by ZenKimchi | Jun 17, 2018 | Korean Recipes
TEST RECIPES ARE WORKS IN PROGRESS AND NOT READY FOR PRIME TIME. Print Baby King Oyster Mushroom Gangjeong Ingredients 1 pack Baby Oyster Mushrooms Peanuts, crushed Potato Starch or Corn Starch 1/2 t Korean-style Soy Sauce 1/2 t Sesame Oil 1/2 t Rice Alcohol (mirim,...
by ZenKimchi | Jun 17, 2018 | Korean Recipes
TEST RECIPES ARE WORKS IN PROGRESS AND NOT READY FOR PRIME TIME. This vegan temple food noodle soup takes full advantage of Deulggae, Perilla Seeds. The flavor from these seeds is a hallmark of Korean temple cuisine and country-style cooking in general. This recipe...
by ZenKimchi | Jun 15, 2018 | Korean Recipes
DakBokkeumTang is a spicy, almost creamy chicken stew with potatoes. It’s also known as DakDoriTang, but that’s a somewhat controversial name because it sounds too Japanese. Some say it’s Japanese while others claim it’s derived from a...
by ZenKimchi | Jan 7, 2018 | Featured, Korean Recipes, Top Posts, Top Posts - Winter
Not THAT Tofu Steak A larger variation of many traditional Korean pancakes, Tofu Steak was trendy for a while in dieting circles. The “steak” in this sense is supposed to resemble the Korean and Japanese versions of Hamburger Steak. It’s basically...
by ZenKimchi | Jan 7, 2018 | Featured, Korean Recipes, Top Posts, Top Posts - Winter
This Korean vegan recipe–oh, why do I even bother saying it’s vegan? It’s just good. I had it for the first time during my second year in Korea. San Maul, which is still my favorite restaurant, tucked in the southern foot of Mt. Gwanaksan. Dotorimuk...
by ZenKimchi | Jul 26, 2016 | Featured, Korean Kitchen Hacking, Top Posts, Top Posts - Winter
Sometimes we make mistakes at the restaurant. They’re not big mistakes. The fry station will sometimes make too many of an item. Or really, they make a few extra onion rings or fries just in case a couple don’t turn out. The extras we dump into a bowl as the evening...
