by Tammy | Apr 15, 2013 | Buddhist Temple Cuisine, Korean Recipes, Top Posts, Top Posts - Winter, Video
If you read most Korean food blogs, they will tell you that Koreans don’t eat coriander, aka cilantro. They’ll tell you straight to your face that cilantro and Korean cuisine have never crossed paths before. As the Ask the Korean blog reported a couple of... 
by Tammy | Aug 4, 2011 | Featured, Globalization, News & Media, Press, Shameless Self Promotion
My first article for Yonhap News Agency posted today. I interviewed Adam Field, an onggijang (kimchi crock potter) based in Durango, Colo. He hand-produces onggi for customers eager to make their own kimchi with the same methods Koreans have used for more than 5,000... 
by Tammy | Jan 20, 2011 | Ingredients
Different sources of water have tortured the tongues of tea lovers for centuries and proved problematic for my late grandmother’s pickles. But health experts increasingly are realizing the subtle substances that distinguish one locale’s water from another... 
by Tammy | Dec 23, 2010 | Kimchi, Modern Korean, Top Posts, Top Posts - Winter
This video was filmed in the hills of Lake County California, just north of Napa Valley to make a point about “regionalizing,” or adapting recipes for local ingredients. “Regionalizing” is a trend in culinary circles. Fermented foods are... 
by Tammy | Sep 17, 2010 | Featured, Kimchi, Top Posts, Top Posts - Winter
Chef Hector Marroquin of Pupusa Griddle in St. Helena, Calif., continues to perfect his kimchi recipe. He sent me this message on Sept. 13 from Facebook: I made about three gallons of kimchi…. I used about a cup of the older kimchi juice I had as a starter. I...
