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Adzuki Bean Brownies

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 in legumes. Added sugar or honey during boiling to make the bean paste accentuates the sweetness for use in a...
Korean Onion Relish

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 in Korea. That’s in sharp contrast to the milder green onion, which has been a part of Korean cuisine for hundreds,...
Korean Carrots (Koreyscha Sabzili Salat)

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 to Russia’s Far East and the recipe would have stayed there if Stalin hadn’t...
Raspberry Ssamjang

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 result is published here. My current “eureka” moment comes from a recipe by Amy of  Amy’s Cooking...
Black Kong Guksu

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 believe.  As much as I feel the days are moving fast-forward to greet the autumn, August still belongs to the...

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