from scratch Archives - Kimchimari

How to make Gochujang at home!

JinJoo — Wed, 30 Aug 2023 05:08:29 +0000

This is how Korean moms make Gochujang at home every year in spring. This is a very authentic and traditional way to make Korean chili paste! If you have the ingredients and some time, this somewhat long process is totally worth it! What is Gochujang? Gochujang is a Fermented chili paste and NOT a sauce.
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What is Kimchi and Is it healthy for you?

JinJoo — Wed, 01 Feb 2023 00:52:14 +0000

What is Kimchi? I share all there is to learn about this wonderful Korean fermented vegetable dish including a general overview, its health benefits, how to ferment and store them properly. What is Kimchi? Kimchi or Kimchee refers to Korean fermented vegetable pickles that are often made by first brining the vegetable for a few
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Ssuk Beomul (Korean Mugwort Rice Cake)

JinJoo — Mon, 23 May 2022 21:33:07 +0000

Ssuk Beomul or Ssuk Beomuri is a steamed Korean mugwort rice cake simply made with Ssuk (mugwort) and rice cake flour. A springtime favorite, this Ssuk Beomul is full of herbaceous flavor that’s lightly sweet – perfect for breakfast or a snack. What is Ssuk Beomul 쑥버물? Ssuk Beomul is a simple steamed Korean Tteok
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My Makgeolli Project with Vino Vargas Winemaker

JinJoo — Mon, 18 Apr 2022 23:47:50 +0000

Are you ready for something unbelievable?? You know that I always love to improve a recipe and being a scientist in my previous life, I love to nail down things so that the recipe minimizes the chance of failure. So, a dream of mine was to work with a real master in making my current Makgeolli
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Milk Bread (Soft and Fluffy Asian Style Recipe)

JinJoo — Mon, 11 Apr 2022 22:10:00 +0000

Milk Bread is a wonderfully light, moist and pillowy soft white bread that you will see in many Asian/Korean style bakeries or in Korean coffee shops - served in thick slices usually with jam and butter. Flavors of milk and butter with a subtle sweetness makes this bread addictingly delicious and now you can make it at home!

[caption id="attachment_14753" align="aligncenter" width="745"] Milk Bread (Uyu Sikppang 우유 식빵) Loaf - Asian Style[/caption]

Milk Bread or Uyu Sikppang (우유식빵) is a bread that's very popular not just in Korea but in many Asian countries including Japan, China and Taiwan. And these days you can find them in bakeries like Paris Baguette (which is a franchise from Korea) in various locations throughout the US. It is also called Asian Milk Bread, Japanese/Chinese Milk Bread (Shokupan) and Hokkaido Milk Bread.

OK, so this bread makes me think of my mom.. she loved this soft bread so much. But the way she ate the bread was pretty funny and I know she always thought she was being a bit naughty 😈when she did this. She would rip out the center of the bread, leaving a big hole behind. 😲🤭 As far as I can remember she always tried to a PROPER but soft milk bread was one thing that made her bad.. hahaha..

And you know.. how when growing up... our parents always told us that we should be eating every part of the bread including the crust because of whatever reason?? HAHAHA.. one reason being, we should not waste food!! When there are kids starving in faraway countries and here you are being a picky eater about the crust...

And that only spoiled kids ask for sandwiches made with bread with curst cut out?? HAHAHA 🤣😆

Well... that was one thing my mom could never tell us because she violated this rule all the time!!

So when I made this bread and it came out just as yummy, soft and pillowy soft as how I remember it many many years ago, I was so tempted to just dig out the center and eat it - just like how my mom did... 😂🤣😂

What is special about this Milk Bread?

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Korean Green Plum Extract or Syrup (매실청 Maesil Cheong)

JinJoo — Tue, 05 Apr 2022 05:45:00 +0000

Korean Plum Extract – 매실 엑기스(Maesil Aekgiss) or 매실청 (Maseil Chung) or Green Plum Syrup – has only appeared in Korean cooking in recent years while Korean green plums (매실 Maesil, also: Chinese plum or Japanese ume) have been around for a long time. Records of its medicinal purposes go far back as 200 AD.
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Milk Bread for Bread Machine with No Tangzhong

JinJoo — Sun, 08 Aug 2021 00:16:12 +0000

Milk Bread is the most favorite bread in Korea, Japan and many Asian countries. This buttery milk bread is pillowy soft, light, delicious and totally addicting!! It comes out just like my original recipe but now you can make the same in the bread machine! This Milk Bread recipe has been one of my top
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How to make Makgeolli (Korean Rice Wine)

JinJoo — Sun, 20 Dec 2020 09:05:37 +0000

Makgeolli is a traditional Korean rice wine (or brew) that has been made by Koreans for generations. Rice is fermented to produce a lovely creamy drink that’s just so delicious – a hint of sweet, tang and a zing that’s just fantastic with any Korean foods. About Makgeolli Makgeolli is a traditional Korean alcoholic drink
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How to dry Radish for Mumallaengi

JinJoo — Sat, 15 Aug 2020 06:51:37 +0000

Drying radish to make Mumallaengi and drying other vegetables and making delicious dishes with them is what Koreans love to do. It’s a great way to store excess vegetables for later, to add fiber and nutrients to your diet. What is Mumallaengi (Dried Radish Strips)? Mumalleangi 무말랭이 means ‘dried radish’ in Korean. Mu 무 means
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Injeolmi (Korean Sweet Rice Cake) in 10 minutes

JinJoo — Mon, 22 Jun 2020 20:24:16 +0000

Injeolmi is a popular Korean rice cake that's perfectly soft, chewy and just slightly sweet. And nutty too with the soybean powder coating. You may have thought that this can only be made by professional tteok makers but with my recipe, you can make it easily at home (with no special equipment) in less than 10 minutes!

What is Injeolmi?

Injeolmi 인절미 is a type of Korean rice cake made with glutinous rice. Traditionally, sweet sticky rice is steamed, then pounded until it becomes a nice blob 😝 with a chewy texture which we call Tteok 떡. This method of making tteok normally takes hours when you include hours of soaking the sweet rice, then steaming and then pounding.

The tteok is then cut into smaller pieces and often coated with either roasted soybean powder 볶은 콩가루 Bokkeun Kongaru, ground black sesame seeds or cooked (unsweetened) Azuki red beans (팥 paat). This rice cake is also eaten without any coating but just by itself, dipped in honey or sugar.

Note, there are 2 different categories of Korean Tteok based on what kind of rice is used. Chapssal Tteok (찹쌀떡) are rice cakes that are made using glutinous/sweet/sticky rice, this includes tteok like Hwajeon 화전, Bukkumi 부꾸미, Kyeongdan 경단, and of course Injeolmi. Maepssal Tteok (멥쌀떡) are made using regular short-grain rice and some common ones are Songpyeon 송편, Sirutteok 시루떡, Hobaktteok 호박떡, Danja 단자, Sultteok 술떡 and more.

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