by ZenKimchi | Sep 6, 2011 | Featured, Korean Food Globalization
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 are appointed as the new ambassador of Korean food. The Ministry hopes that Wonder Girls will help make the taste and the... 
by Tammy | Mar 16, 2011 | Modern Korean, Top Posts, Top Posts - Winter
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 hot drink 유자차 yujacha turns again to a sweet treat from the rind, candied yuja peels. The earliest record of candied fruits... 
by Tammy | Mar 12, 2011 | Modern Korean, Top Posts, Top Posts - Winter
Receiving a generous gift of a large bag of organically grown 유자 yuja fruit — Asian citron, rare in the U.S. — continues to spark inspiration on more ways Koreans and expats can use the humble yuja beyond stirring a spoonful of 유자차 yujacha marmalade into a cup of hot... 
by Tammy | Nov 15, 2010 | Korean Food 101, Korean Recipes, Street Food, Top Posts, Top Posts - Winter
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 why the pan and its baked contents looked so familiar. Then I realized I was looking at the perfect pul-bbang pan.... 
by Tammy | May 19, 2010 | Modern Korean
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 Flavored Butters by Offerico Maoz and read through all the nut, herb, and fruit butters in the book and I found several...