Bye Bye JJs

Snippets of information about the new catering and our thankfulness to JJs for their hard work.

We go to other schools such as Chadwick and SFS only to find their luxurious lunches. We open the repeated Snapchats of the perfectly placed pasta on their luxurious plate only to find our soggy pasta. Let’s admit it; we look over at other’s schools meals and feel jealous. In KIS, it has become a “joke” to call JJ’s “good.”

The never-ending complaints by students, promises by leaders, and persistent arguing between the PTO moms have worked. We are finally replacing JJ catering. Pat yourselves on the back, because we’ve done it, KIS.

But is this really what we wanted all along? Even with the thousands of complaints, JJ’s has tried to improve its food system by providing extras, getting feedback, and coming up with new courses that are popular here in Korea. In fact, many people find the replacement  bittersweet. The friendly smiles of the JJ’s staff were always a big part of KIS. We have unceasingly denounced the quality of the food, claiming it was too bland or salty, but we need to realize that the JJ staff members are trying hard. So take a moment to thank the staff members for their dedication for all these years with the amount of insults they had to take in.

After this spring break, a new food catering from Hyundai will be coming to KIS. Selected students were able to get a taste of the new food and from their response, many people are excited for the new change. This new food catering has 3 courses: pasta, korean, and western. While a meal from JJ’s costs around 3,500~5,000 won, the new catering’s meal is rumored to cost around 5,000~7,000 won. . The new food catering claims to have salad bar at all menus, a DIY sandwich, 1-2 kinds of Fruits and etc.

Even with the thrill students have for the new catering, a lot of students express their dejection with the replacement of JJs.


“I’ve been going to KIS ever since 4th grade and I always remember excitingly waiting for school to end so that I could run down to the cafeteria for a cookie. To have to say goodbye to all those memories is like saying goodbye to such a big part of my childhood memories even though it may sound depressing that getting a simple cookie was so important to me.

The recent upgrade in menus for JJ’s brought back an opportunity for me to run to the cafeteria like my 4th grade self again, anxiously waiting in line for a snack. There were times when I wasn’t a 100% satisfied with the food, but we should be aware that the staff worked all day to give us food so that we could get energized.

The saddest moment was when I went to grab lunch during autonomous block and one of the staffs came up to me and my friends and gave us yogurt and simply said “please don’t forget JJ’s!”

  • Tiffany Namkoong (‘18)


Even with our everlasting desires of a change in catering, will we be happy with the new food or will we keep complaining?

#RememberJJs #ThankYouJJs


Featured Image:

JD Choi (’18)

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)

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

10 Healthy, Yummy, and Easy To Make Snacks


Do you get hungry often? Do you feel tired? Do you need food to concentrate? If so, you might want to try carrying around some healthy snacks. Snacking helps you stay nourished and full the entire day, and contrary to widespread belief, has been proven to help with weight loss. Eating 5 or more small meals a day (3 main meals, 2 snacks) instead of 3 heavy ones increases your metabolism and prevents you from overeating. The key is to eat before you’re crazy hungry and to eat healthy. Nowadays, because processed and malnutritious foods are terribly common, healthy snacking is a good way to stay energized and provide ourselves with necessary nutrients. And since KIS students are extremely busy, snacks should be convenient for on-the-run eaters. So, without further ado, here are some healthy, scrumptious, and easy to make snacks:

1. Apples With Peanut Butter

16854603019_877af8ce23_oApples and peanut butter make a great combination. Just like the saying “an apple a day keeps the doctor away”, apples have many vitamins and antioxidants that can prevent numerous diseases such as cancer and Alzheimer’s. Peanut butter also has a lot of protein —just remember not to eat too much of it! To make this snack, simply cut up some apples, scoop a spoonful of peanut butter onto your plate (to control portions), and dip your apples into your peanut butter. 

2. Granola Bars

16853025688_dd99a0d9f6_oLooking for a snack you can bring to school? Granola bars are the perfect fit: wrapped, solid and small! They have lots of oats, nuts, and fruits that will fill you up. The best part is that there are many different kinds, so you have a variety of flavors to choose from. Just remember to check your allergies and the sugar content before you buy one.


3. Smoothies

16833405107_46b3f4869e_oSmoothies are very healthy and heavy enough to keep you full. In addition, it’s quite a time efficient treat. Just throw the ingredients into the blender, blend it, then pour it in a cup. Not to mention, you can personalize your smoothie according to your likes and dislikes. You can put in basically anything you want, but the most mouthwatering smoothies will have one handful of greens (kale, spinach, etc), one fruit depending on the size (bananas, berries, etc), and one to two cups of liquid that serves as a base (water, milk, etc).

*Tip: add lemon juice to your smoothie to mask the bitter tastes of certain green vegetables!


4. Banana And Peanut Butter

16420663223_0b2db4f510_oThis snack is for those with an incurable sweet tooth. Bananas and peanut butter make a very sweet yet healthy snack that can help soothe your candy and baked goods cravings. Bananas have lots of potassium and vitamins, and they help maintain your blood pressure and heart health. Although pretty self explanatory, to fix up your serving of bananas and peanut butter, simply spread some peanut butter onto your banana. To turn this snack into a meal, you can add some sliced bread to make a sandwich and spread the peanut butter on the bread instead of on the banana.


5. Yogurt And Fruits

17039980181_9fd38bd8a0_oYogurt contains a lot of vitamins and probiotics. It can help with intestinal problems and the maintenance of a lean figure. If you want to get even healthier, replace regular yogurt with greek yogurt, which has less fat and more protein. If you don’t like the taste of yogurt because you think it’s too bland, try adding fruits to add more flavor and sweetness.


6. Nuts

16418379884_4031df138b_oNuts are also a great snack to bring to school. They’re nutritious and they don’t spoil in a short amount of time. Nuts are also a great substitute for chips; they have a lot of Vitamin E, unsaturated fats, and omega 3 fatty acids. Just grab a handful and place them in a ziplock bag to make an instantly travel-friendly snack or stop by your market to purchase packaged nuts.


7. Tuna Stuffed Celery

16418383984_5e3b9682ed_oThis snack can be turned into a meal by increasing the quantity of the ingredients. Celeries are very low calorie vegetables that include lots of dietary fibers and antioxidants. Tuna is a lean protein that enables you to consume protein without also consuming a lot of fat, like red meats do. Grab a can of tuna, drain out the oil (do not eat this, it’s basically oil mixed with chemical preservatives to help the tuna last longer), and scoop some onto the celery. You can also add a small dollop of mayonnaise or other sauces/condiments if you’re not keen on veggie-eating.


8. Cream Cheese And Cucumber Sandwich

16853021208_96b21c191c_oAlso wholesome enough to eat as a meal, a cream cheese and cucumber sandwich provides you with most of the necessary nutritions. Spread the cream cheese thinly on a piece of whole wheat bread (whole wheat bread is much healthier than plain white bread) and add slices of cucumber on top. You can add another slice of bread depending on how hungry you are.


9. Tortilla Chips And Salsa

16853025358_144d928a07_oThese last two snack ideas are for people who are not yet ready to go full on healthy but would still like some healthier alternatives to the junk foods they love. For the first one, if you have a chips addiction, opt for some low sodium corn tortilla chips and some fresh salsa instead of the chemical filled, processed bag of chips. If you want to make your own salsa, chop up some onions and tomatoes into little squares and squeeze in lemon juice.


10. Strawberries With Dark Chocolate

16854603619_8262d77361_oIf you absolutely cannot live without chocolate, try making your snacks healthier by dipping fresh strawberries into dark chocolate. Dark chocolate has less sugar than milk chocolate and can be healthy for you if it is made of more than 70% cocoa. And adding some fresh fruit and/or vegetables is a great way to instantly make your foods healthier. To make this snack, break up some dark chocolate into a microwave-safe bowl, put it in the microwave for 30 seconds, and dip the strawberries in it until they are half coated. Then, let them cool in the fridge until the chocolate hardens.

*Tip: You can do the same with yogurt and strawberries without the microwaving!

– Minji Kim (’18)

Illustrations by Irene Jung (’16)

Cures For Your Sweet Tooth

The #TREATYOSELF saga continues.

Cake, cookies, ice cream. YUM. Every once in a while, you need to #TREATYOSELF to a sweet snack. We asked some students for their favorite sweet treats and found recipes so you can make it yourself!


“Brownies!” (Ji Sun Jeon, ‘17)

Simple brownies are rich, decadent, and full of chocolate. A perfect snack for when you’re running low on energy and happiness.

You will need:

½ cup vegetable oil

1 cup sugar

1 tsp vanilla extract

2 eggs

¼ tsp baking powder

⅓ cup cocoa powder

¼ tsp salt

½ cup flour


  1. Preheat oven to 350ºF (180ºC)
  2. Blend the oil and sugar until they are well mixed
  3. Stir in eggs and vanilla extract.
  4. Mix the dry ingredients (baking powder, cocoa powder, salt, flour) together separately.
  5. Slowly stir in the dry ingredients and blend until the batter comes together.
  6. Pour the mixture into a greased 9×9 pan (if you double the recipe, use 9×13 pan and bake for longer)
  7. Bake for 20 minutes, cool the brownies, and enjoy!


(recipe by

Two Peas & Their Pod

“Chocolate sea salt caramel cookies.” (Faith Choi, ‘16)

Mmmm, now that sounds good. What is this delectable treat? Warm, chewy, rich cookies that are all gooey with caramel, with a surprise of salt for extra flavor.


You will need:

1 ¼  cup all-purpose flour

¼ tsp baking soda

¼ tsp salt

5 tbsp butter

7 tbsp cocoa

⅔ cup sugar

⅓ cup brown sugar

⅓ cup plain yogurt

1 tsp vanilla extract

Soft caramels (rolled into little balls)

Sea salt


  1. Preheat oven to 350ºF (180ºC) and prepare 2 baking sheets lined with parchment paper.
  2. Sift and mix together flour, baking soda, and salt.
  3. Separately, melt butter over a saucepan. Removing it from the heat, stir in cocoa and sugars until it looks kind of like wet sand.
  4. Mix in the yogurt and vanilla until well blended.
  5. Stir in dry ingredients and continue to mix
  6. Wrap the cookie dough around the balls of caramel and sprinkle sea salt over each one.
  7. Bake for 10-12 minutes, cool cookies, and enjoy!


(recipe by



“Umm peppermint cookie thing. Oh wait, it’s.. ahh peppermint bark!” (Lina Oh, 11)

What is peppermint bark? Only the easiest, but most delicious snack for lovers of the chocolate-peppermint pairing! A layer of bittersweet dark chocolate, a layer of buttery white chocolate, and a layer of crunchy zingy peppermint. The perfect combination.


You will need:

12 oz plain white chocolate

12 oz plain dark chocolate

½ cup crushed peppermint candy


  1. First, line a 9×12 pan with parchment paper.
  2. Melt the dark chocolate. You can use the double boiler for this, where you boil a pot of water and place a heat-proof bowl over it, constantly stirring until the chocolate is smooth. Or, you could microwave the chocolate 15-20 seconds and a time, stirring in between.
  3. Spread a layer of the dark chocolate in the pan.
  4. Now, melt the white chocolate using whichever method you prefer.
  5. Quickly, while the chocolate is still hot, pour the mixture over the dark chocolate.
  6. Put peppermints into a ziploc bag, and crush with a rolling pin or a hammer.
  7. Sprinkle the crushed peppermints over the chocolate
  8. Put in the refrigerator to harden. Once it’s ready, break them apart and enjoy!

(recipe by

Whatever the case, remember to take a break once in a while from vigorous studying, and indulge your sweet tooth! All these recipes await you! YUM.
– Sarah Chin (’16)

Header: Healing The Body

Blueprint Takes COEX: What To Eat

Sometimes, you just gotta #TREATYOSELF.

Bored on a weekend? Need a time-out from the academic rigor? Why not #TREATYOSELF with a trip to COEX? With its recent innovation, it’s a perfect venue for shopping, eating, and simply winding down with your friends – all in one place.

A place with a definitely lighter mood, the interior of this breakfast spot is lined with rose gold pans and other cool knick knacks that welcome the guests in. // Faith Choi (’16)
  1. Creammou


  • Rating: 3.5/5
It’s a bit heavy on the sweets, especially because of the whipped cream, maple syrup, sugar powder, and hot chocolate, but it all works together to create something beautiful in your mouth. // Faith Choi (’16)

Creammou is a homey and cozy breakfast shop. With a reasonable pricing of 6,000 won and phenomenal pancakes, I would say Creammou is worth a visit (perhaps even a re-visit). The pancakes are not too overwhelming – they are, rather, delightfully light and fluffy. Perfect for a quick bit of breakfast that you missed! Hot chocolate, on the other hand, was “a little too sweet”, according to Sarah Chin (‘16), and wasn’t worth the 4,500 won she handed over at the counter.

The second you enter, you’re hit with dim lighting and the smell of scrumptious baked goods. // Faith Choi (’16)
  1. Eskimo

  • Rating: 4/5

“It tastes like something my grandma would bake for me, but that doesn’t even make sense because neither of them bake.” – Faith Choi (‘16)

The antique-looking plates that deliver the delicious treats just make the entire experience that much better. // Faith Choi (’16)

Eskimos is a dessert shop that sells a variety of tummy-filling pastries. Their Chocolate Eclair, a little overpriced at 2,500 won, is not only sweet but also carries an amazing aftertaste. In my opinion, it was slightly small in portion, but try it yourself to be certain! Mmm, their Lemon Tart Meringue was beyond sublime; it’s a perfect balance between sweet and sour. The crust was its best part! The mini apple pie also had impressive crusts, but, disappointingly, it was extremely hard to eat, especially when sharing with three other individuals. However, after an arduous task of splitting the pie, it was worth it; it was a great balance with the lemon tart meringue. Eskimo carries an authentic ambience with hints of hipster vibes here and there, but the lighting is horrendous. No #selfie in this place for sure!

As soon as it hit 1 PM, Shybana started filling up. Faith Choi (’16)
  1. Shybana

  • Rating: 3/5
It’s a beauty so far, but that’s only because the Sirloin Steak hasn’t arrived yet. // Faith Choi (’16)

While we entered wildly excited for some Southern comfort lunch, Shybana provided us with an ample disappointment. Let’s start on a brighter note, shall we? The Louisiana Cajun Chicken Pasta was, actually, quite good. A flavorful dish with perfectly cooked chicken – tender on the inside, crispy on the outside – was enough to get five hungry girls excited. It was well-paired with the bacon mac and cheese ordered, which also had satisfying texture, saltiness, and flavor (plus croutons on the side), not too greasy or cheesy. The disappointment came with the third dish: sirloin steak. It was not at all like the picture on the menu: overcooked meat, undercooked garlic, too small in portion and thickness. Thankfully, it had good acidity with its lemon flavor, which (almost) remedied all else.

Check out how fancy this place is! // Faith Choi (’16)
  1. Chloris Tea and Coffee


  • Rating: 3.5/5
Daisy Kim (’16) greedily reaches for the hot black milk tea. // Faith Choi (’16)

Before anything, Chloris Tea and Coffee is an epitome of properness; we felt–inevitably–a little bit out of place. The Black Cream Milk Tea we ordered was light and smooth, not too overwhelming with a great balance of milk and tea. However, there were mixed reactions on the cream that came with the tea. Some felt that there was too much foam to dig through to reach the gist of the drink, while some others felt it was an elegant touch to a mundane menu like black milk tea: you decide for yourself!

– Lina Oh (’16)

Header: Jaye Ahn (’16)

Much Ado About Food

We all love food, but sometimes we can’t help but hate it at the same time.

Irene Jung (’16)

Who doesn’t love food? In-N-Out, Taco Bell, and Chipotle. Whether eating healthy was your new years resolution or you’re starting your diet, you’ll most likely digress and end up eating that one hamburger. Then comes the usual, self-loathing topped off with voraciously stuffing your face with chocolate. Face it, we’re in a love/hate relationship with food.


I mean, it’s sort of obvious why we would like food, isn’t it? According to The Guardian magazine, we human beings are naturally programmed to want foods by having liked them. According to Kent Berridge, a neurologist at the University of Michigan, there have been experiments to prove that your brain is directly related with the likings of food. The neurochemical that gives us pleasure is dopamine; and when Berridge suppressed domaine in rats, the rats did not want the sweet food it was given, but still enjoyed the sweetness. Meaning, the rats liked the food, but that did not mean they wanted the food. These two aspects of the reward system are directly related and close intertwined with our natural tendency to like food. Dopamine triggers what we decide to want, and the brain releases endorphin and enkephalin, which produces the liking.

If you’re not into the science-y background story, let me put it this way: psychological elements affect how we feel about food. Our brain is stimulated and induced when we taste and swallow food. It cultivates our mind and of course, our stomach. But food is also the illicit villain that destroys our eating habits specifically created for the sole purpose of losing weight. If you’re a teenager, you should’ve have gone down this path at least once.


However, we absolutely hate food when it lures us into eating it whilst trying to restrict our diets. Imagine what it would be like to eat as much as we want and keep the same body the entire time. That’s right, it’s just not possible. It is inevitable; we’ll end up gaining weight if we keep on eating the food that we love, and we all know that include sweets and junk food. We start letting our desire of staying skinny control us and manipulate us, until we go completely nuts and end up gorging food upon our mouths.


Hey, but remember: in the end, you have to do what you love; working for and keeping a glamorous body may be important, but the most important thing is to stay happy and healthy. A small piece of chocolate wouldn’t kill you, but taking the stairs instead of the elevator, for once, wouldn’t either. Finding balance and figuring out the eating habit that works for you is important. We may have a love/hate relationship with food, but the key is to seek your midpoint within the two extremes.

– Leona Maruyama (’17)

Header Source: Tumblr