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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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...
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I came up with this recipe the other night by combining that pumped-up pasta with a little kitchen craziness and some fresh 총각무 chonggakmu (Korean ponytail radish) from my garden.
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Pampered Chef, a direct seller of kitchen tools and culinary products only through independent salespeople, offers a modest line of culinary sauces — the Pampered Pantry — and marinades. One of the more recent additions is Korean barbeque sauce. This particular sauce is not a marinade, so I wouldn’t recommend using it as one....
read moreI won’t say that Koreans are obsessed with the dairy-and-corn combination to the degree that those of us with European genes are with chocolate and hazelnut, but it’s close. In Korea, one can easily find kernel conspicuously piled on pizzas and stuffed into ice cream bars, in locations undreamed of anywhere in North...
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Since I have a large half-used bag of 부침 buchim pancake mix begging to be brought onto the front lines of my kitchen, I decided to make kimchi okonomiyaki. I’m always in such a hurry — 빨리 빨리 bbali, bbali! So what could be better than adding kimchi to the popular add-whatever-you-like Japanese pancake? Okonomiyaki makes a...
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Lotus root doesn’t taste like much but it’s a decent source of B vitamins, vitamin C and high in fiber.
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Korean carrot salad, pronounced Koreyscha Sabzili Salat in the Uzbek language, is ubiquitous throughout the former Soviet Union. The dish was invented by Korean immigrants to Russia’s Far East and the recipe would have stayed there if Stalin hadn’t forcibly deported the Soviet Koreans further west to the Central Asian...
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...
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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...
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