In my quest to find more alternative uses for 유자차 yujacha (Asian citron marmalade tea) beyond the traditional Korean hot drink, I came up with … Read more
Some might think my love affair with 유자차 yujacha (Asian citron tea) has become an obsession. So far, I’ve made yuja chicken, yuja butter, yuja scones, and yujacha hamantaschen (triangle-shaped filled cookies usually eaten at the Jewish festival of Purim).
Now there’s yujacha salmon, a simple glaze that will add zippy tang to your salmon. It would also make an excellent dipping sauce for chicken strips or spring rolls.
Writing recently for Plate magazine about Korean breakfast culture inspired me to try mixing traditional Korean ingredients with traditional western breakfast items in unconventional ways. … Read more
The Korean government doesn’t want Korean cuisine to be Los Angeles’ best kept secret, so the Culinary Institute of America (CIA) Greystone, based in St. Helena, Calif., … Read more
They’ve done it again! The Korean government food promoters have produced another hilarious Korean food promotion. This time it comes from the biggest winner for … Read more
BWA HA HA HA HA HA! Check this out: On September 5, the Korean Ministry for Food, Agriculture, Forestry, and Fisheries announced that Wonder Girls … Read more
My quest for fun, tasty alternative uses for 유자 yuja (Asian citron, a.k.a. yuzu in Japanese) and the yuja marmalade commonly used to make the … Read more
Receiving a generous gift of a large bag of organically grown 유자 yuja fruit — Asian citron, rare in the U.S. — continues to spark … Read more
I found a Danish Æbelskiver pancake pan at William-Sonoma some time ago. I kept staring at the catalog, scratching my head trying to figure out … Read more
After my Yujacha Butter experiment, I decided to explore the world of compound butters a bit more. I bought a book on the subject called … Read more