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 …
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'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"
Growing up, dumplings (Mandu/만두 in Korean) were a household staple that my Mom made multiple batches of and kept it in the freezer for whenever the family was in a mood for something comforting. My first memory of making dumplings was around 11 when I helped my Mom fill and fold them. Let's just say …
Continue reading "Chinese Chives & Pork Dumplings W/ Hot Chili Oil"
As a spice connoisseur, having a wide variety of hot sauces stocked up in my pantry and refrigerator is a MUST. It wasn't until recently that I started to find hot chili oil flavorful (I'm a sambal girl) and knew I had to make my own variation(s) of it. Below are 2 recipes of my …
