Yaksik is a kind of Korean rice cake made with glutinous rice, honey, nuts, and dried fruits. It’s a sweet, delicious treat that’s packed full of flavor and healthy ingredients. Even the name is healthy – in Korean, yak means “medicine,” and sik means “food.” Koreans have long believed that honey is a medicine that’s […]
Hi, everybody! My new cookbook will go on sale next month. It’s hard to believe that it will finally be here, I’ve actually been working on it for four years, from beginning to end. It was a lot more work than I ever expected, but I’m so excited that you will finally be able to hold […]
Once these little quail egg potatoes are braised in soy sauce and rice syrup, something magical happens and they become irresistible. Crunchy, chewy, moist and fluffy, I just can’t stop eating them.
What do Koreans eat everyday? What do their breakfast, lunch, and dinner table settings look like? You may have these kinds of questions now, because you’ve been cooking Korean food for a while and you can make delicious kimchi on a regular basis, so you want to know how this all fits together. My upcoming cookbook has […]
This is my version of Korean gyeran-jangjorim, which is traditionally a recipe where hardboiled eggs are braised in soy sauce. Braising involves cooking in soy sauce over low heat for a long time, but I prefer not to braise at all, and just make a delicious soy broth and pour it over the eggs before […]
Hi everybody! I can’t wait to share this exciting story with you! My reader Brian reached out to me on Facebook a while ago and told me how he used some of my recipes at his wedding reception. Rather than hire a caterer they had a big Korean BBQ feast where every table grilled their own […]
Today I’m going to introduce you to the Korean way of making a pork cutlet, called “donkkaseu” in Korean. It’s an iteration of the Japanese tonkatsu which was the Japanese take on the European schnitzel. It’s a hot, savory, breaded pork cutlet, and my version is served on a bed of rice and Hi-Rice sauce, with […]
There are many kinds of bread crumbs in the world, but Korean bread crumbs are airy, flaky, and light. We use them as breading on fried food to make the outside crispy and crunchy without getting oily, and they don’t get soggy after cooking, either. It’s an idea we got from Japanese Panko. You can […]
This powder makes a delicious, rich, savory demi-glace sauce that’s full of umami. It has a beefy taste like gravy, but also has tomatoes in it. It’s the Korean version of Japanese hayashi rice sauce, which is part of Japanese yōshoku cuisine, Japanese/Western fusion food developed in the late 1800s. Curried rice was also invented around this time, and hayashi […]
Today’s recipe is a delicious, colorful, savory one-bowl meal called Soegogi-yachaejuk, a nutritious rice porridge made with cuts of lean beef and tons of vegetables. It makes for a warm, hearty meal any time of the year. And it’s easy on the stomach so good for people who are recuperating. It’s also a low carb food, […]
