#Korean Veg Ramen

[wangramen]

Discover why Korean Veg Ramen is a street food favorite in our latest blog! Dive into the world of spicy, savory flavors with chewy noodles, crisp vegetables, and a rich broth that perfectly balances taste and texture. Curious to know more? Check out our blog for an in-depth look at this delicious classic and why it should be on your must-try list!

[wanghousekoreancafe]

What Makes Vegetable Ramen Noodles a Must-Try Dish for Ramen Lovers?

What Makes Vegetable Ramen Noodles a Must-Try Dish for Ramen Lovers?

Korean cuisine is renowned for its bold flavors and vibrant dishes, and among its many culinary gems, Korean Veg Ramen stands out as a beloved street food staple. This dish, characterized by its fiery heat and savory depth, offers a perfect fusion of taste and texture in vegetable ramen noodles that has captured the hearts of food enthusiasts worldwide. Whether you're a seasoned foodie or a curious novice, the best vegetarian ramen is a dish you won’t miss.

What Makes Spicy Veg Ramen So Special?

Spicy Veg Ramen is not just a meal; it’s an experience. This vegan spicy ramen combines a rich, umami-filled broth with a medley of fresh vegetables and spicy vegetable ramen noodles, creating a delightful harmony of flavors. Chewy veg Hakka noodles further enhance the texture, making each bite a satisfying treat. This comforting yet exciting bowl of vegetable ramen noodles appeals to all the senses, offering a spicy kick that’s truly unforgettable.

The Broth: A Symphony of Flavors

The heart of Spicy Veg Ramen is its broth. Unlike some ramen broths that rely heavily on meat, the vegetarian version uses vegetable ramen noodles and a vegetable base infused with a variety of spices and seasonings. The result is a rich, savory liquid that’s both comforting and invigorating. For those seeking the best vegan ramen noodles, this broth doesn’t disappoint. Key ingredients typically include soy sauce, garlic, ginger, and a touch of sesame oil. The spiciness, reminiscent of vegan kimchi ramen, comes from red chili paste or powder, adding depth and complexity to the broth. You can even find veg ramen noodles online to recreate this experience at home.

Fresh Vegetables: The Crunchy Contrast

One of the standout features of Spicy Veg Ramen is its vibrant array of vegetables. These not only add nutritional value but also provide a delightful textural contrast to the ramen veg noodles. Common vegetables include bok choy, mushrooms, carrots, and bell peppers, all of which pair perfectly with the Asian noodles vegetables theme. Each vegetable is sliced thinly and cooked just enough to retain its crunch, creating a satisfying balance with the 2x spicy ramen noodles that bring freshness and variety to every bite.

Ramen Noodles: The Chewy Delight

No ramen dish is complete without its noodles. Spicy Veg Ramen typically uses classic ramen noodles, known for their chewy texture and ability to absorb flavors. These best veg ramen noodles are cooked to perfection, offering a satisfying contrast to the crisp vegetables and rich broth. The combination of fried noodles and vegetables adds an extra layer of flavor, reminiscent of Japanese vegan ramen, making each bite a delightful experience.

Toppings and Garnishes: The Finishing Touch

To elevate the dish, various toppings and garnishes are added. Common choices include sliced green onions, a sprinkle of sesame seeds, and a dollop of kimchi, enhancing the flavor of the Korean ramen noodles veg. For those who enjoy a bit of convenience, adding ingredients from Korean veg cup noodles or even Korean veg Maggi can provide an extra twist. A soft-boiled egg is often included as well, contributing to the dish's visual appeal and richness.

How to Enjoy Spicy Veg Ramen

Enjoying Spicy Veg Ramen is an immersive experience. Start by taking in the aromatic steam rising from the bowl. The fragrance alone hints at the depth of flavor waiting to be discovered. As you lift your chopsticks, you’ll encounter the satisfying combination of chewy vegetable ramen noodles, crunchy vegetables, and spicy broth. 

For a delightful twist, you might consider adding elements similar to Manchurian noodles near me or mixing veg noodles. Mixing in mix vegetable noodles can also enhance the flavor and texture, making your ramen experience even more enjoyable.

1. Mix It Up

Before diving in, give the ramen a good stir. This ensures that the spicy vegetable ramen noodles and vegetables are evenly coated with the spicy broth. Mixing also allows the flavors to meld together, creating a more cohesive taste experience. For an even more satisfying experience, consider using the best vegan ramen noodles to enhance the dish.

2. Take Your Time

Spicy Veg Ramen is best enjoyed slowly. Savor each spoonful and take note of how the flavors evolve as you eat. The spiciness may intensify, but it will also be balanced by the rich, umami notes of the broth. If you're looking for a dish that complements this experience, try the best vegetarian ramen for a similarly satisfying flavor journey.

3. Pair It with Sides

For a more substantial meal, pair your Spicy Veg Ramen with traditional Korean sides like kimchi or pickled radishes. These add extra layers of flavor and provide a refreshing counterpoint to the heat of the ramen. For those who love vegan spicy ramen, these sides can enhance the overall dining experience, offering a balanced and flavorful meal.

The Origins of Spicy Veg Ramen

Spicy Veg Ramen has its roots in Korean street food culture, where vendors serve up quick, satisfying meals featuring vegetable ramen noodles that cater to busy lives. The dish embodies the Korean love for bold, spicy flavors and fresh ingredients. For those who enjoy a bit more heat, 2x spicy ramen noodles veg offer an extra kick. Over time, Spicy Veg Ramen has evolved from a street food favorite to a global sensation, enjoyed by people from all walks of life. It has also inspired variations like Asian noodles and vegetables and is often celebrated as the best veg ramen in various food circles.

Making Spicy Veg Ramen at Home

If you’re inspired to recreate this dish at home, here’s a simple recipe to get you started:

Ingredients:

2 packs of ramen noodles

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon ginger, minced

4 cups vegetable broth

2 tablespoons soy sauce

1 tablespoon red chili paste

1 cup sliced mushrooms

1 cup chopped bok choy

1 cup julienned carrots

1 bell pepper, sliced

Green onions, sesame seeds, and kimchi for garnish

Instructions:

Heat sesame oil in a large pot over medium heat. Add garlic and ginger, and sauté until fragrant.

Pour in the vegetable broth, soy sauce, and red chili paste. Bring to a simmer.

Add mushrooms, bok choy, carrots, and bell pepper. Cook the vegetables until they are tender yet still crisp.

In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.

Divide the noodles into bowls, and ladle the hot broth and vegetables over them.

Garnish with green onions, sesame seeds, and a side of kimchi.

Conclusion

Spicy Veg Ramen is more than just a bowl of noodles; it’s a celebration of Korean street food culture. Its spicy, savory broth, fresh vegetables, and chewy vegetable ramen noodles come together to create a dish that’s both comforting and exhilarating. For those seeking similar flavors, mixed veg noodles or mixed vegetable noodles can provide a comparable experience. Whether enjoyed at a bustling street food stall or made at home with a ramen noodles packet veg, Spicy Veg Ramen offers a taste of Korea that’s sure to delight and satisfy. For the best Korean ramen experience, consider visiting Wang House - A Korean Cafe in India, where you can dive into a fiery, flavorful adventure. So grab a bowl, and some chopsticks, and get ready to enjoy!

[chicago-geniza]

Finally settled my stomach enough to eat something. Once again had sushi rice with new kimchi and bone broth but added 3 sliced mini sausages from the Korean mart for protein. Paired with coconut water + aloe vera for digestion. If I'm hungry later will have some soy + salt ramen broth. My stomach has been so much better the last few days since I've been mostly eating rice, soup, and baby food, and avoiding fruit + veg. It's not nutritionally sustainable but unfortunately I have inflammatory gastrointestinal disease. It's so cool to not have health insurance

[sustenance-soon]

2024 recipes

my goal is to! cook 52 new recipes in 2024! here is a running list of possibilities.

winter:

moroccan vegetable tagine stew (recipetin eats)

✅ sheet pan nachoes with queso (gimme some oven)

aloo chaat two ways, add chickpeas! (bon appetit, indian healthy recipes)

✅ japanese tomato curry (just one cookbook)

fujian fried rice (woks of life)

✅ weeknight enchiladas (budget bytes)

✅ leek and potato soup (ch7 author's notes of alchemyalice's a steady grip, the tumblr post that started it all, use some spinach!)

✅ single chocolate chip cookie (dessert for two)

✅ sweet red bean soup (woks of life)

✅ spinach smoothie (the natural nurturer / ruby)

✅ shandong fish and pork dumplings (woks of life)

✅ vegetable biryani with leftover basmati rice (raaazzz food love)

spring:

yotam ottolengi's green pancakes (bon appetit)

红油抄手 (woks of life, just buy chili oil lol)

japchae (my korean kitchen)

butter chicken (random youtube person)

these four sandwiches (youtube)

https://www.wellseasonedstudio.com/eggs-florentine/

miso ramen

summer:

yotam ottolengi's very full roasted veg tart (the bitten word)

spicy spring roll cold noodles (momofuku)

yotam ottolegi's soba noodle w/ eggplant and mango (the happy foodie)

peach or berry galette (kitchn)

cucumber green pear smoothie (isha)

tuna tomato cold somen (just one cookbook)

frozen orange shaved ice (youtube but look up a couple more maybe)

beef and tomato donburi (youtube)

some kind of cold marscapone/ricotta and pesto pasta? maybe add spicy green chutney to see?

fall:

ginger scallion shrimp with crispy coconut rice (momofuku)

november cakes from scorpio races (maggie stiefvater)

brock's cream stew (tumblr)

this bean? soup? ppl r losing their minds over? (tumblr)

carrot onion ginger soup w ditallini, key is to grate the ginger in the end (COOK NOODLES IN THE SOUP)

anytime:

korean toast (my korean kitchen)

gamja jorim, korean braised potatoes (my korean kitchen)

edible water/juice jelly drops (tumblr)

cauliflower dal (feasting at home)

red lentil wraps, eat w/?? yogurt / leftover chutney (six hungry feet, from Tor)

bombay burritos / frankies (feasting at home)

lemon blueberry yogurt cake, use frozen bluebs (recipe tin eats)

tomato rice (sunny: core tomato; salt/oil water; rice cooker)

boba from scratch from this book dk reviewed

gochujang stir fry sauce (tumblr, use on leftovers)

muffins?? (tumblr)

ratatouille

beef in pita (various)

super easy rice cooker meal (that lady i like on youtube)

THREE MORE EASY RICE COOKER MEALS (youtube guy)

hungarian mushroom soup (tumblr, add chicken maybe? google)

rocket shrimp — just shrimp and wrappers omg w a sauce, easy?? (youtube)

tofu shrimp stew chinese style — one pan balanced meal, use romano beans! (youtube)

[korikart]

10 Best Korean Noodles That You Can Try In India

Korean cuisine offers a wide variety of delicious and unique Korean dishes. Korean Noodles play an important role in Korean cuisine, and they come in different forms, flavors, and preparations. It features various types of noodles, including wheat-based noodles, rice noodles, sweet potato noodles, buckwheat noodles, and glass noodles. Each type has its own distinct texture and is used in specific dishes.

It may vary in different parts of India, here are ten popular Korean noodles that you can try:

1. Samyang Buldak Stir-Fried Ramen Noodles

This Noodles, also known as “Fire Noodles,” are extremely popular Korean instant noodles known for their intense spiciness. They gained fame through viral challenges and have become a sensation worldwide. Here’s some information about these noodles:

Spiciness: Samyang Buldak Stir-Fried Ramen Noodles are famous for their fiery taste. They are considered one of the spiciest instant noodles available, with a Scoville heat rating of around 8,706.

Flavor: The noodles are stir-fried with a special sauce made from a blend of Korean chili peppers, spices, soy sauce, and other seasonings. The result is a combination of spicy, savory, and slightly sweet flavors.

Texture: The noodles have a chewy texture that is characteristic of ramen noodles. They are thicker than regular instant noodles, providing a satisfying bite.

2. Nongshim Shin Ramyun Noodle Soup

This Noodle Soup is a popular brand of instant noodles from South Korea. It is known for its robust and spicy flavor. Here’s some information about Nongshim Shin Ramyun:

Flavor: Nongshim Shin Ramyun is famous for its rich and savory taste. It has a spicy and umami-packed flavor profile, thanks to the combination of beef, mushroom, and vegetable seasonings. The spiciness is notable but not overpowering.

Noodle Texture: The noodles in Shin Ramyun are made from wheat flour and have a chewy and springy texture. They are thicker and heartier compared to regular instant noodles.

Soup Base: The soup base of Shin Ramyun is a combination of chili powder, soy sauce, and other seasonings. It creates a deep and complex flavor with a hint of sweetness. The broth is rich and satisfying, making it a favorite among spicy food enthusiasts.

3. Wang Ramen Spicy (Korean Style Instant Noodle-Veg)

This Korean style noodle is a popular brand of K-Food instant noodles that are vegetarian-friendly. Here’s some information about Wang Ramen Spicy:

Flavor: Wang Ramen Spicy offers a spicy and flavorful taste that is characteristic of Korean cuisine. The seasoning includes a blend of spices, soy sauce, and vegetables, providing a savory and slightly spicy flavor profile.

Noodle Texture: The noodles in Wang Ramen Spicy are typically made from wheat flour and have a chewy texture, similar to traditional Korean ramyun noodles. They are designed to absorb the flavors of the broth and seasonings well.

Vegetarian-Friendly: Wang Ramen Spicy is specifically marketed as a vegetarian instant noodle option. It does not contain any meat or animal-derived ingredients in the seasoning packet, making it suitable for individuals following a vegetarian diet.

Spiciness Level: The spiciness of Wang Ramen Spicy can vary depending on personal preference. While it is considered spicy, it may not be as intensely hot as some other Korean spicy noodles. However, the heat level can still provide a satisfying kick.

4. Fire Chicken Cheese Noodle

This Noodle, also known as Buldak Cheese Ramyeon in Korean, is a popular Korean instant noodle dish that gained immense popularity for its intense spiciness and cheesy flavor. It is particularly known for being extremely spicy, making it a favorite among spicy food lovers.

The dish originated from the “Buldak Bokkeum Myeon” or “Fire Chicken Stir-Fried Noodles,” which was already a popular spicy noodle dish in South Korea. However, the addition of cheese took it to another level, creating a unique combination of heat and creaminess.

Fire Chicken Cheese Noodle typically consists of instant noodles that are cooked and then stir-fried with a fiery sauce made from gochujang (Korean red pepper paste), soy sauce, sugar, and other seasonings. The cooked noodles are then topped with shredded mozzarella cheese, which melts and creates a gooey, cheesy layer on top. The cheese helps to balance the spiciness and adds a rich and creamy element to the dish.

5. Shin Red Super Spicy Noodles

This Spicy Noodles, also known as Shin Ramyun Red, is a popular Korean instant noodle brand known for its fiery and intense spiciness. It is an upgraded version of the original Shin Ramyun, which is already renowned for its bold flavor.

Shin Red Super Spicy Noodles feature a vibrant red packaging, indicating its elevated heat level. The noodles themselves are made from wheat flour and have a slightly thicker and chewier texture compared to regular instant noodles. The flavoring packets contain a potent blend of spices, including chili powder, garlic, onion, and various seasonings, which contribute to its distinctively spicy and robust taste.

Spicy Noodles have gained popularity not only in Korea but also internationally for their fiery flavor profile. They are often enjoyed as a quick and satisfying meal, particularly by those who appreciate the thrill of spicy foods.

6. Hot Chicken Cream Carbonara Noodles

This Carbonara Noodles is a tantalizing and innovative Korean dish that combines the fiery spiciness of Hot Chicken (Buldak) noodles with the creamy and indulgent flavors of carbonara sauce. This fusion dish brings together the best of Korean and Italian cuisine to create a unique and delicious flavor experience.

The dish starts with Hot Chicken noodles, known for their intense spiciness. These instant noodles have a distinct red sauce infused with a blend of chili peppers, spices, and seasonings that create a fiery kick. The noodles themselves are typically thick and chewy, providing a satisfying texture.

To balance the spiciness, the noodles are combined with a creamy carbonara sauce. The carbonara sauce consists of a rich and velvety base made with ingredients such as butter, garlic, heavy cream, and milk. Parmesan cheese is added to create a luscious and savory flavor profile.

7. Soon Veggie Ramyun Noodle

This is a popular Korean instant noodle dish that stands out for its vegetarian-friendly ingredients. It is a flavorful and satisfying option for those who prefer plant-based or vegetarian meals.

Soon Veggie Ramyun is known for its rich and savory broth, combined with chewy noodles and a variety of vegetable flavors. The noodles used in this dish are made from wheat flour and have a firm and springy texture.

The soup base of Soon Veggie Ramyun is made with a blend of vegetable extracts and seasonings, providing a robust and aromatic taste. It typically includes ingredients such as onion, garlic, mushroom, and other vegetable flavors that contribute to the overall umami profile.

8. Ramen Spicy Rich Vegetable Flavor Noodles

Vegetable Flavor Noodles is a type of instant noodle dish that offers a delicious combination of spicy and savory flavors with a focus on vegetable-based ingredients. It is a popular choice for those seeking a robust and flavorful vegetarian or vegan noodle option.

The noodles used in this dish are typically made from wheat flour and have a springy and chewy texture that is characteristic of ramen noodles. The soup base is where the rich and spicy vegetable flavors come into play.

The spicy rich vegetable flavor soup base often contains a variety of vegetable extracts and seasonings to create a savory and aromatic broth. It may include ingredients such as onions, garlic, chili peppers, and other spices to provide a delightful heat. The vegetable flavors are prominent and provide depth to the overall taste experience.

9. Kimchi Ramen Noodle

This Noodles are a type of instant noodles that are flavored with kimchi, a traditional Korean fermented vegetable dish. Here’s some information about Kimchi Ramen Noodles:

Flavor: Kimchi Ramen Noodles are known for their tangy, spicy, and umami-rich flavor. The broth is typically flavored with kimchi and includes ingredients like chili paste, garlic, ginger, and soy sauce. The addition of kimchi gives the noodles a distinctive and pungent taste.

Noodle Type: Kimchi Ramen Noodles often use wheat-based noodles that are similar to other instant ramen noodles. The noodles are typically thin and have a soft texture when cooked.

Kimchi: Kimchi is a traditional Korean side dish made from fermented vegetables, most commonly cabbage. It has a spicy and sour taste and is known for its unique flavor profile. In Kimchi Ramen Noodles, the kimchi flavor is infused into the broth, providing a spicy and tangy taste.

10. Fire Chicken Noodle

This Noodle, also known as Buldak Bokkeum Myeon in Korean, is a popular and fiery Korean instant noodle dish that has gained a reputation for its extreme spiciness and bold flavors. It is not for the faint of heart and is specifically designed to challenge those who enjoy a fiery culinary experience.

The key characteristic of Fire Chicken Noodle is its intense heat. The noodles come with a special sauce that combines gochujang (Korean red pepper paste), gochugaru (Korean red pepper flakes), and other spicy ingredients. This fiery sauce coats the noodles, creating a tongue-tingling and sweat-inducing sensation.

[applesauce365]

Trying the Knorr Korean Ramen Spicy Jjajanmyeon Veg Meal for ₹60

I added a fried egg on top 🍳

Quantity was 100gm, pretty decent

Noodles were thick and chewy, loved the texture

Vegetable broth smelled good

Spice level 3.5/5 (gave me a runny nose, might blame my low capsaicin tolerant 🍑)

Authenticity 2/5 (didn't expect much anyway cuz they spelled 짜장면 wrong). Also, why are they trying to write 짜장면 on the seasoning packet? 면 is the noodles.

Overall rating 6/10

Will try Buldak next 🙂

Here's my dessert 🍨

Buh-bye 👋

[mooneyedandglowing]

Meal Plan/Groceries - Order For 30th of April

Trying to get a handle on food waste, over-spending due to under-planning, consumption of too many refined carbs + processed foods, + some unhealthy nighttime snacking habits due to not eating enough during the day. Chatted with my best friend who uses a sort of loose meal plan system where she doesn’t have specific days for each recipe, so I’ve gone with something similar here. It’s likely that not everything will wind up in my shopping cart, but I wanted to give myself some wiggle room in planning. We’ll see how it goes!

Homemade Granola: https://minimalistbaker.com/super-chunky-coconut-granola/ Items Required/Ingredients: - Air-tight Container - Rolled Oats - Unsweetened Coconut Flakes - Coconut Oil - Coconut Sugar - Raw Pecan Halves - Raw Slivered Almonds - Maple Syrup - Sea salt - OWN - - Vanilla Extract - Dried mangoes  - Larger baking tray?  (recipe makes 13 portions + will last 2 to 3 weeks in an airtight container) (to be used for breakfast w/ - Greek yogurt - REGULAR PURCHASE - - Raspberries - REGULAR PURCHASE - - Bananas - REGULAR PURCHASE - - Chia Seeds - OWN -

Spinach Millet Egg Bake - Dinner Recipe  https://naturallyella.com/spinach-millet-egg-bake/ Ingredients: - Eggs - REGULAR PURCHASE - - Millet - Milk - REGULAR PURCHASE -  - Fresh Spinach - Fresh Dill - Parmesan Cheese Chicken Sausages With Red Potatoes - Dinner Recipe Ingredients:  - Chicken Sausages - Bell Peppers (red, green, yellow) - Onions - REGULAR PURCHASE - - Apple Cider Vinegar (check pantry) - Cabbage - Tinned Tomatoes - REGULAR PURCHASE -  - Red Potatoes  Chicken Curry With Brown Basmati Rice and Veg - Dinner Recipe  Ingredients: - Cilantro  - Brown Basmati Rice  - Chicken breast chunks  - Curry Powder  - Ginger - REGULAR PURCHASE - - Garlic - REGULAR PURCHASE - - Jar of Curry Sauce - REGULAR PURCHASE - - Cauliflower - Peas - REGULAR PURCHASE -  Tex-Mex Sweet Potatoes - Dinner Recipe  Ingredients: - Tinned Black Beans - REGULAR PURCHASE - - Sweet Potatoes  - Tinned Tomatoes - REGULAR PURCHASE - - Onions - REGULAR PURCHASE - - Garlic - REGULAR PURCHASE -  - Cumin - OWN -  - Chili Powder - OWN -  - Dried Chipotle Chile - OWN - - Bell Pepper  - Green Onions - REGULAR PURCHASE -  - Greek Yogurt (in place of sour cream) - REGULAR PURCHASE - Dumplings, Miso Soup, and Vegetable Stir-Fry - Dinner Recipe Ingredients:  - Frozen Dumplings - OWN -  - Miso Paste w/ Dashi  - Silken Tofu - OWN - - Frozen Spinach - REGULAR PURCHASE - - Wakame  - Button Mushrooms - Green Onions - REGULAR PURCHASE - - Stir-Fry Vegetables  - Egg Noodles - OWN -  (Sauce ingredients such as dark soy sauce + sesame seed oil already owned) Salmon Cakes With Asparagus and Brown Basmati Rice - Dinner Recipe Ingredients: - Tinned Salmon (American-size tin) - Fresh Dill  - Onions - REGULAR PURCHASE - - Whole-Grain Crackers - Asparagus  - Garlic - REGULAR PURCHASE - - Lemons - Brown Basmati Rice Zucchini “Lasagna” - Dinner Recipe  Ingredients: - 3 Large Zucchinis  - Part-Skim Ricotta Cheese - Parmesan Cheese - Onions - REGULAR PURCHASE - - Carrots  - Garlic - REGULAR PURCHASE - - Roasted Red Peppers  - Dried Basil - OWN -  - Pesto - REGULAR PURCHASE - - Dried Mixed Herbs - OWN -  - Marinara Sauce - REGULAR PURCHASE - - Part-Skim Mozzarella - REGULAR PURCHASE - - 1/2 Pound Lean Ground/Mince Meat - Beef, turkey, or pork  LUNCHES:  Leftovers - if available -  If not left-overs, then: Veggie Pitas / Wraps Ingredients:  - Hummus - Fresh tomatoes - Cucumbers - REGULAR PURCHASE - - Onions - REGULAR PURCHASE - - Roasted Red Peppers - Black Olives - Whole-Grain Pita Pockets - Or Whole-Grain Wraps Soup and Bread Items Required: - Whole Grain Bread - Butter - REGULAR PURCHASE - - Premade Soup in Plastic Container - REGULAR PURCHASE  Ramen  Ingredients: Frozen Spinach - REGULAR PURCHASE Korean Ramen - OWN - Garlic - REGULAR PURCHASE Ginger - REGULAR PURCHASE  Green Onions - OWN - Cabbage  Eggs - REGULAR PURCHASE - Indomie Mi Goreng Ingredients: Indomie - OWN - Green Onions - REGULAR PURCHASE - Eggs - REGULAR PURCHASE -  Sweet Tooth Purchase: - Dark Chocolate (70% or higher) - Tinned Peaches (in juice) - Grapes (can freeze) - Clementines/Tangerines - REGULAR PURCHASE - 

Own: Frozen Fruits Drinks: Fizzy Water Water from Tap Green Tea Coffee Chia Seed Water Snacks: Hummus Raw veggies Black Olives Popcorn  Whole-Grain Crackers Veggie Wrap/Pita

(Fresh herbs, fresh greens like spinach, + anything else with a short shelf-life to be purchased day of use if possible in order to minimize risk of spoilage)

[taliel-strykidz]

A Place Called Home

 A little Seungcheol and Bao moment to start off. 

Li Bao hadn't spoken to her father, Li Chen for a while now, it was going on months now. Whilst she'd been busy with the new album he'd been busy filming Keep Running in China. Alongside the busy schedule she spent majority of her day running around after the 13 chaotic boys in the two dorms, having made it difficult for the Chinese member to even pee in peace never mind have enough time to call her Dad.

Whilst she was sat waiting for the oven to heat up she sat and thought about the first plane ride she took to Korea when she got invited for an audition, how she sat on the plane next to her father trying to quell the tears in her eyes with the lump in her throat. It made her homesick remembering the sad smile her father gave her once they said their goodbyes in the airport. Thinking about him made her feel sick, longing for the home she left behind all those years ago.

The group had gotten back from filming Going Seventeen and they were tired and hungry, so as usual Bao was cooking the boys food for dinner, chopping the veg to make some Japchae. It had already turned 9pm and she let out a sigh realising she didn't buy any rice on their drive home. Bao was the kind of tired at this point where she needed a good months sleep and so much more. When Bao was overly tired like this made her really emotional and had become an ingrained part of her nightly routine.

"Cheol?" She shouted trying to find her car keys on the counter, when they get in from schedule Mingyu usually places all of Bao's belongings away whilst she works hard to make them food, but for some reason she couldn't find them.

"Ne Princess?"

"Have you seen my car keys?"

Out of no where Bao felt his arms wrap around her waist, tightening lovingly as she twisted to look at him. "You need to go to bed. They're right next to you- what do you need i'll go get them." Ironically there they were placed in the storage tub next to her purse, just as she went to grab them an unbeatable force stopped her from moving again. "Bao, go call your dad and go to bed. Huannie's already called me to complain that we make you do too much, and quite frankly i'm too handsome to have my head sliced off by the spawn of satan herself."

"I'm only going to the store Cheollie, I'l be there and back before you can spell Abracadabra in english." She giggled, unwrapping herself from his warm chest.

"Don't be stupid Princess." He took her keys and set her purse out of her sight and was already dragging her toward the door, her keys and his wallet proudly in his hand.

"Yah! I'm fine Cheollie you can stay here,"

"I'm coming with you at least- It's late."

"You're acting like I don't own hands and feet. Oh and my r*pe whistle."

"Where did you get a the whistle from?"

"Huannie."

"Obviously.."

----

Carots were used to seeing the two roaming the lit streets late at night, just passing by like they weren't global Idols. They were usually going to the store, raiding the ramen and generally having a laugh pushing each other into bushes. Fans didn't bother disturbing the Idol's as they strolled passed them, finding that the two were completely in their own world.

As they finished shopping they found themselves in a park, Seungcheol was enjoying the quiet comfort they provided each other in that moment. He only stared at the woman as she hummed along to a melody her and Woozi had made up in the studio only hours ago. Whilst in their comfortable solace she began to think about the moment she wished she was trapped in, how open she felt when around the charismatic man and their 12 idiotic children. Thinking about how much she adored Seungcheol's Daegu accent like he was constantly scolding her as they lived their life with their family 24/7.

In the middle of her thoughts she realised that she'd managed to hum the chorus that neither Woozi or herself could figure out in the studio, but she got pulled out of the discovery as he handed her his phone with her fathers number already dialled.

"Hello? Seungcheol?" Li Chen's broken Korean spoke after hearing the line fumble on their side.

"Hello? Pa? It's Bao." She smiled within two seconds of hearing his voice started playing with the drawstrings of Seuncheol's sweatshirt.

"Hey! Li Bao it's late why are you not resting?!" His Hu dialect was a punch to the heart, she could picture his forehead creased and him biting his thumb, it was something she'd gotten from him. They were family thumb biters.

"Woah, I didn't know it was a crime to call my dad. I was mainly checking up to see if Kai Ge hasn't beat you to a pulp yet." Another family trait, they were never overly loving to each other, avoiding any sort of feelings they had under humour.

"Hiyah, you used to say you were calling home, it's more like I should be calling you more often to make sure those boys are treating you well." Li Chen teased =, noticing she sounded a lot more happier than the last time they had called.

Bao giggled. "I think I found my home Pa, where these boys are is my home. I'm home." She replied softly smiling at Seungcheol, although he had no clue what they were talking about the smile on his face had him reassured that it was a good conversation. He wrapped an arm around her shoulders and pulled her close, gently rubbing her arm. Despite the drowsiness of her body and the faint sick feeling in her stomach, it fluttered at the feeling of her body pressed against his. She sunk into the warmth of his side, appreciative of the simple gesture. His touch made the air warmer somehow, her future within its air seeming a little less cold and bleak.

That night when they got home the boys- mainly Joshua and Jeonghan forced the two to go to bed, the boys were fully aware on how tired the two eldest were at the moment and took it upon themselves to look after the two. So there they were in their shared bedroom, holding each other tightly, despite the overwhelming urge to turn over and drop into consciousness.

Bao snuggled in, "You're the only person I know that gives indefinite hugs."

The man snickered under her gaze, "Well, princess, where else would I rather be?" In that moment the arms squeezed a fraction tighter and Bao breathed more slowly, her body melting into his as every muscle lost its tension to the spring air. This was life, real life. This feeling right here. It's home.

[rgr-pop]

so i’m going out to eat with coworkers, which they do monthly, because they are foodies, it’s like a thing. and they asked me to pick a place and i was like cool because i just so happen to be a foodie also. some of these coworkers say they like very adventurous things, but it is unclear what they mean. i would go for dim sum buffet but that’s weekends only. they say they get a lot of sushi. well, *i* want to go to the himalayan place, but one person doesn’t like indian food, and i think it is probably similar. second choice might be a burmese place. third choice might be one of my favorite very off the beaten path chinese places (they have a pool table) but i kinda wanna keep that for myself. considering ramen options. kinda want korean bbq but there is no ideal place plus one of us is veg. hm..... it’s next weekend so i feel like i am owed some fish. who even has fish

[wakeuphealthy]

11 Women Who Hate To Cook Share Their Go-To Weeknight Meals

To discover the hack-packed, low-lift recipes that keep the cooking-averse satisfied, we asked millennial women who hate to cook to share their go-to weeknight meals. Ahead, you'll find our favorite responses. These meals could inspire even those who enjoy cooking because, let's face it, we all have nights when we don't have the energy to spend too much time in the kitchen.

Spinach, sausage, mushroom, white bean sauté

Occupation: Writer  Age: 41  City: Portland

Why do you like this meal? It's easy to prep, has a quick cook time, and contains solid protein and veg.

What is the recipe for this meal? 1 pound bulk chicken sausage 1 can cannelini beans 1 cup fresh spinach, coarsely chopped 1 cup mushrooms, diced 1/2 cup onion, diced 2+ cloves of garlic, diced Crumble and brown chicken sausage in pan, along with onions and garlic. Add spinach and mushrooms and cook until al dente. Add beans and spices to taste. Simmer for 10 minutes before serving.

Where did this recipe come from? It's a quick recipe my ex (a chef) threw together.

Pimped-out Top Ramen

Occupation: Social media specialist in digital marketing Age: 29     City: Los Angeles, CA

Why do you like this meal? It's always good and you add whatever you have in your fridge.

What is the recipe for this meal? Top Ramen Packet (shrimp, chicken, or really any flavor), a teaspoon of butter, cheese (sliced preferably), salt, pepper, green onion, Sriracha, spam (if you have it), seaweed flakes or seaweed, and an egg.

Where did this recipe come from? My grandma would always add an egg to my top ramen when I was a kid, and all the other additions have been from whatever I had in the kitchen. Butter was a tip from Kylie Jenner. Cheese is my newest addition and it's sooooo good. It makes it creamy.

Rice, tofu, and veggies

Occupation: Graduate student    Age: 22      City: Bethlehem, PA

Why do you like this meal? It's easy, quick, vegan, and healthy.

What is the recipe for this meal? Frozen steam bags of any vegetables (I usually use peas, corn, carrots, green beans, and mix them together in a bigger bowl) Frozen steam bag of brown rice (take as much as needed of rice and veggies for one meal and save the rest in the fridge) Firm tofu, sliced into small squares, seasoned with black pepper and nutritional yeast Mix a serving of rice, tofu, and veggies together in a bowl Flax and sesame seeds sprinkled on top

Where did this recipe come from? It's my own creation.

"Poor Man's Dirty Rice"

Occupation: Librarian    Age: 23     City: Boise, ID

Why do you like this meal? It's super quick, simple, and really flexible.

What is the recipe for this meal? Cauliflower rice, ground meat, and salsa. I usually use two bags of rice and cook those in a pan. In a separate pan, I will cook some ground meat — usually turkey or beef, but it can be anything. Then, when both are cooked, I mix them in a pan and add a few tablespoons of salsa, a little salt and pepper, and maybe some garlic powder.

Where did this recipe come from? It's a family recipe.

Scrambled eggs and veggies with cheese

Occupation: Journalist    Age: 22      City: Davenport, IA

Why do you like this meal? It's super cheap and reasonably healthy, especially since I go so heavy on the veggies. I'm trying to limit my meat intake and most of my attempts to meal prep vegetables have ranged from mediocre to sad, so I also appreciate that it's fast enough to make fresh each time.

What is the recipe for this meal? Two eggs, whatever chopped vegetables you wants (I like kale and tomatoes, a Brussels sprouts slaw I buy pre-cut, or even butternut squash), fresh (or not) herbs, and cheese. If the vegetables are hard, cook those first, otherwise scramble the eggs and add the vegetables at the same time. Add the herbs or any other greens and cheese toward the end. Lately, I've been using smoked cheddar with parsley or Brie and rosemary. I usually try to have an equal amount of vegetables and eggs, but the texture is definitely better with more egg than roughage. I'll add toast or an extra egg if I'm especially hungry.

Where did this recipe come from? It's really just scrambled eggs.

Cilantro-lime rice with chicken apple sausage

Occupation: Graduate student     Age: 23     City: Orange County, CA

Why do you like this meal? Super easy and lasts for about three days.

What is the recipe for this meal? Cook cilantro lime rice packet from target, cook chicken apple sausage, then mix together!

Where did this recipe come from? I came up with it through sheer desperation of something easy and lots of time roaming around Target.

Soy chorizo burrito

Occupation: Graphic designer    Age: 22    City: Washington, D.C.

Why do you like this meal? It's packed full of protein, is quick to make, can be eaten warm or cool, is easy to store for later or meal prep, and contains simple ingredients.

What is the recipe for this meal? Half a link of soy chorizo (from Trader Joe's), 1 egg, 1 flour tortilla, 1 cup of mashed avocado, olive oil, hot sauce for taste (I prefer the Mexican Valentina brand).

Where did this recipe come from? My boyfriend is Costa Rican, and he makes burritos that are to die for. Since I don't eat a lot of meat, this is an adaptation from what he makes.

Spaghetti with a green salad

Occupation: Temporary receptionist   Age: 25  City: Vancouver, British Columbia

Why do you like this meal? It is relatively easy to make and there is enough pasta for at least two other meals.

What is the recipe for this meal? Boil water; start cooking extra lean ground beef until completely brown; add dry pasta to boiling water and cook for 8 minutes, occasionally stirring; add tomato sauce to the cooked ground beef. When the pasta is al dente, you can drain the water and put the pasta in a strainer. Prepare a green salad to go with the spaghetti dinner.

Where did this recipe come from? It is a family recipe but I am sure there are many online recipes for spaghetti.

Rice and chicken with sauce

Occupation: Teacher   Age: 28    City: Dallas, TX

Why do you like this meal? It's incredibly easy to make, balanced, and fast. Almost every part can be store bought, so the only thing left to do is heat it up.

What is the recipe for this meal? There are several options for the rice. I'm Korean, so I like a sticky rice. There are companies who sell a microwaveable bowl of rice - that's the easiest way. You can also, of course, just make rice (easy, but time-consuming). Two cups of water per one cup of rice.

The chicken can either be mixed in with the rice or eaten separately. Take some diced chicken (whenever I buy chicken I dice it and separate it into different Ziploc bags, so they're easy to freeze and thaw as needed) and put them in a pan. Optional: before putting them in a frying pan, cover with flour. This will make them crispy. I put flour in a bowl and toss the chicken around in it. I'm sure you could add egg and whatnot, but this is the easiest way. Once that's done, I heat up some oil in a frying pan and then add in the chicken (if there's flour I try to use a little more oil so it can "fry").

Once the chicken is fully cooked, I add in store-bought General Tso sauce mixed with water, about a 1:1 ratio. Target carries several kinds of General Tso sauce, as does any other grocery store I've looked into. The Panda Express brand is one of my favorites. Once the sauce and water are in there, I swirl everything around to mix and let the sauce simmer. I wait until most of the water has evaporated and the sauce is thick. At this point, you can add in the rice. Add a little more sauce as desired and serve!

Where did this recipe come from? It mostly came from a love of Chinese takeout, rice, and easy dinners.

Mashed cauliflower and tofurkey Italian sausage

Occupation: International PR     Age: 26     City: Brooklyn, NY

Why do you like this meal? It's super easy, quick, and relatively healthy.

What is the recipe for this meal? Mashed Cauliflower: 2 Tablespoons of butter 1 bag of frozen riced cauliflower or medium head of cauliflower 1 cup water 2-3 cloves of garlic 1/2 teaspoon salt Pepper to taste Directions: Add butter and finely chopped garlic gloves in a 4 quart pot over medium-high heat and add cauliflower once the butter is almost melted. Sauté cauliflower for 3-5 minutes until it becomes a little lighter in color. Add in the water and bring to a boil. Once boiling, cover the pot and cook about 10 minutes. Reserve 1/8 of a cup of the cooking liquid and drain the remainder. Purée the cauliflower with food processor or hand blender.

Veggie Italian Tofurkey Sausage: Heat one link with olive oil over medium heat for about 10 minutes.

Where did this recipe come from? I adapted the mashed cauliflower from a couple of recipes.

Instant noodles with all the (some) trimmings

Occupation: Journalist    Age: 30    City: London, England

Why do you like this meal? It's balanced, tastes great, and ridiculously easy.

What is the recipe for this meal? Chop up some vegetables like peppers, broccoli, pak choi, Chinese leaf. Boil water on the stove, add vegetables and a protein like eggs, prawns, or chicken. Once the vegetables and protein are almost cooked, add a packet of quality, authentic instant noodles like Mama, Indomie or NongShim to the pot, with all their accompanying seasonings. Once everything has been cooked to your desired texture (I would recommend al dente noodles over soggy noodles), you're done. You can vary the proportions of noodles, vegetables, and protein according to your dietary needs.

Where did this recipe come from? I learned it from family

https://www.yahoo.com/lifestyle/11-women-hate-cook-share-200500925.html

[don-lichterman]

Spicy Kimchi Ramen - Connoisseurus Veg

Spicy Kimchi Ramen – Connoisseurus Veg

This kimchi ramen is packed with spicy flavor, slurpable noodles, tofu and edamame. It’s easy to make and super satisfying. Guaranteed to warm you up when you need it! I used to visit a Korean place of lunch regularly, and while other patrons were pretty sparse during the warmer months, the place was downright packed during the winter. I never really got it, I mean, I love Korean food pretty…

[wanghousekoreancafe]

Egg Fried Rice at Wang House Korean Cafe, Laxmi Nagar

Looking for a delicious and authentic taste of Korea in Delhi? Try the Egg Fried Rice at Wang House Korean Cafe in Laxmi Nagar! Made with fluffy rice, fresh vegetables, and perfectly cooked eggs, this classic Korean dish is a must-try for food lovers. Experience a perfect blend of savory flavors that will leave you wanting more.

Wang House offers a cozy, K-pop-inspired ambiance where you can enjoy your favorite Korean street food, including our signature Egg Fried Rice. Whether you're a fan of Korean cuisine in Delhi or simply exploring new tastes, this dish is the perfect choice.

Visit us at Wang House Korean Cafe, Laxmi Nagar, located near Sai Mandir, Metro Pillar No. 34-35, East Delhi. Find us on Instagram for updates, new dishes, and offers at @wanghousekoreancafe.

Other Outlets:

NSP, Delhi

Gurugram, Haryana

Kochi, Kerala

If you would like more information, please click here.

Keywords: Korean cafe in Delhi, Egg Fried Rice, Korean food in Delhi, best Korean cafe near me, K-Food lovers, Korean restaurant in East Delhi, Wang House Korean Cafe.

[smrbhagare97]

Spicy Kimchi Ramen - Connoisseurus Veg

Spicy Kimchi Ramen – Connoisseurus Veg

This kimchi ramen is packed with spicy flavor, slurpable noodles, tofu and edamame. It’s easy to make and super satisfying. Guaranteed to warm you up when you need it! I used to visit a Korean place of lunch regularly, and while other patrons were pretty sparse during the warmer months, the place was downright packed during the winter. I never really got it, I mean, I love Korean food pretty…

[doodlebat]

Hi ♡ could you (and v, if that's possible) list some of your favourite dishes from the Asian cuisine? I'm really bad at wording things but I've seen you talk about curry here and I googled it and it looked so delicious. I'm very unadventurous when it comes to food, and I've never really tried any Chinese or Japanese dishes, for example. now I'm curious what I might like, and though I can google for recipes, I'd like to know your faves and recommendations :) x

…oh Merlin this isn’t going to be easy as I eat everything but I’ll try to organize it for you :D This is just a small list to try as most of these will have a rather tame starting flavor until you get more adventurous, but they will give you an idea into regional tastiness

( I say this cause my favorite Japanese food besides curry is slimy fermented soybeans so…I don’t want to scare you off)

Under cut cause this is gonna get long.

Chinese:

cha siu bao (I know it by the Philippine siaopao) Steamed bbq meat bun yum

Shumai - tasty dumpling 10/10

Har gow - shrimp dumpling 

Congee - Rice porridge, super good if you’re sick too

Hot pot - Simmering spicy soup broth that you cook at the table with raw veggies and meat. You add your meats and veggies little by little until they’re cooked and then eat with white rice

Char siu -  BBQ pork

Peking duck - roast duck that comes with sweet sauce omfggg

Sweet bread. All Chinese sweet bread. Just…YES

Filipino:

Chicken Adobo - staple. Can eat this for days. Slow cooked chicken legs in chile vinegar and calamansi soy sauce over rice

Lechon - Roast pork, usually served for special occassions but damn….so good

Sinigang soup - tangy tamarind soup that makes you drool cause it’s that perfect sour spicy

Pancit Palabok - noodles, shrimp, pork, garlic (I personally love these but I’ve learned it’s a hit or miss cause it’s kinda fishy)

Sisig: Sizzling pork! Garlicky and tangy pork bits

Turon: Fried banana rolls with jackfruit

Halo Halo - dessert of the Filipino gods. I usually dislike ice cream but damn…this is good. Has ube ice cream (sweet purple potato?) sweet beans, young coconut and evaporated milk

TAHO - I LIVE FOR TAHO. Soft tofu in sweet syrup

Korean:

Bibimbap - Veggies, marinated meat, kimchi over rice. Stone pot bibimbap is served in a baked stone pot that you eat out of and it roasts the rice at the bottom (which I always burn myself on)

Bulgogi: Savory marinated BBQ beef

You know what, just Korean BBQ is life mmkay?

Japchae: Fried sweet potato noodles and meat

Jajangmyeon - Black bean noodles (also a hit or miss but it’s one of my favorites)

Pajeon: best snack food :D Green onion fried pancake

Vietnamese:

Pho: Best noodle soup you can get omg, best with meatballs or thin slices of beef

Bún thịt nướng: Cold vermicelli noodles topped with hot meat. Comes with this sauce that I want to know the recipe to cause damn

Bò lúc lắc: Cubed bbq beef with veggies yum

Bánh mì: I SWEAR BY THIS SANDWICH. Baguette with sliced meat, pickled daikon and carrots, and pate. Great with Sriracha hot sauce in it

cà phê đá: Vietnamese coffee. I will drink this on my deathbed. Strong Chicory coffee with condensed milk

Japanese (oh no, the long list)

Ramen: real ramen, not the cheap one. Best with pork belly

Curry: Cause yes. Trust me.

Unagi Don: Grilled eel covered in eel sauce on top of rice

Katsu don: Breaded fried pork or chicken over rice

Yakitori: Skewered BBQ meat and veg

OKONOMIYAKI: AAAAAAAAA Osakan legend food. Fat pancake of veggies and shrimp covered in sweet sauce and Kewpie mayo (best with alcohol)

Soba: Cold noodles you dip in savory sauce and serve with anything, great in summer (can be served in hot soup too)

Miso soup: Best side soup to any dish

Shabu Shabu: Japanese hot pot, different from Chinese as the broth is milder

Gyu don: marinated beef and onion on rice 

Chawanmushi: Egg pudding, not sweet but savory

TAIYAKI: Fish shaped sweet cakes! So cute! So tasty!

MOCHI: Chewy pounded sweet rice that usually has sweet fillings called daifuku

DANGO: My personal favorite dessert. Chewy sweet rice dumplings on a stick

Crepes: I’m sorry France, but Japan mastered sweet crepes, hands down

Anko: Sweet red bean (hit or miss) the original way to sweeten desserts before sugar was introduced to Japan

- - 

There are more from other regions of the world, but I haven’t tried enough dishes to give a full report. Until then, I hope this list helps :D

[tertiovitae-blog]

— TASK 001. STATISTICS

BASIC INFORMATION.

Full Name: Simon Chun, as far as federal documentation says.

Nickname(s): Sy, if he has any beyond that, he doesn’t know about them.

Age: 32

Date of Birth: September 22nd, 1986

Hometown: New York, NY

Current Location: Dertosa, CA

Ethnicity: Korean

Nationality: American

Gender: Cismale

Pronouns: He/him

Orientation: Purposefully emotionally unavailable tbqh

Religion: Raised under a Presbyterian mother and an apathetic father. Currently swings between atheism and agnosticism: he’d like to believe there’s some higher power but fails to see much evidence for the presence of one - at least in the form most modern religions teach. There’s no proof in Simon’s eyes of a God that’s both powerful and benevolent. 

Political Affiliation: Independent. Mixed liberal and conservative attitudes. 

Occupation: Former assistant district attorney in Suffolk County, MA, current owner of Pulp Kitchen and Pulp Vintage, his side business in the rare book & documents. PV specializes in early editions, maps, signatures from significant persons predating the 21st century, and the ever-popular vintage movie posters, as well as a few specialized items (architectural blueprints, maps, letters) from Dertosa’s history. Only a handful of these precious items he actually displays: in the very back of the store, close to his office and locked behind a delicate metal gate. Walk-in purchases are not welcome, though interested customers may contact Simon through PV’s website or by phone to make an appointment to examine the collection in person.   

Living Arrangements: The second floor of Pulp Kitchen is dedicated to Simon’s living space, accessed through the stairwell connected to his backroom office, which also empties out into the alley behind PK. He likes the simplicity of an all-in-one building (as well as the feeling of security afforded by elevation and insulation from other people and structures). He’s managed a mish-mash aesthetic of spare industrialism and coziness: exposed brick walls and steel beams, a dark floor but the living room popping with a deep goldrod-yellow carpet and anchored on a large, buttery, reddish leather sofa. There’s a knit throw blanket tossed over the back of just about every seating surface that isn’t the chairs at the kitchen island. All doors are sliding and usually left open for the feeling of greater space. The apartment is blessed with the same wall-to-wall windows of the cafe downstairs and Simon enjoys having his morning coffee with a chair pulled up to them to soak in a little sun and watch the street wake up below. There’s a surprising lack of bookshelves considering the man himself, but less surprising considering the abundance of them downstairs. 

Language(s) Spoken: English, Korean (less frequently than he knows he should). 

Accent: Fairly neutral American, a very clear, well-enunciated way of speaking.

PHYSICAL APPEARANCE.

Face Claim: Steven Yeun

Hair Colour: Black, slightly wavy, usually brushed back or curling over one side of his temple, just a little too short to tuck behind his ears. It tends to not bother him enough that he lets it do what it wants

Eye Colour: Dark brown - call it coffee. 

Height: 5′9

Weight: 145-150 lbs

Build: Closer to slim than wiry or bulked, he pushes himself to stay in shape but he ain’t out to get buff.

Tattoos: N/A

Piercings: N/A

Clothing Style: Man’s got a big spectrum. Take your normal urban book-keep stereotype and add a few more colors and much nicer shoes. Almost always in a collared shirt of some kind, sleeves rolled up above the elbows and leather bracelets on his wrist, or maybe under a well-cut blazer with a discreet watch. You’ll never see Simon in a simple t-shirt if he’s got any choice about it, but at work he’ll range anywhere from this level of fancy jacket to this level of relaxed everything. If he’s going to go casual, it’s definitely in a hoodie with a some kind of weird reference plastered on the front. 

Usual Expression: Neutral and a bit removed, he tends to look ten levels deep in daydreaming even when he’s just sorting shelves or making a cappuccino. There’s pretty clear tells as to whether was he’s thinking is upsetting or pleasant: pinched brows or the smallest upward quirk to his lips.

Distinguishing Characteristics: A rigid scar above his left hip from the struggle three years ago that nearly cost him his life. Simon thanks the bullet scraping his side for giving him the panic-adrenaline to even survive it. A single dimple in his left cheek. Oh -- and we can’t forget the goddamn glasses. He felt like a jackass at first with fake lenses in, but over time he’s learned that they generously contribute to his fulfilling a certain stereotype within this new identity, and he’s now happy to hide behind the thin extra layer of protection granted by longer hair and a useless pair of wire frames. 

HEALTH.

Physical Ailments: None.

Neurological Conditions: His move to Dertosa came with a government-recommended psychologist, though Simon only met with her for a month before dropping out of his appointments with the stubborn belief it was better to take care of himself. There’s a bit of a self-stigma in Simon’s mind regarding mental health: depression and paranoia are emotions from his point of view, not conditions, and he expects himself to manage them like an adult, regardless of whether or not that’s a realistic goal. 

Allergies: Lower level lactose intolerant, but the kind who just pops a lactose pill, says ‘fuck it’, and has his latte anyways.

Sleeping Habits: A pretty solid seven to eight hours a night, in bed before midnight and out before eight 90% of the time. Structure is something Simon actively works for, in the hopes it’ll encourage stability. 

Eating Habits: Somewhat of an accidental vegetarian, his typical diet skirts close, but he lacks the moral rigidity on that particular stance. He’s weak once a really good smell hits his nose, meat be damned. Tries to keep his eating habits as regular as sleep, breakfast is a cup of coffee and any fruit he can grab and take downstairs, lunch is grazed from whatever’s on the menu at PK, dinner thrown together before after seven and before nine, always with some sort of fresh green veg involved. It’s tempting sometimes to revert to old college ramen-and-microwaveables habits, but he’s grudgingly taking care of his body with the full knowledge that the work of cooking is worth pushing him for.

Exercise Habits: Swims laps for an hour and half at the YMCA three times a week and tends to bike or walk for groceries, errands, ect. 

Emotional Stability: Mmmmm, let’s say 6, 7? There’s plenty of emotions tugging at Simon’s sleeve, but he’s simmered down to a more stable center as time has passed and he’s proven to be good for better or for worse at systematically approaching, sorting, and stuffing down what he thinks is useful to acknowledge or not. He purposefully tries to keep away from situations of high emotion, he knows himself well enough to know once he is propelled to extremes, it’s hard to get himself down from them.

Sociability: Simon definitely needs his alone time to refuel and recenter, but he also needs the stimulation of other people or he’d go stircrazy. He keeps an arm’s length, but he’s also too curious about what’s rattling around in other people’s heads to be a true isolationist and can be very warm with the right crowd. It’s a pleasure to have social connections, as long as he can keep the frame of mind that they can only go so far as PK’s front door. 

Body Temperature: Cool-natured, there’s a reason he can get away with wearing suit jackets in summer.

Addictions: Lil bit of a hoarder of sentimental objects. Does not matter is the memory is positive or negative and he doesn’t need to be able to lay eyes on it, just to know it’s within his care.

Drug Use: None.

Alcohol Use: Strictly self-enforced as social. He doesn’t bring booze into his house unless it’s for cooking or a guest. No point in tempting a bad habit.

PERSONALITY.

Label: The Advocate, The Enduring, The Cynical

Positive Traits: driven, educated, perceptive, disciplined, curious, conscientious, discrete, generous, steered by an inner moral code

Negative Traits: dogmatic, detached, stubborn, overly self-reliant, impulsive and bold in matters of principle, deeply buried vulnerability to self-criticism, and the capacity to be truly venomous

Goals/Desires: Stay in his own damn lane while making a life for himself he can actually enjoy. 

Fears: Having to start over again, any form of his past biting him in the ass, having an opportunity to do something just but being rendered unable to because of his situation, forgetting the past.

Hobbies: Cultivating Pulp Vintage’s collection is as much hobby as work, swimming, snapping up new posters for the wall of the cafe, listening to podcasts, reading, handheld puzzles, volunteer work. He hasn’t been back to his self-defense course since his first year in Dertosa but his teacher is slowly attempting to wheedle him back into other classes at the gym. Monthly trips back to Dertosa’s legal indoor gun range to keep himself sharp.

Habits: Cleaning those useless glasses as a way to stall a conversation or action, drumming his fingers, the two-handed mug hold, reading behind the cash register, skimming the paper every day from front to back and impulsively checking the news bar on his phone, covering his mouth with his hand while laughing, doing the lazy half-tuck with a shirt, tapping his foot when he’s jazzed up. 

FAVOURITES.

Weather: Daytime summer rain, that perfect crisp winter day when the air is frosty in his lungs and the ground is coated in snow. Real winter is one of the big things he misses about the Northeast.

Colour(s): Green, blue

Music: He started playing classic jazz/oldies in PK for the sake of that bookshop aesthetic, but he’s gotten genuinely into a lot of it. Nina Simone, Cab Calloway. Longtime listener to The Black Keys, Red Hot Chili Peppers. Vivaldi, Andrés Segovia.

Movies: Clever comedies or character studies, psychological thrillers, old Hollywood experimental movies, all the campiest of 80s horror. ‘Nightcrawler’, ‘the Exorcist’, ‘Metropolis’, ‘In the Mood for Love’. 

Sport: Basketball & fencing. He was a pretty damn good at the latter in high school and he’s entirely self-aware of just how pretentious a thing a boarding school fencing team is to be an alumni of.  

Beverage: Water with a few lime slices, sue him for being boring. Guilty pleasure is those stupidly sweet matcha green tea lattes from Starbucks.

Food: Hit him with that spicy shit. Fuck it up with savory flavors. Finish it with good n’ sweet. There’s definitely love for Korean, but he’s big on Thai and Southwestern cuisine as well. 

Animal: Panther. Just about any big cat, tbh.

FAMILY.

Father: Jeong Yung-sik, aka Howard Jeong. Incarcerated since 2003, age 67. Eligible for release 2249. 

Mother: Jeong Su-jin, aka Sujin Jeong. Deceased as of 2015, aged 56. Official cause of death: craniocerebral ballistic trauma aka a gunshot to the head. 

Sibling(s): Jeong Min-chul, aka Erik Jeong. Deceased as of 2002, aged 16. Official cause of death: exsanguination aka prolonged and fatal blood loss.

Children: None, despite liking kids he doesn’t realistically see a future where it’d be wise to have them. 

Pet(s): His cats Darlene and Mister Meowgi have the run of Pulp Kitchen, the first named after a character from Mr. Robot, the second by an ex-girlfriend. The pun stuck; Simon still can’t bring himself to rename him. He had to give up his boxer, Odin, when he moved to Dertosa and he misses that damn dog every day. 

Family’s Financial Status: Raised very upper class, currently a comfortable upper-middle. Technically, he has none of the money left over from his family’s generous supply, but some of his earnings from his work as an ADA came with him to start him off in Dertosa and fund the opening of Pulp Kitchen.

EXTRA.

Zodiac Sign: Virgo - reliable, practical, critical, seeking goodness while expecting disappointment, prone to overthinking

MBTI: INFJ, ‘The Advocate’ - creative, decisive, perfectionistic, incredibly private, “INFJs have strong beliefs and take the actions that they do not because they are trying to advance themselves, but because they are trying to advance an idea that they truly believe will make the world a better place”.

Enneagram: The heart of Enneagram 8 (the Protector) under a strong shield of Enneagram 5 traits (the Observer) - a conflict between the desire to be confrontational and assertive in issues of justice and protecting the weak and the knowledge that oneself is the person who must be protected first, as well as tendencies towards hoarding and intellectual pursuits. 

Temperament: Melancholic - thoughtful, schedule oriented, economical and perceptive, interested in the philosophical and poetic 

Moral Alignment: Neutral Good - belief in the intrinsic rights of all beings, drive to help the innocent, desire for justice but a willingness to defy the law and do usually immoral things in order to see that justice happens

Primary Vice: Wrath

Primary Virtue: Charity

Element: Water - evolving, inward, empathetic