Slow Living in Korea | Cozy Autumn Days, Family Baking & Outdoor Farm Moments

A calm autumn week in Korea — filled with slow mornings, cozy meals, and simple family routines 🍂
We bake a carrot cake for Ardho’s birthday, make a comforting pumpkin & beef risotto, and spend a peaceful day outdoors harvesting peanuts and sweet potatoes.
This vlog is about slowing down, enjoying the season, and finding warmth in ordinary days 🤍

Thank you for watching and being here with us!

✨ In this vlog:
• Family baking & birthday moments
• Cozy autumn cooking & homemaking
• Simple Korean lunchbox prep
• Outdoor farm day — harvest & animals

#SlowLiving #KoreaVlog #CozyVlog #AutumnVibes #FamilyVlog #Homemaking #KoreanLifestyle #FallInKorea

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Hi everyone — I hope you’ve been doing well It’s such a beautiful day today — a special one, actually^^ Because… today is Ardho’s birthday 🎂 I still can’t believe how quickly he’s growing. It feels like just yesterday he was still so tiny in my arms. While he’s taking his nap, Fanta and I are going to bake his birthday cake together. She’s been so excited about this moment — I’ve been mentioning all week that we would make a cake for her little brother, and every day she kept asking, “Is today the day we bake Ardho’s cake?” So now that he’s finally asleep, it’s our little baking time. We wanted something cozy and simple… so we decided on a carrot cake But… things didn’t exactly go as planned. I’ll be honest — at first, I was quite disappointed with how it turned out. The cake itself was delicious, but the frosting was… a little bit of a disaster. It just wouldn’t hold its shape. At that moment, I was so frustrated I even thought about baking a new cake the next day. I was close to tears — not angry, just really sad and disappointed. I even considered not including this part in the vlog at all. But my husband reminded me that the cake tasted really good, and that’s what mattered. So, I decided to keep this part in — because sometimes, things don’t turn out perfectly, and that’s okay! After sleeping on it, I started to see the whole thing differently. It became more of a learning moment than a failure. And now I actually feel a bit grateful that it didn’t go as planned — because I learned something new. So, let me show you how we made it. It’s a simple carrot cake — soft, moist, and full of flavor. Despite the frosting, the cake itself turned out really good. We started by mixing together the dry ingredients — flour, baking powder, baking soda, salt, and a bit of cinnamon. I also added a pinch of nutmeg for warmth. Then in another bowl, the wet ingredients — oil, brown and white sugar, and eggs. I whisked them until smooth and slightly creamy, and added some vanilla extract. Then the carrots — lots of them^^ as you can see — I had to be careful that Fanta didn’t eat all of them Carrots make the cake soft and naturally sweet. Thinking back, I must say that I really enjoyed baking together with Fanta. Just seeing how happy she was to help made me so happy too. I could really see how much she’s growing and learning — how carefully she mixes, how proud she looks when she does something by herself. At the very end we added a few walnuts and mixed the batter with the dry ingredients and poured the fully mixed batter into the pan Finally baked it at 175 °C for about forty to forty-five minutes … The last time Fanta and I baked together was when the weather was still cold. During summer, we didn’t really do much baking — it was just too hot most days. But now that it’s starting to get cooler again, I think I’ll bring this little baking routine back. After 45 minutes the cake was still moist inside I ended up adding 5 minutes of baking twice I think that baking — or simply letting kids help with other chores — are really great bonding activities and especially for baking — it reminds me again that the process is so much more important than the outcome. Say “hi” to our birthday boy HEHE first thing he saw was the cake^^ I thought he might not realize it yet but I was already waiting for the moment to sing and blow out candles and finally eat the cake I knew that with the kids at home the whole day — decorations wouldn’t really last so we decided to just buy some dinosaur-shaped balloons and luckily Ardho immediately liked them I also bought a huge “2” balloon but obviously as soon as Jungu wanted to blow that one — Ardho wanted to play with that one too HAHA so we made sure to keep only that one out of reach and with the other ones they already started playing with them Once the cake was out of the oven, I let it cool completely before making the frosting. (Our first guests already arrived so they went upstairs to play with the kids) And this is when things got tricky. The recipe I followed used cream cheese, butter, and powdered sugar — but it didn’t say which type of cream cheese to use. I grabbed the soft spreadable one, the kind you put on toast… and that was the mistake. It turned out way too runny — no matter how long I chilled it, it just wouldn’t hold its shape. Later I realized you need to use the block cream cheese — the kind made for baking, not for spreading. Next time, I’ll definitely use that one and also reduce the sugar a little. It was a bit too sweet for us finally our last guests arrived HEHE … and Grandma saved the day with the amazing dinner that she brought It’s a Korean dish people often enjoy when the weather gets colder, It’s full of nutrients and is said to help prepare the body for winter especially to strengthen the immune system. The broth is made with a whole chicken, herbs, and jujube dates — similar to the samgyetang from last week’s vlog, but Grandma simmered it much longer to draw out all the flavor and collagen. It was rich, comforting, and everyone loved it — especially Ardho, haha. 😄 After dinner, I tried to make the cake look a little prettier^^ I shaped two small carrots on top — haha definitely E for effort, right? once Jungu lit the candles Ardho’s little face lit up with joy. He looked so happy! In that moment, I forgot all about the frosting and the stress. It didn’t matter that it wasn’t perfect — because it was made with love, and seeing him smile was everything. Looking back now, I’m glad I kept this part in the vlog. It reminds me that sometimes the things we call “mistakes” are actually small lessons in disguise. We really do learn by trying — and the most important thing is to enjoy the process, not just the result. So, here’s to imperfect cakes, and happy little moments that make life feel full. 🎂✨ A few days later… The week went back to its quiet rhythm. While the kids were at daycare, I spent the morning catching up on house chores. That day was bedding washing day — something I try to stay consistent with. I usually wash the kids’ bedding one day, and ours the next. We’re slowly switching to M2 hypoallergenic bedding covers they don’t trap dust or fur like cotton does, and they’re surprisingly easy to care for. We’ve already changed ours and also Fanta’s mattress and pillow covers, but she’s still so attached to her blanket that we haven’t replaced it yet. For Ardho, we’ll buy the full set once he moves to a bigger bed. The only downside is that I can’t put it in the dryer, so I have to split everything into multiple washing days. Next, I spent some time cleaning one of our small stainless steel pans. It had a few stubborn oil stains that just wouldn’t come off. This time, I made a thick baking soda paste and spread it all over the surface, then let it sit overnight. I had tried the same method before but only left it for about an hour and it didn’t really work. So I was curious to see if leaving it longer would make a difference. The dirt was still pretty stubborn at first, but after some patient scrubbing, it slowly started to come off. It definitely takes time and effort, but in the end, almost everything came clean again. I clean my other pots in a similar way — and it always reminds me how important it is to care for the things we use every day. I try to invest in good-quality kitchenware, but even the best pieces need regular care if we want them to last — maybe even a lifetime, or long enough to be passed down. People often talk about “adulting”… I think this might be one of the best examples — not just buying good things, but also taking the time to maintain them properly. After finishing the chores, I started preparing lunch I remember I mentioned pumpkin risotto in the last vlog … and since Jungu likes meat — I’ve decided to add some beef as well I used the beef broth I had frozen from when I made rice cake soup a few weeks ago. It’s one of those dishes that takes a bit of patience, but always turns out yummy and everyone eats up HEHE Every year, when I start cooking with pumpkin again, it really feels like autumn has arrived. …and I love how the colors of a pumpkin perfectly reflect the shades of autumn It’s such a wonderful vegetable, naturally sweet, and so versatile. You can use it in soups, stews, cakes, or even bread and it always adds that comforting flavor. Pumpkin is also full of vitamins A and C, great for the immune system and the skin, which feels just right for this time of year. I’ve promised myself to explore it more this fall — to try new recipes and see how far I can go with pumpkin as the main ingredient. While I was cutting it, I started also thinking about what to do with the seeds. They’re supposed to be really healthy as well but last time I tried roasting them, they didn’t turn out as crunchy as I hoped. Maybe I’ll try another method next time. If I manage to make them work, I’ll share it here, hehe. but let’s focus on the risotto now… after defrosting the beef broth in the microwave, I am roasting the pumpkin in the oven for about 20 minutes I planned to prepare an abundant 3-people recipe (using 300 g pumpkin) so that the kids can eat some for dinner as well even though sitting down as a family for dinner is very important for us there are some days where we decide to have the kids eat dinner first and me and Jungu enjoy some cozy alone time while watching a drama once the kids are sleeping that was exactly what we had planned for that day since I also had some other plans with the kids after daycare as well so just a quick, ready-to-eat dinner was the perfect option on that day hehe The pumpkin should be almost ready now so I measured out the remaining ingredients as well I like to prepare everything in advance the rice, Parmesan, wine, broth, and beef because once you start cooking, risotto asks for your full attention. You can’t really walk away from it — it’s one of those dishes that keeps you present. For today’s version, I’m using about one cup of rice, 300 g roasted pumpkin and 150 g thinly sliced beef — the same kind usually used for bulgogi. 500 ml beef broth and some more water to dilute 60 ml dry white wine, 30 g grated Parmesan 30 g cold butter, for finishing and salt and pepper to taste In the pan, I seared thinly sliced beef in a bit of olive oil just until browned — then set it aside for later. Adding the beef is completely optional the pumpkin risotto tastes perfect already without beef I would just recommend searing some onions as the first step instead In the same pan, I added a little more olive oil and some minced garlic let it sear just for a minute or two and then finally added the rice For risotto I just rinse the rice once to remove dirt and dust but never wash it fully as it will lose the starch that is important for creamy risotto stir for a couple of minutes until the grains turn slightly glossy. then deglaze with white wine and let it fully absorb. Next, I started adding the broth, one ladle at a time. Each time the rice absorbed the liquid, I added a bit more. in the meantime the washing machine is telling me that laundry is done^^ to avoid any musty smell I removed it quickly and called my husband for help HAHA in our house humidity is pretty high so we have two dehumidifiers I told him to hang the bedding that cannot be put into the dryer close to the dehumidifier — back to the risotto — I added the soft roasted pumpkin — half mashed, half in little cubes. When the texture turned creamy, I mixed the beef back in and to finish, I added a bit of cold butter and Parmesan this is the step that makes everything glossy and rich. Season with salt, pepper and some lemon zest… … and I always let it rest for a minute before serving, just to let the flavors come together. you can never have too much Parmesan HAHA The risotto turned out creamy and full of flavor — the beef broth gave it such a deep taste, and the pumpkin added a soft, gentle sweetness. I also added a tiny bit of truffle oil — loved that combination as well Later, the kids had the leftovers for dinner and they loved it too, especially the combination of sweet pumpkin and salty Parmesan cheese^^ It’s one of those meals that feels simple, but somehow makes the day feel a little more special. The next night, as soon as the kids were asleep, I found myself back in the kitchen. Every now and then, Fanta’s and Ardho’s daycare organizes outdoor playdays in nature, and parents can join if they’re free. Jungu and I always try to go, because we know how happy they get when they see us there. Even though they get lunch at daycare, I have to prepare a packed lunch whenever they go outside. So I thought I’d film one this time — something simple, but full of love. I’m still pretty new to the Korean style of packed lunches. In Italy, we usually just bring bread with cheese and ham or salami or some leftover pizza, haha. Here, it’s more like kimbap or small side dishes neatly packed in boxes. I’ve learned a few of them — not many, but enough to make my kids smile. One of their favorites is the ketchup sausage stir-fry so I decided to make that again tonight. I start by heating the pan meanwhile I cut the sausages with tiny slits on the ends so they open like flowers when cooked. I mix together 1 tbsp soy sauce, 1 tbsp ketchup, 1 tsp honey and 1 tsp sesame oil If you have, you can even use oyster sauce instead of ketchup once the pan is hot, I add a bit of oil and add the sausages and sear them until opened and browned sometimes I make this side dish at home as well then I add some shishito peppers exactly at this point here Once the sausages start browning, I turn off the heat and pour the sauce over the sausages. … toss quickly and remove from heat and let them cool Next, I made some rolled omelettes — gyeran mari. It’s my little way of sneaking in some vegetables, because I know the kids won’t mind them when they’re mixed inside. Sometimes I make fried rice with the same ingredients — eggs, carrots, and scallions — but today I didn’t have any precooked rice in the freezer, so omelettes it was. I like them because they’re quick to make, packed with nutrients, and the kids always eat them happily. … even I am able to eat a few although I don’t like eggs… They also store really well for lunch boxes. The only tricky part is the folding — it takes a bit of practice to get that smooth, tight roll. Funny enough, the very first time I made them, they turned out perfect — and I still have no idea how I did that, haha. Mornings like this always start a bit busy. The kids running around, me trying to get everything packed on time… but it’s the kind of chaos that somehow feels comforting. I took out the food I prepared last night, and while getting ready, I could hear Ardho playing on the floor, tapping his little fork and spoon. He’s always so interested in anything that involves food, a real foodie — but you already know that HAHA Lately, I’ve really noticed how much he’s grown — not just taller, but also in the way he talks and understands things. Every day there’s a new word he says, and somehow, it always surprises me. It’s like he’s turning into this little person with his own thoughts and expressions — and it’s such a joy to watch. It makes these busy mornings feel lighter somehow — even when everything’s happening all at once. … and there’s always this moment… when they see the lunchboxes and immediately want a taste. It makes me smile every time. Even simple food feels more special when they enjoy it so much. Cooking lunch for them has definitely become one of those small parenting routines I really treasure. It takes time and a bit of effort, but it’s also a quiet way of taking care of them — of showing love through something ordinary. But of course, love shows up in so many different ways. Every parent has their own way of caring — it might be through food, but it can just as easily be through time, stories, or play. For some, it’s preparing a meal; for others, it’s sitting together, or simply being present in the small, everyday moments. I guess we all have our own language of love — the way we connect and nurture. For me, it changes depending on the day — sometimes it’s through food, other times through moments we share doing something together. In the end, what really matters is that our kids feel loved, in whatever form that takes <3 After getting everything packed, we finally headed to the farm for the kids’ outdoor day. We arrived at the farm The weather was beautiful — not too hot, not too cold — just the kind that makes you want to stay outside all day. The kids were so excited from the moment we arrived. They love these kinds of days where they can touch the soil, pick things, and explore freely. We helped the kids harvest peanuts first, It was funny watching how focused they became, like pulling down each peanut was a success feeling ... and you can already imagine — Ardho wanted to directly eat them the day felt even better since we had such a great sunshine after a couple of rainy days we were almost afraid they might call it off due to rain but weather was 100% in our favor — finally! Next we moved to the sweet potatoes — and this time, both of them went all in. Fanta loved digging into the soft soil it felt like a treasure hunt... we were almost afraid we might not find any... but finally we were able to pull out a huge sweet potato Fanta was super excited and was even more motivated to look for more even Ardho managed to pull out some... After that, we went to see the animals. They both hesitated a little at first, but quickly got brave enough to feed the rabbits and even a cow. I could tell they felt proud — those small moments of courage that mean so much when you’re little. By lunchtime, we were all hungry and tired, The kids ate everything from their boxes, and I couldn’t help but smile watching how much they enjoyed it It’s days like these that remind me how much they learn just by being outside — by touching, smelling, tasting, and living each experience with all their senses. As the day came to an end, I was reminded how much beauty there is in simply trying, learning, and being present. Things don’t have to be perfect to feel meaningful — it’s the effort and the love behind them that stay. Thank you, as always, for spending this time with us. I hope your week is calm and kind. See you in the next vlog 🤍