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
Recipe: Kale Kimchi
Recently, I joined a CSA (community-supported agriculture) farm affiliated with our local community college. Our CSA promises, “a share of whatever is ripe and ready … Read more
Recipe: Cilantro Kimchi
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 years ago:
“Korea has never grown cilantro, and cilantro is not a part of Korean cuisine. …
But Korean people’s cilantro-hate is nonetheless interesting, because it is a nice reflection of Korea’s insularity.”
Recipe: Chamchi Jeon (Korean tuna cakes)
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
Adzuki Bean Brownies
Adzuki are small red beans commonly used in Korean, Japanese and Chinese confections. Called 팥 pat in Korean, these beans have a natural sweetness uncommon … Read more
Making kimchi with California ingredients
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 … Read more
The Beauty of Korea: Bae Yong Joon’s Kalbi Steak
I bought the Korean version of Bae Yong Joon’s best-selling book, The Journey to Discover the Beauty of Korea. I got the book because I … Read more
Two versions of Korean tacos
Posted by Tammy Since 2010 seems to be the year of the Korean taco truck, I decided to bring this popular Korean fusion food to … 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
Creamy linguine with leeks, corn and sesame leaves
A recipe for creamy fettuccine with leeks, corn and arugula near the back of the June 2010 edition of Real Simple magazine could have been written by one of those corn-obsessed Korean foodies. Koreans try to sneak corn in everything: pizza, potato salad and even ice cream. So the cup of those ubiquitous sweet corn kernels already gave this recipe Korean moxie, as did replacing the arugula with sesame leaves.