S’more Gyeongdan

  S’mores!  The combination of graham crackers, gooey marshmallow and chocolate is an American classic that has found so many sweet applications, like cupcakes, bars, shakes, etc.  So it’s only natural that I … Read more

Patbingsu Cupcakes

Do you have leftover ingredients for patbingsu (팥빙수; shaved ice with sweetened red beans and mini rice cakes) still sitting in the refrigerator?  Well, I did.  After … Read more

Kongbiji Green Tea Cookies

  Ever since I discovered how kongbiji (콩비지; soy pulp or okara) complemented cookies and tteok (떡; rice cake) with its subtly nutty bite and … Read more

Coffee Seolgi

I’m back to seolgi (설기), steamed cake made with rice flour, sugar and water at its simplest form.  This time, together with instant coffee in milk and … Read more

Korean Pear Charoset

Last year, I posted a recipe for charoset that was decided non-Korean. This year, I decided to rectify that by making a Korean-style charoset for … Read more

Orange Seolgi

I added orange zest and orange juice to make seolgi, and garnished with candied orange peels and fresh mint leaves. The rice cake alone is sufficient, but the little garnishes accentuate the subtle tone of the refreshing sweetness. This orange seolgi is also light and soft, yet still with its density that lets you know it belongs to a rice cake family.

Candied Yuja Peel

My quest for fun, tasty alternative uses for 유자 yuja (Asian citron, a.k.a. yuzu in Japanese) and the yuja marmalade commonly used to make the … Read more

Yujacha Rolls

In my quest to find more alternative uses for 유자차 yujacha (Asian citron marmalade tea) beyond the traditional Korean hot drink, I came up with … Read more