Breakfast:

• Fried Bread Sticks Wrapped in Perilla Omelet

Lunch:

• Egg, Tomato, and Brussels Sprout Cooked in Beef Ragù

Chef used the leftover beef ragù to make this Shakshuka like dish. What a beautiful dish, isn’t it? It was delicious too. If you have some leftover beef ragù and don’t know what to do about, try and make this dish. You will be surprised how good it is. 

Dinner:

• Gungjung-tteokbokki (Korean Royal Court Stir-Fried Rice Cakes)

• Store Bought Banchan (Korean Side Dish)

Beverage of my Choice:

• Kook Soondang Makegeolli Original South Korea 🇰🇷

This is Chef’s first attempt of making Gungjung tteokbokki. The flavor is similar to japchae (stir-fried starch noodles with vegetables) but using rice cakes instead of starch noodles. 

We were planning to save some for lunch next day but we couldn’t stop eating them and finishing them all. 

Makegeolli, a Korean alcoholic beverage, is a milky, off-white, and slightly sparkling rice wine. It is usually served chilled in a bowl. The sweetness and tanginess of Makegeolli goes very well with the Gungjung-tteokbokki.  They complement each other so well. It’s like they were meant to be together. 

紐約居家阻斷疫情之一日三餐 <第五篇>

最近跑了一趟韓國超市，添購一些平常在西方超市買不到的食材。早早做好要排隊進場的心理準備，沒想到早上十點多到達超市門口居然沒有人排隊？(一時之間還懷疑是不是關門了）。完全沒料到是這種風景。或許我們去的時間抓的剛剛好？

早餐：

• 紫蘇蛋餅夾油條

• 美式咖啡

紫蘇葉特有的香氣加進蛋裡作成蛋餅，包裹著油條增添風味及酥脆的口感。用偽台式的早餐開啟美好的一天。

午餐：

• 義大利肉醬羽衣甘藍雞蛋蕃茄煮

大廚的剩菜料理，創意無極限。這次使用吃剩的義大利肉醬，加入羽衣甘藍、蕃茄與雞蛋燉煮，待雞蛋煮至半熟，即可關火上菜。這道菜與北非料理沙克舒卡（又稱北非蛋）十分類似，但作法與食材的應用上做了點小變化，不但不奇怪還更勝原本的料理呢！要不你也來試試？

晚餐：

• 宮庭炒年糕

• 韓式泡菜

• 小魚乾炒日式小青椒

餐酒：

• Kook Soondang 原味馬格利 韓國 🇰🇷

大廚第一次做宮廷炒年糕，本來應該使用牛絞肉來做這道菜，但偏偏家裡只有羊肉片，遂以羊肉片代替，反而帶出羊肉特有的甜味，與炒料醬汁非常合拍。不辣的宮廷炒年糕吃起來像韓國雜菜，鹹鮮甜甜; 配著Ｑ軟有嚼勁的年糕一起吃，口感、風味一次滿足。

韓國馬格利米酒飲來酸甜有米香; 6%的酒精濃度，若有似無的氣泡感，喝起來清爽無負擔。配著炒年糕一起飲用，就好像來到韓國一樣。在不能出門出國的情況下，變換品嚐的菜餚，利用菜品來旅行，也是一種苦中作樂的好方法。