#palette cleanser - BEANS

[ejunkiet]

[hungerpunch]

went to a candlemaking class and wow the science of fragrance 😳

[taeminsupremacist]

listening to call me baby by exo to reset my brain

[museeeuuuum]

New video! This is kind of a sad one, but I threw in a bunch of footage at the end of my cat (his name is Beans) as a palette cleanser.

[crosseyedcricketart]

new at sephora, spring 2024 / march 24 2024 u.s. sephora / gathered and put together by me.

lines marked with a 🍂 is something on my wishlist <3

— 🌧 new makeup 🌧 —

rare beauty by selena gomez - positive light silky touch highlighter (new shades) / soft pinch luminous powder blush 🍂

merit - signature lip lightweight matte lipstick 🍂

tower 28 beauty - lip softie hydrating tinted lip balm

summer fridays - lip butter balm

patrick ta - major headlines double-take creme & powder blush

freck beauty - makeout club nude muse lip liner

ciele - blush & protect SPF 50 liquid blush (new shades) / sculpt & protect SPF 50 bronzing contour stick

NUDESTIX - nudescreen blush + lip tint SPF 30

makeup by mario - master mattes eyeshadow palette: the neutrals

danessa myricks beauty - yummy skin blurring balm powder flushed (new shades)

haus labs by lady gaga - phd hybrid lip glaze plumping gloss

LYS beauty - higher standard cream glow blush sticks

Saie - slip tint radiant all-over concealer 🍂

basma - the cream blush

one/size by patrick starrr - o/s x wicked - spotlight highlighter

urban decay - face bond self setting waterproof foundation

— 🫧 new skincare 🫧 —

Tower 28 Beauty - lipSoftie hydrating lip treatment

Herbivore - dream jelly vegan multi-oil lip balm

Alpyn Beauty - instant bright eye dark circle firming cream

Mara - sea silk lip balm 🍂 / chlorella + reishi sea vitamin c serum

hello sunday - the one that’s a serum SPF 45 vitamin c serum

Saint Jane Beauty - star flower hydration serum

Tatcha - the silk sunscreen SPF 50 weightless mineral sunscreen

GISOU - honey infused hydrating lip oil

Farmacy - lip smoothie vitamin c + peptide lip balm / honey milk hydrating essence

InnBeauty Project - mineral sun glow broad spectrum SPF 43

supergoop! - mineral unseen sunscreen SPF 40

Dr. Dennis Gross Skincare - alpha beta on the spot gel / alpha beta 2% BHA liquid solution

Peace Out - 2% Salicylic Acid acne gel cleanser

Kiehl’s Since 1851 - Clearly Corrective Daily Re-texturizing tripe acid peel

— 🐋 new bath & body 🐋 —

new brand in sephora: salt & stone

salt & stone - bergamot & hinoki body wash, deodorant, body lotion, hand lotion / neroli & basil deodorant 🍂 / black rose & oud body wash, deodorant, hand cream, body lotion / santal & vetiver deodorant, body lotion, body wash, clear deodorant, hand cream

josie maran - mini topless tangerine body scrub / mini bohemian fig body scrub / mini always nude body scrub / mini bohemian fig body butter / vanilla vibezzz body scrub / vanilla bean body butter / topless tangerine body butter

shani darden skin care - body reform treatment serum

tabu - alby restorative body oil

luna daily - the everywhere lotion

soft services - comfort cleanse ultra soothing shower gel / software update retinol body serum / speed soak fast-absorbing moisturizing gel / carea cream moisturizing body lotion / smoothing solution AHA chemical peel body exfoliator /

hanni - good aura weightless body oil

54 thrones - barrier repair cloud body cream

oui the people - featherweight hydrating body gloss oil (new scent)

———————🤎🪶🕯🏛☕️🧸🍁🍂🦌🎞 ———————

hi! i’m an artist and travel writer from memphis who likes talking about beauty & fashion sometimes. if you’d like to join me, don’t hesitate, come on, now.

[edwardnashtons]

Shuffle your ON REPEAT playlist and list the first 10 songs and tag 10 people.

I was tagged by @deathbyotpin123 (who has excellent taste tbh don't hold me to the same standard)

1. OUT OF MY MIND by little image

2. Jet Pack Blues by Fall Out Boy

3. Superman by Ivory Layne

4. i wanna love somebody by We Three

5. CHRONICALLY CAUTIOUS by Braden Bales

6. Shatter Us by The Rocket Summer

7. I Don't Care - Single Version by Fall Out Boy

8. The (Shipped) Gold Standard by Fall Out Boy

9. Devil by Arms Akimbo

10. Brandy (You're a Fine Girl) by Looking Glass

Clearly Fall Out Boy is a go-to palette cleanser in my listening when I try to find new music (which I am).

Tagging the cool people to share your tunes with me @sleeping-potatoe @lankybrunettepartdeux @chimichangalord @riverance @itsybitsylemonsqueezy @merryandrewsworld @calamity-bean @krandomroleplayer @jessicorvus @princelytree

[duncanstewartsblog]

Sweet Bean

Going from horror to this film was an absolute trip and a half but at the same time that’s what’s great about cinema and how the two can coexist with one another. But to start getting into the film I just wanted to say how crushing it was to see Tokue be fired from the job purely because of her past with leprosy. This kind older woman reminded me a lot of my grandmother so it made me think a lot about her throughout and I’m happy I still have her around but I can’t imagine not knowing I could visit her or she didn’t get to do everything she wanted to do in life. The ending of Tokue saying that she was just happy for the time that she got to spend doing what she liked made me really sad and grateful for the time I have on earth as well. It sounds kind of cheesy but I truly do feel this way as I really do think this movie had some good messages about enjoying the place you are in even if it may be hard. Especially as a college student the world can seem caving in on you sometimes but you have to take a step back sometimes and realize it's not all about me and there’s more to life than this. Do what you want to do in life and enjoy it, it will take effort and lots of hard work to get there but at the same time that’s something to look forward to. I really liked this film a lot more than I expected to and I think these types of films get overlooked a lot because there is quite a few of them that may teach the same message over and over again but at the same time why is it a bad thing to learn the message of kindness and to enjoy life necessarily a bad thing. My one negative to the film though however was the inclusion of the school girl because I think she did have some importance to the overall story but at the same time I just felt like she wasn’t absolutely needed and was more brought in to just move the story along and find story details out which is yeah I guess understandable but at the same time it just seemed unneeded, I don’t know. Overall, this was a nice palette cleanser before getting to the final films of this semester but it’s nice to feel all kinds of warm inside after a film after feeling kind of hopeless after the last two films and especially after watching those god awful American remakes. So, definitely go watch this film.

Grade: B

[madcatdaderpydrawer-blog]

Some wholesome as a palette cleanser

Bloodmoon despite the chaotic dumbass energy manage to snatch the little blue bean and bring him to the lab. They end up getting in a bickering argument with eclipse about something random and it ends with the bloodmoons tickling lunar to show that he’s the better brother because look at how soft and melty he is! Snuggly too! And eclipse is just so pissy about it so uses the lab attachments to tickle the shit out of lunar to show bloody that he can do it better. This turns into them tickling him to fuck with the other and make them jealous. So lunar is just stuck being used as a prop for his older brothers arguments. On one hand its better then the alternative but at the same time he wants to have SOME time with his brain cells and his big brothers are taking all of it from him

[artificial-librarian]

Welcome esteemed colleagues! I have prepared a full 7 course meal four us tonight.

For the hors d’oeuvres we have blood sausage stuffed with herbs and spices

For the soup: head cheese and orzo in bone broth

For the salad: we have an arugula base served with braised belly and capers, with a homemade vinaigrette

The appetizer: smoked bone marrow with chimichurri served straight from the bone and crostini

A refreshing mint gelatin for the palette cleanser…

Followed by the main course: the house specialty liver with fava beans, the chef recommends a Chianti or other dry red for pairing.

For dessert: a family recipe sour cherry pie with homemade lard folded in for a light flaky crust

And for the after dinner coffee: an affogato made with hand squeezed milk, as we wind down for the evening.

[potatoes-tomatoes]

Those questions are all so good, I can't pick!

1-30 pls? The ones you feel like doing 🫶

I have special interest in your thoughts on veganism tho

chipotle order?

carnitas bowl with pinto beans lettuce tomatoes crema guac and cheese

2. thoughts on veganism?

ain’t for me. I wasn’t born and raised to say no to meat as a hispanic texan. I feel it’s too self righteous a lifestyle, and somethin that’s very…hm… class restricted I’ll say. You gotta be able to afford sayin no to animal products. I understand in practice it’s so that one doesn’t partake in the loss of life or harm to an animal… but it’s like, why restrict that guilt to animals? Why restrict it to signals only we easily perceive? Trees and plants communicate to each other too, they also send their own signals of distress when in danger. They’re their own form of sentient. Whatever we eat, we are taking some or all the life of. (I guess except for eggs? bc that's just chicken period) That’s just something we must accept.

Also sometimes the marketing for it I find is funny. “vegan leather” you mean synthetic shit?? "yeah I'm sippin outta my vegan cup oh what brand is it you ask heh, Solo." like c'mon man. get outta here.

3. a specific color that gives you the ick?

I believe all colors have the potential to be beautiful within the right palette

4. mythical creature you think/believe is real?

answered!

5. Favorite form of potato?

Frenchly Fried

6. do you use a watch?

nah just my phone

7. what animal do you look forward to seeing when you visit an aquarium?

the seals

8. do you change into specific clothes for the house when you get home?

ya my pjs (old shirt and sweats)

9. do you have a skincare routine (and how many steps is it)?

wash my face with face cleanser, put on moisturizer. every other day or so I put on an innisfree mask.

10. on a plane, do you ask for apple or orange juice?

I ask for a coffee with two creams and no sugar.

11. anything from your childhood you’ve held on to?

Oh many things, i got a bin full of em. sketchbooks, elementary yearbooks, diaries. My prized posession is my first stuffed bear, Clover. She’s stuck with me since I was 6 years old!

12. brand of haircare/bodycare/skincare that you trust 100%?

;–; none of them they all did me dirty. and I get too overwhelmed to look into what brands are the cheapest and best for my skin/hair.

13. first thing you’re doing in the purge?

stealing money to pay off my goddamn loans. That or I'd like to know who directly could cancel my loans (like is there a. like a "cancel loan" button on a computer or what. who's in charge of that button. I'm so smart guys I know exactly how the banking system works) so I could spook them into getting it done for me. I wouldn't hurt anyone, but I'd look the part to get them to do what I want.

14. do you think you’re dehydrated?

nah i drink plenty water.

15. rank the methods of death: freezing, burning, drowning

oof that’s tough. They all seem equal to me.

16. thoughts on mint chocolate chip?

LOVE LOVE LOVE!!

17. an anxious compulsion you do everyday?

I often check to see if my back is straight or if I’m not pursing my lips

18. your boba/tea order

matcha or taro, blended.

19. the veggie you dislike the most?

lima beans eughhh

20. favorite disney princess movie?

Tangled

21. a number that weirds you out?

my ex's (badum tsh)

22. do you have an emotional support water bottle?

I am in possession of only one water bottle

23. do you wear jewelry?

no. I own some though for some reason.

24. which do you find yourself using, american or british english?

American, but I prefer using the british grey instead of american gray.

25. would you say you have good taste in music?

My taste in music is the only thing abt myself I’m confident in hgjkfd yes I would say so.

26. how’s your spice tolerance?

Take a look at my hispanic card you’ll see “güerita“ in bright bold lettering. 

27. what’s your favorite or go-to outfit?

jeans and a t-shirt with my chanclas 

28. last meal on earth?

Fettuccine Alfredo

29. preferred pasta noodle?

Bowties, they funky

30. ask me anything !

well gosh how am I supposed to answer this one y’aint sent me nothin on it pinsky XD 

[dandunn]

Got tagged by @mooralltach​ ! thank you!

Last song: Would you even know? from the Bone Labs ost

Last movie: A Christmas Story. I’ve heard its an american holiday classic. It was Okay.

Last show: Lupin Part 1 my beloved. I put it on as a palette cleanser after....

Currently watching: Lupin Zero. I caved and finally checked it out. It’s kind of a bizarre watch to me and I don’t know what to think of it it yet. But it did give me baby Albert on a pogo stick and I’m treasuring that. Lupin the First u fucked UP tho.

I guess I’m also gonna get back to my Teen Titans rewatch now too. Love that show.

Currently reading: Hogfather by Terry Pratchett. Very verrrry slowly since I don’t have much of an attention span for reading right now but I would like to finish it soon so I can put it on my end of year reading wrap up list.

Currently working on: My fic reset chapter 6, plus a couple of oneshots that may or may not see the light of day! I just got my drawing tablet back so I’m probably going to be making some art too. Maybe another titlecard for my fic.

Favourite colour: Orannnggge also purple. And the rest. I just love colours okay.

Sweet/savory/spicy: Gimme that umami baby. Spicy is good too I put sriracha on everything lol.

Coffee/tea/cocoa: Im that annoying person who can’t start the day without his cup of bean juice but I also loveeeee green tea.

Craving: shower. sleep. I just got home after the holidays and bit exhausted at the thought of getting back to life.

tagging uhhhhh @decodad @ohnoivemadeamistake @dukeswonderousmenagerie @fauxfroot @vampirenaomi

[chimugukuru]

🍦 — favorite ice cream flavor(s)?

🍰 — favorite sweet(s)/dessert(s)?

Munday asks! Status: Accepting! @awolxsiblings

🍦 — favorite ice cream flavor(s)?

I know this is only a step away from vanilla, but the black sugar ice cream in Okinawa is my favorite ice cream of all time. Not too cloying, a perfect palette cleanser and way to cool off on a hot, humid day <3 <3 <3 Unfortunately, it's not available in the US ;.;

Other favourite flavours include but are not limited to: beni imo (Okinawan sweet potato), ube (Filipino yam), cookie dough, and cake batter (from Coldstone)

🍰 — favorite sweet(s)/dessert(s)?

Chinsukō! It's an Okinawan shortbread cookie which is unfortunately not sold in the US as far as I know ;.; I always buy multiple packs and hoard them when I go there. Also saataa andagi! They're basically like donut holes, except denser and less sweet.

Mochi is another one I can't get enough of. My favourites are daifuku mochi (rice dough filled with anko [adzuki red bean paste]), ichigo daifuku mochi (the same thing but with a strawberry in the very middle), and ice cream mochi.

I'm also partial to anything beni imo or ube flavoured, chocolates, cheesecake, baked goods with fruit and/or custard....

I really, REALLY like sweet things <3

[universalinfo]

Satisfying Palates and Wallets: A Guide to Corporate Catering Menu Ideas

Feeding a team is no easy task. With varied taste buds, dietary restrictions, and of course, the pressing need to stick to a budget, finding a corporate catering menu that ticks all the boxes can be challenging.

But don’t fret; whether you’re setting up for a corporate luncheon, a team-building session, or a high-stakes board meeting, a savory spread doesn’t have to break the bank. In this blog post, we’ll explore five scrumptious and wallet-friendly corporate catering menu ideas that your team will love. Let’s take a look, shall we?

1. Going Global: A World Cuisine Spread

Bringing global flavors into your corporate meetings is a splendid way to transport your team across continents without leaving the conference room. A corporate catering menu inspired by world cuisines offers a rich palette of flavors.

Italy’s allure: Kickstart the international journey with creamy Alfredo pasta, savory lasagnas, and crispy bruschettas. Perhaps even a Margherita pizza for that unmistakable Italian touch.

Thai temptations: No one can resist the aromatic flavors of Thai green curry or Pad Thai. Paired with some fragrant jasmine rice, it becomes an instant favorite.

Mexican fiesta: Dive into a platter of spicy tacos, bean-filled burritos, and zesty guacamole. Maybe even have a side of nachos with cheese dip for some crunchy delight.

Indian odyssey: The richness of butter chicken, the spice of biryanis, and the tanginess of tandoori dishes are perfect to glimpse India’s diverse cuisine. Serve with fluffy naan or fragrant basmati rice.

Japanese joys: Sushi rolls, edamame, and tempura can be delightful additions. A platter of assorted sushi with wasabi and pickled ginger can be a refreshing palette cleanser.

2. Comfort Cravings: Homestyle Cooking

There’s a unique warmth in comfort food. It’s reminiscent of family gatherings, childhood memories, and familiar kitchens. Crafting a corporate catering menu with these homestyle dishes can make everyone feel right at home.

American staples: Creamy mac ’n’ cheese is a must, along with succulent meatloaf and soft mashed potatoes. Throw in some grilled cheese sandwiches and watch them disappear in seconds.

Soup for the soul: Tomato basil soup or chunky chicken noodle soup can be just what one needs to warm up. Serve with a side of crunchy croutons or a bread roll.

Classic sides: Coleslaw, green bean almandine, and cornbread can add depth to your spread. These sides are not only delicious but also offer comfort in every bite.

Delectable desserts: What’s comfort without some sweet endings? Apple pies with a hint of cinnamon, freshly baked chocolate chip cookies, or even banana bread can wrap up the meal on a sweet note.

3. Healthy & Hearty: A Nutritious Spread

A well-balanced, nutritious meal can keep energy levels high and ensure productivity throughout the day. While it’s crucial to keep it healthy, the flavors shouldn’t be compromised.

Salads galore: From quinoa and roasted beet salad to a classic Caesar, offering a variety that can cater to different tastes. Add in a protein punch with grilled chicken strips or tofu chunks.

Lean proteins: Grilled fish, turkey meatballs, or tofu steaks can be both nutritious and flavorsome. Pair them with brown rice or whole grain rolls for added nutrition.

Vibrant veggies: Think roasted Brussels sprouts with a hint of balsamic, steamed asparagus with lemon zest, or stir-fried colorful bell peppers. The more colorful the spread, the more appealing it becomes.

Refreshing desserts: Instead of heavy cakes or pies, opt for yogurt parfaits with fresh berries, fruit salads drizzled with honey, or even chia seed pudding for that added omega-3 boost.

With these expanded sections, your corporate catering menu can be an absolute hit, offering a range of delicious options for everyone to relish.

4. Local Love: A Farm-to-Table Experience

Tapping into the essence of your local community is a fabulous way to celebrate the produce and talent right at your doorstep. A corporate catering menu focused on locally sourced ingredients not only boosts local businesses but provides an unparalleled freshness that’s hard to beat.

Morning freshness: Kick off with breakfast items sourced fresh from local farms. Think of scrambled eggs from free-range chickens, artisanal bread from the local bakery, and fresh berry jams made by local artisans.

Main course delights: Roast dishes are perfect to highlight the quality of local produce. Roasted chicken from the local farm, garnished with herbs from the community garden, or a vegetable casserole using fresh, seasonal veggies can steal the show.

Cheese & charcuterie: What’s a farm-to-table spread without some fine cheese? Source local cheeses, cured meats, and even local olives or pickles for a delightful charcuterie board.

Dessert delicacies: Feature seasonal fruits in pies and tarts. Fresh apple pie in the fall, berry tarts in the summer, or pumpkin pies in the winter can offer a taste of the season in each bite.

5. Vegan & Vibrant: Plant-Powered Plates

With the surge in veganism and more people being conscious of plant-based diets, it’s essential to have a spread that doesn’t just cater to this group but impresses them. A corporate catering menu that offers innovative vegan dishes can add a dash of vibrancy to the table.

Appetizers to begin: Start with vegan spring rolls filled with crisp vegetables, or vegan bruschettas topped with tomato and basil. Perhaps, even include a vegan ceviche using jackfruit or coconut.

Heartwarming entrees: Vegan doesn’t mean just salads. Think of creamy mushroom risottos, stuffed bell peppers with quinoa and veggies, or even a spicy vegan curry with chickpeas and spinach.

Plant-powered sides: Offer sides like roasted vegetable medleys sprinkled with nutritional yeast, or mashed sweet potatoes seasoned with vegan butter and herbs.

Desserts to die for: Vegan desserts have come a long way. Offer decadent vegan chocolate mousse, dairy-free berry cheesecake, or even vegan ice creams with toppings like caramelized nuts or fruit compotes.

Experience SimpleCater: Transforming Corporate Catering

Have you ever felt disappointed after a poorly executed catering order? Perhaps the variety was missing, or maybe the quality was subpar. That’s where SimpleCater comes into play.

Born out of firsthand frustration with the catering industry, SimpleCater has been redefining the scene since 2012. Their curated restaurant partnerships guarantee timely deliveries of mouthwatering meals tailored to your needs.

What sets SimpleCater apart from competitors? It’s their unyielding dedication to accountability, responsiveness, and that irreplaceable human touch. With SimpleCater, you’re not just another order number; you’re a valued client with unique needs and preferences.

Beyond just providing food, SimpleCater offers peace of mind. Their tech-driven approach ensures efficiency, but they never lose the importance of human interaction. Each menu they craft is based on your specific event detailsprovidingng a tailored experience every time.

In Conclusion

Feeding your corporate team doesn’t have to be a daunting task. With a pinch of creativity, a dash of variety, and the right catering partner like SimpleCater, you can whip up a feast that satisfies both palates and budgets. So the next time you plan a corporate event, let this guide inspire your corporate catering menu choices.

Website : https://simplecater.com/

[lgcbyungho]

open event 7 

word count of 574

byungho wasn’t sure why he was asked to join the staff in the cafe. his birthday will be coming up and now that he was an actor the company has let him curate his own dessert and drink to be sold at the lgc cafe. it didn’t take byungho much though because since it was his birthday afterall he knew he wanted something that reminded him of his childhood.

“I really want a japanese dessert.” he said without hesitation. what a lot of people probably didn’t know about him is that he growing up he travel back and forth from korea and japan a lot. japan was definitely his second home. now that he didn’t get to travel as much he misses it. “I really want to make ichigo daifuku. but instead of red bean let’s have nutella on the inside. because chocolate and strawberries make a great combo.” he suggested but because of the size of this byungho decided that maybe he wanted to pair it with something more. “maybe we can serve 3 of the ichigo daifuku and kind of like a nice refreshing taste we add mizu shingen mochi, or ‘raindrop cake’ as they call it in america.” byungho felt like these two dessert would be the perfect pair. the daifuku would be sweet with a hint of tart from the strawberry and the mizu shingen would be a nice palette cleanser. “let’s call it sweet summer. because the daifuku is sweet and mizu shingen is refreshing and that’s what you need for summer.” he was the most creative but this was pretty good in his book. 

the excitment in byungho eyes as he spoken on the dessert was just an added sprinkle for the staff to see how much this dessert really meant to him. even if it was just a dessert to the public this was a lot more special. the next step was the curation of the drink. 

byungho’s birthday was in june, the first day of june in fact. although this might not be the first official date of summer it was still hot. the first thought that came into his mind was something refreshing on a hot day. “watermelon,” he said “like a watermelon mojito but with sprite instead of the alochol.” he clarify. byungho saw a trend somewhere (probably tiktok) where kids were enjoying watermelon juice mix sprite so why not incorporate it with his birthday.

now the next part was going to be a little bit more difficult. naming the dessert was easy but the drink maybe not. to help brainstorm better byungho say out loud some names that came to mind “watermelon refreshed? or maybe refresh..fresh...” pressing his lips together he was thinking of going basic and calling it what it should be called but something in his gut told him no “how about refresher? or maybe fresh water?” the name were silly but that didn’t stop him from thinking out loud. “maybe water spriter? oh wait,” byungho said with as the light bulb turn in his head “well, since it’s my birthday what about be just call it ‘byungho’s mojito ’ and add a water melon slice to every cup for garnish” he suggested - plain and simple.

at the end of it byungho smiled at his creation. please with how it went. “thank you so much!” he said as he bow towards the staff present. “I look forward to trying all this!”

[polapoori]

Soups

Delicious Korean SoupsAlthough Korean barbeque receives the most attention, soups and stews constitute the backbone of Korean cuisine. Grilled galbi and bulgogi were formerly reserved for rare occasions due to the scarcity of beef. But, regardless of what else is on the dinner (or breakfast) table, soup or stew is always accessible, and it can occasionally serve as a palette cleanser between bites of heavier items.Stews (denoted by the suffix "-jjigae") are often cooked rapidly, bringing a variety of ingredients together, whereas Korean soups (denoted by the suffix "-guk" or "-tang") are brothy, austere, and stewed for hours—or even days. Both dishes are meant to be served with rice on the side. Simple soups (guys) are regularly offered in restaurants with other major meals, generally for free. More elaborate and robust stews (jjigae) are occasionally served communally, marked by the use of an earthenware bowl

 (ddookbaegi)."Many Korean soups have special functions."Many Korean soups have special functions. Is the earth trembling because you drank too much the night before? Try the bean sprouts, radishes, and earthy ox blood cubes in the haejangguk. Feeling sniffly, as if you’re ready to acquire the common summer cold? You may kill two birds with one stone with a cup of steaming samgyetang cooked with jujubes, ginger, and garlic—meant to prevent disease and stimulate perspiration to cool the body. You must eat ddukguk to appropriately celebrate the New Year, which is made comprised of oval slices of rice cake (dduk) and soft-cooked dumplings (mandoo). If you’ve just given birth, try savory miyeokguk, which is cooked with calming, vitamin-rich seaweed (milk) to restore nutrients lost during labor. (Miyeokguk often appears on children’s birthdays to remind them of their mothers’ difficulties.)Instead of ordinary salt, these meals are seasoned with soy sauce, salted baby shrimp (saewoojut), fermented miso (doenjang), dried anchovies (mulches), and fish sauce. 

The spicy heat is provided by hot pepper flakes (gochugaru), fresh hot peppers (such as jalapenos), dried hot red peppers, or gochujang, a luxuriously spicy, thick, and somewhat sweet red pepper paste. The flavor of gochujang is a little weird but overall pleasant since it includes fermented soybeans. Beef or chicken bones, dried anchovies, kombu, or seafood are used to make the broths (but water will usually do in a pinch). Dashi powder comes in anchovy, beef, and seafood tastes and may be added to boiling water or broths by the tablespoon.Feeling overwhelmed by the menu at your favorite Korean restaurant? Let’s get to know some of Korea’s most popular soups and stews.Jjigae (Stew)Soondubu Jjigae Soondubu jjigae, a fearsome tofu stew bubbling angrily and tinged red with chilies, is so popular that entire restaurants are dedicated to perfecting it. In a clay pot with vegetables and either a seafood or beef-based broth, combine handfuls of Korean hot pepper flakes (gochugaru), soy sauce, and either beef, seafood, or a combination. Near the end of the cooking process, giant spoonfuls of custardy soft tofu (dubu) are gently added. Many traditional restaurants will serve you a raw egg on the side, which you should add while the broth is still hot. Noodles and dumplings are also served in some restaurants.Kimchi jjigaeKimchi jjigae is similar to making lemonade from old lemons—the more fermented and funky the kimchi, the better the stew. To make kimchi jjigae, combine the spicy kimchi with pork or beef and a bit of water or broth in a clay or metal pot, and simmer for at least a half hour, or until the cabbage is soft and almost melting, and its inimitable aroma drifts into your hair, clothes, and skin pores. If the kimchi is too sour, try adding a spoonful of gochujang or a pinch of sugar. The stew is served hot and steaming, and the flavor is bold, red pepper-flaked spicy with a fermented vegetal twang, a little fat from the meat, and fantastically piquant. You’ll definitely want this with white rice on the side (not to mention lots and lots of water).Jjigae DoenjangDoenjang jjigae is a simple savory stew that is a weekday staple in Korean households (in fact, it was the first stew my mother taught me to make.) It’s a mash-up of whatever’s in the fridge and pantry, made with doenjang—fermented miso pastes that many Korean cooks keep on hand in the fridge—plus whatever potato or onion is in the pantry and any vegetables (such as zucchini and hot peppers) that are laying around. Doenjang is fermented in various stages: the darker the paste, the stronger and earthier the flavor.Jjigae KongbijiKongbiji has an acquired texture and flavor, but once I tried it, I was hooked. Homemade kongbiji jjigae is a labor of love, made of either ground-up soybeans or soy pulp (the dregs after making tofu) because the dried soybeans must be soaked overnight and then pureed in a blender with water. The ground soybeans are cooked with pork ribs, garlic, broth (usually anchovy or instant dashi), and sometimes kimchi. When the soybean mixture gets hot, it bubbles up like crazy. Green onions are added at the end for a bitter crunch.Ahl JjigaeAhl Jjigae Ahl is seasoned pollack roe that is commonly served as a salty and sea-flavored banchan or with rice, topped with sesame oil and toasted sesame seeds.

 The seasoned roe is simmered with broth, tofu, and red pepper flakes to make this stew. The ahl is salty enough on its own, so you don’t need much seasoning, but the stew balances the unique seafood flavor with spice from the red pepper and creaminess from the tofu. The cooking process transforms the tiny eggs from slightly juicy to firm and squeaky—it’s a lot of fun to eat.YukgaejangChili lovers will cry hot tears of joy over this rich and spicy winter soup. It’s richly flavored and bright red in color, and it’s packed with shredded brisket. The fragrant soup is usually topped with a slick of shiny red chili oil, beneath which lurk a variety of vegetables such as daikon, mushrooms, wild fiddlehead ferns, and plenty of green onions and leeks.

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Delicious Korean Soups

Although Korean barbeque receives the most attention, soups and stews constitute the backbone of Korean cuisine. Grilled galbi and bulgogi were formerly reserved for rare occasions due to the scarcity of beef. But, regardless of what else is on the dinner (or breakfast) table, soup or stew is always accessible, and it can occasionally serve as a palette cleanser between bites of heavier items.

Stews (denoted by the suffix "-jjigae") are often cooked rapidly, bringing a variety of ingredients together, whereas Korean soups (denoted by the suffix "-guk" or "-tang") are brothy, austere, and stewed for hours—or even days. Both dishes are meant to be served with rice on the side. Simple soups (guys) are regularly offered in restaurants with other major meals, generally for free. More elaborate and robust stews (jjigae) are occasionally served communally, marked by the use of an earthenware bowl (ddookbaegi).

"Many Korean soups have special functions."

Many Korean soups have special functions. Is the earth trembling because you drank too much the night before? Try the bean sprouts, radishes, and earthy ox blood cubes in the haejangguk. Feeling sniffly, as if you're ready to acquire the common summer cold? You may kill two birds with one stone with a cup of steaming samgyetang cooked with jujubes, ginger, and garlic—meant to prevent disease and stimulate perspiration to cool the body. You must eat ddukguk to appropriately celebrate the New Year, which is made comprised of oval slices of rice cake (dduk) and soft-cooked dumplings (mandoo). If you've just given birth, try savory miyeokguk, which is cooked with calming, vitamin-rich seaweed (milk) to restore nutrients lost during labor. (Miyeokguk often appears on children's birthdays to remind them of their mothers' difficulties.)

Instead of ordinary salt, these meals are seasoned with soy sauce, salted baby shrimp (saewoojut), fermented miso (doenjang), dried anchovies (mulches), and fish sauce. The spicy heat is provided by hot pepper flakes (gochugaru), fresh hot peppers (such as jalapenos), dried hot red peppers, or gochujang, a luxuriously spicy, thick, and somewhat sweet red pepper paste. The flavor of gochujang is a little weird but overall pleasant since it includes fermented soybeans. Beef or chicken bones, dried anchovies, kombu, or seafood are used to make the broths (but water will usually do in a pinch). Dashi powder comes in anchovy, beef, and seafood tastes and may be added to boiling water or broths by the tablespoon.

Feeling overwhelmed by the menu at your favorite Korean restaurant? Let’s get to know some of Korea’s most popular soups and stews.

Jjigae (Stew)

Soondubu Jjigae Soondubu jjigae, a fearsome tofu stew bubbling angrily and tinged red with chilies, is so popular that entire restaurants are dedicated to perfecting it. In a clay pot with vegetables and either a seafood or beef-based broth, combine handfuls of Korean hot pepper flakes (gochugaru), soy sauce, and either beef, seafood, or a combination. Near the end of the cooking process, giant spoonfuls of custardy soft tofu (dubu) are gently added. Many traditional restaurants will serve you a raw egg on the side, which you should add while the broth is still hot. Noodles and dumplings are also served in some restaurants.

Kimchi jjigae

Kimchi jjigae is similar to making lemonade from old lemons—the more fermented and funky the kimchi, the better the stew. To make kimchi jjigae, combine the spicy kimchi with pork or beef and a bit of water or broth in a clay or metal pot, and simmer for at least a half hour, or until the cabbage is soft and almost melting, and its inimitable aroma drifts into your hair, clothes, and skin pores. If the kimchi is too sour, try adding a spoonful of gochujang or a pinch of sugar. The stew is served hot and steaming, and the flavor is bold, red pepper-flaked spicy with a fermented vegetal twang, a little fat from the meat, and fantastically piquant. You’ll definitely want this with white rice on the side (not to mention lots and lots of water).

Jjigae Doenjang

Doenjang jjigae is a simple savory stew that is a weekday staple in Korean households (in fact, it was the first stew my mother taught me to make.) It’s a mash-up of whatever’s in the fridge and pantry, made with doenjang—fermented miso pastes that many Korean cooks keep on hand in the fridge—plus whatever potato or onion is in the pantry and any vegetables (such as zucchini and hot peppers) that are laying around. Doenjang is fermented in various stages: the darker the paste, the stronger and earthier the flavor.

Jjigae Kongbiji

Kongbiji has an acquired texture and flavor, but once I tried it, I was hooked. Homemade kongbiji jjigae is a labor of love, made of either ground-up soybeans or soy pulp (the dregs after making tofu) because the dried soybeans must be soaked overnight and then pureed in a blender with water. The ground soybeans are cooked with pork ribs, garlic, broth (usually anchovy or instant dashi), and sometimes kimchi. When the soybean mixture gets hot, it bubbles up like crazy. Green onions are added at the end for a bitter crunch.

Ahl Jjigae

Ahl Jjigae Ahl is seasoned pollack roe that is commonly served as a salty and sea-flavored banchan or with rice, topped with sesame oil and toasted sesame seeds. The seasoned roe is simmered with broth, tofu, and red pepper flakes to make this stew. The ahl is salty enough on its own, so you don’t need much seasoning, but the stew balances the unique seafood flavor with spice from the red pepper and creaminess from the tofu. The cooking process transforms the tiny eggs from slightly juicy to firm and squeaky—it’s a lot of fun to eat.

Yukgaejang

Chili lovers will cry hot tears of joy over this rich and spicy winter soup. It’s richly flavored and bright red in color, and it’s packed with shredded brisket. The fragrant soup is usually topped with a slick of shiny red chili oil, beneath which lurk a variety of vegetables such as daikon, mushrooms, wild fiddlehead ferns, and plenty of green onions and leeks.