The Alternatives of Energy Drink

Energy drinks have always been our first choice when we’ve been stuck in an afternoon slump. Despite its effective impact, let’s consider some other choices that energizes us without killing ourselves with caffeine.

To many of us, energy drinks are our lifeblood. Whether it’d be to stay up all night in preparation for a test, or, in my case, to compensate for fatigue after a sporting event, I’ve always been an avid consumer of the Red Bull brand. I know the harmful effects of drinking energy drinks, but I just cannot go through the week without a can of Red Bull. Just for health reasons, I tried quitting for two weeks. But I couldn’t even last a week without a Redbull. From then, I realized the severity of my addiction for energy drinks.

Looking for ways to reduce my intake for Red bull, I tried out other drinks in order to forget my addiction to energy drinks. So, here are some of the drinks/food that I have tried in order to reduce my dosage of caffeine.



A cup of pure black coffee can be the starting step of quitting Red Bull. Coffee is considered as the Red Bull in the morning due to its high dosage of caffeine When comparing to a can of Red Bull, 250ml of coffee consists of 80 milligrams of caffeine; however, coffee does not have sugar or other dangerous chemicals such as Inositol (a chemical that boosts the mood of the brain). Therefore, coffee can easily become a healthy choice for avid Red Bull drinkers. Personally, I don’t prefer coffee because of its sharp taste (mainly Americano). Furthermore, softer coffee drinks such as Caramel Macchiato or Hazelnut latte doesn’t give me enough boost as it was only sugary. (Instant coffee has the least amount of caffeine while Brewed Coffee and Espresso has the most).

Protein Shakes:


Inside Red bull, there are  100 milligrams of Taurine which is an amino acid that acts as an antioxidant, stimulating the muscles to offer better performances (to simply put it, Taurine gives you protein). There are no current research on the effects of Taurine, but the Food and Drug Administration concluded that there were no negative effects of Taurine from the death of caffeine overdose. In order to find a similar function as Taurine in Red Bull, Protein shakes seem to do the job. Many athletes drink protein shakes or water with amino acid powder in order to supplement their protein levels and rehabilitate their muscles. Therefore, if you drink energy drinks after a fatiguing sports practice, protein shakes can be an excellent replacement. I usually drink protein shakes after a sport rather than a need for caffeine during studying.

Green & Black Tea:


About 250 mL of green tea consists of 40 milligrams of caffeine which is half the amount of Red Bull. Although tea may a hard alternative to replace Red Bull, theoretically, if you drink 500 mL of green tea, you will have the similar boosting effects. Green teas are natural antioxidants that reduce the formation of cells aging and increases dopamine which has anti-anxiety effects. Rather than the jittery feeling of Red Bull, Green tea calms your mind down while improving brain function and cognitive ability. Despite its proven benefits, I personally do not prefer tea because of its weak taste. Many people around have recommended tea, but I just couldn’t replace red bull with green tea.

Pepsi/Coca cola:


Despite its massive sugar intake, Coca Cola and Pepsi consists of 30-40 milligrams of caffeine which can be a better alternative than Red Bull for energy.  I have seen people addicted to Coca Cola but truthfully, its effect is less harmful than of Red Bulls. However, for healthy purposes, carbonated drinks with less sugar will be preferred as the dosage of caffeine is similar to the original drinks.

Caffeine Gums (Run Gums, GU Energy Chews):

Source:Trend Hunter

Sometimes drinking Red Bull can be too much with its large sugar intake; therefore, with similar caffeine levels, caffeinated gums seem to be the perfect replacement of energy drinks although it is hard to reduce its intake of caffeine. Although it is not common to see in Korean convenience stores, you can easily order it from the Internet. Due to its small dose of sugar, the caffeine gum tends to have a bitter taste as soon as the sweetness is dissolved. Often times, caffeine gums can be the perfect replacement for Red Bull. I have only tried this once, and my expectations lived up as it had the similar effects of Red Bull. Personally, I strongly suggest this in order to avoid the massive sugar intake. However, after few minutes of intensive chewing, I easily lost the sugary taste.

Ultimately, will these alternatives stop me from chugging a Red Bull almost every day? Probably not. But at the same time, I think that addressing the health risks, and knowing what I’m putting into my body is an important lesson. These alternatives can at least be a help to reduce my Red Bull addiction. For now, I’ll have to perpetuate the trope of Korean high school students with mild caffeine addictions.

Featured Image:

-Mark Park (’20)

Four Go-to Cafes Over Spring Break

Coffee and Friends: The Perfect Blend!

Not sure what you’re going to be doing over spring break? Or do you already have set plans: being stuck at hagwon for over ten hours, studying for your AP exams and perhaps even the SATs? It’s okay, I’ve been there too. But don’t worry – I’m sure we can find something for you to enjoy over the well deserved break other than simply repeating what you always do while school is still in session. I’ve got just what you need: a list of four unique and “aesthetically pleasing” cafes you definitely need to visit with your friends over the break!


As the name of this cafe goes, the Style Nanda Pink Hotel gives off vintage hotel vibes, perhaps inspired by the movie, “The Grand Budapest Hotel”. As soon as you enter the place, the first thing you will see is the concierge desk with room keys hung on the wall, just like any other hotel. Moreover, as Style Nanda is a fashion brand, you can shop for makeup and clothes from the first floor all the way to the fourth floor at this five stories tall building. The Pink Pool Cafe is located on the fifth floor, where you can enjoy the standard lattes and cappuccinos, as well as their famous cotton candy ice cream. It’s basically a giant fluff of cotton candy placed on top of haagen-daaz ice cream – what more can we ask for? And of course, we can’t forget the rooftop terrace cafe on the sixth floor, the area perfect to take photos with your friends, or to just chill out in general.



On the search for an one and only vibe to experience at a cafe? Then Ferry Roasters is the way to go. Again, as the name of the cafe goes, the interior design of this cafe is mostly inspired by how a cruise ship would look on the inside, with sprinkles of European sentimentality here and there. However, you can also go up to the cafe’s rooftop section where you can relax as you sip your cup of coffee (roasted on the spot!) and munch on your mini donuts, the cafe’s original specialty, while enjoying the great view. In fact, you can even see the Namsan Tower from there! Their popular menus include a drink of espresso added to milk (mixed with herb and vanilla) with a mini donut on top called the tube latte and the chilly choco, which is their hot chocolate with marshmallows on top.



Aren’t flowers pretty much long overdue, after that long, long, winter? I mean, it’s spring time; flowers are a staple when it comes to appreciating this season. So why not check out this flower cafe located in Hongdae? First of all, whether you take a selfie or ask your friend to take a “candid” shot of you at this cafe, the photos are guaranteed to look decent to a certain extent because the background will be that beautiful. It’s not necessarily a quiet cafe, per say, with everybody around you taking photos, but you need those photoshoot days once in awhile! As for popular menus, you should try their strawberry yogurt smoothie or their berry berry mate tea. Once again, a great place to take pictures to blow up your instagram feed!



On the lookout for some mouth-watering dessert? Well, YGiis is a fantastic choice for you. It’s not difficult finding this cafe, as it’s the only place with a white exterior design amongst all the dull colored ones around it, thus easily noticeable to one’s eye. This cafe sells not only the usual coffee menus such as americano and mocha, but also the best choices of a wide range of sweets. Mont blanc, tarts, roll cakes…whatever you’re craving that day, I’m sure YGiis will have that choice of cake for you. Also, don’t forget their most popular menu, their ice cream placed in a cone made out of langue de chat. Langue de chat, French for “a cat’s tongue,” is a French cookie recipe, and it goes perfectly with the milk ice cream!


Spring break may not be exactly what you planned for it to be, with the inevitable amount of studying you have to do, but who says you can’t take a day off from all those brain-frying equations, and the hours you will have to spend on which ways the AD and AS curves shift? #TreatYourSelf to a trip to one of these cafes with your friends, and don’t forget to take some insta-worthy photos! Don’t worry; we’re almost there.

– Leona Maruyama (‘17)

Banners by Crescentia Jung (’19)

Featured Image by Celine Yoon (’19)

5 Amazing Gordon Ramsay Christmas Recipes

Prepare yourself for some unbelievably delicious and appealing Christmas recipes from Gordon Ramsay that you can use at your own home to impress guests!

The recipes below were posted on

Want to make some Christmas food other than red and green-coloured chocolates or candies? Well, here are five of the world-renowned Scottish chef Gordon Ramsay’s amazing Christmas recipes that can bring some brilliant colour to your (hopefully) white Christmas!

Roast Potatoes with Chili & Turmeric

Roast Potatoes.jpg
PC: GoodtoKnow


  • However many potatoes you want; for the sake of this recipe, 2.5 kg of potatoes
  • Sea salt and freshly ground black pepper
  • 1 1/2 teaspoons of ground turmeric
  • Pinch of chili flakes
  • 4-5 tablespoons of olive oil (or goose/duck fat)


  1. Preheat the oven to 200 degrees celsius. Peel the potatoes and place in a large saucepan of salted cold water. Bring the heat to boil, then lower the heat and simmer for about 8 minutes.
  2. Drain the potatoes in a colander and sprinkle the turmeric, chili flakes, and some sea salt and freshly ground black pepper.
  3. Toss into the colander to coat evenly, then drizzle with a little of the olive oil and toss again. Leave to steam for 5 minutes.
  4. Pour the rest of the olive oil in a roasting tray and place in the oven for a few minutes to heat up. Carefully add the potatoes (don’t throw them!) and toss to coat in the oil. Roast for 40-45 minutes, turning them over a few times, until they’re crisp and golden.
  5. Drain on kitchen paper and transfer to a warmed dish to serve.


Pumpkin soup with wild mushrooms

PC: GoodtoKnow


For the pumpkin purée:

  • About 1.5 kg of pumpkin
  • Sea salt and freshly ground black pepper
  • 1 head of garlic, cut in half horizontally
  • A handful of rosemary sprigs
  • Olive oil, to drizzle

For the soup:

  • 1 1/2 tablespoons of olive oil
  • 1 onion, peeled and chopped
  • A pinch of freshly grated nutmeg
  • 30 grams of parmesan, freshly grated
  • 800 ml of hot ham stock or chicken stock
  • 100 ml of double cream
  • 15 grams of butter

For the garnish:

  • 1 1/2 tablespoons of olive oil
  • 400 grams of mixed wild mushrooms (chanterelles, trompettes, etc.), cleaned and trimmed
  • 10 grams of butter
  • Parmesan shavings


  1. For the pumpkin purée, preheat the oven to 170 degrees celsius. Cut the pumpkin in half horizontally and remove the seeds. Score the flesh, season with sea salt and freshly ground black pepper, then rub with the cut garlic halves. Lay rosemary sprigs and a garlic half in each pumpkin half. Drizzle with a little olive oil and place on baking trays.
  2. Roast the pumpkin halves for about 1 hour until they’re tender; the timing will depend on the variety, density and thickness. They’re ready when you can effortlessly slip a knife into the thickest part of the flesh. Take out the rosemary and garlic; save the garlic. While they’re still hot, scoop out the pumpkin flesh and purée in a blender or food processor.
  3. For the soup, heat the olive oil in a large saucepan, add the onion, and cook for 5–6 minutes until the chopped onion is soft and translucent. Scoop out the flesh from 2 or 3 roasted garlic cloves and add to the pan with the nutmeg and a little seasoning (sea salt and black pepper). Sauté for a further 1–2 minutes.
  4. Stir in the pumpkin purée and parmesan, then pour in the stock. Bring to the boil, lower the heat, and simmer for 10–12 minutes. Stir in the cream and heat for 1 minute.
  5. In batches, ladle the soup into a blender and blend until it’s smooth. Add the butter and blitz again to a velvety smooth texture. Pour the soup into a clean pan to reheat.
  6. For the garnish, heat the olive oil in a frying pan and fry the mushrooms over a high heat for a few minutes until the moisture released has cooked off and the pan is quite dry. Add the butter, season the mushrooms and stir, then remove from the heat.
  7. Pour the hot soup into warmed bowls and spoon the sautéed mushrooms into the middle. Top with parmesan shavings, grind over some black pepper, and serve.


Honey Glazed Ham

PC: GoodtoKnow


  • 3 kg unsmoked boneless gammon joint
  • 4 medium carrots, peeled and roughly chopped
  • 1 leek, cleaned and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 teaspoon of black peppercorns, lightly crushed
  • 1 teaspoon of coriander seeds, lightly crushed
  • 2 cinnamon sticks, broken in half
  • 2 bay leaves
  • A handful of cloves

For the honey glaze:

  • 100 grams of demerara sugar
  • 50 ml of Madeira wine
  • 25 ml of sherry vinegar
  • 125 grams of honey


  1. Put the gammon in a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon sticks and bay leaves. Bring to the boil, turn down to a simmer, and cook for 3 hours, topping up with more boiling water if necessary.
  2. Skim off the froth and any impurities that rise to the surface from time to time. If cooking in advance, let the ham cool in the stock overnight. Otherwise, allow it to cool a little, then remove from the pan. Strain the stock (and save for soup etc).
  3. To make the glaze, put the sugar, Madeira wine, sherry vinegar, and honey into a pan and stir over a low heat. Bring to the boil, lower the heat and simmer for 3–4 minutes until you have a glossy dark syrup. Do not leave it unattended, as it will easily boil over.
  4. Preheat the oven to 170 degrees celsius and put the ham into a roasting tin. Snip and remove the strings and then cut away the skin from the ham, leaving behind an even layer of fat.
  5. Lightly score the fat all over in a criss-cross, diamond pattern, taking care not to cut into the meat. Stud the centre of each diamond with a clove. Pour half of the glaze over the ham and roast for 15 minutes.
  6. Pour on the rest of the glaze and then return to the oven for another 25–35 minutes until the ham is golden brown, basting with the pan juices frequently. It also helps to turn the pan as you baste to ensure that the ham colours evenly.
  7. Remove from the oven and allow to rest for 15 minutes before carving.


Beef Wellington

PC: GoodtoKnow


  • 400 grams of flat cap mushrooms, roughly chopped
  • Sea salt and freshly ground black pepper
  • Olive oil, for cooking
  • 750 grams piece of prime beef fillet
  • 1-2 tablespoons of English mustard
  • 6-8 slices of Parma ham
  • 500 grams of ready-made puff pastry
  • Flour, to dust
  • 2 egg yolks, beaten


  1. Put the mushrooms into a food processor with some seasoning (sea salt and black pepper) and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread them out on a plate to cool.
  2. Heat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 seconds only on each side. (You don’t want to cook it at this stage, just colour it). Remove the beef from the pan and leave it to cool, then brush it all over with the mustard.
  3. Lay a sheet of cling film on a work surface and arrange the Parma ham slices on it in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle.
  4. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.
  5. Roll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk.
  6. Fold the ends over, then wrap the pastry around the beef, cutting off any excess. Turn it over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with the beaten egg yolks and chill for about 15 mins to let the pastry rest.
  7. Heat the oven to 200 degrees celsius.
  8. Lightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180 degrees celsius and cook for another 15 mins. Allow it to rest for 10-15 mins before slicing and serving with side dishes of your choice. The beef should still be pink in the centre when you serve it.


Italian-style Trifle

PC: GoodtoKnow

For the marsala jelly:

  • 2 medium sheets leaf gelatine (11 x 7.5cm)
  • 200ml Marsala (Californian cooking wine)
  • 2 tbsp caster sugar

For the trifle:

  • 500 grams of mascarpone
  • 6 tablespoons of icing sugar, plus extra to finish
  • Finely grated zest of 2 oranges
  • 5-6 tablespoons of Vin Santo or Marsala, plus extra to drizzle
  • 50 grams of chopped mixed peels (optional)
  • 300 ml of double cream
  • About 250 grams of panettone
  • Dark chocolate, for grating


  1. To make the jelly, soak the gelatine sheets in a shallow dish of cold water. Meanwhile, put the Marsala and sugar into a small saucepan and stir over a low heat until the sugar has dissolved. Bring almost to the boil and then take off the heat.
  2. Squeeze the gelatine to remove excess water, then add to the Marsala syrup and stir until fully dissolved. Pour the mixture into a shallow container and leave it to cool, then cover and refrigerate it for a few hours until set.
  3. Put the mascarpone into a bowl and sift in the icing sugar. Add the orange zest, Vin Santo or Marsala and mixed peels, if using. Beat it until evenly mixed.
  4. In a separate bowl, whisk the cream to soft peaks and then fold into the mascarpone mixture, using a large metal spoon or spatula.
  5. Cut the panettone into small cubes and place in a bowl. Drizzle over a little Vin Santo or Marsala and toss to coat.
  6. To make the trifle, place a layer of panettone in a large glass serving bowl. Roughly chop the Marsala jelly and scatter half over the panettone layer. Spread half the mascarpone mixture on top. Repeat these layers, then chill until ready to serve.
  7. To finish, grate a layer of chocolate over the surface.


With these five brilliant recipes, courtesy of Gordon Ramsay, you should have no problem wowing your family and friends with some tantalizing and unforgettable food this Christmas!

– Daniel Park (’17)

Featured Image: Crescentia Jung (’19)

“High Fat Diet”? Is it real?

Can “Fat” be our friend?

For all of you stressing, fussing, and crying about losing weight, there is news to brighten up your spirits. No more “one banana,” “bagel a day,” or “only protein” meals! No more “Fat-free” cereal bars. Stop starving yourself; it’s time to embrace our all-time greatest enemy — fat.

A new, shocking diet trend is sweeping over South Korea — the LCHF diet, also known as “Low Carbohydrate, High Fat Diet.” According to The Korea Times, “eating more fat-rich food such as beef, pork, butter and cheese is the latest trend in weight loss attempts.”

Ever since the recent airing of the MBC documentary “Fat: falsely charged,” highlighting the astonishing benefits of “low-carbohydrate, high-fat (LCHF) diet,” fatty products sales have soared at an unbelievable pace. Already in E-Mart, Korea’s largest retailer, butter sales increased by 41.1%, while cheese and pork sales rose by 10.3% and 7.6% respectively (Korea Times).

This isn’t just in South Korea. The LCHF diet is attracting worldwide attention from Sweden, USA, Australia, and even the U.K. Apparently, people can lose up to 90 kg through this special diet, proven by the numerous successful cases in Sweden, along with results from the Low Carb USA conference in San Diego this summer (Diet Doctor).

So what’s the whole science behind this mystery? Almost paradoxically, by depending on fat as our primary energy source rather than carbohydrates, it creates an optimal “fat-loss environment.” Insulin, a hormone released based on the amount of carb intake, is cut down in proportion to carb intake, and our body turns to utilize fat, rather than storing it.

And with this, the trend is widely spreading through numerous social media and blogs. For example, one blogger named Backpack Boy “lost 4.7 kilograms over the past three weeks” in which “pork, salmon, cheese, and vegetables were the main source of his diet.” Moreover, experts, such as Professor Yeom Geun-sang at St. Mary’s Hospital in Uijeongbu, Gyeonggi Province, reported that “the LCHF diet is truly effective, though how much so may vary by individuals” (Korea Times).

So here are some recommended, incredibly easy recipes from Diet Doctor if you’re ever interested in trying out the LCHF diet. Yes, you may be surprised, but these are truly diet food. Good luck!


Ingredients:) 1 tablespoon olive oil, 2 – 3 lbs salmon, 1 teaspoon sea salt, ground black pepper, 7 oz. butter, 1 lemon


  1. Preheat the oven to 400°F (200°C).
  2. Place the salmon with the skin down in a greased baking dish (1 tablespoon olive oil), salt and pepper generously.
  3. Slice the lemon thinly and place on top of the salmon. Cover with half of the butter in thin slices.
  4. Bake on middle rack for about 20–30 minutes, depending on size.
  5. Heat the rest of the butter in a small sauce pan until it starts to bubble. Remove from heat and let cool a little and carefully add some lemon juice.
  6. Serve the fish with the lemon butter and a side dish of your choice. See below for suggestions.


Ingredients) 2 lbs chicken thighs, 2 tablespoons olive oil, 5 – 10 garlic cloves, sliced, 1 lemon, ½ cup fresh parsley, finely chopped, 4 tablespoons butter


  1. Preheat the oven to 450°F (225°C). Place the chicken pieces in a butter-greased baking pan.
  2. Salt and pepper generously. Sprinkle the garlic and parsley over the chicken pieces, and drizzle the the lemon juice and olive oil on top.
  3. Bake the chicken and roast the garlic slices. This may take 30–40 minutes, depending on how large the pieces are. Lower the temperature a little towards the end.


Ingredients) ¼ lb cooked ground beef, 2 eggs, 2 oz. shredded cheese


  1. Set the oven to 400°F (200°C).
  2. Put the ground-beef mix in a small baking dish. Make two holes with a spoon and crack the eggs into them.
  3. Sprinkle shredded cheese on top.
  4. Bake in the oven until the eggs are done, about 15 minutes.
  5. Let cool for a while, eggs and ground meat gets very hot!

unnamed-2Ingredients)  5 oz. butter, 1 egg yolk, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, ¼ teaspoon salt, 1 pinch ground black pepper


  1. Melt the butter in a small sauce pan. Pour into a jug with a spout and let cool.
  2. Mix the egg yolks and mustard in a bowl. Pour in the butter in a fine stream while whisking, using a hand mixer. Leave the sediment at the bottom.
  3. Keep whisking until the mayonnaise turns thick. Season with lemon juice, salt and black pepper.  


Ingredients) 1 egg yolk, 2 garlic cloves, ¾ cup light olive oil, or other flavorless oil of your choice, ½ teaspoon chili flakes, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon lemon juice, 3 tablespoons greek yogurt


  1. Press the garlic into a bowl. Add the egg yolk and mix well.
  2. Add the olive oil in a thin stream while continuously whisking by hand or a hand blender.
  3. Whisk down the yogurt and spices. Add some more salt or lemon juice and garlic  based on taste preference.

It’s time to take a new stance on our choice of meals, especially when on a diet. Radically cutting down fat does not mean more efficiency; it is scientifically proven that once fat is becomes our primary fuel, we will quickly observe weight loss. But also remember, keep your carbohydrates to the bare minimum.

-Sammie Kim 18′

(Featured image designed by Crescentia Jung)

Fall Dessert Recipes

Explore some diverse flavors of autumn with these easy-to-follow dessert recipes!

Feel the nice little chill in the air?  See the street gradually turning colorful?  Sense an overwhelming feeling of loneliness?  Well, it’s autumn.  And what does that mean?  Time to explore  some diverse flavors of autumn—and with that, Blueprint introduces you to some of the most flavorful yet simple fall dessert recipes.

Iced Pumpkin Cookies

Gimme Some Oven


2 1/2 cups of flour1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup of softened butter

1 1/2 cup of white sugar

1 cup of canned pumpkin puree

1 egg

1 teaspoon of vanilla extract

2 cups of confectioners’ sugar

3 tablespoons of milk

1 tablespoon of melted butter

1 teaspoon of vanilla extract

How to:

  1. Heat the oven to 175 degrees celsius beforehand.  Mix flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
  2. In a new bowl, cream together the 1/2 cup of white sugar and butter.  To this, add pumpkin, egg, and 1 teaspoon of vanilla to butter mixture, and beat until creamy.  Drop this dough on cookie sheets by tablespoonfuls; make sure to slightly flatten them out.
  3. Put into the preheated oven and bake for 15 to 20 minutes.
  4. Cool the cookies.
  5. Mix confectioners’ sugar, milk, 1 tablespoon of melted butter, and 1 teaspoon of vanilla extract.  And drizzle this glaze on the cooled cookies with a fork.


Apple and Pomegranate Crisp

Capitol Market


4 medium apples — peeled, cored and sliced

1/2 pomegranate — skin and light-colored membrane removed

1/2 cup of brown sugar

1 tablespoon of ground cinnamon

1/2 teaspoon of ground nutmeg

1/2 cup of rolled oats

1/2 cup of flour

1/2 cup of white sugar

1/2 cup of unsalted, melted butter


How to:

  1. Heat the oven to 190 degrees celsius.  Butter a 9 by 13 inch baking dish.
  2. In a large bowl, put the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg.  Spread them all evenly into the pan.  In the same bowl, stir together the oats, flour and sugar.  Sprinkle them over the top of the fruit.
  3. Bake for 45 minutes in the heated oven until the apples are soft.  Cool for 10 minutes afterwards.


Pumpkin Pie S’mores

Gimme Some Oven


16 ginger nut biscuit

8 marshmallow

8 tablespoon of canned pumpkin purée

1/4 tablespoon of cinnamon


How to:

  1. Heat the grill and line a baking sheet with parchment.  Put 8 ginger nuts on the tray and top with a marshmallow.  Grill the marshmallow until it is brown and melty.
  2. Mix the pumpkin puree with the cinnamon and put a tablespoon of the mixture on each of the remaining ginger nuts.
  3. Sandwich both together until oozing.



They say fall is the season of loneliness.  Well, then why not put an end to this unrelenting feeling of loneliness with the sweetest desserts here?

The Pho-bulous Emoi Review

Indulge in some pho-nomenal Vietnamese cuisine found in the Emoi Restaurant.

In recent years, a deluge of Vietnamese restaurants have surfaced, bringing delicious Pho, a spice-filled broth served with rice noodles, to the public. For gourmands like me, I couldn’t be happier. Lemongrass and herbs, rice and noodles, all fresh and remarkably healthy – how could one resist such delicacy?

Recently, news happened to travel into my ears that a new pho restaurant opened in Garosougil, a tourist hot-spot bustling with trendsetters, fashionistas, and foodies. As food and passion go naturally hand in hand for me, I was psyched to see if the rave behind the idea extended to the food itself.

Located just around the corner of the massive School Food building was a little establishment with bright yellow-and-orange lights flashing its name: Emoi.

A little side note: the restaurant is open for 24 hours. (PC: Yoo Bin Shin)

The interior was nice and cozy, with wooden walls and interesting looking lamp lights giving off a warm glow all around the atmosphere. As expected, almost all tables were occupied, the whole place humming with the sound of servers scurrying around and the delightful chatter of people filling the air. I was lucky enough to grab a table just beside the window.

Unfortunately, I couldn’t get hold of any pictures of the menu itself, but it was very simple and only consisted of six dishes: Pho Bo, Premium Pho, Bun Cha Gio Tom Nuong, Fried Rice, Nem Chua, and Stir-Fried Water Spinach. Within the Premium Pho, the dish was further divided into three different phos – Smoky-Flavored Pho, Beef Brisket Pho, and Tender Beef Brisket Pho. They all looked absolutely delicious, but due to the shortage of ingredients, I had to order the Smoky-Flavored Pho instead of the regular Pho Bo, along with Beef Brisket Pho, Bun Cha, and Fried Rice.

very traditional looking tableware giving off a nod towards Southeast Asian culture (PC: Yoo Bin Shin)

After about ten minutes, the first two dishes arrived: the Smoky-Flavored Pho and Beef Brisket Pho, Hanoi style. One interesting thing I noticed was that unlike other Vietnamese restaurants, Emoi did not provide the regular double-sauce condiments but rather, just a little side-dish of sliced cayenne peppers. Customers could separately ask for sriracha, but I decided to leave the broth as it is and taste its untouched flavor. The Smoky-Flavored Pho did live up to its name; the beef was cooked on fire, which made the broth heartier and generate a deeper, savory taste. On the other hand, Beef Brisket Pho had a clearer broth, and as I sipped it I could definitely detect more of the spicy flavor coming from the peppers that the Smoky-Flavored Pho concealed. I personally preferred the Beef Brisket Pho, which best resembled the original pho itself, although both were very pleasant.

Smoky-Flavored Pho (PC: Yoo Bin Shin)
Beef Brisket Pho (PC: Yoo Bin Shin)


Next up was the Fried Rice. The dish consisted of a lovely mix of thin jasmine rice, little spring onion chunks, sliced carrots, egg, etc, all stirred well together to create a scrumptious combination. No other words were needed – I promptly dove in and ended up finishing it in less than twenty minutes. So pho, so good.

The anticipated fried rice that made me fall in love all over again (PC: Yoo Bin Shin)

Last but not least, the pièce de résistance arrived at the table: Bun Cha. When the plate showed up, it was like peering into a gift box – lots and lots of nice things to discover. The fat wonton-style meatballs were nestled in with raw vermicelli rice noodles, tender pork belly, and fried Nem Chua rolls served alongside a handful of nose-stinging cilantro and a special type of nuoc cham sauce. The sauce had a sweet and sour taste, rather piquant, with ground garlic and carrots that could either be tipped over the whole dish or eaten separately. The beef stock itself was especially rich, had multi-layered flavors, and was overall wholesome and comforting.

a pho-togenic dish (PC: Yoo Bin Shin)

Worth the hype? Word of mouth? Intrigue? Whatever. This restaurant is perfect for a meal for two, a crowd of friends or a solo lunch with the kitchen for minimum company. As always, pho is a welcome and very affordable addition to the Garosougil dining scene. Emoi is a must-go.

– Ashley Kim (‘18)

Simple Homemade Treats to Try This Fall

Make these desserts for the upcoming Halloween party, or just to celebrate the beginning of fall.

Fall blew in strong this weekend, with the signature chilly breeze and the arrival of fleece jackets winking their hellos. Autumn flavors abound – sharp cheddar, maple syrup, cinnamon and sweet pumpkin. Welcome fall with open arms and a warm, piping kitchen with one or more of these fun, simple treats you can easily make at home. From sweet to salty to crispy – you name it, it’ll be there, specially hand-picked for the beginning of autumn.


1) Pumpkin Spice Rice Krispies Treats


Rice Krispies Treats were always a crowd-pleaser, but what about adding a fun autumn twist to make it even better? One can never go wrong with pumpkin spice on a breezy autumn day. Flush with the flavors of fall, because these munchies will blow you a dose of warmth straight to your stomach with the combination of pumpkin, cinnamon, and soft, gooey marshmallows. Guaranteed, you will practically swoon as you take a bite out of this sweet, sticky delicacy.

  • Prepare canned pumpkin.
  • Cut up 1/4 cup of it.
  • Mix the pumpkin with two tablespoons of cinnamon powder.
  • Melt a bag of marshmallows and mix it in with the pumpkin and cinnamon.
  • Distribute the batch evenly over the Rice Krispies Treats (as many as you would like).
  • Let it cool in the refrigerator for about 30 minutes, and voila!


2) Maple Butter Syrup Popcorn

(Real Food Co.)

Wave good-bye to the standard popcorn flavors you can get at the cinema – this one’s golden. Even though syrup is produced in spring, maple always feels like such a fall flavor to us. It also goes really nicely with other fall flavors like ginger, cinnamon, and nutmeg. This popcorn has a little of each and will become your snack of choice as the leaves start to change and the weather gets cooler.

  • Pop popcorn following your preferred method.
  • Combine two teaspoons of cinnamon, ginger, and nutmeg in a bowl.
  • Melt half a butter in the microwave and whisk in the maple syrup .
  • Add the maple syrup into the bowl.
  • Drizzle the mixture over the fresh popcorn, stirring it so the mixture gets evenly distributed.
  • Saran-wrap the bowl and shake it, then pop a kernel in your mouth for the taste test.
  • Add more spices if you’d like, then eat immediately! The warmer, the better.


3) Salty Cheddar Crackers


Everyone probably shares the nostalgic memory of munching bags and bags of Goldfish Crackers at recess time in their childhood, as it is a universal snackage enjoyed by children worldwide. And who says you can’t enjoy it now too, and even better – made in your own kitchen? Sure, these bite-sized treats will take a few more steps and a bit of patience to make, but the end result makes it all worth it. Wake up your dead fall senses to the warm aroma of savory homemade nibblers that will make you fall in instant bliss.

  • Mix 1 cup of flour, 3/4 tsp. of salt and pepper, then add half a butter and mix well until the mixture resembles coarse meal.
  • Add 5 cups of grated cheese.
  • Add 3 to 4 tbsp. of water until dough forms into a ball.
  • Wrap the bowl in plastic, and let it sit for about 20 minutes up to 12 hours (best if overnight).
  • Roll the dough out to about 3 cm thickness directly onto the baking sheet.
  • Use cookie cutters of your preference to cut out pieces.
  • Bake at 177 °C for 15-20 minutes until crackers turn golden brown.


The verdict’s in – first of all, I’d love to get these in my trick or treat basket and on my breakfast table on a crisp autumn day (or any day for that matter). Second of all, luscious baked goods can still fit into busy fall schedules. So enjoy these fall-licious snacks while you watch the leaves flutter and turn brown.


– Ashley Kim (‘18)

Recipes for Leftover Halloween Treats

Some tasty treats for all that leftover Halloween candy

Trick or Treat! Halloween is also that time of the year for some delicious snack. Hopefully you’ve earned more treats than tricks from your peer monsters, ghosts, vampires, and fairies. But wait! Don’t fill your tummy with all that sweet junk yet! There are even better, quick and easy recipes that could create the most beautiful harmony from your dozens of treats.

Cartoon Network


1) Halloween Candy Bark

Spread some melted chocolate on foil and top it with the chopped up Halloween candy. You can use assorted candy such as but not limited to Snickers, M&Ms, Reese’s Pieces and candy corn. In the picture, Reese’s Pieces, Reese’s Peanut Butter Cups, Reese’s Fast Break Bars and Butterfingers were used.

Halloween bark (Cooking Channel T.V)


Assorted Halloween candy, about 15 pieces or packs (1 to 1 1/2 cups chopped candy) 20 ounces milk chocolate


Line a baking sheet with foil, shiny-side up; smooth out the creases.

  1. Crush all the candy bars into pieces. (You can put them inside a plastic bag and smash them against the table, or just use a coffee mug to crush them in the bag.)
  2. Put a glass or metal bowl over a saucepan of gently boiling water, making sure the bowl doesn’t touch the water. Stir the chocolate until they are melted. But make sure to don’t overheat the chocolate or it will seize.
  3. Remove the bowl from the pan. Spread the melted chocolate onto the prepared baking sheet, into a 10-to-12-inch circle, about 1/4-inch thick.
  4. Assort the candy pieces into the chocolate so that they are all well blended in flavor, color and texture. After that, freeze your chocolate into the refrigerator for 1 hour so they solidify before breaking it into pieces. You can even store the chocolate in a container at room temperature for 1 to 2 weeks.


2) Candy Corn Parfait

Candy Corn Parfait (My Super Foods blog)


1 box of instant chocolate pudding (or homemade of course)

1 box of French vanilla pudding (or regular vanilla)

Cocoa Puffs

Whipped cream

Candy corn

Yellow gel golor

Orange gel color

Halloween themed sprinkles


  1. Make the chocolate and vanilla pudding. Divide the vanilla in half. If you are using French vanilla, it is already yellow, but if you are using plain vanilla, add a few drops of yellow to it. With the other half, use the orange food coloring to make it orange.
  1. Now all you have to do is create your own layers! The order laid out in the photo is: Cocoa Puffs, yellow pudding, whipped cream, candy corn and Cocoa Puffs, chocolate pudding, orange pudding, candy corn and Cocoa Puffs (again), whipped cream, sprinkles, and a few candy corns for garnish

Then finally chill for about 30 minutes to an hour or until the puddings are set!


3) 5-Minute Jolly Rancher Suckers

Jolly Ranchers Suckers (Pinterest)


Jolly Rancher

Sucker Sticker

Cookie sheet lined with a baking Mat or Parchment Paper


  1. Crush all the candies
  2. On the silicone mat, creatively arrange the candy pieces in any way you want.
  3. Watching, bake the candy in 350º for 3-5 minutes. There will be a small candy puddle and place the sucker sticks into each of them. Roll the sticks in candy to coat the stick.
  4. You can finally cool and peel away the finished lollipops from the silicone mat. 


4) Twix Cookie Dough Cheesecake Bars

Twix Cheesecake Bars (Bakers Royale)


1 16-oz. package of ready-made chocolate cookie dough

1 16-oz. package of ready-made chocolate chip cookie dough

16 Twix bars (8 packages of regular size bars, containing 2 each)

For the cheesecake: 8 oz. cream cheese, room temperature

1/3 cup sugar

1 large egg

1 teaspoon vanilla

1/3 cup caramel sauce (recipe follows)

1/3 cup mini chocolate chips


  1. Line a 9×9 pan with foil so that there is a one-inch overhang on each side. Spray the foil with baking spray. Heat oven to 375 degrees F.
  2. Using a rolling pin, flatten the chocolate cookie dough into a 9×13 inch rectangle with a 1/4 inch thickness. Also, pinch off bits of chocolate chip cookie dough and drop them on top of the original chocolate cookie dough.
  3. Add cream cheese, sugar, egg, vanilla and caramel sauce into a small bowl and beat until blended.  
  4. Place Twix bars directly on top of the crust and then pour the cheesecake mixture on top. Sprinkle the remaining crumbles of cookies dough on top of the cheesecake layer with chocolate chips.
  5. Transfer the pan to the oven and bake for about 30-40 minutes at 375 degrees F.
  6. Finally, remove the pan from oven and you can cool it!

So do these recipes make your tummy growl? Now stop stuffing yourself with leftover twix bars, candy corns, lollipops, jellies, and chocolates! Just put them altogether into these delightful mix and share them with your friends, families, and teachers! Happy Halloween!


– Sammie Kim (’18)

Chuseok Food

Excited about the week-off from school?

Students get to enjoy the week to celebrate the Chuseok, or the major harvest festival held in Korea annually on the 15th day of the 8th month of the lunar calendar.  Chuseok can be compared to the American Thanksgiving in that it brings together the whole family for an evening of delicious feasting. If you’re a little unfamiliar with the food aspect of Chuseok, not to worry! Go ahead and take a close look at some of the traditional foods we see (but mostly eat) during Chuseok.


1. Songpyeon

(Sam Sam Story)

Songpyeon is a sweet, traditional Korean rice cake with special fillings containing sesame seeds, black beans, mung beans, cinnamon, pine nut, walnut, and honey.  But songpyeon is not your average rice cake. These delectable treats are steamed over a layer of pine-needles, creating songpyeon’s special aroma.


2. Japchae


Japchae is a Korean noodle stir fried with sesame oils and vegetables. Served mostly as a side-dish nicely paired with a bowl of rice, a variety of healthy vegetables such as carrots, onions, spinach, and mushrooms are added to the dish to make it a little more special.


3. Hangwa

(via Namuwiki on Twitter)

Hangwa is a sweet, traditional Korean cracker made of rice flour, honey, fruit and roots.  Natural ingredients are used to decorate the food with various colors, flavours, and tastes.  Hangwa is typically paired with tea for the best taste. 


4. Galbijjim


Galbijjim is a Korean steamed dish made of beef or galbi.  Various ingredients such as soy sauce, sesame oil, scallions, minced garlic, pepper, ground sesame with salt, ginger juice, and sugar are mixed to create a delicious sauce to go on top of the galbi. Have you had enough of the standard “K-BBQ” as a passer for eating a Korean dish? Then give this bowl a go!


5. Jeon


Jeon is a Korean traditional pancake.  Usually eaten as an appetizer, there are various types of jeon depending on which ingredients are added.  Some famous jeons eaten during Chuseok are yukjeon, saewoojeon (shrimp-flavored), and hobakjeon (pumpkin-flavored).


– Eunice Na (’17)

Featured Image: KOCEF

Ode to Nutella

Nutella = Love

Who doesn’t love Nutella? | c. Pusheen

Nutella… More like hell yeah. Am I right or am I right?

A jar full of absolute mesmerization, that brings the feeling of jumping over a rainbow while riding a unicorn. Scratch that, two unicorns. That, my friend, would be Nutella. Ever since it was introduced to the market in 1964, Nutella has been – and to this day still – a very much appreciated chocolate spread. The perfect combination of hazelnut with a hint of cocoa and milk is like, the best thing ever on this planet. With just about nine weeks left of school, we find ourselves already thinking about summer break, procrastinating our work to the last minute. And, it’s been scientifically proven that chocolate is good for your mind and body. Add those two together and you have a happy brain, mind, and attitude about school! (and a fulfilled stomach). To satisfy your needs, I’ve got some Nutella recipes! Of course, everybody goes through the eating-directly-from-the-jar-with-a-huge-spoon kind of days. But check out these recipes and try some because honestly, they’re life changing.

c. Tyler Feder

But before you get to the cooking, take a moment to appreciate Nutella itself and it’s past.  Nutella’s history goes all the way back to the end of the Second World War. Pietro Ferrero, a confectioner was inspired to make cocoa and hazelnuts affordable for the people of Italy, as those ingredients were considered quite the luxury. This was when the Gianduja, the very combination of chocolate and hazelnuts, was invented (or rather, the prototype of our modern day Nutella).The new sensation captured everybody’s attention, ending up as an immense success. Chocolate treats were no longer inaccessible; both the cheap price and appetizing taste called for awareness, causing the Gianduja to become a huge hit. But it wasn’t until Michele Ferrero, the inventor of Nutella, created his new secret recipe that the actual Nutella was born. The Italian  – perhaps even worldwide  – success continues to be consumed all year long, because of its simplicity, functionality, and price.

RIP Michele Ferrero | c. The Guardian

Here are three tasty Nutella-mazing recipes to celebrate our universal love for the chocolatey treat.

1. Nutella Banana Smoothie



Frozen bananas (70 g)

Milk (100 ml)

Ice (50 g)

Nutella (1 tablespoon)


Step 1) Stick the frozen banana slices on to the inner surface of your cup.

Step 2) Using a mixer, mix the milk, ice, and Nutella until the mixture becomes smooth.

Step 3) Pour the mixture into the cup, and top it off with whatever you like! (I recommend whipping cream and granola!)


2. Nutella French Toast

c. Buzzfeed


Bread (1 piece)

Egg (1)

Milk (150 ml)

Sugar (1 tablespoon)



Step 1) Get your slice of bread, cut it in half, and cut a pocket in the bread for the Nutella to go inside.

Step 2) Scoop as much Nutella as you like inside the cut.

Step 3) Mix the egg, milk, and sugar and place the bread slices in the mixture. (Tip: Use a ziplock bag to the dipping)

Step 4) Warm up your frying pan, and cook the bread until it becomes a golden-yellowish color.

Step 5) Optional, but you can top the french toast off with chocolate sauce, fruits, or just anything you like!


3. Nutella Brownie

c. CompletelyDelicious



Nutella (1 jar)

Egg (2)

Milk (4 tablespoons)

Salt (2 sprinkles)

Cake flour (80 g)


Step 1) Get a cake tray, and inside the tray, lay aluminum foil. Preheat the oven to 175 celsius. Lightly sprinkle cake flour on the tray.

Step 2) Mix Nutella, eggs, and milk inside a bowl.

Step 3) Add the salt and the rest of the cake flour inside the bowl, and mix until smooth.

Step 4) Pour the mixture into the tray and leave in the oven for 30 to 35 minutes.

Step 5) Take out, cut it into small squares, and decorate however you like!


TREAT YO’ SELF with Nutella! Grab your smoothie mixer, cake tray, and start cooking!


– Leona Maruyama (’17)

Header: Tumblr