Category: Food and drink
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Mushroom Toast
I know I’m not the only one who’s daydreamed about a dish they’ve never tasted before. For about 2-3 months, I kept imagining what the perfect grilled cheese would taste like — the bread should be crunchy yet soft, and not so thick that it overpowers the cheese; there should be some meatiness; the cheese…
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Omma’s Miyeok Guk
Hello! Thanks for stopping by π This week’s recipe is a Korean classic but one that you won’t usually find in Korean restaurants. It’s a seaweed and beef soup called miyeok guk. It’s a tradition to eat it on your birthday and to give it to new mothers, as it helps them to produce milk!…
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Omma’s Beoseot Bap (Mushroom Rice)
My mom’s beoseot bap has become one of my favorite recipes. The steaming rice, warm and meaty mushrooms, slightly bitter crown daisy, savory seasoned soy sauce, and mildly sweet dates. For this updated version of the recipe, I replaced rice with a farro and barley mix, and I added fried eggs! Though you might not…
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Tasty Pleasures: Omma’s kimchi bap (κΉμΉλ°₯)
After upping my photo gear and skills a bit, I decided to reshoot some of the recipes I’ve already posted. This was also a test to see if my recipes were all that great, and based off the remake of this dish, I can assure you that they are π This time around, though, I…
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Earl Grey Macarons
Christmas Eve is already here! Can you believe it? This year, I was on a pretty tight budget. I still wanted to give a meaningful gift to my friends and neighbors, though, so I decided to make some macarons and gift them in lil’ boxes with hand-decorated gift tags. I initially was going to make…
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Elevated Instant Soups
When I’m in need of a quick dinner and I’m craving some soup, one of my favorite things to use is instant soup. But I’m not talking about some cheerless, water downed, microwavable instant soup. I’m talking about elevated instant soups, which basically means cooking it on the stove and adding some extra ingredients lol.…
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Omma’s Dak Guk
If you follow me on Instagram (@thelittlestoneblog), you would’ve seen that I posted the first five ingredients of my mom’s chicken soup. The broth is created first with water, ginseng, ginger, garlic, and scallion roots. If you’ve read my previous posts, you’ve probably heard this before, but my mom and her side of the family…
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Omma’s Doenjang Jjigae
It might sound odd to eat stew for breakfast, especially a fermented soybean (doenjang) stew. However, this stew is soo delicious with a hot bowl of rice on a Sunday morning and steamed or fried egg on the side. It just hits the spot. This is the recipe for my mom’s doenjang jjigae and maybe…
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Omma’s Galbi Guk
Something my brother and I have always appreciated about my mom’s soups and broths is that they’re always clean. By that, I mean she takes extra care to clear her broth of any debris, for lack of a better word, from the ingredients. For example, she washes the short ribs in this soup two times:…
the little stone 