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Adzuki Bean Brownies

Adzuki Bean Brownies

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...

Kabocha Rice Muffin

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....
Ask ZenKimchi: Baking Soda vs. Baking Powder

Ask ZenKimchi: Baking Soda vs. Baking Powder

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....
Rice Cooker Series – Carrot Cake

Rice Cooker Series – Carrot Cake

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...

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