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Brother’s Korean, San Francisco

Brothers Restaurant, located San Francisco’s Inner Richmond neighborhood, is one of the few Korean restaurants in San Francisco that is Zagat-rated. It tied with Namu as Best Korean Restaurant in the 2010 Eat and Drink Reader’s Choice Awards by 7×7...
Gochugaru Butter

Gochugaru Butter

I’m continuing my compound butter journey with this butter called Gochugaru butter. Inspired by Offeric Maoz’s Paprika Butter, I replaced the Hungarian Paprika with Korean red pepper flakes. This version is not for the faint of heart. This would make a...
A meal fit for a Buddha: Posotbap (mushrooms and rice)

A meal fit for a Buddha: Posotbap (mushrooms and rice)

Buddhism has flourished in Korea for more than 1,600 years. Korean Buddhist temple cuisine, a fusion of Buddhist dharma to North Asian culture, is distinct from foods eaten by other Buddhist sects. Buddhist food generally doesn’t contain animal products such as...
Sesame Butter

Sesame Butter

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...
Yuja Marmalade Butter

Yuja Marmalade Butter

Posted by Tammy Lately, I’ve been experimenting with compound butters. A compound butter is a butter that has additional flavors, herbs, etc. added to it. The garlic butter you find at a lot of restaurants and steak houses is a classic example of a compound...

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