portrait of JoJo against dark grey wall

Hello!

My name is Myounghee Jo. I am passionate about cooking diverse types of foods, exploring new tastes and teaching how to cook in an environmentally-friendly, sustainable fashion. I want to create a community internationals in Vienna, who share with me the passion for food, which connects and tells stories.

Blog Posts

My everyday recipe is presented here, I do what I love to cook and share the ideas.

Bibimbap – Mix properly, please!

I cook bibimbap quite often as it’s easy to make and fun to play around with whatever vegetable we have. It’s also a good and healthy way to get rid of leftover ingredients. When I serve this bibimbap, I always start with “Mix properly, please!” Do you know why? The word ‘bibim’ means ‘mixed’ and…

The Best Home Grown Green Salad With Orange Mustard Dressing

This is a recipe for a proper crisp, green leaf salad with tangy orange mustard dressing. The green leaves are from partly our tiny garden, healthy grown up purple basil (Basil Rosso) and bloody dock which I planted when they were babies from Arche Noah. And the others, lettuce and rocket salad (Arugula/Rucola) are grown…

Banchan – Kimchi Salad and Egg Soup

In the previous post, I introduced ‘Bibimbap’ and explained about ‘Banchan’ shortly which is a side dish served at Korean meal. Following that post, I am going to share with you a very simple and easy but common side dishes which would go very well with ‘Bibimbap’ and other rice dishes. While I was researching…

Melon Slush – Drink Summer Fruit and Stay Cool

Melon is one of my favourite fruits and almost every day in the summer time we eat melons as morning smoothie, evening snack or cook it like a steak, add into salad and more. When I was a little girl living in Korea, my hometown, there were small shops for kids in front of the…

Celebrating Apricot Season – Apricot Dumpling with Potato Dough

Hey, how are you doing with this summer? Do you know that apricots are in season now? For sure you know already but the best time for cooking with apricot is right now. Towards mid-August, the apricot gets sweeter than ever and ripe enough to cook with it. When you visit the local farmers market…

Seasonal Veggie, Zucchini Gazpacho!

What can you do with all this zucchini? That was my question and the answer was this easy but very locally cooked recipe, Zucchini Gazpacho. I know that I have already made a proper Spanish Gazpacho last time and shared the recipe with you. But I thought maybe many people found that Spanish Gazpacho recipe…

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