Adzuki are small red beans commonly used in Korean, Japanese and Chinese confections. Called 팥 pat in Korean, these beans have a natural sweetness uncommon in legumes. Added sugar or honey during boiling to make the bean paste accentuates the sweetness for use in a number of East Asian desserts. Based on archaeological findings,...
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The onion does not have an ancient connection to Korean cuisine. But you wouldn’t know that, based on how popular the root vegetable is now in Korea. That’s in sharp contrast to the milder green onion, which has been a part of Korean cuisine for hundreds, even thousands of years. Onions were introduced to Korea just...
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One of the greatest longlasting gripes of expats, chefs, and especially bartenders in Korea is the utter non-presence of limes. Whenever I see limes at a Mexican restaurant or bar, I ask where they got them. They get a sheepish look and say they have a connection with the U.S. Army base. Most of the limes in Korea are smuggled from...
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Different sources of water have tortured the tongues of tea lovers for centuries and proved problematic for my late grandmother’s pickles. But health experts increasingly are realizing the subtle substances that distinguish one locale’s water from another — and consequently, a local specialty dish from a the same dish...
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South Korea is attracting more Jewish business travelers, diplomats, members of the military and English teachers, but there is a lot of misunderstanding over what is and isn’t kosher food. Some also believe that Muslim dietary standards, called halal in Arabic, are inter-changeable with kosher, but this is not the case. For...
read moreby Tammy Since December 2009, Annie Chun’s — yes, she’s a real person — and CJ Foods stirred up some controversy over the debut of Annie Chun’s gochujang sauce in the U.S. And some in the Korean blogosphere have been gnashing their teeth over this potential corruption of Korean cuisine and they haven’t even...
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Posted by Tammy I found a Korean pomegranate recipe on Korea.net by Kim Yong-ja back in December 2009. When I decided to make the Seongnyu-muk (Pomegranate Jelly) recipe, I knew immediately that I’d have to make a couple of modifications to make it more user-friendly (and edible for me and my family). The first modification...
read moreThe past few years I have spent my free mornings walking up the leg of Gwanak Mountain that’s behind my house. It’s an easy thirty-minute walk that passes by four gorgeous Buddhist temples and ends with satisfying views of my fair city of Anyang. In June, little berries popped out on the side of the road that looked...
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Open markets and street food stalls have been selling some nice plump figs (Muwhagwa 무화과) this month. They ain’t cheap. One stall was selling four for 5,000 won. Our Korean food bloggers have been having fun with them. Here are some Maple Baked Figs wrapped in Bacon with a Balsamic Reduction, created by Therese at A...
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Wan Yan Ling, the Grocery Ninja at Serious Eats, explores the controversial questions about Korean acorn jelly (DotoriMuk 도토리묵) that everyone wants to know. And come on, you know those questions have been itchin’ at ya. Acorn...
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