Let's Take a Look at the Editor's Year-End Party!

Today I am a (Yori) Chef♪

As the weather suddenly turns colder and immunity weakens, the number of confirmed cases of flu and COVID-19 is increasing these days. It has already been three years since the infectious disease outbreak began. Not long ago, keywords like drinking alone and home drinking were popular, but at some point, overseas travel and year-end parties became the main keywords. We barely enjoyed domestic activities properly, but now the skies have opened, allowing us to freely enjoy overseas travel. Moreover, there is talk that masks might no longer be required indoors, creating an atmosphere of growing complacency toward COVID-19. Nonetheless, our reality demands constant caution.

Since I usually eat out a lot, I decided to hold this year’s year-end party at home, unlike others. However, when I actually started planning, I realized I didn’t have the cooking skills to prepare a table full of dishes, and buying each ingredient individually felt even more burdensome. The best option I chose was to make party food with meal kits to pretend I cooked.

Thinking that Western-style dishes suit the year-end mood, I prepared pasta, steak, risotto, and more. Along with wine to accompany them, I finished preparing to welcome 2023. All set to say goodbye to 2022★ Let’s check out the editor’s cooking(preparation) skills together!

[Fresh Easy] Flank Steak Seasoning Steak / 12,900 KRW

Even if it’s American beef flank steak, meat must be present on the dining table. The skill to cook it properly to keep the juices inside is important. The deliciously grilled beef is tender and has the texture and taste reminiscent of a high-end restaurant. The cranberry pepper sauce is sweet yet savory. It might taste too sweet for some, so rather than mixing it with the meat, I recommend dipping separately according to your preference. Also, good news for those who need garnish when eating steak! The well-rounded set includes garlic, paprika, green beans, and baby potatoes, making it very convenient. The 190g portion is suitable for two adults.

① Microwave the potatoes for 1 minute 30 seconds / Warm the cranberry pepper sauce in a double boiler
② Heat oil in a preheated frying pan and cook the vegetables and steak (1 minute each side)

Repurchase intention: 4.8 out of 5 points 4.8 points

[Prep] Seafood Tomato Risotto / 8,938 KRW

‘Prep’ is a meal kit brand created by the owner chef of Grandsiel, an Italian restaurant located on Dosan-daero in Gangnam-gu, Seoul. This risotto is made with tomato sauce containing clams, mussels, squid, and white shrimp meat. The large seafood pieces are a special feature that enhances not only the visual appeal but also the texture. The shells of mussels and clams are removed for convenience. Barley and celery are included along with white rice, offering a diverse texture beyond just seafood. However, since this dish requires adding water and stir-frying, controlling the amount of water is very important. The editor found it somewhat salty with their cooking skills. For a moist risotto with balanced taste, follow the recipe carefully.

① Risotto rice (fully thawed) / Tomato sauce (slightly thawed) / Seafood mix (frozen)
② Stir-fry seafood mix and pesto in a frying pan
③ Add tomato sauce and stir-fry for 5 minutes
④ Add 150g water and risotto rice, then simmer

Repurchase intention: 4 out of 5 points 4 points

[Olban] Basil Cream Scallop Risotto / 9,980 KRW

‘Olban’ is a home meal curation brand introduced by Shinsegae Food. Compared to the ‘Prep’ risotto introduced above, the portion size was much smaller, which was disappointing. However, the taste is truly excellent. The risotto rice cooked with butter blends well with the rich basil pesto flavor. The scallop meat consists of two pieces (19g), and if you lightly pan-fry them and enjoy together, the small portion is the only regret. Spinach pur?e and Parmesan cheese add a richer and creamier taste. This meal kit offers a harmonious trio of basil aroma, fluffy risotto rice, and savory scallops.

① Warm the sauce in a double boiler for 8 minutes
② Stir-fry the risotto rice in a frying pan for 3 minutes
③ Pour in the thawed sauce and mix
④ Pan-fry the scallops until golden and place on top

Repurchase intention: 4.5 out of 5 points 4.5 points

[Seongsu-dong Packpi : FAGP] Vongole Oil Pasta / 6,715 KRW

‘Packpi (FAGP)’ is a pasta specialty restaurant known for its unique character and wit, selected for the Michelin Guide four years in a row. I chose this menu because buying and cleaning clams is bothersome. Simply rinsing with water to remove residual impurities completes the preparation. The fresh tagliolini noodles are soft and chewy, leaving a strong impression. Overall, the spicy flavor and salty anchovy taste were intense. However, the flavor and aroma of the clams did not fully infuse, and despite following the recipe, the noodles and sauce felt somewhat disconnected, leaving much to be desired.

① Remove impurities attached to the shells of fully thawed clams
② Boil tagliolini noodles for 2 minutes 30 seconds
③ In a frying pan, add 120ml water, sauce, and clams, and cook for about 4?5 minutes until the clams open
④ Add the boiled noodles and mix with the sauce
⑤ Finish by adding the included olive oil

Repurchase intention: 2 out of 5 points 2 points

Photo by Yoon Eun-ae

This content was produced with the assistance of AI translation services.