using a pottery clay technique to make colorful korean rice cakes
when a millennial korean-american makes traditional korean rice cakes…
chestnut cream gomboppang buns
your hands will also learn the feeling of how light and pillowy the dough should be before proofing and baking, which is a special skill that you can keep in your back pocket for the future when you feel like making the rest of your korean pastry dreams come true :)
strawberry & matcha fortune cookies
fortunes actually work because she opened a cookie that said “many exciting changes are coming your way” and guess freaking what?! she got engaged just a few days later!!!
cranberry yakshik {sticky rice cakes}
i hope you give this festive yakshik with cranberries, pumpkin seeds, and chestnuts a try this holiday season…though, the bright pink color may confuse your halmoney and eemos! :D
pat bbang {red bean cinnamon cardamom buns}
enjoy them with hot black coffee on these seemingly dreary mornings or even stash seven away in your lover’s bag to enjoy each day of the week while you’re away ;)
makgeolli sponge cake
i recently posted an instagram story of this makgeolli sponge cake and i’m pretty sure the friends who reached out expressed just as much excitement as i did when my mom made it for the first time.
gogoma mochi madeleines
if someone asked me to represent the essence of my mom in a cookie, i would bust out this recipe.