Beautifull Life Blog Post

Emma Galloway worked as a chef for eight years before realizing that she suffered from gluten and lactose intolerance. And suddenly you’re working with restaurant-level deliciousness in a matter of 30 minutes or less. Recommended eating scenarios include as a side for some nice pan-seared chicken or steak, as its own thing with a green salad to fill out the plate, or literally straight out of the pan as you stand in the kitchen in your sweats. I mean, I don’t want to make assumptions about your date nights, but I am Team Fettuccine in Sweats for life.

Kim chion chewing delicious healing

As we all know, chives are the herbs and the herbal remedies for effective physiological effects, while also having many other good effects. To add to the menu include this nutritious food, please refer to the recipe for kimchi chives.


– 450 – 500g chives.
– 4 tablespoons of chili paste (depending on taste)
– 3 tablespoons fish sauce
– 1 tablespoon of Korean salted shrimp (also called Han shrimp, salty and aromatic, if not can increase the amount of fish sauce)
– 1 tablespoon sugar
– 1 tablespoon of glutinous rice flour
– 1 tablespoon of sesame


Sticky rice flour mixed with 1/2 cup water, heat to boil, stirring evenly until the dough thickens to form and thickened, wait until cool.

Shrimps are washed, drained, cut each chives into 2-3 pieces in length.

Mix the remaining flour with the remaining spices with 1/2 cup of water. Then add the shallots and gently mix the seasoning with the shallots. Leave it for about 2-4 hours.

Then prepare the vial, put all the chives and water and put in the refrigerator. Chili can eat right now, but it should be 2-3 days better. Store for 2-3 weeks.

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