where creativity is limitless
Buchimgae (or pa-jeon as some call it despite being different kinds of pancake) is a chive/scallion pancake that consists of 9 or less ingredients that's simple to make yet delicious to snack on. Growing up, my mother would always make this on rainy days as it brings a sense of nostalgia and comfort that warmed …
Wow, I cannot believe it's been almost 8 months since I've last posted on the blog! Long story short, life got really hectic with a new job and other challenges that came upon me- making it really difficult to find the motivation to research & develop recipes as well as setting up the shots and …
The first time I've tried roasted porchetta was in late 2014/early 2015 at a restaurant called 'Local 121' in Providence, Rhode Island. I was in school at the time at Johnson & Wales University and my then boyfriend drove up from Virginia Beach for the weekend. We went out for dinner and I didn't know …
For as long as I can remember, my family always found a way to make use of leftover white rice; from stir-fried rice, scorched rice (crispy rice found on the bottom of the pot), to rice porridge. Funny enough, I never really liked rice porridge (in Korean it's called 죽/jjuk, congee in Chinese) unless it …
Whenever someone asks me what my favorite dish is to cook, I simply tell them 'my braised beef short ribs of course'. Now I know the word 'braised' might scare off some people, but I promise you this recipe is quite easy to execute. Funny enough, I was supposed to have a date earlier this …
I've never been a fan of pies or any desserts with cooked fruits that are on the tender side (huge critic on texture when it comes to food); it wasn't until 4 years ago when my younger brother had his friends over and they wanted something sweet. I had all the ingredients to make a …
Back in April 2017, I was given the opportunity to do a staj with for Farideh Sadeghin, culinary director at Vice Munchies in Brooklyn, NY. I was a month away from graduating college and applied to all the well known food magazines/companies that were looking for interns for their R&D team. (Bon Appetit, Food52, Food …
I wanted to start off this series by talking about the most important tool used in the kitchen: knives. They come in all shapes and sizes, categorized by specific tasks (filet knife, butcher knife), and ideally should be your best friend in the kitchen. When it comes to cooking and/or baking, my rule of thumb …
Continue reading "Culinary 101: Knives pt.1 – know the difference and how to properly use them"
I'm not going to lie, I made this recipe up within 4 minutes; and guess what, it turned out AMAZING!!! I had bought 1 1/2 lbs of shrimp with the head and shell still intact the day before and wanted to whip up something quick to eat with a bowl of rice. (tip: a headless, …
Continue reading "Pan-Seared Shrimp w/ Thai Chili Cumin Butter"
For the last 6-7 years, I've been really into intertwining Korean and Latin American flavors together in hopes to create a fusion menu and showcase it in a restaurant I would call my own. I originally wanted to call the blog 'Coreana' as it translates to 'Korean' in Spanish, but it seemed like it would've …
