Selina S. Lee

I’m excited to share this recipe I developed in partnership with Chung Jung One (청정원), favorite Korean food brand! I was introduced to their new Gochujang Sauce, ‘Gochujang Trio’ (Regular, Miso and Ketchup) and had to write up a recipe for this favorite camping style jjigae (stew) using the Gochujang Miso. It’s super easy to make and tasty! I think if you try them, you will thank me later. So you’re welcome! CAMPING STYLE GOCHUJANG JJIGAE (STEW) – 캠핑 고추장찌개 – 2-3 Servings
Recipe developed in partnership with Chungjungone Gochujang Sauce

INGREDIENTS
½ can corned beef or 1 cup of lean pork
7 mini yukon gold potatoes – cut halves
1 med zucchini – sliced half then cut half moon shape
1 cup wild mushrooms
¼ onion
1 green onion
1 jalapeño – seeded
1½ to 2 cups water or stock

JJIGAE PASTE
2 tbsp gochujang miso – chungjungone brand
1 tbsp soy sauce
1 tsp sesame oil
½ tsp minced garlic
1 tsp gochugaru (Korean chili pepper powder)
½ tbsp fish sauce – optional

PREPARATION
Cut potato, zucchini, onion is chunky size pieces. / Wipe mushrooms with wet paper towel and shred them by hand. / Dice green onion, jalapeno in small pieces. / Prepare jjigae paste in a small bowl according to above.

COOKING INSTRUCTION
1. In medium size pot, add jjigae paste over heat. Once the paste is all mixed and heated, add water and boil it for few minutes before adding the corned beef. NOTE: If you are using pork neck instead of canned corned beef, add pork first before adding water so flavors will penetrate into the meat. 2. Add potatoes first and let it cook for few minutes (close lid) then add zucchini and onions. 3. Add mushrooms and boil it for about 15-20 mins. Jjigae is pretty much done when potatoes are thoroughly cooked. 4. Top it with jalapeño and green onion and boil it for another few minutes before taking it off heat. Serve it with rice.

Find more info about Gochujang Sauce HERE and purchase on Amazon HERE!

I’m finally getting around to posting my latest trip to Seattle, one of the highlights of this summer! When I decided I wanted to focus my blog on food, I didn’t know where to start. Googling “How to become a food blogger” and looking for other established food bloggers for insights is basically where I started. I came across this feed on Instagram (yes, Instagram!) and the images immediately spoke to me. I had to find out about The Pantry Seattle.

The Pantry Seattle is a community kitchen based on foundation of bringing neighbors and friends gathered around the table, breaking bread and building community. Now after five years, they are offering weekly classes on traditional food crafts and technique, five-course family-style dinners, culinary camp for the kids, food swaps, cookbook club potluck suppers and food styling & photography workshop! All happening at the kitchen studio tucked away in quiet Ballard neighborhood in Seattle.

I immediately signed up for 2 days of food styling and photography workshop with one of the best, Ashley Rodriguez (a food blog, Not Without Salt, and author of cookbook ‘Date Night In‘) and her husband Gabe Rodriguez, a photographer based in Seattle. Ashley covered the food blogging and styling aspect and Gabe covered the technical part of shooting and post-production. I adore this couple, a husband and wife team! Here is Ashley working against the window light to get a translucent shot of sliced radish. Brilliant!

I learned so much just in two days. Here is few things that I was able to walk away as a new food blogger, food stylist and photographer. Can I call myself that now?

_ Style your food as you would eat it.
_ See and follow where the light is going, get your viewers to journey through the entire image.
_ If shooting under the bathroom window gives you best light, then that’s where you shoot.
_ Keep it small, keep it simple. White makes the food shine.
_ Props help to reinforce the story you are telling with your image.
_ Take the food off the plate sometimes. Food doesn’t always have to appear on the plate.
_ Get close. Back up. Try another angle.
_ Start eating the food. Work in progress rather than a finished masterpiece.

I stayed in Seattle for 3 days over the weekend and spent most of the time at the workshop but you know me, I had to squeeze in some new spots around the city. I found some really good Korean food in Seattle that I think you all should try when in town. They are 3 sister restaurants all uniquely different but equally delicious and innovative Korean food. Check out Revel, Trouve and Joule on instagram! Above photo is a quick bite Kimchi Dumpling I had at Trouve (Capitol Hill) before catching my evening flight back home on Sunday.

Also here is my stay at Airbnb in Capitol Hill. I stayed at this master bedroom in an old Victorian house. Can you tell this place is run by furniture designers? It was the best place deal that I found for the relaxing getaway weekend, alone!

So I’m thinking about making this my annual trip. There are so many good cooking classes available at The Pantry that I’ll be signing up for and it’s well worth a weekend trip. Does anybody want to join me next time?

When in Seattle:
Fat Hen (Ballard) – baked eggs.
Slate Coffee (Ballard) – deconstructed latte.
Revel (Fremont) – summer shack menu.
Analog Coffee (Capitol Hill) – quiet neighborhood coffee.
Crumble & Flake (Capitol Hill) – favorite patisserie.
Trove (Capitol Hill) – quick bites at the bar, Korean BBQ for the full experience.
Oddfellows Cafe & Bar (Capitol Hill) – open cafe for some summer breeze, comfortable and welcoming cafe/bar.