Chapssaltteok (Korean-style mochi)

This is my first attempt to make the same recipe with 2 videos in English and Korean. Yaho! : ) I can't wait to share this delicious sweet and chewy rice cake with my readers and my fellow Koreans. Chapssaltteok used to be called "mochi" among Koreans, but these days everybody calls this...

Fluffy steamed buns filled with sweet red beans – Jjinppang (찐빵)

Today's recipe is for traditional Korean jjinppang: fluffy steamed buns filled with red beans. I shared a similar recipe a long time ago for steamed fluffy buns filled with vegetables and meat called jjinppang-mandu. My jjinppang mandu recipe has been used by many of my readers over years and...

Cheonggukjang (Extra-strong Fermented Soybean Paste) 청국장

How many delicious recipes I have introduced to you that use soybeans? I showed you how to make key Korean ingredients with them like fermented soybean paste and soy sauce, and I also showed you how to make soy milk and ground soybean stew with them, too. Today I add one more thing: extra-strong...

Crunchy balloon bread (Gonggal-ppang: 공갈빵)

I'm so excited to introduce today's recipe to you! It's gonggal-ppang, a cookie-like bread that's puffed up like a crunchy, crusty, hollow balloon, with a coating of melted sweet syrup inside. This balloon bread was created by Chinese immigrants in Korea. I was told that the bread was originally...

Knife-cut noodle soup with red beans

Today's recipe is a 1 bowl meal made with basically 2 ingredients! It's pat-kalguksu, knife-cut noodle soup with red beans. It's a very warming and comforting noodle soup: soft, creamy and a little nutty. Pat-kalguksu is very popular in Korea. it's comfort food served in every department store...

Kkotppang: 꽃빵 (Steamed flower-shaped buns)

Let's make kkotppang this time! Kkot is "flower" in Korean and ppang is "bread" or "buns". I love the cute name: kkotppang kkotppang, I can't stop saying it! : ) I first learned about kkotppang when I lived in Columbia, Missouri in the 1990s. Our Korean expat group used to have a potluck...

Steamed pork buns (Jjinppang-mandu)

“We used to make a large quantity at once, enough to eat for the whole winter. We kept hundreds of steamed pork buns in earthenware pots in the yard. The weather was so cold that the buns were frozen the whole winter, until we finished them. They were hard as stones the whole time. We ate them...

Pan-fried rice cakes with sweet red bean filling (Bukkumi)

Today I'm going to show you how to make bukkumi, pan fried rice cakes filled with sweet red beans, or with mung bean paste. These rice cakes are gooey, chewy, and sweet on the inside and crispy on the outside. The texture is just wonderful, both soft and crispy at the same time. The best thing...

Cinnamon rolls (Cinnamon-rollppang: 시나몬롤빵)

Today's recipe is very special! Sweet, fluffy, cinnamon rolls (Cinnamon-rollppang: 시나몬롤빵). If you made my original bread rolls (rollppang: 롤빵) recipe, these will be easy for you, because the dough is the same. My rollppang recipe has been so popular since I posted it, probably some of you had a...

Korean custard bread (Cream-ppang: 크림빵)

Today's recipe is cream-ppang custard cream filled bread, one of my favorite pastries at any Korean bakery. Since as long as I can remember it's been one of the most popular items in Korean bakeries, along with a sweet red bean-filled bread called danpat-ppang. When I was a kid I used to eat...