Posted by shinshine The first full moon day (정월대보름; jeong wol dae bo reum or dae bo reum) of the year by lunar calendar, which is February 28th this year, is recognized as one of the five traditional Korean holidays. Yet maybe because it comes so soon after the double celebrations of the new year, or the daeboreum activities such...
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Posted by Grace Meng A friend of mine recently gave me an amazing gift, a Korean cookbook published in 1959 that she found in a used bookstore. Called “The Art of Korean Cooking,” it’s a slim, spiral-bound book of just over 100 pages. There are no photos, but there are nice drawings by Joon Lee, and the prose,...
read morePosted by shinshine Do you have any leftover sliced tteok after making the rice cake soup (떡국; tteok guk) on New Year’s Day? Tteok guk is good any day and also one of the best hangover food for me, so I always keep a package of thinly sliced tteok in the freezer. The thinly sliced, coin-shaped version also cuts down the...
read moreTammy completed an awesome task in creating twelve different recipes for tteokbokki from different corners of the world while bringing it on home to Korea for the finale. Once again, here are the recipes. Day 1 – Szechuan Tteokbokki Day 2 – Thai Green Curry Tteokbokki Day 3 – Madras Curry Tteokbokki Day 4 –...
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We tried a little variation on the traditional TteokGuk this new year. Usually TteokGuk is a broth made with beef brisket. Well, not where Eun Jeong comes from. She made something more akin to her mother’s recipe, which involved a briny anchovy broth with strips of steak replacing the stringy overboiled brisket. As an...
read more새해 복 많이 받으세요! Saehae bok manhi badeuseyo! Happy New Year! We’re having a small intimate new year in the ZenKimchi household. Here’s a little party food that uses strange ingredients but surprisingly tastes good together, especially hot and fresh. This is one of many types of jeon 전 (pronounced “john”). ...
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Posted by Grace Meng There are a lot of hotteok recipes online. Based on my blog stats, there are even more people looking for hotteok recipes. It surprised me that a street food, a simple fried pancake stuffed with brown sugar and nuts, is so sought after. And then I remembered what it tastes like. My friend Diane and I agreed...
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ZenKimchi note: This is in response to the article and corresponding video written and produced by Daniel Gray of Seoul Eats regarding the promotion of 막걸리 overseas. I appeared at the beginning of the video, which was taken at Dan’s 30th birthday party and during the taping of SeoulPodcast #82. Written by Andrew Salmon...
read morePosted by shinshine After learning a lot about rice cooker baking from a great blog that’s dedicated to no-oven baking (in Korean), here is what I came up with. Many of her rice cooker baking recipes center around foam cakes (folding in egg white foam to a base cake batter), so that’s where I am starting. This makes a...
read moreHere is something I wrote for SEOUL Magazine last year on the food in Andong, along with some extra pictures. I visited there with Jen Flinn, Roboseyo, Matt from Popular Gusts and a great group. Stayed in a beautiful country inn. You can read about the adventure itself here. To look at the original piece in the magazine, click...
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