Wooden table with a red bell pepper, a bowl of leafy greens, a plate with open sandwiches topped with greens and cottage cheese, a baguette, a wooden spoon, and a book with an illustrated cover.

Are you hungry?

Its cloudy and threatening to rain, I just bought eggs to make some pu’er tea eggs. Maybe some french toast is a good idea.

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“When your body asks for something, it’s rarely algorithmic. It’s usually a request for quiet. For ritual, texture, and taking a small piece of time for something cold and grounding”

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The rice cooker does all the lifting here, you can switch it on and go about your day. And if you don’t have a rice cooker, there is a stovetop version as well, until your rice cooker arrives. 😉

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Do you have a favorite version of

“It only took fifteen years and a lot of patience from a lot of people to get here. Oh, and also dropping out of culinary school. And at some point telling my father that my ambition was to be a living statue in Ficksburg in the Free State.&rdq

New Recipe on Friday, this one has options for rice cooker and stovetop.
Perfect in case another cold snap consumes us here in Korea. Oh spring you silly thing.

There is talk among many chefs that the first translation of Auguste Escoffier’s ‘Le Guide Culinaire’ lead to Mayonnaise losing its place as one of the mother sauces, being replaced by Hollandaise.
Chapter 2 of the Quiet Journal is

These are inspired by the many Korean food influencers I see as I scroll daily. I think they’re called gyeran jangjorim (계란장조림), soy-cured yolks that are rich, salty, and simple to make. They also go great with pasta, or ramyeon, or toast.

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Shakshuka my old friend.
This recipe started with whatever we had on hand, and it’s changed many times since (there was a version using tinned tomato and onion relish) This version is the latest, shaped by my love for Filipino and Korean food.

Shakshuka pasta anyone? The perfect way to stretch the Sunday morning breakfast into a lazy dinner - and a great way to avoid doing dishes all day.

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The Weekly Recipe Card

Bowl of juk with microgreens on wooden table beside wooden spoon.

김치 닭죽 (Kimchi Dak Juk)

I am not the biggest fan of porridge, rice or otherwise, but when I feel sick or when the weather calls for it, this rich savory juk with tender pieces of chicken, aromatic kimchi, and a sprinkling of sesame always makes me feel warm. I personally don’t like super runny juk. Shockingly, I am not a big soup fan, so my recipe keeps the grains slightly more intact but still does what it sets out to do. This is one of my favorite no-fuss recipes.

Quiet Journal

- No 14, 1st Avenue (1)

- Mayonnaise is a Mother Sauce (2)

- A Good Pot is a Good Start [04/23]

A stack of empty bowls and plates with chopsticks and spoons on a wooden table. A small bowl with sauce or soup remnants and chopsticks is visible, indicating recent use. Another empty bowl stacks beside it, reflecting a finished meal.

Are you hungry?

The Weekly Recipe Card

김치 닭죽 (Kimchi Dak Juk)

Quiet Journal

Food is the thread

Memory the flesh