Latest news with #Haein
Buzz Feed
23-05-2025
- Lifestyle
- Buzz Feed
My Go-To Korean Comfort Meals As A Korean-American
Hi! I'm Haein, and I'm a Korean-American foodie and lifestyle writer who, growing up, didn't care care for Korean food. Now, I can't live without it! I started to appreciate Korean food when I moved out for college and started living on my own. It could have been homesickness, plus the fact that I didn't really have access to it anymore, that made me long for it. Now, I probably have it at least twice a week. A typical Korean meal is pretty balanced. You have your carbs, usually in the form of white rice, a side of hot soup, a plate of protein for the table, and a variety of vegetable-forward side dishes referred to as ban-chan. While I don't prep and cook like that every day — or, truth be told, even weekly — I fulfill my Korean food cravings by recreating beloved childhood staples and passed-down recipes and testing out viral Korean food trends. So, what do I eat as a Korean-American foodie and lifestyle writer? Here we go! Gaeran bap AKA egg rice. My hyper-fixation meal that I turn to every few weeks and eat for breakfast for like, a week straight. It's a quick and easy fix that makes me feel like I have sustenance in my belly before I start the day. Warm and hearty with a wash of salty, savory umami flavors, it's a low-effort, comforting dish, perfect for those who prefer savory over sweet in the morning. Ingredients: Eggs, rice, soy sauce, and sesame oil. I also like to add a pat of butter on top. For those who grew up with it, you end up developing your own version of Cooking's Eric Kim adds soy sauce and sesame oil on top of the eggs while they cook in the pan. Culinary Class Wars' Seonkyoung Longest likes hers with soy sauce marinade drizzled over it — and also with a pat of butter. My dad likes to add a block of tofu for extra protein, drizzle of chogochujang for a kick, and butter, too (this is probably where my love of butter in my egg rice dish comes from). I remember this as his version of boy dinner. First, you fry up your eggs. I like to add a lid on top of the pan after the eggs start to crisp so that the steam then gets the yolk into a half-poached-like consistency. Once the eggs are done to your liking, add them to your bowl of rice. Then drizzle a spoonful of sesame oil and soy sauce over the dish — and voilà! I like to add just a bit of butter on top for that extra savory creaminess. Mix it up like bibimbap and enjoy! Kimchi jjigae AKA kimchi stew... with bacon! Ingredients: Kimchi, fish sauce, soy sauce — and bacon! Every Korean household has their own take on the recipe, particularly with their choice of protein. Some prefer a can of tuna or mackerel, hunks of pork belly, or tofu, but our household has long favored an east-meets-west situation with slices of bacon deeply simmered in with the stew. It's a salty, savory umami bomb with just the right amount of heat. It has always been one of my favorite Korean comfort foods. Side note: You'll need ripe kimchi (not the freshly made kind) to make kimchi jjigae, in order for the stew to develop that distinct, deep, tangy, ripe flavor. Kimchi that comes packaged like this usually has gone through the fermentation process and is ready to eat. The second bag is called "mukeungji," and it's the next level of fermentation that brings on an even tangier, ripe flavor. It pairs very nicely with pork belly by helping cut through the grease. Both work great for kimchi stews. There are so many different methods and preferences for making kimchi jjigae. I consider this recipe a cheat code that delivers the same — or dare I say, even better — results with half the steps. I have to credit my mom for this recipe. It's one developed from having to feed a family on the fly after work, and has long been a family favorite. Since the dish was created to be thrown together in a jiffy, the directions are super straightforward. For a serving for two, add 2-3 cups of kimchi and 1/2 a pack of bacon to the pot, followed by 2-3 cups of water — about half an inch of water covering the goods. Let it boil on medium-high heat for 15 minutes. I love spice so I also added in a spoonful of Korean red chili pepper flakes. At that 15 minute mark, it should be stewing and bubbling. Add in about 2 tablespoons of fish sauce and 2 tablespoons of soy sauce (I actually might use even more), but if you're worried about the flavors being too strong, I'd say start with a tablespoon. Let it continue stewing on medium-high heat for 10 minutes. I would like to add though that the hallmark of kimchi jjigae is strong, punchy flavors. Go bold! While the flavors of the stew come together, I like to use this time to chop up some optional garnishes. Again, I love spice so I sliced up a serrano pepper, 1/4 of a small onion, and a sprig of green onions. My mom's version actually doesn't include the onions because when the onion cooks down, it tends to mellow out the soup. If you prefer a tangier, sharper flavor, I would forgo the onions. But it really is a very subtle difference that boils down to preference, and I just happen to prefer jjigae with onions. After 10 minutes, add the garnishes to the stew. Depending on the water level, keep the heat at medium-high, but if the water level seems low, lower it to medium. Let it stew again for another 10 minutes. After 10 minutes, you'll have a kimchi stew that will have you wanting a second bowl of rice. :) Jungkook from BTS' makguksu AKA Quick Noodles Shoutout to Jungkook! 💜 Mak in Korean translates to hurry or in a rush. Guksu means noodles. This quick noodle recipe was shared by the youngest BTS member late at night when he was debating whether to eat or sleep (very relatable). The late-night hunger won, and he wanted to make a bowl of noodles that he had been obsessed with recipe went viral a few years ago, and upon making it, I could see why. The nutty buckwheat noodles soak up the creamy, spicy, vinegary, yet sweet sauce, plus the salty seaweed flakes on top make for a very satisfying bowl of noodles, late night or anytime. Ingredients: Buckwheat soba noodles, buldak sauce, buldak mayo, cham sauce, perilla oil, egg, and roasted seaweed flakes. If you don't have cham sauce, I found that 1.5 spoonfuls of soy sauce and 1.5 spoonfuls of rice vinegar make for an excellent substitute. It is a tangy, salty, and sweet sauce. If no buldak mayo, a spoonful of mayo and an extra squeeze of buldak sauce should suffice. First things first, a pot of water to boil the noodles. While the water heats up, it's time to make the sauce: 4 spoonfuls of perilla oil, 2 spoonfuls of cham sauce, 1 spoonful of buldak sauce, 1 spoonful of buldak mayo, and 1 egg yolk. I know the egg quality here might not be the greatest to eat raw. Proceed with caution with the raw egg yolk! After you blend everything together, it becomes this bright volcanic-looking orange sauce. Side note: Perilla oil is oil made from perilla seeds. It's the softer, mellower, introverted sister to sesame oil. I don't know if sesame oil would make the best 1:1 substitute, but if you don't have access to perilla oil and if you end up using it, maybe go for two spoonfuls. It should give you a nutty, albeit stronger, taste. When the noodles are done, rinse under cold water. Then, top with sauce and roasted seaweed flakes! I realized while working on this post that I've been topping the noodles with the wrong seaweed flakes — the one Jungkook recommends is the one that's sweet and salty. The one I've been using still pairs nicely, but it's on the savory, salty side. I think Jungkook's recommendation is the way to go. Optional: It never hurts to add a fried egg on top! 🍳 And lastly — fried tteok AKA fried rice cakes (with honey). Ingredients: Rice cakes, sesame oil, and honey. If you're using frozen rice cakes like I did, I'd suggest soaking them in water for about 30 minutes or so to rehydrate them and remove excess starch. Otherwise, the cooking time ends up longer, and it ends up being a little stiff — you won't get that crispy on the outside, soft and chewy on the inside texture, which is what makes this so good! In low-medium heat, fry the rice cakes in sesame oil, turning them over every few minutes. You'll notice they start to develop a golden, crunchy crust, and their texture will turn squishy and plush. Once the sides are golden and the insides feel springy — give them a little squish with the tongs — that's when you'll know they're done. I like to drizzle honey over it and sometimes dip it in soy sauce for that sweet and savory combo. It makes for an easy snack or quick breakfast. Will you be giving these recipes a try? Is bacon in kimchi jjigae diabolical? Let me know what you think! Check out more AAPI-centered content by exploring how BuzzFeed celebrates Asian Pacific American Heritage Month! Of course, the content doesn't end after May. Follow BuzzFeed's A*Pop on Instagram, TikTok, and YouTube to keep up with our latest AAPI content year-round.
Hype Malaysia
05-05-2025
- Entertainment
- Hype Malaysia
From Hero Tai To Rupert Grint: Celebs Who Recently Dropped Big Baby News!
The end of April brought some happy baby news from our favourite celebrities! It's no surprise that stars like to share news about their new – or soon-to-arrive, bundles of joy as it means more warm wishes and congratulations from fans and netizens. In the past two weeks, there were four new baby news from local and international stars. From revealing their newborns to others announcing that they're expecting soon, here are the stars who shared big baby news these past few days: Hero Tai & Tatiana Lin On 28th April 2025 (Monday), Malaysian-born actor Hero Tai (戴祖雄) revealed the happy news that he and his wife Tatiana Lin (戴佳娜) are expecting their second child! The couple married in 2023 and welcomed their first child, a daughter, in the same year. In his Instagram post, the actor expressed his excitement, adding that Tatiana is three months into her pregnancy journey. The couple said they'll hold a gender reveal party later in June. Haein (LABOUM) K-pop star Haein (해인) recently added a new member to her family – a healthy baby boy! The LABOUM (라붐) member took to Instagram to announce the news and share a photo of the newborn. She also updated her condition, writing, 'I'm currently focusing on my recovery. To everyone who sent their congratulations, thank you so much!' This is Haein's second child after tying the knot with her husband in 2023. The couple welcomed their first child, a daughter, in 2024. Rupert Grint Also welcoming another baby to their happy family are actor Rupert Grint and actress Georgia Groome. On 28th April 2025 (Monday), the 'Harry Potter' star surprised fans with the announcement of baby Goldie's birth, writing, ''Secret Child Slightly Revealed' Introducing Goldie G. Grint. ⭐️ A 10/10 baby (so far)'. He also made a punny shout-out to obstetrician Dr Alex Digesu for 'always delivering'. The couple have another daughter, Wednesday, born in May 2020. Afdlin Shauki Local actor Afdlin Shauki also made some shocking baby news recently, belatedly announcing the birth of his daughter. On 25th April 2025 (Friday), the 53-year-old revealed to news outlets that his wife, Datin Marcella, gave birth to a girl ten months ago. However, the star said he's keeping his daughter's identity private for now and will only share her face with the public once she turns two. Afdlin also has three other children from his previous marriage. Sources: Instagram (1)(2), Koreaboo, Berita Harian
Buzz Feed
21-03-2025
- Health
- Buzz Feed
After My Acne Flared Up On Vacation, A French Pharmacist Helped Clear Up My Skin With These Two Products
Hi! I'm Haein — and last summer, I crossed off a very special to-do off my bucket list. I traipsed around parts of Europe for two weeks and cheered on my home country of South Korea and the U.S. at the Paris Olympics. Tap to play GIF I explored... And of course, I didn't sleep much. On top of all that, I ended up adopting a pretty laissez-faire approach when it came to my skincare. Well, fair to say, it all caught up with me by the last leg of my trip. I sprouted whiteheads across my forehead and cystic-like bumps on my cheeks. I had been pretty lucky on the acne front ever since my teenage years. While I experience hormonal flare-ups from time to time, acne hasn't really been my area of concern. (My focus has been — and will probably always be — on moisturizing.) Fortunately, the last leg of my trip was Paris — and if you're a beauty enthusiast, you know what they say about Paris pharmacies. They're amazing! They're like mini drugstores that sell prescription medication to personal care items, and stocked with a wide range of health and beauty products. If you think Koreans know skincare, I have to say: I also think the French know something about it as well. Much like their famous fashion sense — clean, effortless, and elevated — their approach to beauty is quite similar. There's a refined simplicity to it — a ✨ je ne sais quoi ✨ — in the way that it's minimal, functional, and even quite clinical. I had big plans to be like a kid in a candy store at the pharmacy, regardless of my skin troubles, but when I experienced the breakouts, I had a mission in place. So when I stopped by the pharmacy in desperate need of help, I asked a French pharmacist about products that could help me — and they absolutely delivered. The pharmacist recommended me two products from a French brand I recognized but never used before. They were: Caudalie's Vinopure Salicylic Pore Minimizing Serum and Vinopure Oil-Control Moisturizer for Acne-Prone Skin. For background, Caudalie's Vinopure line specifically targets " acne-prone skin, oil and pores," which aligned with my skin concerns that needed troubleshooting. The serum's key ingredient contains salicylic acid, a compound that's known to fight acne. It's an exfoliant and an acid that penetrates deeply into the skin and breaks down skin cells for exfoliation and unclogs pores. It also helps refine skin texture and help fade dark spots. The serum had a lightweight almost watery, gel-like consistency and soaked into the skin relatively quickly. It also had this subtle cooling effect that I liked and found quite soothing. Haein Jung / BuzzFeed The moisturizer's key ingredients are made up of grape seed polyphenols, silica powder and java tea extract, and Mediterranean olive squalene. Haein Jung / BuzzFeed Normally, I would avoid products with the word "mattifying" in them since as a dry-skin girly, I've always geared towards promises of hydration. I was more than pleasantly surprised to find that while this was mattifying, it was also plenty hydrating. The texture was light and almost gel-like. It didn't feel heavy on my skin, and yet I glistened. It left me with the pleasant silky texture of a balloon. I started the regimen when I got back home. I layered on the serum and moisturizer (along with La Roche-Posay Cicaplast B5 Spray as a toner) twice a day. I was mind blown when within two weeks, my skin started clearing up. My dark spots were fading, and the flare-ups stopped. I was stunned by how the dark spots were fading so quickly — and I swear, my pores were smaller! Haein Jung / BuzzFeed Here is a more detailed progression — the left is maybe after a week in, the middle is a few days after, and the photo on the right is at the end of the two-week mark. The larger inflamed pimples have settled and nearly faded, and while I did have some lingering dark spots, they were fading away day by day. Overall, I felt like my skin was resetting. Haein Jung / BuzzFeed After my skin healed, I continued to use it for about a month then took a break since the weather started to cool and get dry. To roughly quote Lucille Bluth, I couldn't spare the moisture. I would imagine those with normal/oily/combination skin will fare even better with these products. Haein Jung / BuzzFeed But I will vouch: I turn to these two products when my skin acts up, and I'm so glad I took up on the pharmacist's recommendation. I really had no expectations, but I'm so glad I tried. I've used them on and off since when my skin goes through flare-ups. I eventually finished the first set I bought in Paris and have since repurchased them at Sephora back home the States. (I've also cried a little about the price difference — and reminisced about my time abroad. 🥲) Haein Jung / BuzzFeed
