Korea has gotten much better for finding foreign products than when I started this blog. But some stuff is still difficult to find. One thing I have never made in Korea is lasagna. That already requires a good bit of work even if you do have ingredients on hand. What got me started was finding lasagna noodles at Home Plus....
read more
Gochujang (고추장) is one of Korea’s most important “mother sauces.” It is the backbone of many popular recipes: 닭갈비 dakgalbi, 김치찌개 kimchi jjigae and 떡볶이 tteokbokki. It’s also used to make 쌈장 ssamjang, the quintessential barbecue condiment. Gochujang‘s fermented yet sweet demeanor can also add some spicy...
read more
Following up on the theme of my last post regarding a coffee question from a ZenKimchi reader, I thought I would share my personal method for making cold brew coffee. If you ask a coffee connoisseur to recommend a ‘coffee maker’ for you, they will probably giggle with delight and point you in the direction of something...
read morePrint Easy Kimchi Deviled Quail Eggs Rating: 51 Prep Time: 30 minutesTotal Time: 30 minutes Yield: 8Serving Size: 4Calories per serving: 162Fat per serving: 11 g There are some things that are cheap in Korea that are considered delicacies in other parts of the world. One of those is quail eggs. People don't think anything of them...
read more
I received a box of Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix courtesy of the Foodbuzz Tastemakers Program to review. I didn’t sign up for it the first time around because I couldn’t think of a Korean way to use this classic Japanese cooking technique. By the time the chance came around again, I knew I wanted to...
read more
Being Korean American, my family had a lot of learning to do in the American culture department. Peeled apple on a chopstick was my lollipop. I once heard Oprah say that moms who lovingly cut the crust off their kids’ sandwiches – THAT was love. I needed to know mom loved me so I got her on that right away. Christmas...
read more
The modern fish taco was born in Baja California, although different kinds of fish tacos have been part of that Mexican state’s cuisine for centuries. I made a Korean fish taco with 된장 doenjang-glazed cod, Korean pear salsa and coleslaw (shredded cabbage or lettuce would work). In November, U.S.-grown shingo pears are still...
read more
Making cheese isn’t something I’ve ever been interested in. I’ve just been interested in eating it. It wasn’t until I came to Korea that my interest for cheese consumption collided with cheese production. After realizing I could make my own cottage cheese and ricotta, it wasn’t a big leap to making pressed cheeses.
read moreEDITOR’S NOTE: Chipotle peppers recently turned up at local E-Marts. In celebration of this find, guest blogger Noe A. has given us this recipe. It’s not a Korean dish, but it’s another dish that people living in Korea can make. Avocado is optional, corn tortillas can be substituted with flour tortillas, and lemon...
read more
I have this obsession of taking every non-Korean recipe and trying to put a Korean spin on it. When I have a “eureka” moment, the result is published here. My current “eureka” moment comes from a recipe by Amy of Amy’s Cooking Adventures. I took her Spicy Raspberry Sauce and transformed it into a...
read more
Designed by Elegant Themes | Powered by Wordpress
