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Joanne L. Molinaro (이선영)  Data Trend (30 Days)

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Joanne L. Molinaro (이선영) Hot Videos

Joanne L. Molinaro (이선영)
This is a very accurate representation of my day and if you've followed me for a while, I'm sure you can attest to that! I spend a good chunk of the morning running around and working out. I'm all about taste, convenience, and nutrition when it comes to my meals which is where @Chipotle Lifestyle Bowls fit in so perfectly. You can order your Lifestyle Bowl (I highly recommend the Plant Powered Bowl!) today online or on the app! #chipotlepartner
Joanne L. Molinaro (이선영)
Making cabbage #kimchi with my entire family in my front yard. #kimjiang #foodtiktok #koreanfood
Joanne L. Molinaro (이선영)
I am SO PROUD to be a #GenesisPartner, so I thought, is there anything more perfect than making #kimchi with my Korean manufactured family in the driveway right in front of my #GenesisGV60, a distinctly Korean car? ;) I’ve been making kimchi for awhile, but this was the first time I made kimchi with my entire family in California—where the humidity and warm climate had a noticeable impact on not just the available produce but the way we undertook kimjiang! It was a LOT easier to do it outside than in Chicago, let me tell ya!! I was a little nervous about making kimchi in my front yard, but in the end, my neighborhood made me feel so so welcome!! One woman walking her dog stopped by and said, “This is SO COOL!!” . The secret to a good kimchi is the salting. Do not UNDERESTIMATE the amount of salt you add to each and every leaf. And make sure to get down to the thick parts and press the salt right in. Another secret weapon to my kimchi? I don’t skip on the “fishy” sauce. Vegan kimchi doesn’t have to be tasteless kimchi. You can find the recipe for my vegan “fishy sauce” (about which my mom once whispered to herself in Korean: “wait that really tastes like fish sauce how is that possible?”) below. You can find the recipe for my kimchi in my book! . 1 1/2 cup soy sauce 4 to 6 dried shiitake mushrooms 2 to 3 handfuls enoki mushrooms 2 shallots, rough chopped, peel preserved 4 cloves garlic, peel preserved 5 square inches dashima (dried kelp) 2 tbsp mirin 2 tbsp balsamic vinegar 2 tbsp rice vinegar 2 tsp black peppercorns In a medium saucepan, combine all the ingredients with 3 cups water. Bring to a boil and reduce heat and simmer for 1 hour. Discard the veggies and continue to simmer the sauce until it reduces by half (about 1 hour). Pour sauce through a fine-mesh sieve or a cheesecloth. . @genesis_usa #GV60 #GenesisUSA
Joanne L. Molinaro (이선영)
Happy Seollal everyone!! 새해 복 많이 받으세요!! Seollal was always one of my favorite holidays because my grandparents would give us envelopes full of money!! LOLOL. But to earn those crisp white envelopes, my brother and I would have to get dressed up in traditional Korean hanboks and bow to them. Sometimes several times, because there’s a specific way you’re supposed to bow and I could never get it right! The bow signifies respect and honor to your elders and, by extension, your ancestors. And then we’d all crowd around the table for a bowl of piping hot ricecake soup. This soup always reminds me of my father, because he LOVES making tteokguk—any day of the year. I’ve often said it’s the one thing my father knows how to make better than my mother!! I eat it often too, mostly because it’s so easy to make. I whipped mine up in under 20 minutes and so can you! The kimchi, on the other hand… well, that ’s gonna take more time and a totally different video to explain! In the meantime, the recipe for a simplified tteokguk is below! Enjoy! . 1 tablespoon extra virgin olive oil 1 tablespoon sesame oil, plus more for garnish 1/4 cup julienned white onion 2 cloves garlic, minced 1/2 cup julienned white potato 2 cups garraetteok (white rice cakes—discs) 1 teaspoon sea salt 6 cups water 1/2 teaspoon black pepper 2 scallion greens, chopped 1 tablespoon toasted sesame seeds Roasted nori, for garnish JUST Egg, for garnish . Add oils to a pot over medium high heat. When it gets shiny, add onions and garlic and cook for about 2 minutes. Then add potato and cook for another minute before adding the rice cakes. Sprinkle with sea salt and stir everything together so they are evenly coated with oil and salt. Add water and cook for about 15 minutes, until potatoes are tender and the broth is white and creamy. Season with more salt and pepper, as needed. Garnish with scallion greens, sesame seeds, roasted nori, and vegan egg. Drizzle with a little sesame oil before serving. #kimchi #lunarnewyear #tteokguk #koreanfood #seollal
Joanne L. Molinaro (이선영)
Here’s a quote from Rebecca (@bodegacatx) about the work she’s been doing: “Over the past few months, I've been working with a collective of amazing individuals to aid G@zans affected by the current situation in their homeland. We've successfully evacuated children, people who need medical care, and families in imminent danger. We've helped refugees find apartments in Cairo to stay off the street. Found doctors for burnt children, and paid for dialysis and cancer treatments.” I’ve included a link to her page in my bio if you’d like more information, though I would also encourage you to reach out to her directly with any questions. Rebecca is one of the loveliest persons I know—kind, empathetic, joyous, hard working, and loving. I am very proud of her and honored to cook her grandmother’s recipe. You can find the recipe on her account! #spinachpies #palestinianfood
Joanne L. Molinaro (이선영)
Happy New Year, everyone. Let's make 2024 The Year of Calm. <3 #happynewyear #2024 #tiramisu
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