Tag Archives: Korean

Food for Thought: Beyond Kimchee

Posted on July 6, 2018 by Burnt My Fingers

Gen-X and Gen-Y Koreans I’ve met (under 45 or so) often have a sly and delightful sense of humor when writing or communicating in English. I discovered this when my kids were going to an immersion school in San Francisco … Continue reading →

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Recipe: Morkovcha (Russian-Korean Carrot Salad)

Posted on March 14, 2017 by Burnt My Fingers

This Morkovcha (Russian-Korean Carrot Salad) prep is a hybrid of best practices from the wide variety of home cook recipes I’ve run across. It has a complex, distinctive flavor profile that holds its own on a plate with several other … Continue reading →

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Food for Thought: Koreafornian Cooking

Posted on March 9, 2017 by Burnt My Fingers

Koreafornian Cooking is the website of Tammy Quackenbush, a food writer and promoter based in San Francisco. It’s loaded with articles about the fusion of Korean and California culture through California kimchi makers, snack-of-the-month programs for hungry Korean expats and … Continue reading →

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Can I turn leftover Buffalo wings into Korean Fried Chicken?

Posted on February 14, 2017 by Burnt My Fingers

“I’m sick of wings now that the Super Bowl is over,” writes no one in particular. “Is there any way I can turn leftover Buffalo wings into Korean Fried Chicken wings?” Yes, though there’s a small caveat. Unless your wings were … Continue reading →

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Silly about shiso

Posted on September 20, 2016 by Burnt My Fingers

Shiso is an aromatic bitter herb with a flavor profile in the same ballpark as mint and Thai basil: metallic, sharply sour but with a hint of sweetness, and an underlay of smoke or maybe cinnamon. The big (3-4” across) shiso … Continue reading →

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Recipe: The Ultimate Ramen Hack

Posted on May 12, 2016 by Burnt My Fingers

By ramen I mean Shin Ramyun, of course, though this would probably work with another brand. This ultimate ramen was inspired by a similar recipe in the highly recommended Koreatown cookbook. The egg and cheese combine to create a savory … Continue reading →

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Food for Thought: Koreatown a Cookbook

Posted on May 11, 2016 by Burnt My Fingers

Koreatown: A Cookbook immediately repays your investment with the quick kimchi recipes in the opening pages: through some alchemy involving Asian pears, fish sauce and of course gochugaru you can get a pretty decent rendition in 24 hours instead of … Continue reading →

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Recipe: Sticky Spicy Korean Marinade for Spareribs or Whatever

Posted on March 15, 2016 by Burnt My Fingers

Da-yum! I do believe this addictive stuff is better than KFC. Same wonderful flavor profile of heat+sweet+spice but more of all. I was inspired by the new Koreatown cookbook which says it’s ok to use fish sauce, plus a recipe … Continue reading →

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Gochujang is the new Sriracha

Posted on January 5, 2016 by Burnt My Fingers

2016 is going to be the year where we will all be squirting and spooning gochujang, or Korean chili paste, on our fried rice, hot dogs and what not. It’s like ketchup with an umami note, a bit of sweetness, … Continue reading →

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Recipe: Secret Recipe Ramen Burger

Posted on May 18, 2015 by Burnt My Fingers

Don’t be distracted by those ironic burgers using dried ramen noodles instead of a bun. If you like ramen and you like burgers, here’s the secret way to have the best ramen burger. Makes 4 burgers. Ingredients: 1 lb. good … Continue reading →

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