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 finely chopped walnuts, a new seolgi is born as an afternoon pick-me-up coffee cake that goes great with, what...
Korean Pear Charoset

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 you. I took my new charoset recipe to our annual Passover seder and it was a big hit. As I said last Passover, The...
Orange Seolgi

Orange Seolgi

As long as I can remember, I’ve always preferred rice cakes over breads/pastries if the comparison had to be ever made.  Don’t get me wrong, anyone who knows me will testify that I am happy to indulge in all sweet combinations of flour, butter and sugar....
Candied Yuja Peel

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 hot drink 유자차 yujacha turns again to a sweet treat from the rind, candied yuja peels. The earliest record of candied fruits...
Yujacha Rolls

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 a sweet treat, Yujacha Rolls. These rolls are much quicker to prepare than Yujacha Hamantashen but use the same filling....