Since I have a large half-used bag of 부침 buchim pancake mix begging to be brought onto the front lines of my kitchen, I decided to make kimchi okonomiyaki. I’m always in such a hurry — 빨리 빨리 bbali, bbali! So what could be better than adding kimchi to the popular add-whatever-you-like Japanese...
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I’m always excited when, after living here for eight years, I find a great food that I had never had before. Friends, meet Nakji Gguri. It’s barely grilled octopus. Still rare in the middle while just kissed by charcoal flames. This particular kind was just rubbed in salt and sesame oil. So simple. So perfect! We had...
read moreI have a plethora of chametez in my refrigerator, including phyllo dough, ramen noodles and the standard package of “skinny bread.” I also have a package of pita bread in my refrigerator. However, I’m not in the mood for pita pockets. What else can I do with these things?! Inspired by photo posted on twitter by...
read moreThe spring festival of Passover (aka Pesach) this year is coming Friday night, and I have less than seven days to get the chametz totally out of my house. Here’s the what, why and how in jettisoning the leavening in Korea, the States and wherever you are. Chametz is a Hebrew word for “leaven,” or more literally,...
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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 forcibly deported the Soviet Koreans further west to the Central Asian...
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Clockwise from the top left are seawater tofu, dallae (달래 – small wild onion or Allium monanthum), naeng-yi (냉이 – Capsella bursapastoris), and godeul bbaegi (고들뺴기 – Crepidiastrum sonchifolium). With the exception of tofu, these are considered early spring herbs easily found in grocery stores....
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