Vegetarian

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

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

Korean Pear Charoset

Last year, I posted a recipe for charoset that was decided non-Korean. This year, I decided to rectify that by making a Korean-style charoset for … Read more

Creamy linguine with leeks, corn and sesame leaves

A recipe for creamy fettuccine with leeks, corn and arugula near the back of the June 2010 edition of Real Simple magazine could have been written by one of those corn-obsessed Korean foodies. Koreans try to sneak corn in everything: pizza, potato salad and even ice cream. So the cup of those ubiquitous sweet corn kernels already gave this recipe Korean moxie, as did replacing the arugula with sesame leaves.