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.

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…

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…

Korean Multi-Purpose Soy Sauce

One ingredient I make sure to have in my pantry at all times is Korean multi-purpose soy sauce. I use it as a dipping sauce for the rice roll dish or to marinate meat, stir-fry vegetables and make a quick Korean style warm salad. Once you prepare this multi-purpose soy sauce in a big amount,…

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…

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…

Rock & Roll with Leftover Rice

After cooking with rice, you get leftover rice easily. When you don’t have the plan to cook with rice in short time (1-2 days), you just store in a freezer storage and keep it in the freezer for a longer time. You can defrost the rice easily and this method applies to other food such…

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