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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...
Experiment: Korean Petit Fours

Experiment: Korean Petit Fours

Trying to get into baking. I have an oven–something that is not too common in Korean households. So I should take advantage of it. I made a successful Coconut Rum Raisin Pound Cake a few weeks ago. Then I tried my hand at a Coffee Angel Food Cake, which ended up...
Review: Jade Chocolate's Confections Promote Free Flavor Love

Review: Jade Chocolate's Confections Promote Free Flavor Love

A little chocolate is like a love affair — an occasional sweet release that lightens the spirit. —Linda Solegato If chocolate is a lover, it’s not monogamous. Chocolate shares itself easily with most fruits, nuts, some legumes, tea wine and even flowers. Mindy...

Chocolate Gochujang Biscotti

  Just in time for Valentine’s Day, here is an easy kick for your chocolate biscotti.  They look ever so innocent with the dark chocolate color and hazelnut bits, but a subtle kick after a second or two will let you know things get more interesting here.  While...

Wine Chocolate

Something new I found from those Dream Cacao folks. This is a wine-flavored chocolate. According to the insert inside the container, it’s infused with powdered Chilean Cabernet Sauvignon. Even though, of course, there’s no alcohol in them, they do taste a...

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