Search for:



I made a simple nurungji breakfast in Florence, Italy. The multi-grain nurungji made with quinoa, glutinous rice, brown rice, and black rice was very light so I could carry some with me overseas. The nurungji recipe was posted a while ago. https://www.maangchi.com/recipe/quinoa-nurungji

The kimchi and pickled pollock roe (myeongnanjeot) was purchased from a Korean grocery store in Rome where I did a short meetup with my readers.

I’ll continue to share what I had and what I made in Italy through my short videos. Hopefully you may get some ideas from my experience! Happy cooking!

42 Comments

  1. Maangchi, you introduced me to Korean cooking and it is now my favorite cuisine! I love your recipes

  2. please make us a video about where and what to eat when we go to korea 🤗🤗🤗

  3. I love fermented pollock roe. Our local Korean market has it and it’s so good! I’ve been eating it for breakfast on toast with chili oil. Absolutely fantastic!

  4. 지퍼락에 멸치 넣고 날짜 기록하기… 한국인 공통이죠 !! 맛있겠다🎉

  5. I love you Maangchi! I’ve been watching your videos for years & cooked many of your recipes! Including an amazing kimchi! Thank you 🙏 🤤

  6. 🤣 She brought all those ingredients with her to Italy 😂 My mother in law did the same thing 🤷‍♂️

  7. 어제 새벽 4시까지 엄마랑 함께 인생 처음으로 돌산갓김치랑 통얼갈이김치(+ 자투리 얼갈이랑 냉장고에 굴러다니던 적환무 처치용 물김치)를 담고 곯아떨어졌는데 쇼츠 올라온 줄도 몰랐네요ㅠㅠ 소박한 반찬이지만 누룽지랑 같이 먹으면 은근히 든든하고 맛있죠 ㅎㅎ

  8. 앜ㅋㅋ누룽지, 열무김치 등 다 좋아하는데
    특히 저는 큰멸치에 고추장 찍어 먹는 거 좋아해요!!
    선생님은 역시 배우신 분🙆‍♀️❤️

  9. I am Korean and I have never eaten a breakfast like this… (but I know all the dishes🙂)

  10. 와 더덕장아찌를 여행할때 갖고 다니시다니 진짜 진심이시네요.

    근데 끓는 물에 플라스틱 주걱은 미세플라스틱 나와요 쓰지마세요

Write A Comment