Cela fait un moment que l’Occident a découvert les mets de poisson cru. Depuis, nous avons vu tant de restaurants de sushi et cela proposant … Read more
If you visit Busan 부산 and skip Jagalchi Shijang (Market) 자갈치시장, you haven’t really visited Busan at all. The market opened in 1924 and gets its … Read more
I admit I eat 라면 ramyeon (ramen) once in a while. I’ve even made a ramyeon dessert once, but I’ve never reviewed ramyeon before. When I saw … Read more
Many keep some cans of tuna in the pantry as an inexpensive source of protein. But for a number of Americans, the only purpose for … Read more
The modern fish taco was born in Baja California, although different kinds of fish tacos have been part of that Mexican state’s cuisine for centuries. … Read more
Some might think my love affair with 유자차 yujacha (Asian citron tea) has become an obsession. So far, I’ve made yuja chicken, yuja butter, yuja scones, and yujacha hamantaschen (triangle-shaped filled cookies usually eaten at the Jewish festival of Purim).
Now there’s yujacha salmon, a simple glaze that will add zippy tang to your salmon. It would also make an excellent dipping sauce for chicken strips or spring rolls.
This is another odd one to anyone who doesn’t live in Korea. Ovens aren’t common household items, especially to migrant teachers straight off the plane. … Read more
Just a quick post about what I had for lunch today, which Eun Jeong cooked. She made a great Eggplant (Gaji) Muchim, a light shredded … Read more