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
Korean Onion Relish
The onion does not have an ancient connection to Korean cuisine. But you wouldn’t know that, based on how popular the root vegetable is now … Read more
Korean Carrots (Koreyscha Sabzili Salat)
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 … Read more
Raspberry Ssamjang
I have this obsession of taking every non-Korean recipe and trying to put a Korean spin on it. When I have a “eureka” moment, the … Read more
Black Kong Guksu
In the last few days, the weather has wearily cooled down with frequent rain. Uncomfortable humidity makes it feel hotter than weather reports want you to … Read more
Product Review: Annie Chun's Korean Sweet Chili Noodle Bowl
The Korean blogosphere has been spinning recently over how to introduce Korean cuisine to American markets and, particularly, what should be role of the South … Read more
A meal fit for a Buddha: Posotbap (mushrooms and rice)
Buddhism has flourished in Korea for more than 1,600 years. Korean Buddhist temple cuisine, a fusion of Buddhist dharma to North Asian culture, is distinct from foods eaten by other Buddhist sects.