To the uninitiated, this is a toughy to like. Even to the initiated, it’s pretty scary. But I’ve grown to like Myeolchi Bokkeum on a steaming bowl of white rice. It’s also good in kimbap and bibimbap. It’s the brininess of the sea with a little sweet and heat. Here is how Eun Jeong makes it. ...
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We had a nice quiet Christmas in the ZenKimchi household. I didn’t even bother doing any herculean feats of cooking. But I did make my Eun Jeong a nice breakfast featuring her favorite, Mammy’s French Toast. Mammy was my great-grandmother who could make any food taste good. She made stuff that we kids would...
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To an expat like me, Korean Christmas lacks the warmth of family and tradition. It’s a new holiday, and it’s treated more like Valentine’s Day. It’s been around for a while, at least since G.I.s gave gifts during the Korean War. But I’d give a guess that it hit big commercial holiday status...
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Posted by shinshine I grew up eating a snack called Homerun Ball (홈런볼) in Korea, which is essentially mini cream puffs with chocolate filling inside. The whole package was etched in my mind as a Korean snack when I was growing up. Although I’ve seen other forms of Homerun Ball elsewhere and since then, namely...
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Earlier this year Chef Rachel Yang of Joule in Seattle wowed the audience of the Ddeok Festival with her cooking demonstration. This was her appetizer, Ddeok Moussaka with Tomato Marmalade, Eggplant Caviar and Caramelized Zucchini. She explained it’s “basically deconstructed moussaka with rice cake.” The...
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We received a good bout of it this week. Korea has the coldest climate at this latitude because of Siberian winds. Anyone who has lived here during a winter doesn’t need that information. It gets COLD. The wind bites. It doesn’t help that many Koreans insist on opening windows to clean out the...
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