instead of being just a snack at home or an appetizer at a restaurant, i now think of them as a vehicle for my grandmother to bring us closer to her those sacred and few memories of family that she left behind in escaping north korea.
my mom loves fried crispy things, so naturally, we grew up chowing on these battered and fried julienned vegetable birds nests as afterschool snacks that lasted all the way through dinnertime. this is my mom’s, aka kathy, recipe
my mom’s recipe here is for a dak jjim that can be cooked for casual dinner nights since the base is lighter and rather more of a broth than a sauce. we had it all the time growing up, and it was my jam. ladle if over a bowl of rice and you’ll definitely have all that you need to stay indoors for the rest of the weekend >:]
pineapple is my absolute faaaavorite fruit in the whole entire world (peep the pineapple accessory on my dutch oven) and i’m always so delighted when it’s served in a savory way like in chinese/thai fried rice or served as a cold slaw with pulled pork.
it's elevating that everyday economical (but still delightful) hotteok by serving it on a lace doily with rose cut outs (not a paper towel), and topping it off with some lux creamy cinnamony pistachios.
my sister and i would fight over the crispy bits of rice and spam, so with this recipe, i upped the crispy notch by making more nurungji (crisped rice) by patting the fried rice flat on the wok for another 10-15 minutes!
have you ever felt that feeling where you’ve tried something, failed, tried again, failed, almost gave up, tried again and failed, tried again while squeezing every ounce of hope out of you and finally got it right?
i wanted to share a recipe that has only brought goodness into my life. after the last bakesale betty inspired recipe shared last week, i decided that the strawberry shortcake experience only gets better when complemented by betty’s infamous fried chicken sandwiches.
but here’s to saluting that new years effort not by tipping to one extreme, but easing into this #newyearnewyou by reassuring your inner carb queen that there is bread in form of spicy breadcrumbs and not to mention, chunks of lux burrata laden with cream but also vitamin d
while the last time i made this recipe was in the states using a chicken from the grocery store, i’m super excited to see how my chicken turns out in paris because i picked one up at the boucherie and witnessed freshness at a whole new level
without fail, i’ve been craving pancakes for breakfast every single morning here in paris. it’s been more than two weeks! i thought that i’d revel in all of the wonderful breakfast pastries here in paris, but nope. your girl wants a healthy serving of fluffy and hearty pancakes soaked with maple syrup.
they're crunchy, flaky, and buttery as a traditional scone should always be. then you get to the center and enter a realm of mochified scone innards with oozing chunks of sweet ol' bananas complemented by the nuttiness of black sesame seeds
the cake was moist, tart, chocolatey, and lemony. it was really was a delight. my mom even invited a few of her ajuma friends and daughters over to enjoy. this cake's lifespan was just a few hours, which is always a great thing :)