This is my third International Incident Party entry. The theme for August is scones. For most Americans, scones are for high tea or Easter Sunday brunches. Break out of that rut, and have them for dessert or as a mid-afternoon snack. To make these scones more Korean, I’ve replaced the lemon with marmalade made from…
Tag: fusion
Recipe: Kkaenip pesto butter
Pesto Butter is a classic compound butter but replace the basil pesto with kkaenip pesto for an exotic Korean-style spin. You can easily cut this recipe in half and still maintain the same flavor and quality. Ingredients 1/2 cup kkaenip (sesame leaf) pesto 1 cup unsalted butter*, room temperature pinch of salt Put the pesto…
International Incident Party: Korean tacos
This is my second International Incident Party entry. This time, the theme is tacos. Since 2010 seems to be the year of the Korean taco truck, I decided to bring this popular Korean fusion food to the party. I’m serving up a So-Cal vs. Nor-Cal faceoff between two very different versions. California is Korean fusion cooking central,…
Golden Spoon yuzu/yuja yogurt
Southern California–based Golden Spoon Frozen Yogurt introduced a new nonfat flavor in May 2010 that would make any Korean feel at home. Yuzu — yuja, in Korean — yogurt is one of the company’s newest offerings, inspired by its four Japanese locations: two in Tokyo and one each in Hiroshima and Osaka. Golden Spoon of…
Korean tacos come to Atlanta
Korean taco trucks are no longer limited to America’s West Coast cities like Los Angeles, San Francisco and Portland. Now Atlanta, the largest U.S. Southeast city, has Yumbii. It’s one of the latest such roving restaurants to follow in the wake of intense popularity for Kogi, which has more than 67,000 listed followers on Twitter….
Royal Food Joust: Korean-style Beef Stroganoff
For this recipe, I had to stretch and limit myself at the same time. I stretched myself by having to come up with a recipe using three ingredients chosen by people who aren’t into Korean food and make them Korean. The Royal Food Joust is a friendly competition hosted by The Leftover Queen, which can…
Review: Namu at the San Francisco Ferry Building
Namu is a Korean and Japanese fusion restaurant owned and operated by three Korean American brothers — chef Dennis Lee and his brothers, Daniel and David — who have established a presence at the Thursday and Saturday farmer’s markets at the San Francisco Ferry Building. They serve what they call “cutting-edge new California” cuisine. The market…
Smoked olive oil coming to Korea
Walk down any grocery store aisle in the United States and you will find a bounty of olive oils flavored with garlic, orange, lemon, chili pepper and rosemary. You may have one or two spending shelf time your pantry shelf right now. But you probably don’t have smoked olive oil hanging out there — yet….
Saeng cream cake (생크림 케이크)
Saeng cream cake (생크림 케이크) means fresh cream cake in Korean. It’s layers of sponge cake wrapped in layers of whipped cream frosting and fruit and topped with more frosting and fruit. This style of cake is ubiquitous throughout Korea, Japan and China. If you google the term Chinese Bakery Cake, you’ll see what I…
Second interview with Pupusa Griddle: Chef Hector’s kimchi 2.0
This is the second interview-style video we filmed outdoors. The first one — about The Smoked Olive — was recorded earlier the same May 2010 day at the same farmer’s market. The Smoked Olive interview grew out of scouting the market for background video. We were visiting St. Helena Farmer’s Market because Pupusa Griddle Catering…