This brings back a lot of happy childhood memories for me. We used a recipe from Maangchi’s Real Korean Cooking. I had only tiny anchovies, so I used about 40 tiny ones rather than 12 large ones (about ½ cup). We also have used 1 potato (instead of 2) and replaced the second potato with… Continue reading Korean hand-torn noodle soup (sujebi)
Tag: childhood
Rice Krispie treats
A favorite childhood memory. I’m posting this mainly to provide a link to the recipe: https://www.ricekrispies.us/recipes/the-original-treats-recipe (July 2015)
French bread pizza with pepperoni
This is a clever riff on Stouffer’s frozen pizza, using store-bought ingredients that you assemble. Preheat oven to 350. Line a rimmed baking sheet with foil, place a baking rack on top of the foil, then lightly spray the rack with oil (the rack will stabilize the uneven baguette crust and the oil will make… Continue reading French bread pizza with pepperoni
Korean persimmon punch with cinnamon and ginger (sujeonggwa)
After having this dessert beverage at Korean restaurants for years, I finally tried making it at home. Recipe from Maangchi’s Real Korean Cooking cookbook. Similar recipe on her blog: http://www.maangchi.com/recipe/sujeonggwa. The directions were the same, with only slight differences in ingredient proportions. Her cookbook calls for 10 cups water, 5 cinnamon sticks, 3 oz ginger,… Continue reading Korean persimmon punch with cinnamon and ginger (sujeonggwa)
Magic-7 bar
This is an upscale version of a childhood favorite. Recipe by Andrea Nguyen available here: http://www.vietworldkitchen.com/blog/2015/05/updated-magic-7-layer-cookie-bar-recipe.html#more Our modifications (not pictured): first, instead of a quarter sheet, we use a 9x13" glass baking dish, the inside of which we brush with a neutral vegetable oil. After baking, we do not place this in the freezer (there… Continue reading Magic-7 bar
Korean rice cake soup (dduk guk)
This is a recipe from my childhood and one of Daniel’s favorite soups. Soak about 1 lb frozen sliced Korean rice cake in water for 15 mins, then drain, making sure no slices are stuck together. Sauté ¼ lb julienned beef in sesame oil until browned, then add about 8 cups water. Season to taste… Continue reading Korean rice cake soup (dduk guk)
Korean spicy beef soup (yuk gae jang)
This is one of my favorite winter soups, recipe courtesy of my aunt Haeran. Soak (1) 3 lb bone-in beef shank or short rib bones and (2) 2 to 2 ½ lb beef brisket or chuck (see Note 3 below) in water for 10 minutes, then drain and place beef in a stock pot with… Continue reading Korean spicy beef soup (yuk gae jang)
Blueberries and milk sprinkled with vanilla-infused sugar
Blueberries and milk sprinkled with vanilla-infused sugar. During my childhood, my mom loved having blueberries with milk - and lots of sugar. I tried it this time with homemade vanilla-infused sugar (see recipe below), and it tasted great. (Sept. 2013) Vanilla-infused sugar: Place a whole vanilla pod in a seal-proof glass jar, then pour sugar in… Continue reading Blueberries and milk sprinkled with vanilla-infused sugar
Mrs. Tasca’s pumpkin nut bread
Preheat oven to 350. Combine 3 cups sugar, 1 cup neutral vegetable oil, 4 eggs, 1 ½ tsp cinnamon, ½ tsp ginger, ½ tsp allspice, ¼ tsp nutmeg, 1/8 tsp cloves, and 1 tsp salt. When well-mixed, use an electric blender to fold in 1 cup canned pumpkin, 2/3 cup water, 2 tsp baking soda,… Continue reading Mrs. Tasca’s pumpkin nut bread
Auntie Jenny’s mocha cake
Preheat oven to 350. Sift the following dry ingredients together: 2 cups flour, 2 cups white sugar, ½ tsp salt, 1 tsp baking powder, 2 tsp baking soda, and 2/3 cup unsweetened cocoa powder. In a separate bowl, whisk together ½ cup vegetable oil, 1 cup milk, 2 eggs, and 1 tsp vanilla extract. Using… Continue reading Auntie Jenny’s mocha cake
Cooking Adventures 