Fried Seasoned Zucchini (호박볶음 hobak bokkeum)
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 … Read more
Recipes: Three ways to make Korean beef broth
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 … Read more
Interview with Delilah Snell of Project Small on Kimchi-making
Delilah Snell, a master food preserver (MFP), taught a class in kimchi-making at the Eat Real Festival in Oakland, Calif., on Aug. 29. At a … Read more
Kabocha Rice Muffin
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 … Read more
Yuja Chicken
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. … Read more
Flower Pancakes with Rice Wine Syrup
Spring is here! Flower pancakes (화전; hwa jeon) in the spring time have been a tradition with long history, which seem to find their roots dating back … Read more
Creamy Taro Tomato Sauce
Taro (토란; to ran) is a starchy, high-fiber root vegetable, which has a creamy texture that can be incorporated into a sauce. An added bonus is that … Read more
How to Make Heart-shaped Eggs
Aeri’s Kitchen has a video on how to make heart-shaped Gyeran Mari 계란마리. This was so cute and clever I had to post it. Now, … Read more
Turkey Tacos
Posted by shinshine My father is coming. After moving back to Korea last year, my father’s visiting for a few days. My mind is going in all … Read more
First Full Moon Day and Energy Tteok
Posted by shinshine The first full moon day (정월대보름; jeong wol dae bo reum or dae bo reum) of the year by lunar calendar, which is February 28th … Read more