S’mores! The combination of graham crackers, gooey marshmallow and chocolate is an American classic that has found so many sweet applications, like cupcakes, bars, shakes, etc. So it’s only natural that I try my own take on s’more for an easy sweet-tooth fix… …and you are probably not...
read more
The modern fish taco was born in Baja California, although different kinds of fish tacos have been part of that Mexican state’s cuisine for centuries. I made a Korean fish taco with 된장 doenjang-glazed cod, Korean pear salsa and coleslaw (shredded cabbage or lettuce would work). In November, U.S.-grown shingo pears are...
read more
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 in the trash. Then I got cocky and thought I could make Petit...
read more
Just in time for Halloween, not that I intended that in any way or I can force any relations between bibimbap and Halloween, here comes my first self-produced cooking video on crispy bibimbap.
read more
ZenKimchi Korean Food Journal was approached some time ago by publicists for CJ Foods, the owners of the Bibigo restaurant franchise. CJ Foods is also a subsidiary of CJ Corp., one of South Korea’s largest food manufacturers. They offered free samples of their new line of grocery products. Note: I have not received any...
read more
Do you have leftover ingredients for patbingsu (팥빙수; shaved ice with sweetened red beans and mini rice cakes) still sitting in the refrigerator? Well, I did. After making it all summer long, it’s become too cold all of a sudden to enjoy patbingsu every day. So I autumn-mized patbingsu my way. I guess the...
read more
Designed by Elegant Themes | Powered by Wordpress
