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.
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 ;)
canned mackerel kimchi jjigae {kimchi stew}
you’ll find variances across people’s preferences in kimchi chigae, and there’s definitely no right way to do it - but i’ll tell you that this version is all my taste memories really know.
roberta's bee sting pizza
i hope to put a message out there to let the offended nonnas out there know how this food in particular has been sunshine in my life that radiates beams of pure joy, love, and wonder.
summer kimchi: chayote squash, cucumbers, perilla leaves
it really becomes sobering to see how different the intentions behind kimchifying vegetables can be across three generations of koreans.
baechu kimchi {napa cabbage kimchi}
there’s the pungent, funky, and spicy baechu kimchi that’s like your versatile best friend that you want to bring along everywhere. this recipe is exactly that.
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.
bakesale betty's fried chicken sandwiches
i wanted to share a recipe that has only brought goodness into my life. after the last bakesale betty inspired recipe shared last week, i decided that the strawberry shortcake experience only gets better when complemented by betty’s infamous fried chicken sandwiches.
my favorite buttermilk strawberry shortcakes
i hope you’re out there in the world enjoying strawberry season and maybe even thinking of whipping this together to show your mama some love in the form of buttermilk shortbread.
galbi jjim {braised short ribs in a soy garlic mushroomy sauce}
this galbi jjim is silky, smooth, hearty, and a big ol’ hug from kathy. it’s actually a short rib rendition of this dak jjim
carrot zucchini flower cakes with lemon cream cheese icing
the zucchini and olive oil all lends rich moistness along with satisfaction from knowing that you’re getting in some healthy fats and vegetables in by way of cake.
lessons on cooking a steak perfectly
you are learning how to cook steak from someone who never knew how to before but obsessed over the course of three days and six bad steaks until she got the seventh just right.
milk tea panna cotta
i’d like to think that i’ve come a long way from the dark age, and this milk tea panna cotta is the perfect representation of that
honey mustard ribs from catalunya
i was lucky enough to go back to the restaurant and ask the sweet chef what his secret sauce was, and he said that this version was super close
yuja madeleine cookies and a farewell apéro
madeleines are french cake cookies that are airy and buttery, and adding in yuja (or in widely known as yuzu), a bitter and bold citrus flavor that’s familiar to my korean tastebuds
banana tiramisu birthday cake
if a tiramisu, magnolia bakery’s banana cream pudding, and milk bar’s birthday cake had a threesome and made a baby – this is it!
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
kathy's yachae twigim {fried vegetable birds nests}
my mom loves fried crispy things, so naturally, we grew up chowing on these battered and fried julienned vegetable birds nests as afterschool snacks that lasted all the way through dinnertime. this is my mom’s, aka kathy, recipe