Soup Curry and Mushroom Gang-doenjang Rice Balls Made with Ingredients Bought at Marche in Seoul Forest

A video has been released showing the process of visiting the farmer's market 'Marche' held near Seoul Forest to purchase fresh ingredients and using them to make healthy home-cooked meals. In the video, the participant records the joy of cooking personally instead of ordering delivery food, presenting two main dishes using vegetables and mushrooms purchased at the market.

Sweet Pumpkin, Songhwa Mushrooms, and Water Spinach Chosen at Marche

The participant visited Marche held at Seoul Forest with a friend. The energetic atmosphere of the scene was conveyed, along with the sight of preparing shopping baskets and containers at the market entrance to take advantage of discount benefits. The participant purchased moisture-rich native sweet pumpkin, Songhwa mushrooms, myeong-i namul (garlic leaves), and water spinach at the market. In particular, they expressed satisfaction with the taste of the Songhwa mushrooms and chose them as a major ingredient for the cooking. They mentioned that the myeong-i namul purchased at the market felt like a "rice thief" (a food that makes you eat a lot of rice) and even tasted it with rice cakes.

The menu prepared based on the purchased ingredients is 'soup curry' and 'mushroom gang-doenjang rice balls'. For the soup curry, onions were minced and caramelized, then served with sweet pumpkin, mushrooms, and broccoli baked in an air fryer. To enhance the flavor of the curry, garam masala spices and chicken stock were used, and red pepper powder was added following a friend's suggestion to create a spicy taste. During the curry cooking process, tomato puree was added to add flavor.

A Combination of Mushroom Gang-doenjang Simmered for 40 Minutes and Stir-fried Water Spinach

The second menu, mushroom gang-doenjang, used Songhwa mushrooms, Cheongyang chili peppers, and onions as main ingredients. A mix of homemade soybean paste and commercial soybean paste was used, and for umami, a natural seasoning made by grinding dried shrimp, kelp, and mushrooms, along with a coin broth, was utilized. The participant went through a process of simmering it over low heat for about 40 minutes so that the flavor of the soybean paste would fully come alive. During the cooking process, a small amount of water was added and it was simmered while checking periodically.

Stir-fried water spinach was prepared as a side dish to accompany the gang-doenjang. After sautéing garlic and celery noci in oil, a seasoning sauce mixed with water, sugar (allulose), and anchovy fish sauce was added for cooking. Since the stem part of the water spinach was thick, it was cut in half before cooking. The completed gang-doenjang was plated on top of rice balls seasoned with sesame oil and sesame seeds. The participant explained the taste of the gang-doenjang, saying, "The mushrooms have a meat-like texture."

"A Healthy Meal Instead of Delivery Food"... The Start of a Home-cooked Meal Routine

After finishing the cooking, the participant mentioned experiencing indigestion due to a recent eating habit centered on delivery food and expressed the intention to start a healthy home-cooked meal routine starting from this visit to Marche. They shared the sentiment that the process of cooking with ingredients directly chosen at the market is "relaxing and feels good."

Additionally, they revealed that the gang-doenjang rice ball recipe referred to advice from an acquaintance, emphasizing that the ingredients are simple so anyone can easily follow it. Through this experience, the participant showed interest in how to eat healthy meals well.