mooLAWN

well im Mailan. it's pronouced my-lawn
yeah 16. SFHS Jags YOU KNOw. LOve tumblr. so im always on. follow me. I don't bite. Kpop. Triple S all the way. SS501 FOREVER!!!! KYU Jong bias. i like others too.
askarchiversstheme

truebluemeandyou:

DIY Guide to Studs and Spikes from Thanks, I Made It here (with places to buy). Erin also has great tips on buying craft supplies online with links here. Her site is a absolute favorite of mine for everything jewelry. For other unique DIY supplies I’ve posted go here: http://truebluemeandyou.tumblr.com/tagged/supplies 

truebluemeandyou:

DIY Guide to Studs and Spikes from Thanks, I Made It here (with places to buy). Erin also has great tips on buying craft supplies online with links here. Her site is a absolute favorite of mine for everything jewelry. For other unique DIY supplies I’ve posted go here: http://truebluemeandyou.tumblr.com/tagged/supplies 

fuckyeahkoreanfood:

This was my version of 감자탕 (Potato Stew). I forgot to remove the oil, but the oil had already infused with the spicy flavour, so I guess I didn’t bother. 
Here’s my recipe: 
Ingredients:
1 pork belly meat chunk
8 nugget potatoes 
1/4 of a decently-sized ginger
8 garlic cloves
Kimchi (I just estimated however much I wanted to put in there)
3 tablespoons of 된장 (bean-paste)
Salt
1 onion
2 green onions
How to Make It: 
Heat up the pot you’re going to use to make this stew. I used a smaller-medium sized pot for this (I wish I had a crockpot, yo).
Add a little bit of olive oil to the pot, and add in the pork belly. Sear the outside ONLY. 
When the pork belly has been seared, take it out, and add the chopped onion (don’t dice. Chunks are better here) into the same pot (As one of my favourite chefs say, “ALL THE GOODIES ARE IN THAT POT. DON’T WASH IT!!”). I don’t think you need more olive oil at this point because the oil from the pork should still be in the pot. Stir the onion chunks around until they’re a bit translucent. 
Add in water until the pot is somewhat full (I left 3 inches of space). Scrape the bottom and stir the water. This helps to get the pork flavour into the water. 
Wait for the water to start boiling. While you wait, chop the pork belly into chunks. 
When the water starts to boil, lower the heat to a medium heat, and add in the potatoes. The nugget potatoes cook faster than other types (15-20 minutes?), but the goal of the stew isn’t to cook the potatoes all the way YET. 
10 minutes in, lower the heat until the stock is simmering rather than boiling. When the stock starts to calm down, add in the pork chunks, ginger, bean paste, and the minced garlic cloves. Remove any foam. 
Simmer for about 15 minutes. Try to see if the potatoes are done. I think at this point, the potatoes should be smoothly pokeable with a chopstick. If not, that’s okay. Add in the kimchi at this point (BY THE WAY, it’s probably best to use fresher kimchi than ripe kimchi. Ripe kimchi may result in a Kimchi Stew). 
Simmer for about 15 more minutes. In between cooking times, you should probably have stirred around here and there. 
Check the kimchi. If they’re becoming more translucent, that’s great! You’re almost done! If not, cook a bit longer until they’re more translucent. Add more salt if you need to (adjust the taste). 
Serve with some rice. YUMMM
I added some green onions onto the dish. 

fuckyeahkoreanfood:

This was my version of 감자탕 (Potato Stew). I forgot to remove the oil, but the oil had already infused with the spicy flavour, so I guess I didn’t bother. 

Here’s my recipe: 

Ingredients:

  • 1 pork belly meat chunk
  • 8 nugget potatoes 
  • 1/4 of a decently-sized ginger
  • 8 garlic cloves
  • Kimchi (I just estimated however much I wanted to put in there)
  • 3 tablespoons of 된장 (bean-paste)
  • Salt
  • 1 onion
  • 2 green onions

How to Make It

  1. Heat up the pot you’re going to use to make this stew. I used a smaller-medium sized pot for this (I wish I had a crockpot, yo).
  2. Add a little bit of olive oil to the pot, and add in the pork belly. Sear the outside ONLY. 
  3. When the pork belly has been seared, take it out, and add the chopped onion (don’t dice. Chunks are better here) into the same pot (As one of my favourite chefs say, “ALL THE GOODIES ARE IN THAT POT. DON’T WASH IT!!”). I don’t think you need more olive oil at this point because the oil from the pork should still be in the pot. Stir the onion chunks around until they’re a bit translucent. 
  4. Add in water until the pot is somewhat full (I left 3 inches of space). Scrape the bottom and stir the water. This helps to get the pork flavour into the water. 
  5. Wait for the water to start boiling. While you wait, chop the pork belly into chunks. 
  6. When the water starts to boil, lower the heat to a medium heat, and add in the potatoes. The nugget potatoes cook faster than other types (15-20 minutes?), but the goal of the stew isn’t to cook the potatoes all the way YET. 
  7. 10 minutes in, lower the heat until the stock is simmering rather than boiling. When the stock starts to calm down, add in the pork chunks, ginger, bean paste, and the minced garlic cloves. Remove any foam. 
  8. Simmer for about 15 minutes. Try to see if the potatoes are done. I think at this point, the potatoes should be smoothly pokeable with a chopstick. If not, that’s okay. Add in the kimchi at this point (BY THE WAY, it’s probably best to use fresher kimchi than ripe kimchi. Ripe kimchi may result in a Kimchi Stew). 
  9. Simmer for about 15 more minutes. In between cooking times, you should probably have stirred around here and there. 
  10. Check the kimchi. If they’re becoming more translucent, that’s great! You’re almost done! If not, cook a bit longer until they’re more translucent. Add more salt if you need to (adjust the taste). 
  11. Serve with some rice. YUMMM
  12. I added some green onions onto the dish. 

the-prettynails:

Nude x Black x Studs on the lovely Hannah! #nails #nailart #opi #myveryfirstknockwurst #studs #stilettonails #almondnails

the-prettynails:

Nude x Black x Studs on the lovely Hannah! #nails #nailart #opi #myveryfirstknockwurst #studs #stilettonails #almondnails

(Source: chasingdreamss)

(Source: goldxbullets)

southkoreanfood:

떡국 DDUKGOOK (Rice Cake Soup): A traditional Korean dish, this is served on New Years, and the Lunar New Years. It has been served for hundreds of years to Korean royals and commoners. Sliced rice cakes are cooked in a thick broth with egg, meats, and vegetables added. Dumplings (Mandoo) is also commonly added. Happy Lunar New Years!

southkoreanfood:

떡국 DDUKGOOK (Rice Cake Soup): A traditional Korean dish, this is served on New Years, and the Lunar New Years. It has been served for hundreds of years to Korean royals and commoners. Sliced rice cakes are cooked in a thick broth with egg, meats, and vegetables added. Dumplings (Mandoo) is also commonly added. Happy Lunar New Years!

dspmedia:

DSP’s new building.

dspmedia:

DSP’s new building.

bryansolis:

Anger. Disgust. Fear. Happiness. Sadness. Surprise.

Posted 1 year ago


Baby BIGBANG ♥

Baby BIGBANG ♥

(Source: southkoreans)