the little stone

I know I’m not the only one who’s daydreamed about a dish they’ve never tasted before. For about 2-3 months, I kept imagining what the perfect grilled cheese would taste like — the bread should be crunchy yet soft, and not so thick that it overpowers the cheese; there should be some meatiness; the cheese…

Hello! Thanks for stopping by 🙂 This week’s recipe is a Korean classic but one that you won’t usually find in Korean restaurants. It’s a seaweed and beef soup called miyeok guk. It’s a tradition to eat it on your birthday and to give it to new mothers, as it helps them to produce milk!…

My mom’s beoseot bap has become one of my favorite recipes. The steaming rice, warm and meaty mushrooms, slightly bitter crown daisy, savory seasoned soy sauce, and mildly sweet dates. For this updated version of the recipe, I replaced rice with a farro and barley mix, and I added fried eggs! Though you might not…

After upping my photo gear and skills a bit, I decided to reshoot some of the recipes I’ve already posted. This was also a test to see if my recipes were all that great, and based off the remake of this dish, I can assure you that they are 😉 This time around, though, I…

Christmas Eve is already here! Can you believe it? This year, I was on a pretty tight budget. I still wanted to give a meaningful gift to my friends and neighbors, though, so I decided to make some macarons and gift them in lil’ boxes with hand-decorated gift tags. I initially was going to make…

When I’m in need of a quick dinner and I’m craving some soup, one of my favorite things to use is instant soup. But I’m not talking about some cheerless, water downed, microwavable instant soup. I’m talking about elevated instant soups, which basically means cooking it on the stove and adding some extra ingredients lol.…

If you follow me on Instagram (@thelittlestoneblog), you would’ve seen that I posted the first five ingredients of my mom’s chicken soup. The broth is created first with water, ginseng, ginger, garlic, and scallion roots. If you’ve read my previous posts, you’ve probably heard this before, but my mom and her side of the family…

It might sound odd to eat stew for breakfast, especially a fermented soybean (doenjang) stew. However, this stew is soo delicious with a hot bowl of rice on a Sunday morning and steamed or fried egg on the side. It just hits the spot. This is the recipe for my mom’s doenjang jjigae and maybe…