한식에 대한 다채로운 이야기를 전하는 온라인 매거진
Unique Black Food Recipes for Brunch at Home
Readers' Recipes
The peak of autumn in October brings forth the fruition of grains. It's also the season for various black foods that promote health. Black foods, which encompass a variety of ingredients such as Gim (laver), wood ear mushrooms, black beans, and eggplants, have different disease prevention effects depending on their components. The water-soluble pigment anthocyanin, which gives black foods their dark color, also possesses antioxidant, anti-cancer, and anti-ulcer effects. In this issue, we introduce unique home brunch recipes made with healthy Korean black foods such as Seoritae (black soybean), Heugimja (black sesame), and Heukmi (black rice). Let's create a delicious and stylish autumn meal by adding traditional Korean black foods to popular brunch menus..
Readers @wa_gu_wa_gu_, @leplat_pmj, @whoyouare_________
Stylish Black Brunch
Heugimja Dubu Cream Pasta 
Pasta is one of the easiest meals to enjoy for a relaxed weekend brunch. The beauty of pasta lies in its versatility—you can experience different tastes by simply changing its sauce and ingredients. This weekend, let's make Black & White pasta using black pasta noodles, sauce made with Heugimja (black sesame) and pine nuts, and cream made with Dubu (tofu). The contrast between the black noodles and white sauce adds an enjoyable visual element to the dish. The combination of Heugimja and pine nuts intensifies the nutty flavor, and it's also low in calories, making it suitable for those watching their diet.
Ingredients
100g of pasta, 80g of Heugimja, pine nuts, Sundubu (soft tofu), toasted sesame oil, 1/2 teaspoon of salt, 1 teaspoon of honey
① Boil 100g of pasta in 1 liter of boiling water with a spoonful of salt.
② Add 2/3 of the Sundubu with Heugimja, a pinch of salt, and honey and blend until smooth. Pour into a bowl and put aside.
③ Add 3 tablespoons of pine nuts, remaining 1/3 of the Sundubu, and a pinch of salt into the blender altogether and blend until smooth.
④ First, mix the Heugimja sauce with the cooked pasta. Then, top it with the pine nut sauce and sprinkle some additional Heugimja for garnish.
A healthy and filling brunch
Black Soybean Mascarpone 
Mascarpone cheese is a type of Italian cream cheese that is less salty and has a gentle, melting texture, making it a perfect pairing with various breads. While it's delicious on its own when spread on bread, if you want to add fullness and nutrition to your home brunch menu, try adding roasted black soybeans called "Seoritae" harvested around October after the first frost. When roasted Seoritae is combined with the mildly sweet and salty taste of mascarpone cheese, it creates a perfect spread that combines the crunchy texture of Seoritae with a rich and mellow flavor.
Ingredients
1 cup black soybean, 3 tbsp sugar, 1 pinch of salt, 1 tbsp honey, mascarpone cheese
Directions
① Steep black soybeans in water for 6 hours. Add sugar and salt to the water.
② Boil the soaked soybeans for 30 minutes.
③ Drain, pat dry the soybeans. Stir fry them with honey.
④ Use a large spoon to stir mascarpone thoroughly.
⑤ Mix mascarpone with black soybeans and honey.
⑥ Enjoy it with bread!
A Sophisticated Transformation of Huekmi
Heukmi Risotto 
Risotto may look similar to rice porridge when cooked, but when you actually take a bite, you can feel the difference in its firm texture and the vibrant taste of the ingredients. Risotto is so versatile that you can easily vary it with a variety of ingredients. By using Heukmi (black rice), which contains other nutrients not found in white rice, as the main ingredient, you can get sufficient nutrition in just one bowl. Adding some Soeritae to it will make the flavor and texture even more diverse. Even without using Heukmi or Soritae, feel free to create your own risotto with ingredients that are most pleasing to your palate.
Ingredients
1 pack of Soeritae soy milk, 20g of Seoritae (black soybean), 50g of Heukmi (black rice), eggs, 3 cloves of garlic, 1 slice of sliced cheese, 1 teaspoon of butter, 1 teaspoon of sugar, salt
Directions
① Soak the Seoritae in cold water for at least half a day.
② Boil the soaked Seoritae with salt and sugar for 20 minutes.
③ Slowly fry Heukmi in a dry pan for 5 minutes.
④ Add butter and garlic to the pan and sauté for another 5 minutes. Then add Soeritae soy milk and cheese and bring to a boil.
⑤ Simmer until the soy milk is reduced. Remove from heat and add butter to melt.
⑥ In a separate pot, boil water with 1 tablespoon of vinegar. Add the egg into the boiling water, and after 1 minute, remove to serve.
