asian

Korean Sweet Rice Dessert, Yaksik

September 10, 2019

It may come as a surprise, but my favorite type of dessert is the Korean rice cake. Don’t get me wrong, there’s nothing like a thick slice of chocolate cake, and I’m a sucker for shortbread cookies, but if rice cakes are on the table, that’s what I’m going for (first).

Like so many other Koreans, ddeok or rice cakes were a big part of my childhood, which is probably why I love them so much. We had them for breakfast, as a snack, in savory dishes, for dessert, and during any major holiday or celebration. There are so many varieties to choose from, but this version, yaksik or Korean sweet rice dessert, is one of my all-time favorites.

…

Asian Kitchen in Paris

June 5, 2010

Asian Kitchen in Paris | Jessica's Dinner Party

I’ve done a good job at avoiding the kitchen for two weeks, but I think it’s time I start working those hot plates! I’ve started to become a little homesick for Korean food, most likely sparked by a confrontation with a harsh old man who told my friend and I never to come back to his store. There was nothing wrong that we did, unless browsing through books in a bookstore is a crime here! I guess I need to learn more about the French service industry, obviously, the customer is not always right! It was about time I start craving for some rice anyway. After all, I am Asian.

Asian Kitchen in Paris | Jessica's Dinner Party

…

Adzuki Cream Cheese Dumplings, Beef Wraps, and Kimchi Taco Crisps

April 14, 2010

I had the most fun making these three appetizers because I found them interesting and new. Each dish was an interpretation of something more familiar. I thought they would provide an element of surprise and intrigue to the diners. I can’t take credit for creating these dishes, but I think I did a good job executing them, because they were a hit!

…

Citron Tea

November 20, 2009

One of my favorite beverages is the citron tea, or yujacha, 유자차. It’s different from regular teas because it is not brewed from dried leaves but from a marmalade like syrup. The citron is a very unique fruit because it is rarely, if ever, eaten peeled. The pulp is dry and little in proportion to the amount of pith and peel. However, it is a very fragrant and nutritional fruit. Many Koreans drink it during the winter months because it is an excellent source of Vitamin C and is also believed to be a natural source of antibiotics. When a cold is caught, instead of orange juice, Koreans give the advise to drink some citron tea.

…

Kimchi

November 12, 2009

The kimchi is done! It took two full days to complete, but if I were to do it myself, I think it would’ve taken weeks. Experiencing the whole process really made me appreciate kimchi in a whole new way. It’s such a standard presence on my dinner table, that I don’t think I’ve ever really given it a second thought. But that’s exactly why kimchi is so important, because I eat it everyday. To know where all the ingredients came from and how much preparation went into it makes you enjoy it more. I found it really impressive how authentic and culturally intact each part was. All the ingredients were local, seasonal, and all the methods used could have been seen 100, 300, 500 years ago. Well, maybe except the mandolin we used to cut the radishes. That probably cut three days worth of work to two.

In theory, this batch is supposed to last one year, so you can imagine how much of everything we needed (we’re talking restaurant kitchen proportions). No recipe was used and I lost count after 50 cabbage heads, that I’ll let the photos do the rest of the talking.

…

asian

Footer