According to the New York Times, Robert Kim has brought his grandmother’s recipe for sun-dried beef to America. Most people consider beef jerky (or any type of meat jerky) the specialty of Native Americans and those who came here after them but Koreans have been making their own version of jerky for many centuries before…
Tag: fusion
Roy Choi sits down: Chego Restaurant
Tasting Table LA reports that Korean-American taco chef Roy Choi has opened his own “brick and mortar” restaurant in LA. Called Chego, the restaurant features “LA goodness and plenty of perfectly cooked rice — or, if you prefer a more poetic description, it’s simple peasant food that has all your important food groups lovingly manhandled…
Behind the video: Kimchi Colcannon (kimchi mashed potatoes)
This recipe has two sources of inspiration. The first was Debby Lee’s kimchi smashed potatoes from her restaurant Gyenari, in Culver City, Calif. It debuted in September 2009. However, instead of using buttermilk, carrot and sweet potato, I simplified it to give the kimchi the starring role. Comically, the end product was so orange, my…
5 minute Korean chocolate mug cake
Many Korean apartments and condos do not have ovens (as many expats discover after moving to South Korea). Having to adjust to cooking without a major appliance can make it life in the “Land of the Morning Calm” difficult if you enjoy baking. This is a cake recipe you can make in your microwave in…
Yujacha Hamantaschen
Today is Purim on the Jewish calendar, and Jews (and non-Jewish friends and family) all over the world are celebrating this holiday. The quintessential Purim food is a cookie called Hamantaschen. They are folded into a triangle and are meant to resemble either Haman’s tri-corner hat or his ears, depending on which tradition…
Recipe: Kkaenip pesto pizza
Kkaenip pesto pizza fresh from the oven. (Tamar1973 photo) I went crazy in the kitchen again. After working a 10-hour shift at work — yes, I got paid overtime — I was insanely hungry. My frazzled, work-worn brain decided to experiment on my dear husband again. Pizza seemed to be the simplest dinnertime option. There…
The 11th day of tteok: Ottogi curry tteokbokki
As our 12-day tteokbokki (떡볶이) sauce countdown to the Korean New Year nears an end, we consider a Korean-Indian fusion curry sauce developed by Korean food company Ottogi in the late 1960s. Koreans have put their own spin on curry and consume a lot of it. Today, I’m featuring Ottogi’s hot curry paste in a…
The 10th day of tteok: Hawaiian tteokbokki
As we head back west across the Pacific on our 12-day tteokbokki (떡볶이) sauce recipe countdown to the Korean New Year, the next stop is Hawaii. America’s 50th state is also the first place many Asian immigrants settled in the 19th century. Hawaiian cuisine is synonymous with Asian fusion cooking as immigrants from Japan, Samoa,…
The ninth day of tteok: Buffalo chicken tteokbokki
(Tamar1973 photos) Anchor Bar in Buffalo, N.Y., is the undisputed home of Buffalo chicken wings and the next stop on our 12-day tteok recipe countdown to the Korean New Year. The bar’s sweet, fiery sauce is often imitated, but never duplicated, at least until the Anchor Bar decided to start bottling the sauce in large…
The eighth day of tteok: Texas-style BBQ sauce with tteokbokki
If Koreans are the kings and queens of Far-East Asian barbecue, then Texas reigns supreme over American barbecue. So we’re visiting the Lone Star State for the eighth day of my 12-day tteokbokki (떡볶이) recipe countdown to the Korean New Year. With heavy Spanish, Czech and German influences, Texas barbecue is bold and full of…