black sesame custard pumpkin pie
this pie has two layers - the bottom being the black sesame eggy sweet custardy goodness, and the top being a cinnamony floOoooofy pumpkin chiffon.
deulkae kal gooksoo {perilla seed knife cut noodle soup}
deulkkae adds a really interesting nutty, savory, and mildly minty dimension to a rich umami broth, and i’m pretty tempted to add ground deulkkae to all of my soups this winter now!
gamja tang {stewed pork and potatoes}
i’m sure you find it funny and irrelevant that i’m writing about gun control over a korean pork and potato stew recipe…and haha, you’re absolutely right, there is no connection.
kkori gomtang {oxtail soup}
once you give this recipe a go, you’ll come to have a deeper appreciation for whoever in your life made gomtang for you. i for sure did
winter burrata salad
but here’s to saluting that new years effort not by tipping to one extreme, but easing into this #newyearnewyou by reassuring your inner carb queen that there is bread in form of spicy breadcrumbs and not to mention, chunks of lux burrata laden with cream but also vitamin d
eggy dan tat pie {egg custard pie}
if you were to reincarnate yourself as a pastry, which one would it be? mine would surely be this eggy jiggly creamy custardy buttery sweeeeet egg dan tat pie.
sweet persimmon hobak jook {squash rice porridge}
and what exactly is hobak jook? hobak means squash and jook means a thicker glutenous soup, me thinks. and now i taught you two korean words!
persimmon galette and an intern’s memories of cubed butter
the first time i witnessed a galette being made will forever hold a special place in my memory bank.
wild mushroom jujube risotto
there was a hint of sweetness, a tinge of flavors from home from the soy sauce, and the mushrooms were so so hearty. hudson gobbled it up and it made me so happy to see him eat well.
danhobak dak jook {kabocha squash and chicken porridge}
i'm thoroughly impressed by how long a kabocha squash can hang out on a kitchen counter for without going bad.