Korean pear charoset paired up with some matzah, romaine lettuce and horseradish spiked with beet juice, for the perfect Hillel Sandwich. (Tammy Quackenbush photo) Last year, I posted a recipe for charoset that was decided non-Korean. This year, I decided to rectify that by making a Korean-style charoset for you. I took my new charoset…
Tag: fusion
The East Bay’s Korean Taco Truck: Seoul on Wheels
The San Francisco Bay area has several Korean taco trucks roaming the streets seeking to satiate our latent desire for spicy kimchi tacos and Korean BBQ. One of the main players is called Seoul on Wheels. The Seoul on Wheel’s motto is “Korean mobile goodness.” Menu items include: Rib Eye BBQ Chicken BBQ Spicy Pork…
St. Patrick’s day leftovers: Kimchi Reuben Sandwich
Most American families (even the non-Irish ones) enjoy celebrating St. Patrick’s day. The green beer, green clothes and joyous “Kiss me, I’m Irish” spirit brings Americans of all ethnicities together. After you have sat down to your homemade traditional corned beef and cabbage meal, there’s the question of what to do with the leftovers. I…
Guest Blogging for Cajun Chef Ryan
Chef Ryan Bourdeaux, aka Cajun Chef Ryan (both of us are Foodbuzz Featured Publishers) put out a call a few weeks ago for guest posts on his blog. Since he has 21+ years of experience as a professional cook, I decided to put my name in as one of his guest bloggers. Rather than telling…
Recipe: Yujacha Salmon (spicy citron sauce)
Some might think my love affair with 유자차 yujacha (Asian citron tea) has become an obsession. So far, I’ve made yuja chicken, yuja butter, yuja scones, and yujacha hamantaschen (triangle-shaped filled cookies usually eaten at the Jewish festival of Purim). Now there’s yujacha salmon, a simple glaze that will add zippy tang to your salmon….
Recipe: French Toast With Yujacha Syrup
Yujacha and cinnamon are a marriage made in heaven. (Photo by Tammy Quackenbush) Writing recently for Plate magazine about Korean breakfast culture inspired me to try mixing traditional Korean ingredients with traditional western breakfast items in unconventional ways. For some time my palate has been passionate about 유자차 yujacha, a hot tea made from Asian…
Koreamerican creation: Kimchi buffalo hot dog
Napa Valley chef Hector Marroquin topped his buffalo hot dog with his “kimchi 3.0,” on a whole wheat bun slathered with Dijon mustard. I included sweet potato fries to complement the spicy kimchi. (Photo by Tammy Quackenbush) There’s arguably no food more recognizably Korean than spicy cabbage kimchi. But what is quintessentially American? Few meats…
Young-Sun Lee rolls into New York with a kimchi taco truck
The Village Voice reports that Chef Young-Sun Lee, who I interviewed for ZenKimchi Food Journal in September, is jumping back into the restaurant business with his own kimchi taco truck. The menu includes kimchi tacos, burritos and grilled cheese sandwiches. (See my recipes for the sandwich from April and the tacos from July.) His stated raison d’etre is…
Mi-sook recommends: Korean Cooking for Kids
Korean Cooking for Kids is a new blog on the block providing cooking tips and ideas for people who want their children to grow up loving Korean food. Here are some of the recipes featured on the blog for you to try for yourself. Stephanie Park’s Black Garlic—how to make your own with an old…
Korean cuisine can own the food world
U.S. Foodservice, one of the largest foodservice distributors in the U.S., conducted a survey asking chefs and consumers for their top trends for pork and poultry dishes. Here are the top 10, and I’ll show you examples of centuries-old Korean foods — as well as a few modern Korean twists) have the opportunity to own…