Modern Korean, Top Posts, Top Posts - Winter
Trying to get into baking. I have an oven–something that is not too common in Korean households. So I should take advantage of it. I made a successful Coconut Rum Raisin Pound Cake a few weeks ago. Then I tried my hand at a Coffee Angel Food Cake, which ended up... 
Modern Korean, Top Posts, Top Posts - Winter
Even though we live in an age where bartenders are now called mixologists — makes them sound more scientific, doesn’t it? — many are finding inspiration in the old ways of mixing drinks by creating their own tinctures, bitters and infusions. The Asian citron —... 
Modern Korean, Top Posts, Top Posts - Winter
My quest for fun, tasty alternative uses for 유자 yuja (Asian citron, a.k.a. yuzu in Japanese) and the yuja marmalade commonly used to make the hot drink 유자차 yujacha turns again to a sweet treat from the rind, candied yuja peels. The earliest record of candied fruits... 
Modern Korean, Top Posts, Top Posts - Winter
Receiving a generous gift of a large bag of organically grown 유자 yuja fruit — Asian citron, rare in the U.S. — continues to spark inspiration on more ways Koreans and expats can use the humble yuja beyond stirring a spoonful of 유자차 yujacha marmalade into a cup of hot... 
Modern Korean, Top Posts, Top Posts - Winter
In my quest to find more alternative uses for 유자차 yujacha (Asian citron marmalade tea) beyond the traditional Korean hot drink, I came up with a sweet treat, Yujacha Rolls. These rolls are much quicker to prepare than Yujacha Hamantashen but use the same filling....