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 ZenKimchi | Nov 11, 2011 | Modern Korean, Top Posts, Top Posts - Winter
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... 
by Tammy | Jun 14, 2011 | Featured, Food Trend
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... by shinshine | Feb 11, 2011 | Modern Korean, Top Posts, Top Posts - Winter
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... by ZenKimchi | Mar 17, 2010 | Junk Food & Treats
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...