Must Try Ajitama Recipe This Easter! Ajitama usually includes mirin, but I didn’t have any on hand this time. So I tried making it without it. Surprisingly, it still turned out really good. Ideally, the egg yolk should be sup…
My Go-To Asian Cooking Ingredients (And Where to Buy Them) This page lists the ingredients I use most often and where I usually buy them. Since ingredient choice can make a big difference in Asian cooking, I wanted to share the products…
The Cabbage Dressing You Won’t Be Able to Stop Eating Have you ever had that shredded cabbage salad from a Japanese or Korean tonkatsu restaurant? Simple cabbage, but once you pour that sesame dressing on top, it become…
Foolproof Pot Rice Recipe (No Rice Cooker Needed) If you’ve ever been to a Korean BBQ restaurant , you know that simple bowl of rice they serve? Soft, slightly sticky, perfectly steamed — this is exactly how you make that rice at home. If you d…
Korean Street Egg Bread (Gyeran-ppang) There is a Korean street snack that used to be extremely popular when I was growing up. It’s called egg bread (gyeran-ppang) . It’s one of those foods that looks simple, but once you try it, you realize why…
Korean Tteokgalbi Recipe (Sweet and Juicy Korean Beef Patties) Today I’m sharing a Korean dish that’s just as delicious as bulgogi. Honestly, it might even taste more premium. If you love bulgogi, you’re going to love this. It has that same swee…
Korean Roasted Sweet Potatoes (Gun Goguma) - Toaster Oven Recipe When people think of Korean street food, what comes to mind? For many people, it’s Korean street toast (which I’ll share a crazy delish recipe for soon!). But there’s another clas…