Gochugaru Girl has tried her first recipe from the Bibigo Cookbook.
I have eaten this countless times at the restaurant and was keen to make it at home. There is something quite satisfying about the chewy texture of the rice sticks.
Author: gochugaru girl
Healthy & Fresh Korean Kitchen – The Bibigo Cookbook
Gochugaru Girl loves Bibigo London. She loves it so much she even went to look for Bibigo in Seoul on her recent trip there. Now she has discovered their cookbook*.
It wasn’t exactly an auspicious start as I really did not want to try Korean food.
Date and Orange Cake
Gochugaru Girl likes bringing home different types of food from her travels.
I was intrigued by a bottle of date and orange jam when supermarket shopping recently.
Strawberry Ice Cream (Gelato Di Fragole)
Gochugaru Girl’s much used and much loved ice cream book* is 19 years old.
I hadn’t realised the now faded receipt was still within its pages. It informs me that the book was bought for £12.99 at Hatchards, 187 Piccadilly, on 24 July 1995.
It is probably possible to eat gelato 24/7 in the The Eternal City. However it is advisable to exercise some caution, so that what you purchase is not wasted, or indeed waisted.
Rome – Introduction
Gochugaru Girl and Mr Gochugaru recently celebrated their silver wedding anniversary in Rome.
Rome was known as the Eternal City even in ancient times. The Romans were confident that no matter what happened to the world, or how many other empires might rise and fall, Rome would go on forever. Roma Aeterna: Rome is eternal.
Samgyetang (삼계탕)
Gochugaru Girl has been waiting for this day since she visited Tosokchon Restaurant* in Seoul this April. This is because she has really wanted to make samgyetang (Ginseng Chicken Soup) at home.
Traditionally in Korea, samgyetang is eaten on the three hottest days of the year according to the lunar calendar. I am hoping that today’s predicted ‘hottest day of the year’ will be repeated at least twice before the summer ends.
Pear and Amaretti Cheesecake
Gochugaru Girl loves desserts which make use of everyday ingredients but which look and taste as if it could have been served in a restaurant.
In this case, the recipe did originate from a restaurant – Gordon Ramsay’s Boxwood Café, where Junior Two and I had a joint birthday dinner many years ago.