Maeun-tang can be easily modified with different vegetables; it is a great dish to make when you have too much produce stocked in the fridge. Of course, fresh vegetables are always preferable, but if you have a vegetable that has a hearty texture and will soon be on its way out, feel free to throw it into the pot.Read More
Although there is no best way to make a good loaf of rustic bread, this is by far my favorite. It is nearly fool-proof thanks to the addition of tangzhong, a paste made of water and flour which is then cooked to a glue like consistency. This tangzhong provides an incredible crumb elasticity while improving the tenderness all the way out to the crust. Making your own loaf of bread can be such a satisfying endeavor, and one that I hope every home cook can learn to enjoy.Read More
In the Korean context of speaking, eating, and going on about your day, there are far more telling methods by which to express oneself. It is a kind of passion, a kind of detail in the speech and onomatopoeic sounds that few languages can own up to.
In this particular case, the word umami is a Japanese term which so perfectly describes the Korean word 구수한 맛 (ghoo-soo-hahn-maht). This fifth flavor profile is far more complex than the rest of them. It isn’t fully one thing or another, and yet it isn’t merely salty, either. It is an amalgamation of salty with a tinge of smokey, perhaps slightly fishy, and definitely a large quantity of glutamate flavors. Think miso broth, dashi stock, umma’s old dwen-jang-jjee-gae, fermented nutty loaves of bread, creamy cod roe.Read More
This recipe meets all the criteria for the perfect banana bread as well: it is unbelievably moist without it being too oily, the texture is what I liken to a spongy cloud—dense and airy simultaneously—and just as importantly, it only requires one large mixing bowl. Minimal dishes means more weekend baking projects! Although there’s an abundance of banana bread recipes that are claimed to be “the best”, this one can certainly find its place in your next baking project…Read More
After years of trial and error succeeding, failing, succeeding just a bit more, and then thinking that I had attained the most flawless recipe for an unforgettable cinnamon roll dough, I’ve finally landed on the the one. Greg, my husband, as well as my two and five-year old daughters, proclaimed in a heartbeat that this is perhaps the best cinnamon roll they’ve ever had. To be fair though, the three of them enjoyed the cream cheese glaze much more—a copycat of Cinnabon’s highly acclaimed icing—over the toasted meringue.Read More
Memories once lived are memories forgotten. Or so we tend to think. It’s really not easy to gain back time with loved ones, after all, especially when it happened twenty-some years ago. That’s why food, in essence, is more than just nutrients and flavor, or something to be avoided due to the caloric content of it. To me it speaks volumes of those idyllic moments we cherish forever in our hearts. No one knows of the hours I spent peeling chestnuts with mother by, well, an “imaginary” fire in my mind, or those days when I amused myself watching her yelp critiques of my dad’s dumpling folding skills…to which I passionately disagreed; actually, his meticulous skills far surpassed hers. He just took his time, that’s all.Read More