by Tammy | Jun 18, 2012 | Modern Korean, Top Posts, Top Posts - Winter
I won’t say that Koreans are obsessed with the dairy-and-corn combination to the degree that those of us with European genes are with chocolate and hazelnut, but it’s close. In Korea, one can easily find kernel conspicuously piled on pizzas and stuffed... 
by Tammy | Mar 31, 2012 | Korean Recipes, Top Posts, Top Posts - Winter, Video
Korean carrot salad, pronounced Koreyscha Sabzili Salat in the Uzbek language, is ubiquitous throughout the former Soviet Union. The dish was invented by Korean immigrants to Russia’s Far East and the recipe would have stayed there if Stalin hadn’t... by shinshine | Mar 2, 2012 | Korean Food 101, Korean Recipes, Top Posts
[media-credit id=52 align=”alignnone” width=”700″][/media-credit] One thing I miss about living in Korea is the abundance of sea vegetables. Although more people are now aware of and have found applications for a couple of kinds of dried... 
by Tammy | Feb 23, 2012 | Worldwide
Serendipity brought me to this restaurant on the east side of the San Francisco Bay area. I had an appointment with friends in Concord early one February morning. By noon, our meeting was over, and I was hungry. Rather than waiting until I returned to more familiar... 
by shinshine | Jan 20, 2012 | Korean Food 101, Korean Recipes, Top Posts, Top Posts - Winter
Yeongeun 연근 (lotus root) jorim 조림 (reduced) is one of the basic, everyday banchan 반찬 (side dishes) found at home tables and restaurants. It is a simple dish of sliced lotus roots boiled then reduced in soy sauce and corn syrup. That’s also how a Korean mother...