Delayed.

This is so, so delayed. I went to Korea the summer of 2013. It is now January 2014.



Flip through my Korea Eats album. This is just a snippet of what I actually ate. (Unfortunately, I didn't bring my DSLR everywhere and my iPhone pics are not as HQ as I thought they were. Sigh... Next time I'm in Korea, I am FOR-FREAKING-SURE bringing my DSLR e-v-e-r-y-w-h-e-r-e. I will be that annoying tourist cousins. Sorry, unnies.

Here's a dolsot bibimbap my mom whipped up for breakfast today.



White rice + stir fried squid mixture (squid, various bell peppers, onion, carrot ) + bulgogi + peas + egg + a handful of mixed greens



I like being home.

Summer's ultimate treat

When the temperature peaks, the only thing I want is pat bing soo (팥빙수). Cold, creamy, sweet, chunky. Pat bing soo takes on a variety of different flavors and textures due to the range of ingredients that compose it.

pat || 팥|| sweetened adzuki beans

bing soo || 빙수 || shaved ice

It is typically served with a bowl of shaved ice + huge dollop of pat + dduk (떡, Korea's mochi) + a drizzle of condensed milk. Simple. However, now, cafes and restaurants have been adding oodles and oodles of toppings, like ice cream, fruit, and cereal.

I spent a heaping portion of my summer in sweltering Seoul this year and tried to indulge in pat bing soo as much as I can. Alas, I only had it 6 times or so. My favorite? A milk bingsoo at Cafe Oui in Gangnam. A mountain of shaved, sweetened milk. A small bowl of pat. A few pieces of dduk. It is a simple but satisfying treat. The shaved milk reeeeally makes the difference. It is slightly sweet and very fluffy.

I tried to recreate it.

Tried.

My milk ice wasn't as fluffy and I couldn't help but add some fruit and almonds.

This is my first time making pat bing soo. So, it's not the most perfect recipe but it is oh-so-delicious. Please give it a try on the next sweltering hot day. You'll thank me.