Savory Squash & Kimchi Breakfast Breakfast
When I resumed my trip to Seoul, I mentioned that my travel experience will inform me of some of the kitchen experiments done here. While some of the food I ate in South Korea was very special to me to enjoy (not to mention relying on local ingredients), several dishes were felt in my reach.
Fortunately, my favorite dish while in Seoul – and I had the opportunity to sample it more than once, as it seems to be the food connection at Temple – was a pumpkin pie. I like this dish as easy as it is warm, like a warm, comforting effect: every time I eat, I come inside in the cold air. It was deliciously sweet, comfortable, and warm to me.
My goal when I got home was to create a kind of porridge nutrition and nutrition will feel free to eat as Seoul, but this is a little bit of courage. There is no better way to add the flavor of chicken and umami to the dish than to mix it with kimchi, and since I have been back on my travels more like Nasoya kimchi than ever before, this seemed like a good opportunity for me to show off bump!
The coldest thing about this porridge is that, while kimchi is added at the end, just right. La & # 39; s no, the porridge is sweet but clear, delicious breakfast but not necessarily memorable. Kimchi – not to mention sprinkling on sliced sesame seeds and chopped green onions – becomes more complex and delicate.
There is a "Choose your own hobby" section on the plate. If you prefer thin kimchi (which I do), you can use that. If you like your health food, you can use the Nasoya & # 39; s Spicy kimchi.
I love toppings here, but they're certainly not the only ones that will work well with recipes such as: try pumpkin seeds, cooked greens, optional dressing (miso would be awesome), seasonal tofu cubes, or toasted chicken. . And if you like to add vegetables for high nutritional density and spices, you are welcome to do this (I give you a recipe for food).
Oatmeal porridge has dhadhanno many in one place: sweet, slightly acid, umami, and salt.
When it was time to make the kitchen porridge, I chose to use Japanese pumpkin, or Kabocha squash, my favorite winter squash. You can substitute sugar pumpkin, squal, or sweet potatoes instead. The squash slices are a handful, but once you do that, the rest of the meal is as easy as boiling the rice pot.
When I came back to New York and loved this pastry, I was excited to make it a camera for the Nasoya team! The video offers some interesting tips on how to prepare kabocha squash, using a microplane to make it look like a net, and how to & # 39; Porch & # 39; I'm sure I'll share it on social media when it's ready, so go ahead!
I've been a fan of sweet oils for a while, but I've always liked the combination of fruits and veggies. I can already tell that this porch in my house will be cold in winter. Like most pure oats, it is good at any time of the day, and the leftovers keep well for at least four days in the fridge.
We hope that the plate will bring some warm subaxaaga, afternoon, and evening, friends. You can find how to cook whole foods Nasoya website now!
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This recipe is sponsored by Nasoya. All ideas are mine. Thank you for your support!