat regular kimchi as spicy, but how spicy is Silbi kimchi compared to that? Is Silbi kimchi considered extremely spicy even for Koreans?
Among winter side dishes, I made our family’s favorite—seasoned cockles. Cockles are in season during winter. As they prepare for spawning, they store up nutrients, making the meat plump and pleasantly chewy.…
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