This Korean-style lemon syrup is easy to make and can be used in many ways. Lemon syrup can be used for hot lemon tea, refreshing lemonade soda with seltzer, salad dressings, or even savory marinades! Chung/Cheong (청) means ‘preserved with…
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These garlic sesame noodles have a creamy, savory sauce made with tahini and garlic. It’s a quick and delicious meal that can be made in under 20 minutes! What is tahini? Tahini is a smooth paste made from toasted sesame…
What is Myeongran Jeot? Myeongran jeot 명란젓 (or mentaiko in Japanese) are whole sacs of cod or pollack roe that have been cured and preserved with salt. Jeot (젓) or Jeotgal (젓갈) in Korean means salted/preserved kinds of seafood, such…
This spicy tuna rice bowl is made by layering warm white rice, canned spicy tuna, nutty sesame oil, kewpie mayo, and a fried egg. It comes together in 5 minutes if you already have cooked rice on hand — the…
If you’re looking for a simple but really delicious appetizer, I GOT YOU! — this apple and burrata appetizer is made with crispy prosciutto, fresh basil, a drizzle of olive oil and honey, paired with garlicky crostini. It’s the perfect…
What are persimmons? Persimmons are a type of Asian fruit and have a delicate cantaloupe-like taste. They can be found in most Asian grocery stores and are enjoyed fresh or dried. The most common varieties of persimmons are Fuyu and…
This cheesy jalapeno corn casserole is a creamy, cheesy side dish with a little heat! It’s a true crowd-pleaser and the perfect dish for the holidays! Every year, my mom makes the best jalapeno corn casserole for Thanksgiving. It has…
Mille-Feuille means “a thousand layers” (like the French puff pastry dessert — Napoleon) and is made with many layers of cabbage, perilla leaves, and thinly sliced beef. This hot pot dish originated in Japan, but it’s also very popular in…
With only 10 days left until Thanksgiving, I’ve been scrambling to determine what to contribute to our family’s Thanksgiving potluck dinner. I usually bring dessert, but I wanted to take something “different”. So after many (I mean MANY) trials, I…
What you’ll need to make this creamy gochujang pasta: Fill a large pot with water and bring to a rapid boil on high heat. Add a pinch of salt to the water and cook your pasta according to the package…