It took me three years to perfect this recipe for classic sweet, sour, and spicy Korean fried chicken. It was worth it, everyone loves its airy crispiness and addictive taste.
When I lived in Korea, whenever I saw fresh chwinamul in the open air market for the first time in spring, I felt that spring was really in the air! And when I tasted chwinamul for the first time that year, I felt revitalized with energy from its slightly bitter taste and distinctive flavor. …Dried chwinamul is very tough and hard, and each stem looks like a thin thread. How can you possibly make it edible? It will never get softer by soaking in cold water for only 30 minutes. You’ll have to soak it overnight!
Hi everybody! Today I have a short and simple – but fun – video recipe for doenjangbanga. When I was in the island of Roatan in Honduras, I chartered a boat and a few men for snorkeling and fishing. We started at about 11:00 am and came back about 4:00 pm. It was an awesome experience […]
Mattang is a delicious, easy to make sweet that’s chunks of sweet potato coated in translucent hot brown syrup. They are super crunchy on the outside and warm and fluffy on the inside. It’s so simple and easy to make but freshly made mattang is really irresistible, with an amazing, loud crispy crunch but then […]
The milky broth is achieved by simmering for hours and hours. There’s no rule to how many hours you have to boil it, but I can tell you that you need simmer until you get a milky broth, and the bones are smooth with no more meat is sticking to them. The bone marrow should be all boiled away so that there’s a cavity in the center of each bone. The inside of the bones should look like a sponge.
I used to make salty fermented anchovies every year when I lived in Korea. It was very easy to make! I mixed fresh anchovies with a lot of salt and put them into a huge earthenware jar. About 6 months later, the achovy jeot fermented well! I used to use them in my kimchi paste, or I took some from the jar and mixed with seasonings to use as a side dish.
Yubuchobap, made with seasoned fried tofu and rice. It originated from Japan, but it’s very popular lunch box and picnic food in Korea. You can make it very easily at home because these days ready-made kits of ingredients for yubuchobap are sold at Korean and Japanese grocery stores. You may find them in Asian grocery stores, too.
Collard greens are not a familiar vegetable in Korean cuisine. However, since the vegetable is nutritious, healthy, and delicious, I wanted to use it in my cooking. First I tried to make kimchi with it, but it turned out too tough. Then I tried cooked collard greens at a BBQ restaurant in New York and […]
