@fragrancevillain: POV: I’m a little chaotic but my skin looks hydrated and expensive. #KoreanSkinTint #GlowySkin #NoMakeupMakeup #SkinTintTok #tiktokshop #beauty #TikTokShopBeauty Lightweight Korean skin tint with buildable coverage. Dewy finish, non-greasy, perfect for natural glow and everyday wear. Product: Korean Skin Tint ✨ Vibe: glowy, chill, emotionally moisturized ☁️ Mood: not okay but at least I look radiant ☀️

𝑺𝒂𝒉𝒂𝒓 ☾ The Scent Villain

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Thursday 24 April 2025 23:36:27 GMT

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Jasmine | Ms. Smell Good ♡ :

Ouuu your skinnnn 🔥

2025-04-25 00:40:19

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Hema Talks Perfume :

Glowing 🤩🤩

2025-04-25 00:11:15

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Kimchi jjigae (김치찌개) is one of my favourite Korean stews and is also a big highlight of one of my favourite books, Crying in H Mart. There’s so much flavour in this one dish, it involves minimal prep and you can just let it simmer away in the pot. Traditionally this stew tends to use pork belly but I prefer using thin pork slices you get at hotpot (huo guo 火鍋)  AD @panmacmillan Serves 2/3  1 medium white onion 4 garlic cloves 2 spring onions 300g medium firm tofu 250g kimchi 500ml anchovy/dashi/chicken stock 100ml kimchi brine 2 tbsp gochujang 1 tsp gochugaru 1 tsp sugar 8 pieces of thinly sliced pork (hotpot style) 1 tbsp sesame oil Salt, to taste Vegetable oil Thinly slice your onion, slice your garlic and slice your spring onions, separating greens to whites.  Slice the tofu block into small pieces.  On medium-high heat, add 2-3 tbsp of vegetable oil into a claypot along with the kimchi and fry for 3 mins. Then add the onion, garlic and whites of the spring onions, stir and fry for 2 mins.   Prepare your stock, anchovy is preferred but if you don’t have access to this use dashi or chicken stock. Add gochujang, gochugaru, sugar and salt to the pot along with the stock. Stir well, bring to a boil then cover with a lid for 10 mins and let it simmer on medium-low heat. Add your sliced tofu to the pot and cover with a lid for 3 mins, then add the thin slices of pork and cook for 30 seconds - 1 minute. Remove the pot from the heat, pour the sesame oil towards the edge of the pot along with the greens of the spring onions saved from earlier. Serve with rice if you like and enjoy. #kimchijjigae

Kimchi jjigae (김치찌개) is one of my favourite Korean stews and is also a big highlight of one of my favourite books, Crying in H Mart. There’s so much flavour in this one dish, it involves minimal prep and you can just let it simmer away in the pot. Traditionally this stew tends to use pork belly but I prefer using thin pork slices you get at hotpot (huo guo 火鍋)  AD @panmacmillan Serves 2/3  1 medium white onion 4 garlic cloves 2 spring onions 300g medium firm tofu 250g kimchi 500ml anchovy/dashi/chicken stock 100ml kimchi brine 2 tbsp gochujang 1 tsp gochugaru 1 tsp sugar 8 pieces of thinly sliced pork (hotpot style) 1 tbsp sesame oil Salt, to taste Vegetable oil Thinly slice your onion, slice your garlic and slice your spring onions, separating greens to whites.  Slice the tofu block into small pieces.  On medium-high heat, add 2-3 tbsp of vegetable oil into a claypot along with the kimchi and fry for 3 mins. Then add the onion, garlic and whites of the spring onions, stir and fry for 2 mins.   Prepare your stock, anchovy is preferred but if you don’t have access to this use dashi or chicken stock. Add gochujang, gochugaru, sugar and salt to the pot along with the stock. Stir well, bring to a boil then cover with a lid for 10 mins and let it simmer on medium-low heat. Add your sliced tofu to the pot and cover with a lid for 3 mins, then add the thin slices of pork and cook for 30 seconds - 1 minute. Remove the pot from the heat, pour the sesame oil towards the edge of the pot along with the greens of the spring onions saved from earlier. Serve with rice if you like and enjoy. #kimchijjigae

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