by Tammy | Oct 27, 2013 | Korean Recipes
Zucchini are coming into season in California now, and I received a medium-sized one in my community-supported agriculture package last week. I could have again made 호박전 hobak jeon (zucchini pancake), which is always tasty. Another option was 궁중 떡볶이 gungjung... 
by Tammy | Jan 4, 2011 | Korean Recipes, Top Posts, Top Posts - Winter
The base to any soup or stew, Korean or otherwise, is a good broth or stock. This article will discuss three methods for adding beef flavor, from the easiest to the most complex. Debra Boutin, M.S., R.D., chairwoman of Bastyr University’s Department of Nutrition... 
by Tammy | Sep 5, 2010 | Featured, Kimchi, Who's Who
Delilah Snell, a master food preserver (MFP), taught a class in kimchi-making at the Eat Real Festival in Oakland, Calif., on Aug. 29. [See the Sept. 2 post “Korean cuisine rolls into Eat Real Festival 2010, San Francisco Bay area.”] At a stage in the... by shinshine | Jun 5, 2010 | Modern Korean
I’ve been in search of a breakfast item lately, something healthy and light yet filling – in the stomach and in the brain. A bowl of cereal and some fruit are nice, but my brain recognizes them more as desserts than proper breakfasts.... by Tammy | Apr 30, 2010 | Modern Korean
As spring melts away winter, yujacha (Korean citron marmalade tea, 유자차) and other hot drinks have less of what it takes to slake your thirst. But remnants in that jar of yujacha mix lingering from winter in the pantry can produce more than tea. This recipe enlivens a...
