SUBSCRIPTION SUNDAY: YUME TWINS VOL. 3

Don’t adjust your computer screens! Yes, I am posting a Subscription Sunday on a Monday but hey – that’s just how things go around here. I’m a scheduling rebel!

Last month I shared a new subscription box called Tokyo Treat that was filled with tasty snacks and surprises from Japan. To my delight, I soon discovered that Tokyo Treat had a kawaii cousin named Yume Twins; a pretty purple box filled with Japanese toys and goodies. I should preface this excitement by sharing that I have always had a love for cutesy and girly things. Fast forward to this year when I started watching fellow YouTubers, Simon & Martina, and my love of kawaii things, grew to a new level. After my brother brought back some capsule toys from Japan in the spring, I knew I had to find a way to get my hands on more, and Yume Twins was the perfect find.


“Yume kawaii is a new kawaii movement that is a mixture of cuteness and fairy tales with a touch of darkness! Yume itself means ‘dream’, so not only does Yume Kawaii center around cute styles, but it also has a magical dreamy feel to it. This trend is now such a significant part of Japanese culture and focuses on the concept of all cute dreamy things that make the heart flutter.”

The theme for my first Yume Twins box was “Loveable Animals” and everything inside was themed with an adorable animal character, from Pompompurin to Neko Astume kitties. I was especially thrilled to get not one, but two Gudetema themed items – my favourite Sanrio character (sorry, Hello Kitty). Box #1 and I am already so pleased with this subscription. I can’t wait to see what next month brings!

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If you want to sign up for your own Yume Twins box, visit www.yumetwins.com. Not sure if this subscription is for you? Stay tuned to see what I get next month!

 

FROM THE KITCHEN: SIMON & MARTINA’S DAK GALBI

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The internet is fabulous for many things, and although online shopping is usually at the top of my list of reasons why, it’s also a great resource for learning about (almost) anything. With the recent creation of my YouTube channel, I’ve discovered some fascinating fellow YouTubers who are sharing some fun glimpses into their lives. One couple in particular (that go by the handle Simon And Martina) has won me over with their charm and humour as they explore life in South Korea. From local restaurants, to product reviews, and Korean how-to videos, they offer you a chance to learn about a new country from the comfort of your home.

I have particularly enjoyed watching Martina’s cooking videos, and since I won’t be traveling to South Korea in the near future, I thought I would temporarily transport myself to East Asia and try this tasty looking dish. Here’s what you’ll need to make it, too:

Marinade Ingredients:

  • 1 cube of curry bouillon (make sure it is either Korean or Japanese curry)
  • 1 tbsp of minced ginger
  • 7 gloves of minced garlic
  • 1-2 tbsp of Korean red pepper flakes (adjust for your heat preference)
  • 1 tbsp of Gochujang
  • 2 tbsp of mirin
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp honey
  • 1/4 tsp black pepper
  • 1/2 tsp salt

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Other Ingredients:

  • 2-3 chicken breasts, cubed
  • 1 sweet potato, peeled and sliced
  • 2 bunches of green onions, chopped
  • 2 cups of cabbage, chopped roughly
  • 4-5 perilla leaves, chopped
  • 1 cup dduk (aka Korean Rice Cakes)
  • 1 bunch of enoki mushrooms
  • 1 cup of shredded mozzarella cheese
  • 1 tbsp sesame seeds

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Directions:

  1. In a large bowl, place curry bouillon and add 1/2 cup of hot water. Allow to dissolve.
  2. Once dissolved, add all of the remaining ingredients for the marinade. Mix well.
  3. Add chicken to the marinade and set aside.
  4. Add a splash of olive oil to a large frying pan and place over medium heat.
  5. Add sweet potatoes and half of your cabbage to the pan. Cover with lid. Steam for about 5 minutes.
  6. Add chicken, marinade mixture, green onions, and remaining cabbage to pan. Cover with lid and let simmer on medium for 5 minutes.
  7. While  the chicken is simmering, add dduk to small bowl and cover with warm water.
  8. Once 5 minutes has passed, drain the dduk from the water and add to pan.
  9. Add enoki mushrooms, perilla leaves, and cheese on top. Cover and simmer for 5 additional minutes.
  10. Once chicken is cooked, plate and sprinkle sesame seeds on top.

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This dish was full of flavour and absolutely delicious! I ate mine with a side of steamed rice, however, you can also add a spoonful of Dak Galbi onto a piece of lettuce or a perilla leaf and enjoy each perfectly wrapped bite.

If you want to see this recipe in action, be sure to check out Simon And Martina’s channel. And if you decide to be adventurous and give it a try, too, be sure to let me know how yours turned out in the comments below!