dear_myhome's post

In Korea, we use the word "jitda" (to cook) rather than "handa" (to do) when talking about rice. It is said to carry the meaning that we complete a meal with the same care and dedication as building a house or giving it a name. Perhaps that is why, when cooking with good quality rice, the steam, the sheen, and even the aroma feel different the moment you open the lid.🍚 Today, I cooked rice using Andong Baekjinju Rice, purchased from Today's House Local Choice, and topped it with a soft-boiled egg to make soy sauce egg rice. The rice itself had a great sweetness and stickiness, so it was delicious enough to finish a whole bowl in no time, even without any side dishes.🍚 (The stickiness is somewhere between regular rice and glutinous rice.) Baekjinju Rice, honestly cultivated and produced with the scholarly spirit of Andong—I think good rice really stands out in a single spoonful of freshly cooked rice before fancy side dishes. If you are a rice nomad, I confidently recommend this! 🍚 A culinary journey to local delights from the comfort of your home Today's House Local Choice special exhibition runs from May 11th to May 25th Enjoy a variety of local foods✨ #CornSoupRecord #콘수프기록집 #LocalChoice #오늘의집 #오늘의집세일 #AndongBaekjinjuRice #백진주쌀 #압력솥 #휘슬러 #무자기 #OHomeStaurant #오늘의집 #오늘의집크리에이터 #스페셜크리에이터