I went to a Western restaurant, and they served omija ade as a finishing dessert drink. It was interesting because it had this foam on top—I’m not sure if “foam” is the right word—but it was really soft and smooth. It didn’t feel like the usual bubbles you get from a fizzy ade.
It was kind of surprising that a Western restaurant served a traditional Korean omija ade at the end of the meal, but it was a nice touch. Somehow it even felt like it helped with digestion! Haha.
After Du Jjonku, pumpkin rice cake became popular too. I didn’t get to try the trendy spot’s version, but I did try a big, chunky pumpkin rice cake from my neighborhood. It…
I bought a ton of snacks and put them on display in my computer room. How many days do you think they’ll last? Or will I just leave them there and feel…
I tried a dessert called “Yogeo-honetteok” 😊 It tastes quite close to ice cream. Honeytteok is a traditional Korean snack made of small rice cakes filled with honey or sweet syrup, eaten…
Among Korean breads, soboro is quite famous. Recently, I found a version filled with the trendy Dubai-style filling 😊 It’s a fusion of two different styles. If I had to describe the…
This bread is really packed with amazing fillings. It’s stuffed with chewy glutinous rice cake, pea cream, soboro crumble, the recently trending pistachio kadaif (Dubai-style), and chocolate. Since it
