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Spicy Korean Chex Mix
Have you ever had furikake chex mix? It’s so so good. I made it (using Justonecookbook’s recipe) as part of my Christmas cookie box last Christmas and so many of my friends raved about it. This led me to think of making my own version, but Korean! I drew inspiration from tteokbokki and decided to mirror its flavor profile.
Perilla Leaf Kimchi (깻잎김치)
깻잎 (kkaennip) is a Korean herb that is quite popularly eaten as a wrap for KBBQ. It’s part of the mint family yet tastes completely different! I would say that it’s more earthy. I love this herb! And though it’s delicious eaten as a wrap, I also love it when made as a kimchi. The best thing about making it as kimchi is that it’s so much easier than other kimchi recipes! You just make the seasoning and slather it on each leaf. That’s it! You should always eat perilla leaf kimchi with rice though since it is very salty on its own.
Strawberry Matcha Pie
I love strawberry matcha lattes. Which led me to then think, wouldn’t it be great as a pie? So I decided to make a strawberry matcha pie! I made Four & Twenty Blackbirds’ matcha pie as a base and decided to top it with some delicious strawberry whipped cream. Since I paired it with strawberries, I added more matcha to contrast with the flavors better. A perfect recipe just in time for spring! :)
Sun-Dried Tomato Pesto
I love sun-dried tomatoes! They’re so good. And even better? Sun-dried tomato pesto! It’s great added to a sandwich, pasta, or anything else really. And what’s even better is that it is made with mostly pantry items, which means you can make it any time of the year.
Pear Almond Tart
Pears and almonds are such a great combo. And they’re even more delicious when they’re placed inside a tart! I followed David Lebovitz’s recipe and I love the way that he makes his tart crust. It’s so quick and easy!
Triple Berry Cake
My grandma loved Sweet Lady Jane and their triple berry cake. And so did I! :D But ever since I heard that they suddenly closed down at the start of this year, I’ve been craving their signature cake even more! That’s why I decided to try making this cake from scratch on my own. I suck at making cakes and so I make so many mistakes whenever I make them. This recipe is just an attempt and my sharing of such an attempt! Haha. Hope you enjoy. :)
Refrigerator Pickles
I love acidity in my foods. Which makes these quick refrigerator pickles so great! You don’t have to worry about canning and also they’re ready by the next day! I like to make these in bulk to munch on throughout the weeks.
Persimmon Almond Galette
I made this persimmon almond galette for Thanksgiving last year that I just threw together and got a few requests for the recipe. So here it finally is! Haha. Have you ever had persimmons? They’re such a delicious fruit! The only problem is that just like figs, they are only available for a small portion of time during the year.
Ponytail Kimchi (총각김치)
Ponytail kimchi is called chonggak kimchi (총각김치) in Korean and it is my favorite type of kimchi! Chonggak in Korean means bachelor and it is in reference to the long ponytails that young men/boys used to have in the old days in Korea. That’s why this kimchi is usually called ponytail kimchi in English! Don’t the long leafy stems resemble ponytails? Haha.
New Years Kimchi Dumplings
Every New Years, my mom makes a huge batch of kimchi dumplings that she hands out to people. I love these kinds of traditions and decided to record her process this time! She doesn’t measure her ingredients and so I got a rough estimate and also she makes a lot!