Tammy

Adzuki Bean Brownies

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 … Read more

Korean Onion Relish

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 … Read more

Gochujang Pasta

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 … Read more

Korean Cheese Corn

I 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 … Read more

Kimchi Okonomiyaki

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 … Read more

Lotus Root Pizza

Lotus root doesn’t taste like much but it’s a decent source of B vitamins, vitamin C and high in fiber.