Crispy Onions Rings made with SOJU!
One night, I noshed on a multi-hour old onion ring. It was still light and crispy. Not greasy. It came from our new little experiment that we’ve implemented at OK Burger on the Cheonggyecheon.
One night, I noshed on a multi-hour old onion ring. It was still light and crispy. Not greasy. It came from our new little experiment that we’ve implemented at OK Burger on the Cheonggyecheon.
Korea has gotten much better for finding foreign products than when I started this blog. But some stuff is still difficult to find. One thing … Read more
Following up on the theme of my last post regarding a coffee question from a ZenKimchi reader, I thought I would share my personal method … Read more
Being Korean American, my family had a lot of learning to do in the American culture department. Peeled apple on a chopstick was my lollipop. … Read more
Making cheese isn’t something I’ve ever been interested in. I’ve just been interested in eating it. It wasn’t until I came to Korea that my interest for cheese consumption collided with cheese production. After realizing I could make my own cottage cheese and ricotta, it wasn’t a big leap to making pressed cheeses.
EDITOR’S NOTE: Chipotle peppers recently turned up at local E-Marts. In celebration of this find, guest blogger Noe A. has given us this recipe. It’s … Read more
If you’re of the Chosen in 조선 Joseon (a Jew living in Korea) and wondering what to do and where to go for פסח … Read more
I think I’m the last K-blogger to go to High Street Market. I was in Itaewon heading to Korean class when I saw the editor … Read more
I’ve had it up to here with E-Mart. Their motto seems to be “If you want it we don’t have it.” Lately, this four-story megamarket … Read more
The obvious change of seasons always comes as a surprise. Before I have time to switch out the clothes, autumn enters and I am still wearing multiple layers of summer … Read more