by jessica yoon
This super easy recipe is my cheater’s version of injeolmi, a chewy Korean rice cake coated with roasted soybean powder. Instead of following the traditional method of steaming and pounding rice flour, this version is made by baking.
Soboro adzuki bread, 소보로팥빵, is a soft bun stuffed with sweetened red/adzuki beans and baked with a peanut streusel on top. It’s a commonly found item in Korean bakeries.
A bouncy, spongecake-like bread with a tinge of sweetness and nuttiness. This recipe is inspired by a steamed barley bread sold at Tongin market, 통인시장, in Seoul, Korea.
This steamed miso mushroom recipe is super quick, easy, and made with just 5 main ingredients. This dish is full of lots of flavor and makes for a great meal when served with rice. It also happens to be vegan.
These flaky hand pies are filled with sweetened adzuki beans and cream cheese. Slightly sweet and a little tangy, this is a great recipe for those who love Asian baked goods.
