Tag: cooking
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Memorable Eats: A Journal
Part 1. Trying Not To Forget Just writing down things I loved and notes I took so that maybe I can recreate it one day. Restaurant Name: Woomadam Notes: Japanese style steamed egg with a katsuobushi/dashi gelee on top. Softest steamed egg I have ever had. Bibimmyeon with rice noodles and a not-too spicy, refreshing,…
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Perilla Seed Pasta
We’ve made pasta with perilla leaves, and now it’s time to make one with perilla seeds. Perilla seeds and perilla oil (both of which we are adding to this pasta) are beloved Korean ingredients. They are the rarer, more expensive version of sesame seeds and sesame oil. If you are familiar with Korean food, you…
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Perilla Pesto Pasta
Ok, so you’ve made the perilla leaf pesto from my last post. (If you didn’t, go back!) Now what? Make this beautiful, bright green, healthy pasta! If you’re not used to the unique aroma and flavor of perilla leaves, it might throw you off a bit at first. But if you’re familiar with this very…
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Perilla Leaf Pesto
Pesto – the ultimate sauce you can use in everything Italian from salads to pastas to pizzas. But what if there was a Korean version of it for Korean-influenced dishes? There is! The perilla leaf pesto. Koreans are starting to make this at home, but I have yet to find a recipe I resonate with.…
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Korean Dope Eggs
America has “crack pie” (from Momofuku Milk Bar) named so because of how addicting the pie is. For a country that has a log up its butt regarding drugs, Korea too names its food with drugs to show how addicting they are – crack kimbap, crack chicken, crack sausage, crack eggs, etc. Crack eggs sounded…
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The Ultimate Injeolmi Toast
Injeolmi is a Korean classic – it is mochi covered in bean powder. Bean powder might sound weird but it is slightly sweet and has a nice earthy flavor. In Korean dessert shops, they have injeolmi toast, which is the mochi in between two slices of bread with honey. But I love to make everything…
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Is Culinary School Worth it?
These days, many aspiring chefs and home cooks debate whether to enroll themselves in culinary school or to embark on a self-taught journey. While the allure of professional chef coats and the bustling kitchens of culinary schools can be enchanting, I personally think that culinary school may not be worth the investment. “Who do you…
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Essential Pantry Items and Fridge Staples for the Korean-American Kitchen
I have items in my kitchen that I make sure I always have on hand. Whether I’m whipping up a traditional Korean meal or craving the hearty simplicity of American fare, having the right ingredients at my fingertips is key. These must-have items allow me to make any Korean or American meal at a moment’s…
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10 Comfort Foods to Savor on a Rainy Day
Rain pattering against the windows, a chill in the air—there’s something undeniably cozy about a rainy day. It’s the perfect excuse to indulge in comfort foods that warm you from the inside out. Here are ten delicious picks to brighten up even the dreariest of days. 1. Japanese Ramen – Start with the quintessential Japanese…