Growing up, the Korean bakery down the block always had an abundance of sweet Korean red bean buns (단팥빵). The pillowy soft bread pulls apart easily to a sweetened red bean paste in the middle. Many will be wondering how these buns are different from Anpan, the Japanese equivalent of these sweet red bean buns,…
What better way to close the summer with this crisp Korean cucumber kimchi bowl? Korean cucumber kimchi, or Oi Kimchi, is different from the well-known cabbage kimchi served at Korean restaurants. Firstly, the typically used Napa cabbage is replaced with Kirby or Persian cucumbers. Secondly, Oi Kimchi doesn’t need hours to pickle and ferment. But…
Bibim guksu is a popular Korean noodle dish enjoyed in the summer. When temperatures are high and humidity drags everyone down, bibim guksu comes to the rescue. It’s simple. It’s refreshing. And best of all, there’s no cooking involved. Traditionally, somyeon noodles, thin wheat flour noodles, are tossed in a spicy and tangy sauce…
There’s really nothing comparable to the smell of freshly baked homemade pie – especially the smell of vegan blueberry pie. It’s absolutely lovely! Enjoyed all year round, this vegan blueberry pie is perfectly sweet and scrumptious. Fresh blueberries or frozen blueberries work perfectly for this recipe. But keep in mind blueberry season is during the…
Injeolmi toast seems to have taken over Koreatown, Los Angeles! Injeolmi is just one of the many different types of Korean rice cake, or tteok (떡). It is made from glutinous rice that is repeatedly pounded to create a sticky and chewy texture. Most commonly served with a generous sprinkle of kinako (roasted soy bean)…