by Tammy | Feb 14, 2010 | Korean Recipes
Posted by Tammy 새해 복 많이 받으세요! Today is the Lunar New Year, or Seollal (설날), in Korea as well as most of Asia. Our 12-day tteokbokki sauce recipe countdown has come full circle to Gungjung tteokbokki, which is the royal Korean court version of tteokbokki. Thanks to the... by Tammy | Feb 13, 2010 | Modern Korean
Posted by Tammy Ottogi Curry is a Korean-Indian fusion recipe developed by Korean food company Ottogi in the late 1960’s. Traditionally cooked up with carrots, onions, potato and juicy chunks of beef, it would not grace the tables of the average Indian home... by Tammy | Feb 12, 2010 | Modern Korean
Posted by Tammy As we cross the Pacific, the next stop for tteokbokki inspiration is Hawaii. America’s 50th state is also the first place many Asian immigrants settled in the 19th century. Hawaiian cuisine is synonymous with Asian fusion cooking as immigrants... 
by Tammy | Feb 11, 2010 | Modern Korean
The Anchor Bar in Buffalo, New York is the undisputed home of Buffalo Chicken Wings. Their sweet, fiery sauce is often imitated, but never duplicated, at least until the Anchor Bar decided to start bottling the sauce in large quantities for sale. A friend of mine... by Tammy | Feb 10, 2010 | Modern Korean
Posted by Tammy If Koreans are the kings (and queens) of Far-East Asian BBQ, then Texas reigns supreme as far as American BBQ is concerned. With heavy Spanish, Czech and German influences, Texas BBQ is bold and full of flavor. The Texan tradition of slow smoked BBQ is...