by Tammy | Aug 13, 2012 | Modern Korean, Top Posts, Top Posts - Winter
Adzuki are small red beans commonly used in Korean, Japanese and Chinese confections. Called 팥 pat in Korean, these beans have a natural sweetness uncommon in legumes. Added sugar or honey during boiling to make the bean paste accentuates the sweetness for use in a... by shinshine | Jun 5, 2010 | Modern Korean
I’ve been in search of a breakfast item lately, something healthy and light yet filling – in the stomach and in the brain. A bowl of cereal and some fruit are nice, but my brain recognizes them more as desserts than proper breakfasts.... 
by ZenKimchi | Jan 27, 2010 | Korean Kitchen Hacking
Here’s a question from Lori: Hi guys! Love your blog. Wondering if you could answer me a question about baking soda and baking powder here in Korea? I heard that these are switched here in Korea and you should use BS if a recipe calls for BP and vice versa.... 
by shinshine | Jan 21, 2010 | Korean Kitchen Hacking, Top Posts, Top Posts - Winter
Posted by shinshine After learning a lot about rice cooker baking from a great blog that’s dedicated to no-oven baking (in Korean), here is what I came up with. Many of her rice cooker baking recipes center around foam cakes (folding in egg white foam to a base...