초당옥수수·무반죽 포카치아로 차린 홈브런치 & 집밥 Vlog 🌽 | 감성 주방템·지노리 언박싱
We finally ditched the broken grinder and bought a new one! Time for an unboxing. 😊 I picked this model six months ago, but I agonized over the color forever. 😅 Honestly, I overthink every purchase. I ended up choosing the Peugeot Parisrama. Salt grinder Pepper grinder 🔸 Dedicated for pepper / salt
🔸 Pepper – 2-stage grind (crack + powder)
🔸 Salt – uniform grind design
🔸 Pepper blade: stainless steel
🔸 Salt blade: stainless steel or ceramic (corrosion-free)
🔸 6 grind settings The salt one has an “S” mark like this. The pepper one has a “P” mark like this. Here’s how the grind setting is displayed. Twist it open and… you pour the peppercorns right in here. Same deal for salt—just pop the lid and fill it. My Finamill automatic grinder broke quickly and had its downsides anyway. So I’m back to manual—truly the Hermès of grinders! It’s insanely precise and I’m loving it. 💯 There are only two of us, yet I bought ten ears of super-sweet corn. Maybe too much?? I don’t want to freeze them, so this weekend is a corn marathon. 🫠 Full-power corn recipes! 💪✨ First up: an egg-mayo brunch with super-sweet corn. I’ll cut the mayo with Greek yogurt to keep it light—perfect in a butter roll. 🥯 Let’s hard-boil eight eggs 🥚—slightly less done than usual since we’re adding corn. Add a little salt and a splash of vinegar to the water. While the eggs cook, trim the green onions and slice them thin. Microwave two super-sweet ears for two minutes, then prep them. It’s way easier to cut them in half before removing the kernels. 😊 Cut… cut… and cut again. The eggs are done—time to mash. 😊 Your arms need some muscle at first 💪 but it gets easier. Eventually my husband finishes the mashing. 😅 Heavy lifting is his specialty. 👍 Green onion Super-sweet corn Greek yogurt 100 g
Mayonnaise 100 g
Dijon mustard 3 tsp
A bit of pepper Yogurt first! I’m using Seoul Milk’s Greek yogurt. It’s thick and not too tangy—my favorite. Add mayo in a 1:1 ratio with the yogurt. Then in go three teaspoons of Dijon. Freshly ground pepper—crank, crank ✨ Wrist workout… 😅 but it grinds so much finer than the automatic one. Totally worth it! The corn is sweet enough, so I’ll skip the agave syrup. Give it all a good mix. The thick yogurt leaves little clumps—break those up. Looks perfect. If you like it creamier, just add a touch more mayo. I topped today’s salad with extra corn. Olive oil White balsamic A sprinkle of corn makes the salad look so fresh! 🌽 Transfer the corn-and-Greek-yogurt egg-mayo to a bowl. Pack it into an Artisée Classic butter roll. Let’s take it to the table. It’s hot today, so iced Americano is a must! I may have over-stuffed it; I’ll eat the overflow first. Sweet crunchy corn + tangy Greek yogurt = light and clean! 💛 I could seriously eat a lot of this combo. 😋 These Ginori plates came from Osaka on an old Kyoto trip. I kept putting off the unboxing, but here we go. I asked them to wrap it carefully for the flight—they did an amazing job. That’s why I always buy there with confidence. I chose two 21 cm dessert plates: one Citrino, one Bario. ✨ Citrino Bario My dinner plates are white, so these will match nicely. I picked white first to make mixing colors easy. They look perfect. Buying everything at once is fun, but collecting piece by piece is exciting too. Unboxing done! Tomorrow morning I’ll bake no-knead focaccia.
It’s @hyevini’s recipe—only the topping is different. Bread flour 350 g
Warm water 333 g (about 95-105 °F)
Salt 7 g
Dry yeast 1.5 g
Olive oil 15 g
Emmental cheese Pour in 333 g warm water (feels warm to the touch), add 1.5 g dry yeast and stir. You can stir with a utensil or swirl like this. Sift in 350 g flour + 7 g salt. Mix until it comes together. It’s not much dough, so it’s easy. Once combined, let it rest 30 min at room temp. 30-min rest After 30 min, add 15 g olive oil and mix 🫒 Olive oil 15 g When it forms one mass, rest another 30 min at room temp. After 30 min, wet hands so it doesn’t stick and fold all four sides. Rest 30 min at room temp 30 min later it’s puffier 👀 Fold all four sides again! Rest 30 min at room temp Another 30 min—now coil folds. Cold-proof in the fridge 12+ h. See you tomorrow! For brunch I’ll bake that focaccia and make an asparagus salad, plus super-sweet corn soup. Asparagus is in season—so good! 💚 I’ll blanch it briefly. Trim about a finger joint off the ends and peel the skins. Makes them much more tender. When the water boils, add half a spoon of salt; blanch asparagus about 2 min. Slice ¼ onion for the corn soup. 🧅 Prep five ears of corn. I used three yesterday, so only two left! Kernels fly everywhere—messy but worth it. Corn factory in action Five ears yield this much. Prepping is real work. Save half a cob; it adds depth to the soup. Olive oil Butter Sauté the onion first. Once translucent, add the corn. 🌽🌽 Pour in just enough water to barely cover. Add the cob for extra flavor. Simmer till corn and onion are soft. While that cooks, get the cold-proofed focaccia ready. Coat the pan with olive oil 🫒 The dough proofed 13 h—so bouncy, right? Spread it into the oiled pan. Let it rest 30 min at room temp. 30-min rest Corn and onion are cooked. Add 250 mL milk for creaminess. Remove the cob, purée with an immersion blender till smooth. A countertop blender gets it smoother, but less cleanup this way. Strain once for extra silkiness. 1 tsp salt A splash of cream Pepper Bring it to a gentle boil—soup done! After 30 min, drizzle olive oil and dimple with your fingers. The dough is so pillowy—it’s fun to poke. Top generously with Emmental 🧀 Whoops! Tried to sprinkle hands-free but ended up messy anyway. Bake 28 min at 200 °C / 392 °F (preheated). Need protein—grilling some sausages too. Dijon mustard 1 tsp
Basil pesto 2 tsp
Olive oil 3 Tbsp
Agave syrup or honey to taste
White balsamic or apple cider vinegar 1 Tbsp
Lemon juice 1 Tbsp Today’s salad uses this basil dressing 🌿—recipe by @chefshawnpark. Broccoli
Bell pepper Asparagus
Cherry tomatoes Peas Drizzle the fragrant basil dressing over the top. Salad done! Golden focaccia + Emmental aroma = happiness. 🥰 Remove it from the pan to cool. You’re supposed to slice when fully cooled, but we’re hungry—let’s cut it warm. That crunch is glorious, though cutting hot bread is tough. Looks like a perfect bake—pretty satisfied! Whoa, that’s hot! 🥵 My husband—heat-proof hands—finishes slicing. Press it and it springs right back. Great crumb! Time to set the table. Pea salad Super-sweet corn soup The natural sweetness of the corn is more than enough—smooth and sweet. 🤍 Basil-dressed salad + sweet corn… it really feels like summer. If I were a bit more diligent, I could bake this focaccia all the time. Dinner is pollock roe & super-sweet corn pot rice 🍚
After that only one ear left—success! 😆 I’ll make seasoned pickled cucumbers as a side. Just slice three pickles 🥒 Soak the slices briefly in water to remove some salt. Meanwhile, chop green onion for the rice. Adding the cob deepens the aroma; toss it in with the rice. Squeeze the pickles dry—time to season. Gochugaru 1 Tbsp
Plum syrup ½ Tbsp
Minced garlic 1 tsp
Agave syrup ½ tsp
A drizzle of sesame oil
+ optional chopped scallion Mix well so everything’s coated. About 7 min on high heat and the rice is boiling. Remove the cob, and add the super-sweet corn. Spread it evenly and cook 9 min on medium-low. Sear pollock roe in butter for topping. About five pieces—roughly 150 g. I like them moist, so just sear the surface. Perfect timing—roe and rice finish together! Butter Green onion Scatter the green onion gently. Neatly place the roe on top and steam 10+ min. Seasoned pickles Young-radish kimchi Looks so appetizing, right? 😋 Break up the roe and mix well. Sweet corn + salty roe = sweet-savory heaven! 😋 That’s it for today. Thanks for watching!
Have a bright, sun-filled day 🩵🩵 Your subscribe, like, and comments mean the world to us. 🌿
#홈브런치 #주부브이로그 #주말브이로그 #집밥브이로그 #홈베이킹
안녕하세요 😊
이번 영상은 초당옥수수를 활용한 홈브런치&집밥 이야기예요. 초당옥수수 에그마요 샌드위치, 콘수프(초당옥수수 수프), 명란 초당옥수수 솥밥과 무반죽 포카치아 레시피, 감성 주방템 푸조 그라인더·지노리 접시 언박싱까지 담아봤어요. 🌿
고장 난 자동 그라인더 대신,수동 그라인더계의 에르메스 ‘푸조 Parisrama’로 새출발!디테일한 기능 설명도 함께 담았으니 관심 있으셨던 분들께 도움이 되었으면 해요 ✨
그리고 오래전에 교토 여행 중 오사카에서 공수해 온지노리 접시도 드디어 언박싱했답니다.화이트 디너 플레이트와 잘 어울리는 시트리노 & 바리오 컬러 디저트 플레이트—그릇 좋아하시는 분들이라면 공감하실 작은 설렘도 함께 나눠요 🍽️
초당옥수수 10개를 한꺼번에 사버린(!) 저는브런치로는 그릭요거트로 가볍게 만든 초당옥수수 에그마요,점심엔 초당옥수수 수프와 무반죽 에멘탈 포카치아,저녁엔 명란과 초당옥수수를 넣은 솥밥까지 총출동했어요!
계절의 맛을 한가득 담은 집밥 한 상,여러분도 함께 즐겨보세요 💛
🫧 영상이 마음에 드셨다면구독・좋아요・댓글로 소통해 주세요 🌿소중한 시간 내어 시청해 주셔서 감사합니다.
0:00 인트로
0:26 푸조 그라인더 언박싱
2:04 초당옥수수·그릭요거트 에그마요 홈브런치
7:24 지노리 그릇 언박싱
8:32 무반죽 포카치아 반죽 & 저온 발효
11:35 아스파라거스 샐러드·콘수프·에멘탈 포카치아 굽기
19:30 명란 초당옥수수 솥밥 & 오이지무침
✻✻ 그릭요거트 넣지 않은 에그마요 샌드위치
https://youtu.be/krvcvkDfgug?si=IP86JnwupOfcz19a
✻✻ 다른 솥밥 더 보기, 불고기 솥밥
https://youtu.be/31kRTdi5-Rk
✻✻ 주말 브런치 더보기, 그릴드치즈 샌드위치
https://youtu.be/JXEEiwo2bKk?si=qqVJvLXMYHqioUzo
✻✻ 주말 브런치 더보기, 당근라페 크로와상 샌드위치
https://youtu.be/5f4WWmB5y0c?si=QwZjipntyapI6GtK
✻✻ 주말 브런치 더보기, 베이글 샌드위치
https://youtu.be/5Haqd4bNlVE?si=KNfJhpZtkSx6T25G
#초당옥수수 #무반죽포카치아 #옥수수솥밥 #에그마요샌드위치 #주방템