ssuk {korean mugwort} cheesecake
recipes Christine Han recipes Christine Han

ssuk {korean mugwort} cheesecake

ssuk {korean mugwort} cuts right through the richness of a traditional cheesecake in a woody, bitter, quite grown-up way…and i am here for it!! here’s to appreciating “not too sweet” desserts and celadon green, a color that i can’t seem to resist

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mushroom kimchi jjigae
recipes Christine Han recipes Christine Han

mushroom kimchi jjigae

as you can see, this recipe was born out of an intimate bond, twisted with layers of grief that sparked a fire. but it’s still fucking delicious. and i hope you get to enjoy it too.

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bo ssäm with starry kimchi
recipes Christine Han recipes Christine Han

bo ssäm with starry kimchi

a dish born out of kim jang (kimchi making party), bo ssäm is the perfect hearty meal for any day. i switched up the recipe so that you can mindlessly make it in the background on a busy day too!

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spinach gye-ran rice
recipes Christine Han recipes Christine Han

spinach gye-ran rice

when you’re introducing gye-ran bap to your nugget for the first time, wouldn’t it be fun to introduce them to it in the way that you learned of it?

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galbi tang {short rib soup}
recipes Christine Han recipes Christine Han

galbi tang {short rib soup}

i definitely feel like my korean ancestors’ blood in me is brimming with joy whenever i have a good hearty tang. they don’t call us tangban minjok (people of rice and soup) for no reason ;)

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chickpea bindae-duk {bean pancake}
recipes Christine Han recipes Christine Han

chickpea bindae-duk {bean pancake}

instead of being just a snack at home or an appetizer at a restaurant, i now think of them as a vehicle for my grandmother to bring us closer to her those sacred and few memories of family that she left behind in escaping north korea.

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dak jjim {braised soy garlicky chicken stew}
recipes Christine Han recipes Christine Han

dak jjim {braised soy garlicky chicken stew}

my mom’s recipe here is for a dak jjim that can be cooked for casual dinner nights since the base is lighter and rather more of a broth than a sauce. we had it all the time growing up, and it was my jam. ladle if over a bowl of rice and you’ll definitely have all that you need to stay indoors for the rest of the weekend >:]

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