Cookbook Club – Holiday Year in Review 2023 For our last Cookbook Club of 2023, we did a Holiday Year in Review event where you could choose a recipe from any of the cookbooks we used in the past year. For the full 2023 retrospective, check out my Cookbook Club site. For now – my…
Tag: Korean
Beyond Bulgogi
I had some Beyond Beef and an apple, and it got me thinking that I could try making Beyond Bulgogi. I’m not going to try to tell you that Beyond Bulgogi is the same as the traditional Korean marinated beef that I adore, but it is pretty tasty in its own right. And the other…
Banchan – Tteokbokki
Another of my successful new banchan was this Tteokbokki (stir-fried Korean rice cakes). I’ve made Tteokbokki several times before, but never been really satisfied with the Guessipe until I hit on this one. Typically Tteokbokki is made with the cylindrical rice cakes, but I prefer the way the sliced ones get crispy edges. Guessipe 1/4…
Banchan – Danmuji Muchim
I made Korean food for a dinner party, and tried a couple new banchan which were really successful. Danmuji is yellow pickled radish – I buy it at the Asian market and usually just slice it up and serve it as-is. But this time I decided to season it, making Danmuji Muchim. Turns out I…
Banchan – Sesame Broccoli
Let’s do another Banchan, because with Banchan the more the merrier! Part of the fun of Korean food is the collection of little side dishes that make for a beautiful spread on the table. In case you haven’t already noticed, the crunch of Banchan is a big draw for me and a large part of…
Banchan – Radish Kimchi
A Banchan collection isn’t complete without what is probably the best known of all the Banchan – kimchi! While you can make Kimchi using a variety of different vegetables, cabbage is the most common. But of all the kimchi my favorite is Radish Kimchi. I can’t get enough of the firm crunch of the radish,…
Banchan – Korean Bean Sprouts
Another Banchan that I really like is these Korean Bean Sprouts. Bean Sprouts are so inexpensive and they have such a nice pop when you bite into them, which I feel somehow gets enhanced when you cook them. Bean sprouts are an underutilized vegetable in my opinion. This is one great way to use them….
Banchan – Sesame Bok Choy
Continuing my Banchan series… this dish is more commonly made with spinach (which is good too), but I like the extra crunch of Sesame Bok Choy. The combination of sesame oil and sesame seeds really brings out the sesame flavor I love. Guessipe 8 baby boy choy, separated into individual leaves marinade 3 green onions,…
Banchan – Pickled Korean Radish
One of the things I like best about Korean food is the banchan (small side dishes). Some of them require days of fermentation, but some are quick to make. A lot of them have great crunch. Many are spicy, or have a strong sesame flavor. I have Korean friends who always have a variety of…
Korean Rice Cakes
Korean rice cakes are awesome because they have a fantastic soft chewiness and they absorb flavor really well. This guessipe is a spicy sweet treat that only involves 2 minutes of cooking and takes less than half an hour all together! Guessipe 8 oz Korean rice cakes 3 cloves garlic, minced 2 TBSP sugar 2…
Kobawoo House Restaurant Review
Gold Dig #59 Kobawoo House is one of the many Koreatown restaurants on Jonathan Gold’s 101 Best Restaurants list. It is super helpful to refer to his list when deciding where to eat in this area… there are so many restaurants that it’s hard to know where to begin or imagine that you’d ever be…