Doenjang Jjigae

A traditional Korean stew I've been living on since I could eat, I refer this soup as the, 'cure all' mother of all soups. To me, it is one of my go-to comfort foods whether I'm feeling a little under the weather or dreadfully sick, this stews is packed with protein, vitamins and other nutrients that doesn't only do a body good, but is good for the soul. And especially on a cold, end of October, Monday, what's better to warm you up than a delicious bowl of something home-cooked for dinner?

Fermented Soybean Paste Stew (Doenjang Jjigae) Recipe

Makes 4 – 6 servings

Ingredients

2 green onions

1 (12-ounce) package of medium or soft tofu

1 onion, sliced

1 zucchini, quartered

1 (10-ounce) package of button mushrooms

2 Tbsp fermented soybean paste

Water

2 garlic gloves, minced

Preparation

Dissolve the soybean paste in 3 cups of water into a large cooking pot. Stone pot works great for this. *I use a masher to blend the paste in the water more efficiently. Add sliced onion, zucchini, tofu, and mushrooms. Bring to a boil,and then add garlic. Lower the heat and let simmer for about 10-15 minutes. Add green onions and cook for another 1-2 minutes.

Serve immediately with rice, kimchi, and other side dishes (banchan).

There are also many variations to this dish. You can do a kimchi jjigae, one with some kind of meat like beef or pork, or instead of all the vegetables listed, you can opt for only one kind, like Napa cabbage or soybean spouts. During my childhood summers, my mother used to put in the Swiss chard she grew in from our backyard. It was amazing. Still is.

You've got to try this soup! I strongly urge you to eat this with rice though. Especially if accompanied with other tasty side dishes like kimchi. Both the soup and kimchi are on the salty side, and taste too strong without it's imperative sidekick. So don't get it twisted. Don't separate the two! They go along together just like peas & carrots! :)

What are some of your favorite, everyday comfort meals or soups? Something that's easy to make, is nutritious, and doesn't have you slaving over the stove all day long? I love to hear from other bloggers and their food testaments and recipes. Or if there's another fellow Korean blogger who's made the same soup but in a different way, holler at your girl! 🇰🇷

I hope you guys had a nice weekend and an even better Monday. Have a great week!

Love & xx's,

maQ + suz

Autumn Playlist

Well... (take a deep breath) the past few days have been Hell. I've been fighting an awful respiratory infection of some kind (thanks to the temperature drop) and, after nearly ten years of living in New York City, I officially got pick-pocketed this weekend! Just when I thought something like that could never happen to me, alas, it did. Hence, the reason behind my unintentional absence. Bullocks.

Long story short, I'm okay and all is good. Just annoying. And petty. To the person who stole from me, all I gotta say is Karma is a B!TCH and I know she will arrive at your front door when you think you got away with it scots free! Grrrrr! Who wants to send me a pint (yeah, right- let's make it 3 buckets) of Moosetracks ice cream? :-/

But I refuse to take it going down without a fight! I'm a Spiegoski, dammit! Music never fails to cheer me up, get me pumped up and ready to take on the world. One problem at a time. And no matter how bad things might get, music and the power of lyrics always re-center me, bringing me back to my good ole' self, remembering who I am, where I come from, and what I stand for. And that hope is never a bad thing... as Andy Dufresne in Shawshank Redemption once said, "Remember, Red, hope is a good thing, maybe the best of things. And no good thing ever dies." I like to think of music that way. ♥

And how could this face not cheer you up? A couple of licks and 100lbs of pure love trying to sit on me will always get the job done. MaQ wanted to listen in on my current Autumn Playlist and get the full scoop of what's new in the industry. Ha ha ha! Check out the list below.

Autumn Playlist

1. Nora en Pure - Come With Me
2. X Ambassadors - Gorgeous
3. Odesza ft. Shy Girls - All We Need
4. Drake, Future - Big Rings
5. Drake, Future - Diamonds Dancing
6. Great Food Fine Ok - By My Side
7. Sigala - Easy Love
8. Hayden James - Something About You - Extended Mix
9. GRiZ, Big Wild, Talib Kweli - For the Love - Big Wild Remix
10. Little Giants - Lately (Love, Love, Love) Monsieur Adi Remix
11. Pharrell Williams - Freedom
12. Nu Shooz - I Can't Wait
13. LION BABE, Childish Gambino - Jump Hi
14. Karen Harding - Say Something - Zac Samuel Remix
15. Ella Eyre - Good Times

No, I can't sing to save my life, but it sure looks like MaQ doesn't mind hearing it! Since he was a puppy, he's really been into music. When he was only 4 months old, he heard a man play a saxophone on the streets of New York and was completely taken aback! Truly enamored with the instrument, we sat there and listened to the man play jazz, as MaQ wiggled his butt ever so slightly, getting his jam on. It's probably one of the very few times I've missed out on documenting the pup, because we were actually enjoying a moment together and (oh, the horror!) I forgot to take my phone out. It's funny because out of all the memories I've collected through the years with photographs and even video, the ones I hold deepest in my heart are the memories that are not documented.

Even so, I'm compelled to capture as many photos/videos as I can because life is precious and short. If there was one wish I could have, it would be that MaQ could live forever. Obviously this is not possible, but as a photographer, I find photographs so important and a wonderful tool to help those grieve and mourn, celebrate a new beginning, or just to reflect and remember a certain moment in time, or a feeling you projected during a photo. This is forever. This is everlasting. This is power.

Life can sometimes feel very long, but with this furry pal around, he just lights up my life when I'm feeling blue or down. I'm so grateful I've got him to help brighten up my days and to get me to smile like a little girl again. Thanks for making this less than perfect Monday somehow quite perfect! I love you to bits, Toots.

Love & xx's,

maQ + suz

Mickey & Butterflies

WEARING: FOREVER 21 MICKEY SWEATSHIRT | JENABELLE FLUTTER MARLEY SKIRT 
| BAMBOO SHOGA SUMMER WEDGES |PURPLE SPARKLE PASHMINA SCARF

This week I'm pleased to announce I've teamed up with Jenabelle, an online fashion retailer based here in New York City, in collaboration with Shopping Links. Jenabelle's motto is 'Fun. Affordable. Fashion.' And it is so much more than that. They carry many different fashion trends, with it's clothes, accessories and shoes, serving any stylish gal a silver platter of endless tasteful chic choices.

I've never been one to only wear one style or label. I'm a mixer, just like my ethnic background and love to combine feminine and masculine pieces, even high end and lower end labels or vintage, and west coast vibes with the Midwest's. Detroit Rock to be exact! To me, style is all about how you carry yourself in whatever choices you make with your statement.

For today, my statement, of course, is even though I'm totally infatuated with the Fall Season (it really is my favorite!) I'm a California-born chic and am never fully willing to let go of summer! Now that it's getting colder in New York, but warm enough to hold on to maxi skirts and wedges (perhaps too stubbornly), I'm all for bundling up, but my legs and feets are not! I blame it on 20+ yrs of being a rink rat. Or what most people refer us as: figure skaters. :P

I mixed up a Fall statement pashmina scarf, a more masculine piece with Mickey (cause this mouse is from Cali LOL), a Bohemian flowing skirt from Jenabelle, and my go-to summer wedges! I like to think of this outfit as "Hippy & Shabby-Chic meets Casual & Fun!"

As a New Yorker, I am guilty of wearing too much black and barely smiling in photos. New York will make you too honest, raw, and sometimes, sadly, will unknowingly start to take yourself too seriously. Life should be fun and your clothes should be too! (At least from time to time... if you're really that into black..) ;)

Here's a close up of Jenabelle's skirt's gorgeous fabric and illustration of butterflies with some floral foreshadowing in the background. I love how feminine and free-spirited this piece feels on me! As soon as I tried it on, I got major L.A nostalgia, reminiscent of Venice Beach, Disneyland and my mom's immaculate flower garden at our first home in Anaheim.

I love the shoe embellishments of these Bamboo wedges. The beachy, west coast vibe shoes go very well with the lightness of the Jenabelle skirt. And I'm all for adding a few inches on my short self when wearing long dresses or skirts. Plus, my feet want to soak up as much sun until it really gets too cold! Brrrr!

Here's the back of the Mickey sweatshirt. How many of you are a fan of the messy bun btw? I love it but when my hair gets too long, there's literally too much to bun! Ha ha ha! I'm thinking about cutting the hair short again, but I love my hair long. Ah, decisions, decisions. :)

What's your signature style? Feel free to share and comment! We love to hear from our readers! See a fashion piece you're eyeing for yourself from this look on my blog today? You can shop for it below!

Thanks for stopping by! We hope you had a not so manic Monday. <3

Love & xx's,

maQ + suz

SHOP THE LOOK

Apple Pie From Scratch

Okay, don't be too jealous, but for today's lunch, I baked (then obviously ate) a homemade apple pie! Well, not to its entirety! But I did enjoy it with a generous scoop of vanilla ice cream. ;)

It's one of my staple desserts for Fall. And because I am trying to hone in my skills as a baker, I was determined to make this apple pie the best apple pie I've made to date! My weakness has never ever been with the filling. This I can do in my sleep. I have the most difficulty with the pie dough, and making it from scratch does have its challenges. But, just like any other form of discipline, the more you go at it, the better it's going to be every time! I think it goes without saying, I'm pretty happy with the way this pie turned out today! Baking ninja skills successfully improved!  I even gave myself a gold star! Ha ha ha! Kidding.

Does this pie look gorgeous or what?! I baked this bad boy to near perfection! I'm seriously giving myself a good ole' pat on the back because this is the finest pie I've ever made. I can't wait to stuff my hubby with it tonight after dinner!

The Best Apple Pie

Yield: 8-10 servings

A simple and delicious recipe for "the best apple pie" -- made almost entirely with a food processor! Recipe from Gimme Some Oven

Prep: 25 mins Cook: 1 hour Total: 1 hour 25 mins

Ingredients:

    1 double-crust pie dough, refrigerated (*see below for recipe*)

    2 tablespoons all-purpose flour, plus more for dusting the workspace

    3/4 cup sugar, plus extra for dusting the top of the crust

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground nutmeg

    1/4 teaspoon salt

    1/8 teaspoon allspice

    3 large Granny Smith apples (about 1.5 pounds), cored and peeled

    4 large McIntosh apples (about 2 pounds), cored and peeled

    1 Tbsp. lemon juice

    1 large egg white, lightly beaten

    (optional) vanilla ice cream and whipped cream for serving

Directions:

Preheat oven to 375 degrees. Prepare a 9-inch pie plate with cooking spray.

Roll out the two pieces of dough on a floured workspace into large circles, until the larger one is at least 12-inches in diameter, and the smaller one is about 10-inches in diameter. Carefully transfer the larger pie dough to the pie plate by and press it in gently to line the entire bottom of the pan, with the dough sticking out at least 1/2-inch above the rim. Cover gently with plastic wrap and refrigerate.

While the dough is re-cooling, whisk together the sugar, cinnamon, salt and allspice in a large bowl until mixed. Set aside.

Fit your food processor with a slicing disc attachment, and thinly slice all of the apples. (You can also do this by hand with a knife.) Toss the apples with the lemon juice until evenly coated. Then transfer the apples to the large bowl with the flour mixture, and gently toss until all of the apples are fairly evenly coated with the flour mixture.

Turn the fruit mixture, including the juices, into the chilled pie shell and mound the apples slightly in the center. Carefully lay the second (10-inch) pie crust on top of the apples so that it is centered around the bottom crust. Trim the edges of the top and bottom crust to 1/2-inch beyond the pie pan lip. Then tuck the rim of dough underneath itself so that the folded edge is flush with the pan lip. Flute the edge or press with the tines of a fork to seal the pie crust. Cut 4 small slits in the top of the dough.

Return pie to the freezer for 10 minutes. Then remove and brush with the egg white, and sprinkle evenly with a few pinches of sugar. Cover the edges of the pie crust lightly with aluminum foil or a pie crust shield.

Bake for 40 minutes, then remove pie crust shield. Bake for an additional 20 minutes, or until the crust is a deep golden brown and the juices just barely start to seep out.

Transfer pie to a wire rack and let cool to room temperature before slicing, at least 3 hours.

*Here is my favorite all-butter DOUBLE pie crust recipe:

Ingredients:

    2 3/4 cups all-purpose flour

    1 tablespoon sugar

    1 teaspoon salt

    1 cup (2 sticks) cold butter, cut into 1/4-inch cubes

    1/2 cup COLD water

Instructions:

Add the flour, sugar and salt to a food processor. Pulse a few times until well-blended. Scatter in the butter, and pulse 7-8 times to cut in the butter well. Remove lid and fluff the mixture with a fork to be sure that it is not sticking to the sides or bottom of the food processor. Drizzle half of the water over the dry ingredients, then pulse another 5-6 times until crumbly. Fluff the pastry again with a fork, then sprinkle on the remaining water. Pulse 5-6 more times until the pastry starts to form small clumps and looks crumbly. (If the dough completely balls up and sticks together around the center blade, you have pulsed too far!)

Transfer the dough to a large bowl, and use your hands to pack it into a ball, just like you would a snowball. Separate the dough into two pieces, with one just slightly larger than the other (to make the bottom of the pie crust). Knead each ball of dough a few times, then flatten to make perfecly round disks about 3/4-inch in thickness. Wrap each disc in plastic wrap and refrigerate for at least an hour before rolling.

Growing up I mostly watched one of my Aunt's make pies. Baking did not exist in my mom's DNA. LOL! But I began to learn early on some tricks of the trade. But beware! Not all techniques work for everyone! That whole roll your dough out on the pie plate with the rolling pin? Never has done anything for me except having to start all over again because the dough broke. Two key tools I always recommend when it comes to pies is one, COLD ass water (put ice cubes in it to make it extra cold) when making the dough, and WAX PAPER.

I use the wax paper to better stabilize the dough when rolling it out and also when I put it in the pie plate. What about additional toppings? Are you an ice cream gal like me or do you love extras like whipped cream, extra cinnamon, etc?

The aroma is tortuous! Seriously, the smell is intoxicating! I am salivating as I type this! I have to go for seconds, forget about waiting for this pie to cool down! I'm going in...

What are your strategies/tips when it comes to baking pies? I'd love to hear from you!

Happy Monday!

Love & xx's,

maQ + suz

Korean Mung Bean Pancakes

One of the things I miss most is my Korean mother's home-cooked meals. She's the one who gets all the credit for my cooking skills, drilling me, at a very early age, that no good man would marry a woman who couldn't cook for him and his family! Though I can make her special dishes, it still just doesn't taste the same like when she used to make it. I sure do miss being in the kitchen with her, listening to her gossip about whatever new talk of the town there was while simultaneously teaching me how to cook.

I've been wanting to expand my horizons when it comes to trying new foods to work with in my kitchen. Since I've been feeling pretty nostalgic about my mom's food, I wanted to do a recipe this week that's not only Korean, but something I've never tried making before! The challenge? Mung beans. My mom used to make Korean pajeon pancakes, but this has a flour, egg and potato base unlike the Korean mung bean pancakes. The mung beans are soaked in water for several hours before grinding it up into a batter.

These Korean mung bean pancakes, nokdujeon (녹두전) aka nokdu bindaetteok (녹두 빈대떡), are rather addicting and relatively easy to make. I would strongly recommend buying the already-peeled mung beans at the store. That was my big mistake. I got the ones that were unpeeled, and had to do the hard, manual labor myself. Talk about torture! Ha ha! Let's just say the peeling alone took me an extra hour (or two...)! But the results were totally worth it.

These savory pancakes are soft and nutty. I used carrots and scallions for my veggies. They give an extra crunch, bring texture to the pancake. I'll warn you now though, they're rather addicting!

Korean Mung Bean Pancakes

Ingredients

For the Pancakes:

• ½ cup peeled and split mung beans, soaked in warm water for at least two hours
• 1 cup water
• 1 Tablespoon doenjang or brown miso
• 2 teaspoons sugar
• ½ cup brown rice flour
• 1 cup of chopped chives (scallions and leeks are good, too)
• 1 cup of shredded carrot
• a couple Tablespoons oil for pan-frying (any neutral-flavored oil, I used sunflower)

For the Dipping Sauce:

• 3 Tablespoons soy sauce
• 1 teaspoon sesame oil
• ¾ teaspoon sugar
• ¾ teaspoon gochugaru (Korean red pepper flakes) or ½ teaspoon common red pepper flakes
• 2 teaspoons toasted sesame seeds

Instructions

1. Rinse your split mung beans and soak for a few hours to tenderize.
2. Drain the beans and put in a blender or food processor with the water, doenjang or miso, and sugar and blend until the beans are broken up into little bits (It doesn't have to be perfectly smooth). Then add the brown rice flour and blend again just to combine. Pour the thick, yet slightly runny, mixture into a bowl and set aside.
3. Heat a large nonstick skillet on medium-high heat for about a minute then add 2 teaspoons oil to the pan. Using your fingers, put a mound of chives into the pan for each pancake. Top the chives with another pinch of carrots. Finally, using a tablespoon, put 1 Tablespoon of the pancake batter onto the chive and carrot mounds. Swirl the pan gently to redistribute the oil and cook the pancakes until the edges look browned and crisp. Take a peek under one to see how far along they are. When sufficiently brown, flip the pancakes and cook on the other side until browned. After they are done, transfer to a paper towel-lined plate to absorb excess oil. Repeat the process until you are done with the batter, replenishing the oil in the pan as needed.
4. Make the dipping sauce by mixing all the ingredients together. Done! Serve with the pancakes while they are still hot.

Notes

-This recipe makes about 20 mini pancakes if you use one Tablespoon of batter for each one.

-Do yourself a favor and buy the peeled, split mung beans rather than unpeeled. It will save you the step of peeling them. Find mung beans in any Korean or Indian market.

-Add anything you want to these pancakes. You can try chopped kimchi, perilla leaves, mushrooms, and peppers. All are delicious.

-This recipe makes thin, but dense pancakes. If you prefer a lacier and thinner version, add another ¼ cup of water to the recipe.

Special thanks to Lands and Flavors for the recipe! I was so happy to come across it on Pinterest when looking to try something new! I know I'll be using this one a lot more often. :)

The dipping sauce to go with it is simply delicious! It's got my three favorite components: it's spicy, a tad sweet and is loaded with sesame!

We hope you try this recipe and share this amazing dish! Come on and try something new! Enjoy!

Love & xx's,

maQ + suz