Spring, Tempting Home-Cooked Meals

Editor: Son Min-jeong  
Spring has arrived. During this time when appetites can wane, we have selected a variety of nutritious dishes to delight your family. From warm rice bowls made in a pot to salads and nutrient-rich single dishes, as well as comforting porridge for breakfast and snack options… Join us in exploring the world of spring meals made with a mother’s love.

Seaweed, Red Quinoa, and Oat Rice Bowl  
Let’s cook a delicious rice bowl using a mini pot. Quinoa and oats are richer in protein and nutrients than regular rice, making them great for healthy meals. Serve the warm rice with clam and perilla seed soup and a salad made with fresh greens sourced from Upstate New York. The tofu and mushroom dipping sauce (on a pink flower plate) combines mashed tofu to reduce the saltiness of the soybean paste, while diced button mushrooms, serrano peppers, and red chili add a delightful kick.

Eel Rice Bowl  
Cook the rice with a piece of kelp and a drop of olive oil, then top it with sushi seasoning, teriyaki eel, salmon roe, pickled ginger, perilla leaves, and seaweed flakes. This dish is great for stimulating the appetite and boosting energy.

Abalone Rice Bowl  
Prepare two abalone with cuts, drizzled with a sauce made from soy sauce, plum syrup, and sesame oil, then lightly steamed. One is served whole, while the other is sliced thinly. For the rice, flavor it with kelp, sesame oil, and salt, adding ginkgo nuts, chestnuts, edamame, and beans. When the rice is done steaming, top it with the prepared abalone. Serve with a soy sauce dipping sauce, warm seaweed soup, grilled mackerel, sautéed perilla leaves with perilla powder, and pickled vegetables for a nutritious and hearty meal.

Strawberry Salad Bouquet  
Create a salad bouquet with various vegetables and fruits. Use crepes to make the bouquet handle, and fresh vegetables and vibrant strawberries to create a cheerful floral arrangement. Serve with watermelon juice and fruit dressing.

Broccoli and Cauliflower Salad  
An appetizer salad featuring steamed broccoli and cauliflower, served with wasabi mayonnaise, honeydew fruit dressing, and yuzu cod roe dressing for a variety of flavors.

Steamed Abalone  
Steamed abalone served with a spicy sauce made from its innards. Pair it with sautéed mushrooms and use watermelon radish to add a beautiful color to the spring meal.

Tuna Tartare  
The tuna tartare placed atop thinly sliced radish resembles a blooming lotus flower. Decorate with salmon roe, small flowers, and petals for a charming presentation.

Burrata Cheese Salad  
A salad featuring burrata cheese is visually appealing. Serve it on arugula with butter pickles for a delightful flavor combination.

Spinach Porridge  
A simple recipe made by blending sautéed garlic and onion with spinach, rice, and chicken stock. This beautiful and easy porridge is perfect for a morning when your appetite is lacking or as an appetizer.

Potato and Mushroom Porridge  
This porridge features equal parts potato and button mushrooms, delivering a rich mushroom flavor. The addition of potato makes it suitable for breakfast. Garnish with roasted prosciutto for both decoration and a savory touch.

Cucumber and Honeydew Gazpacho  
A cold soup made from cucumber and honeydew, featuring the fresh scent of cucumber and the sweetness of honeydew, along with the crunchy texture of red grapes, creating a refreshing soup that pleases both the eyes and the palate.

Shrimp Menbosha with Our Home-Cooked Meal  
A meal featuring shrimp menbosha, loved by people of all ages. Served with seaweed soup, crispy bulgogi, and individually plated grilled grouper, along with fresh greens from the garden. This makes for a great birthday meal option.

Chive Potato Pancakes and Buckwheat Potato Pancakes  
If you’re looking for a simple lunch or snack, try making chive potato pancakes or buckwheat potato pancakes without flour. Blend chives and potatoes or chives and buckwheat, then pan-fry. The chive potato pancakes pair wonderfully with spicy pickled dipping sauce. Topping with diced red chili enhances the color beautifully.

Inari Sushi and Mixed Buckwheat Inari Pockets  
Inari sushi, often considered a bite-sized snack, is made with sushi-seasoned rice mixed with sautéed beef, diced onions, cucumbers, and pickled radish, resulting in a deep and complex flavor. Perhaps due to the care put into it, it’s always a favorite for picnic lunches. The beautifully skewered inari pockets are filled with mixed buckwheat instead of rice. Adding green decorations like crown daisy or water parsley enhances both flavor and color.

Min Hye-jeong  
Food Stylist  
A talented food stylist who uses easily accessible ingredients to highlight their natural flavors while paying attention to taste combinations, aesthetics, and details. Currently residing in New Jersey, she studied living design and textile pattern design in Tokyo, Japan. As a board member of the nonprofit organization Family Touch USA, she has been involved in gala event decorations for over 15 years. She has consulted on numerous restaurant interior decorations, organized two opening receptions for NY Y-S-P Gallery (ceramic artist Park Young-sook) in 2017, collaborated on an exhibition with New York artist Minku Kim in 2018, and launched Hye Studio in 2019. In addition to food styling, she incorporates flower design, offering comprehensive consulting for catering and private events. More diverse food styling photos can be found on her Instagram.  
Instagram: plateground  
min9189@gmail.com  
Hye Studio  
(Contact) hyejminstudio@gmail.com