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. I made a Korean fish taco with 된장 doenjang-glazed cod, Korean pear salsa and coleslaw (shredded cabbage or...
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...
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. So, I’ve been playing with cooking stuff in toasters. This particular one was ripped off of...
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 radish kimchi, pan-fried salt mackerel dressed with lemon, another soft cooked radish, rice and a tall cool glass of milk. See, Mom?...
