by Tammy | Jul 11, 2012 | Modern Korean
Israeli couscous is couscous on steroids. It’s much larger than the familiar North African version. Comparatively, Israeli couscous has a nutty flavor and is chewier. Israeli couscous also lends itself to salads better than its diminutive cousin. I came up with... 
by Tammy | Mar 31, 2012 | Korean Recipes, Top Posts, Top Posts - Winter, Video
Korean carrot salad, pronounced Koreyscha Sabzili Salat in the Uzbek language, is ubiquitous throughout the former Soviet Union. The dish was invented by Korean immigrants to Russia’s Far East and the recipe would have stayed there if Stalin hadn’t... by ZenKimchi | May 5, 2010 | Korean Kitchen Hacking
Yes, I know it’s a bit creepy for me to make a big deal about Children’s Day for a fetus. (BTW–Alkongi has graduated from embryo to fetus stage.) But Eun Jeong was craving something fresh, and I wanted to treat them both to some good food that was... 
by ZenKimchi | Jun 9, 2007 | Korean Recipes, Top Posts
I have said many times before that Korean food is very seasonal. I especially look forward to the summer dishes like tangy Mul Kimchi (“water kimchi”), Oi Seobaggi (Cucumber Kimchi), and all the bright cool summer dishes that refresh in the summer heat.... 
by ZenKimchi | Aug 26, 2006 | Korean Food 101, Top Posts, Top Posts - Winter
At the mountain restaurants, including my favorite dong-dong-ju place, one of the plates you can order with your food and alcohol is DotoriMok 도토리묵. It’s Acorn Jelly Salad. According to Guns, Germs, and Steel by Jared M. Diamond, acorns were not practically...
