sujeongwa persimmon upside-down cake
a spiced upside-down cake inspired by sujeonggwa, with firm persimmons simmered in a cinnamon-ginger-jujube syrup, then baked beneath a tender olive oil cake and finished with extra syrup!
ssuk strawberry swiss roll cake
she turned out so so flouncy, bouncy, moist and quite flirty with juicy bits of berries wrapped in sweet cream and a spongey eggy ssuk blanket
ssuk {korean mugwort} cheesecake
ssuk {korean mugwort} cuts right through the richness of a traditional cheesecake in a woody, bitter, quite grown-up way…and i am here for it!! here’s to appreciating “not too sweet” desserts and celadon green, a color that i can’t seem to resist
using a pottery clay technique to make colorful korean rice cakes
when a millennial korean-american makes traditional korean rice cakes…
shikhye granita
as consolation to those out there in that 115-degree weather, i turned shikhye, a drink that i've known to help cool down during the summer, into an even cooler drink by turning it into a granita!