빨간 비트 요리 4가지. 저당 간식 추천과 구독자 이벤트 | 텃밭 가꾸기. 저당스콘

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이 영상은 ‘플라이밀’의 유료광고를 포함하고 있습니다.

bookmarks:
00:00 intro
00:16 비트샐러드 & 비트뇨끼
04:52 텃밭 가꾸기
06:18 저당 스콘
09:09 저당 요거트바크
10:18 비트수제비
12:28 비트리조또

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#비트 #집밥 #koreanfood #homemadefood

Hello, everyone 👀 I really love seasonal ingredients that reflect the changing seasons. As the seasons blur more and more these days, I find myself cherishing them even more 🥲 When I was little, I could feel each season so clearly in the air. Now, I have to eat seasonal foods on purpose just to notice the change 🌤️ Here comes the bold and mysterious beet. Today, I’m making dinner with beets, which are in season right now 😋 Beets can stain your hands, so I’m putting on gloves 🧤 At first, I found the color and taste of beets a bit unfamiliar. But they’re such a nutritious root vegetable that I couldn’t ignore them 😋 You can eat beets raw, but steaming helps remove that earthy taste. To cook them quickly, I’m slicing them thinly. Don’t the cross-sections look just like blood vessels? 🫀 Beets are even called “blood vessel cleaners” for their benefits to blood pressure and anemia 👀 I’m boiling potatoes in the red water that naturally comes from steaming the beets. The potatoes will turn a beautiful pink color 🥰 Let’s boil and steam everything in one pot for ease. Cover and cook on medium-low heat for 15 minutes 🔥 The first dish is a simple beet salad. Grill asparagus generously seasoned with salt and pepper. Place the sweet, juicy beet slices as a base on the plate. Asparagus pairs especially well with beets—maybe because they’re both Western veggies? Add plenty of jambon ham for richness. Top with a sprinkle of pepper and a drizzle of olive oil. And there you have it—beet salad that’s perfect with wine ✨ I usually freeze this as is in a storage container, but this time, I’m going to blend it all and use it in different ways 😎 But wait—I just remembered something important…😨 I need to rescue the potatoes soaking in beet water! By the way, look how beautifully pink they turned out…❤️ Next up, our second beet recipe: beet gnocchi! Mash warm potatoes, then add egg yolk, salt, pepper, flour, and cheese 😋 Just mix everything gently until combined. Dust your board with flour, and I’ve got a heart-shaped cutter ready for these pink gnocchi! The key to gnocchi dough is keeping it soft ✨ That way it melts in your mouth with creamy sauce later on. Adorably shaped heart gnocchi 💕 Add a little olive oil to the boiling water so they don’t stick, and drop in the lovely gnocchi—swim time! 🏊🏻‍♀️ Once they float up, we’ll pan-fry them for a crispy finish. While they turn golden in about 5 minutes 🔥 let’s use the rest of the dough for another fun recipe. I’m making sujebi dough with the leftover beet purée and flour! I’ll keep the extra beet purée in the fridge for now. This dough needs kneading for that chewy texture—unlike gnocchi. Look how elastic and pink the dough is already 🥰 A perfect way to de-stress while kneading. Sujebi dough with a chewy texture is done Let’s go back to the heart gnocchi🫡 To make it chewier, I’ll let the dough rest in the fridge. Meanwhile, I’ll warm up a thick and creamy white sauce 🤍 The star of today’s meal—our lovely heart gnocchi— deserves a special name: “Can you feel my heart BEET?” I promise you—there’s no cuter beet dish than this 🥹 This salad combo is one I’ve been obsessed with lately. Try adding roasted carrots or garlic too—it’s delicious 🥕 Creamy gnocchi and that rich sauce… It’s a pasta dish that brings joy to both your eyes and your taste buds 🫶🏻 While wrapping the beet around, I suddenly thought of pickled radish. I might try making tangy beet wraps next time ✨ The colors were so pretty—it made the whole cooking process fun! And the gnocchi turned out perfectly chewy. A truly healing meal 😋 A slow and peaceful weekend morning 🌞 Today, I’m trying something new in the garden. I’ve been putting it off, but I’m finally planting spring seedlings! I’m mixing in fresh soil to revive the hardened ground 🌱 Farming always feels like a chore at first, but once I start, I really enjoy it. The smell of soil instantly lifts my mood 😇 First to move in—easy-to-grow tomatoes 🏡 These are yellow cherry tomatoes and big red tomatoes. The yellow ones, especially, are known to produce lots of fruit! My goal this summer? Eat tomatoes until I get tired of them! And I’m also planting a special kind of eggplant 🍆 They’re round and have white streaks—very different from the usual ones. How could I not grow something this cute? 🤦🏻‍♀️ They say these have almost no bitterness and taste like cream. As an eggplant lover, I can’t wait to try them… 💜 Today’s gardening wrapped up quicker than I expected 👩🏻‍🌾 To finish, I’m watering them well so the soil sticks to the roots 💦 The lettuce and green onions are growing so nicely, I hope the tomatoes and eggplants grow just as well 🌞 I’m feeling hungry after all that work—time for a snack 😋 Today, I’m baking scones with allulose and granola 🥐 I used to avoid granola because of its grainy smell, but I started eating Flymeal’s granola on a friend’s recommendation—and now I’m hooked 🥹 It’s not hard at all, and the crunch is just perfect. With three flavors to choose from, it’s fun picking each time 😋 Since I’m using tasty and healthy ingredients, I’m making these scones low-carb with almond flour instead of regular flour 😎 Almond flour 260g, baking powder 2 tsp, salt ¼ tsp, butter 50g, milk 50g, 1 egg Scones are surprisingly easy to make at home 🙈 I’m splitting the dough in half to make two flavors. I love matcha, so one will be matcha chocolate flavor. Matcha powder, allulose, and a generous scoop of cacao granola go in. This allulose tastes very close to sugar, so it’s perfect for baking 😋 For the second flavor—apple cinnamon—I’ll use maple allulose for aroma ✨ This one has a flip-top cap for easy pouring. It doesn’t spill and makes measuring simple 🥹 If you love pancakes and maple syrup, you’ll love this one 🍁 It’s thick like honey, but a healthier way to enjoy sweet syrup 🤤 It smelled so good while mixing, I nearly ate the dough raw. Played with the dough like clay and placed it on a baking tray. Round or triangle scones? I went with cute triangles. Triangle it is! Brush on some egg yolk for that pretty golden brown color 😋 Coat them evenly, then bake at 170°C for 25–30 minutes ⏱️ Just out of the oven—golden scones… So satisfying 🥹 The happiest moment of the day 🍪🥛 Sweet, nutty aroma filling the whole room The apple cinnamon granola makes it taste just like apple pie 💛 Flymeal’s granola comes in big clusters, giving it a great crunch 🥹 I’ve been enjoying this granola for a long time now, and I wanted to share that joy with you, too. So I’ve prepared a giveaway to thank all of you subscribers! If you’re looking for tasty and healthy snacks, you’ll love this one 😋 Late-night cravings kicking in 🌝 When the weather gets hotter, I always keep this snack in my freezer. Let me show you how to make it quickly today 😋 Start with generous scoops of unsweetened Greek yogurt on parchment paper. Add allulose to your taste and mix well. Every summer, I try different combinations, but my all-time favorite is strawberry + blueberry + cacao granola 🤎 Flymeal’s granola includes coconut oil and chia seeds—so it’s also satisfying 🌝 Freeze for 3–4 hours, and that’s it! ❄️ And the leftover ingredients? Straight into my belly 😋 It’s just impossible for this combo to taste bad. A healthy frozen snack that’s perfect as a guilt-free ice cream alternative. The yogurt melts softly in your mouth, while the crunchy granola adds a lovely texture 🤦🏻‍♀️ Cut it into bite-sized pieces and store in a zipper bag to enjoy anytime 🌙 It’s a drizzly spring rain kind of day 🌧️ They say rainwater is like medicine, and the garden is already so green! It might be premature, but I’m proud—time to add support sticks 🎋 Watching the garden grow little by little brings so much joy 💭 Today, I’m having beet sujebi that’s been resting overnight. It’s my favorite dish to eat on rainy days 🙈 Since I was little, I’ve always loved rainy days 🌧️ They make the world feel like it’s paused, and it’s as if my worries wash away with the rain. So even if my hair goes flat, my mood goes sky-high on rainy days 💫 Let’s boil the sujebi with anchovy broth and a splash of soy sauce for a clean flavor. Start by adding potatoes since they take longer to cook. Tear the sujebi dough into bite-sized pieces and drop them in. Tried using gloves, but ended up using my hands for that real “handmade” touch 🙉 Add zucchini at the end, and season with salt and pepper 🧂 The lettuce is growing like crazy—I need to eat it up fast 🥬 Let’s tear some leaves by hand and make a quick fresh salad. Fresh spring onion 🧅 Tuna sauce 1, soy sauce 1, chili powder, sesame seeds, sesame oil Since lettuce wilts fast, mix quickly by hand. It’s going with sujebi today, so I’m using spicy chili powder 🔥 Let’s plate this colorful beet sujebi and get ready to eat. Beet sujebi Another reason I love rainy days— they pair perfectly with cozy, comforting meals 🥹 Sujebi, pancakes, fish cake soup, tteokbokki, noodles… Rain makes everything more romantic and delicious 🫶🏻 The light broth with spicy salad was such a great combo. Beets added a pretty color and chewy texture—perfection. A warm, comforting meal again today 🤍 Today’s the day I use up the rest of my beets. I’m also cooking these plump scallops today. They were so delicious—I regret only cooking two! Onions are available year-round, but the ones in spring are especially sweet and crisp 🧅 Today’s dish: beet risotto loaded with fresh spring onions 🌝 Start by sautéing minced garlic and onions in oil. I ran out of rice, so I’m using microwavable rice today 🍚 But if you have raw rice, just toast it directly 😝 Add water, chicken stock, and salt, and let it simmer. Meanwhile, thaw the scallops— slice them in half to stretch the portion, then pan-fry with a bit of butter till golden 🧈 Here comes the star of the show—beet! (Drop the BEET) I’ve made beet soup before, but never beet risotto— I’m excited and a little nervous 🌝 Finish with cheese and butter for a rich flavor boost! Beets kind of remind me of radish, but while radish feels like a meal, beet is more like dessert. I’m curious how this sweet beet will pair with rice ✨ Add lemon zest and olive oil for a touch of brightness 🍋 Beet risotto The color might surprise you—it’s rare on Korean tables 🤷🏻‍♀️ But it turned out so delicious—I was honestly shocked 👀 Sweet aroma, creamy texture… I couldn’t stop eating it! And of course, I had to wrap it in some fresh lettuce 🥬 Beets are great for blood flow, liver detox, and they’re a joy to look at, too. If you haven’t yet, I hope you’ll try cooking with red beets ❣️ Another warm and delicious meal, thank you for sharing it with me 😋 Already looking forward to summer filled with eggplants and tomatoes 🍆🍅 Healthy scones made without sugar 🥐 Can you feel my heart BEET? Rainy days call for a warm bowl of sujebi I’m beet—your friendly superfood 💪