by Tammy | Aug 13, 2012 | Modern Korean, Top Posts, Top Posts - Winter
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... 
by Tammy | Aug 9, 2012 | Korean Recipes, Top Posts, Top Posts - Winter
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,... 
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 Tammy | Sep 27, 2011 | Modern Korean, Top Posts, Top Posts - Winter
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... 
by shinshine | Aug 19, 2011 | Featured, Korean Food 101, Korean Recipes, Top Posts, Top Posts - Winter
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...