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...
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
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
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 Stewart Ho | Feb 27, 2014 | Featured, Korean Recipes, Top Posts
I’ve been fortunate enough that this current winter has thankfully been the mildest I’ve had in Korea yet. But we’re still talking negative double digit temps here on some nights so it’s no surprise I’ve been craving a lot of hearty and...
