All posts tagged: breakfast

Matcha Waffles

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Oh, green food. The sign of health. At least that’s what I told myself as I basked in the glory of these delicious matcha, or green tea, waffles. Sure there’s a bit lot of sugar hiding in those crannies, but green tea is ridiculously healthy.  Green tea is what other health foods might call an overachiever. It’s considered a cancer-fighting, age-defying, heart-disease-battling cure-all, a star among the lentils and açaì berries. But matcha, a powdered version, makes even the other green teas look lazy. It’s the healthiest of them all—by a landslide. Bon Appetit The subtle hint of green tea mixed with maple syrup and strawberries was a breakfast delight. And that’s not all: they’re green! Green waffles! That’s a conversation piece if ever I battered and fried one. They would make a terrific centerpiece to a spring brunch table. The recipe I used called for culinary grade  matcha tea. This is supposed to be less expensive but still delicious. I honestly have no idea what type I used, because I quickly bought it before I boarded my plane …

The Beastro | new american in hongdae

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The Beastro is a well known and well hearted American bistro in Hongdae. It’s basically the Target of Western dining in Korea, everyone can take away something pretty good from it. My foodie pal Phil and I headed over there one gloriously awesome autumn day to have breakfast, cocktails and to overhear conversations in English. After living in Korea for some time, I really have begun to hate listening to stranger’s banter that I actually understand. I think I really always hated it, even back in America. Why is there something so irritating about listening to people talk about things that are not remotely about you. I’m sure I’m not alone here. Being in a restaurant and not understanding anything, living in a beautiful bubble of dumbness, there is something otherworldly about it. It’s one of the reasons I love Korea. Bubbles. My ridiculous sensitivities aside, the meal was very on the mark. I was excited before even going after reading the menu online and seeing a mushroom tart. MUSHROOM. TART. Did they know I was coming? They …

Loaded Breakfast Fries

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An Ode to Fries It’s morning. You’re hungry. The coffee is getting low and it’s not keeping you full. It’s time for some fries. Welcome to loaded breakfast fries, the adventure. This is a kind of choose your own adventure type of meal. You can follow my recipe to a T, or, you can venture out and make it all your own flavor. I’ll give you some additional options at the end so make sure to scroll all the way down. Fries are the perfect morning meal, no matter what you’ve been taught. Don’t worry about eating healthy, these are oven roasted and spicy. It’s pumped full of vegetables and has protein from the eggs. It’s a savory, delicious mess that you will want to eat over and over again. I’ve been having it on the regular. I’ve mixed it up a few ways and haven’t been bored once. You really only need follow the directions for cooking the fries, after that, you’re free! Click to get your free printable recipe! Fries in full glory. What …

Made | A Review

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Just a little jaunt down the road from John Cook Deli Meats, in Apgujeong, sits MADE (backwards d). From the outside, it looks like a run of the mill, albeit cool and modern, cafe. But, inside is a new American restaurant who is doing some good things with good food. In the evening, it boasts a pretty good little Italian American menu with lots of meatballs, pasta and some baked ziti which smelled just like St. Louis. You can pick and choose from the menu giving you a “made to order” type of meal. In the evening, MADE also has a few choice options from its brunch menu like Avocado Eggs Benedict, which I devoured on my first stop. They are pretty amazing, if not a bit too rich, but it went down the gullet anyway. So in my second trip to MADE, I wanted to enjoy the full brunch menu they have on the weekends. I saw a post on the Fat Girl’s Food Guide to Eating in Korea , to my utter delight, that they had real American-style …

Vegan “Buttermilk” Biscuits

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There is really no easier way to incorporate some vegan baking in your life than making biscuits. I’ve made them with coconut oil, olive oil and vegan butter and I like them all the ways. But, this recipe tastes the most like real buttermilk biscuits  and yay for that. These flaky, sky high biscuits are the perfect little additions to your breakfast, brunch or breakfast-for -dinner (the best meal on the planet). NOTE: Remember to keep your ingredients cold, as with any biscuits, but beware the vegan butter melts much quicker than regular butter. Refrigerate before adding your almond milk if you think it’s melting too fast. Work quickly but do not overwork. Stop mixing as soon as it’s combined. You want those puppies to rise, not bake into flat rounds of sadness. Recipe adapted from: Smitten Kitchen Ingredients: 2 1/4 cups of flour + more for the counter 1 tsp of sugar 1 tbs of baking powder 1 tsp of baking soda 3/4 tsp of salt 9 tbs of vegan butter (I use an Australian brand, Better Than Butter. There’s no palm …

The Libertine | Revisited

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This place is one of the jewels of Itaewon. The modern yet classic design, the changing menu and the kind staff make this a one of a kind eating treat. A friend was leaving Korea, as they are wont to do in our expat life, and she had not been to The Libertine. This was the classy exit she needed.  Mimosas all around! After checking the menu for new dishes, we ordered some divine buttered scrambled eggs on top of salmon and toast, Eggs Benedict with salmon (which they call Eggs Royale) and, to top off our ocean themed brunch, fried calamari. The eggs with butter were kill-worthy. I’m quite sure I liked them better than the Benedict, which were perfectly oozy and beautiful. They know how to make a nice little salad as well to balance out the butter and goodness. The calamari could have benefited from sitting somewhere to drain. They were a little mushy around the bottom and a bit greasy. I liked to breading, which was a little thick but flavored well. And their aioli is perfect.  Thick …

The Flying Pan White & Autumn in Garosugil

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We Seoulites can count ourselves lucky with all fingers and toes this year with how long we had a “autumn” in Korea. Some years it snaps by with a “see ya next year!” faster than I can get out and enjoy some colorful foliage. So with the beautiful weather all about and an empty stomach, my friend and I headed to Garosugil to walk through fallen ginkgo leaves and eat some brunch.  We weren’t disappointed with anything that day. The Flying Pan is well known brunch and breakfast spot in Itaewon where it is known as The Flying Pan Blue. But, it’s a chain and the one is Garosugil is known as The Flying Pan White. (There’s also a Red in the GT Tower near Gangnam Station and a Gold in Samseung-dong. ) They all have ALL DAY brunch. Here’s what White is all about: The menu has a great many options. If eggs aren’t your thing, they have pancakes, french toast, sandwiches, salads and dinner dishes. There are vegetarian dishes as well. We ordered two meals with …

Cornbread Waffles with Kimchi & Eggs

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I recently redid my kitchen basically because my toaster oven died. The old girl served me well for three years but it just couldn’t handle my cooking prowess anymore.  My upgrade was exceptionally larger and could no longer go on top of my bitty refrigerator anymore. So I had to buy a new table to fit the new oven. The new island transformed my kitchen from boring to modern and fun. And my new oven came with LOADS of free stuff including baking sheets, a pizza pan, roasting pans, muffin pans, an electric food scale AND a waffle maker! Korean “service” never ceases to amaze me! (service = free stuff!) I have been pinning waffle recipes like crazy and decided that this weekend was the weekend to break that waffle maker in. I was craving savory and so I settled in on a cornbread waffle recipe to hit the- rainy Saturday brunch -spot. NOTES: These are best eaten the day you make them but I froze a bunch to toast up and slather with butter later. …

Olive Oil Drop Biscuits with Goat Cheese & Rosemary

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Yes, biscuits made well are a thing of unbelievable perfection. However, we don’t always have time to make a “real” biscuit considering there are full episodes of Absolutely Fabulous on Youtube and stomachs are growling. And by proper biscuits, I do mean the kind where you need to roll out the dough, cut the dough, try to keep the dough cool and bake them until they glow in the oven’s warm love. But, forget about those when you don’t have time, because this drop biscuit recipe is absolutely fabulous itself! I didn’t have butter. But, I had olive oil, fresh rosemary and goat cheese. I knew I could whip something up because those ingredients are gold around these parts. These biscuits take about half the time as a traditional biscuit but hold amazing flavor and ….let’s be honest….when is a chunk of bread fresh out of the oven ever THAT bad?? Remember with a drop biscuit, the main thing is not to over-mix the batter and  just leave it be once it’s mixed. If you keep messing …

Fried Tofu Sandwich | with Ssamjang Mayo

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After a weekend trip to Decadentville via Ryunique, I decided I better eat cheap last week and had one of these little scrumptious babies nearly every day. They are so good, you all, and it has been a long journey to tofu meals for me. I used to vehemently hate tofu, even after coming to Korea. I didn’t appreciate the texture, I would compare it to the fatty part of a chicken, and hated when people told me it could, “taste like whatever you cook it with.” Umm…gross.