Everybunny Eats | Culinary Recipes and Photography

Bibimbap (비빔밥) – Seasoned Vegetable and Beef Rice Bowl

Bibimbap (비빔밥) - Seasoned Vegetable and Beef Rice Bowl

I grew up eating Bibimbap at home. My mom made a bunch of side dishes and we assembled our rice bowls in whatever way we wanted. I always added more mushrooms to mine, less pepper sauce, and plenty of sesame oil to mix it together. What made this fun was the fact that I could choose what I wanted in my bowl. For years, while I was vegetarian, my mom made sure we had a large variety of vegetables to choose from, and had fried eggs for extra protein.
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Hēi Zhīma Huāshēng Xiàn (黑芝麻花生馅) – Black Sesame Peanut Filling for Confections

Hēi Zhīma Huāshēng Xiàn (黑芝麻花生馅) - Black Sesame Peanut Filling for Confections

With Lunar New Year celebrations around the corner, we decided to make some sesame peanut filling to fill rice balls! It’s one of the classic flavors that we find in making tāngyuán and other Asian sweets. It’s earthy, rich, and super nutty, and it’s definitely a comforting dessert addition.
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Thanksgiving Visit to Portland – Part One

Thanksgiving Trip to Portland - PDX Farmer's Market Collage

I spent Thanksgiving in Portland with my mom and sister, and we explored the city by eating and doing eating-related activities! I like to try and visit twice a year to check in with my family, and also play with my two cat-nieces, Beatrix and Virginia (Bea and Ginny). Just this summer, we went to Cannon Beach and Tillamook. We hadn’t visited the beach since my dad passed away, and it was nice to go have brunch at our usual restaurant, go walk in the sand, and then grab some ice cream at The Creamery.
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Bái Lián Róng Yuèbǐng (白蓮蓉月餅) – White Lotus Paste Mooncakes

Bái Lián Róng Yuèbǐng (白蓮蓉月餅) - White Lotus Paste Mooncakes

I never had lotus paste mooncakes until I met James. It wasn’t that I didn’t see them every year at Asian supermarkets. We saw the towering stacks of boldly embellished boxes, ready for people to buy for loved ones. My mom didn’t know what they were filled with, nor did she know what they tasted like, so we never bought them. It was a tradition that we both observed from afar; a celebratory season that’s very much like Chuseok, but with mooncakes as part of the festivities.
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Hóng Dòu Shā Yuèbǐng (紅豆沙月餅) – Red Bean Paste Mooncakes

Hóng Dòu Shā Yuèbǐng (紅豆沙月餅) - Red Bean Paste Mooncakes

Red bean paste mooncakes are considered one of the most sought-after flavors during Mid-Autumn Festival. You’ll find red bean paste in a huge variety of sweets at any time of the year, and, because of that, one would think that mooncakes in this flavor wouldn’t be a big deal; however, I think we enjoy red bean so much because it is something we have grown up eating since we were little. It’s nostalgic, and it’s gratifying.
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Yuèbǐng Pí (月餅皮) – Mooncake Dough

Yuèbǐng Pí (月餅皮) - Mooncake Dough

It’s that time of the year again! Mooncake season!

James and I try to celebrate Mid-Autumn Festival every year by making mooncakes. Over the course of our relationship, we bought many mooncakes from local bakeries in our college town, and also tons from local bakeries here in the City. We were serious in trying to make our own for a long time, but felt like we had to do some digging on the internet to find some mooncake molds, and taste some good mooncakes to get an idea of what we wanted. The store-bought ones were always too sweet, or lacked smooth filling. He and I decided that we needed to experiment and come up with our own mooncakes; something we would be able to savor and enjoy without feeling like it was cloying.
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Hóngshāo Qiézi (紅燒茄子) – Red-Cooked Eggplant

Hóngshāo Qiézi (紅燒茄子) - Red-Cooked Eggplant

This is a recipe that was haunting me for years.

Many years ago, we took a family trip to Glacier National Park. One evening, after spending the entire day at the Park, we were driving around to find dinner. We pulled in next to a Chinese restaurant in Bozeman, not really sure what to expect; however, we were pleasantly surprised when we ordered a bunch of dishes, including a plate of red-cooked eggplant. After voraciously filling our tummies with food, we couldn’t stop raving about the cooked eggplant. To this day, I dream about that eggplant dish!
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Paneer – Fresh Cheese for Gravies and Curries

Paneer

Back in March, I posted about our adventures in making Saag Gosht and knew that we had to post a vegetarian option. My first introduction to paneer was through eating saag, specifically palak paneer, at a friend’s house. I couldn’t believe how quick my friend’s mother made cheese in the kitchen. One moment she just had a pitcher of milk, and a couple hours of schoolwork later, we were rewarded with a delicious meal. I didn’t understand it then, so I continued to believe that paneer would be something I couldn’t make at home.
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Dwaejigogi Baechu Ssam (돼지고기 배추쌈) – Korean-Style Pork Cabbage Rolls

Dwaejigogi Baechu Ssam (돼지고기 배추쌈) - Korean-Style Pork Cabbage Rolls

James and I love Eastern European-style cabbage rolls, and I had been tinkering around in the kitchen for awhile, trying to find a way to translate it to a Korean-style dish. I found plenty of Korean dishes that used cabbage similarly, in an abstract way. The main idea was to create a dish using cabbage leaves, stuffing it with meat and rice, and having an accompanying sauce. I automatically thought of bossam, a pork dish that’s enjoyed as a wrap.
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Godeungeo Jorim (고등어 조림) – Spicy Soy-Sauce-Braised Mackerel

Godeungeo Jorim (고등어 조림) - Spicy Soy-Sauce-Braised Mackerel

I ate Godeungeo Jorim regularly as a child. It was a staple in our home, probably because it was an easy dish for my busy mom to make on a weeknight. When she couldn’t find fresh mackerel at the store, she’d buy the ones in the can; it made cooking easier, since they were cooked anyway and all she needed to add was some vegetables and seasoning. Plus, she didn’t have to worry about tiny me swallowing bones. My mom noticed pretty early on that I loved eating fish, especially mackerel. She would carefully remove the bones and place a piece onto a spoonful of rice. I loved it when she did that for me. I’d clean out the entire bowl of rice and ask for seconds!
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Saag Gosht – Indian Spinach Dish with Meat

Saag Gosht - Indian Spinach Dish with Meat

One of my first introductions to South Asian cuisine was saag (cooked greens), specifically palak paneer (spinach with fresh cheese). I want to believe that my friend’s Indian parents made this for me because they were unsure of a tiny kid’s spice tolerance, but I have a feeling they made this dish because the flavors aren’t as bold. That isn’t to say that saag doesn’t have complexities, because it sure does; however, the amalgamation of the spinach (or other greens) and spices are more subtle.
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Tonkatsu (豚カツ/とんかつ) – Fried Pork Cutlet with Cabbage

Tonkatsu (豚カツ/とんかつ) - Fried Pork Cutlet with Cabbage

Tonkatsu (豚 – pig; カツ – from the word カツレツ, which is katsuretsu, transliterated from the English word “cutlet”; とんかつ), also known as dongaseu (돈가스/돈까스, derived from the Japanese word) in Korea, is something from a distant childhood memory. I feel like I was brought up eating this dish, however, I can’t pinpoint exactly when I first ate it. It’s possible that my mom or my grandma made it for me, or we first ate it at a restaurant; regardless of the “origin story”, I remember that I loved eating it!
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Fènglí Tà/Huánglí Tà (鳳梨撻/黄梨撻) – Pineapple Tarts

Fènglí Tà/Huánglí Tà (鳳梨撻/黄梨撻) - Pineapple Tarts

My first introduction to pineapple tarts was fairly recently. James had eaten them while growing up in Singapore, and said how difficult it was to find them here in the States. My only connection to pineapple tarts was pineapple cakes; the Taiwanese treats are easily available in Asian supermarkets, and my mom would buy them pretty regularly while I was growing up. When I found out that this was an entirely different pastry, I got really excited! If you have been following us from the beginning, you guys would know that anything with fruit is my jam!!
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Fènglí Xiàn/Huánglí Xiàn (鳳梨馅/黄梨馅) – Pineapple Filling

Fènglí Xiàn/Huánglí Xiàn (鳳梨馅/黄梨馅) - Pineapple Filling

Happy New Year, everybunny! We’re back from vacation, visiting friends and family on the west coast, and ready to cook! Quite fittingly, we’re making pineapple filling (fènglí xiàn – 鳳梨馅) for yummy pineapple tarts this week! It’s a treat that I wasn’t too familiar with until just a few years ago.
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Là Jiāo Yóu/Hóng Yóu (辣椒油/紅油) – Sichuan Red Chili Oil

Là Jiāo Yóu/Hóng Yóu (辣椒油/紅油) - Sichuan Red Chili Oil

Over the course of our relationship, Kitty and I have enjoyed sharing many many plates of dumplings, noodles, and fried rice. And the one constant in our life has been spice! Yeah, sure, maybe *that* kind of spice too (sorry, just being a bit cheeky), but I’m talking about chili. Chili oil, chili sauce, chili paste, dried chilis, roasted chilis, fresh chilis… we really love adding some heat to our food. Sometimes it’s a little, sometimes a lot, but we find that it breaks up the monotony of what’s on our plate, and it brightens things up.
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Cheesy Artichoke Dip

The first time I ate artichoke dip was when I was a freshman in University. At our campus coffee shop, they also prepared small plates, perfect for a quick lunch. I would sip on a soy chai, enjoy a soup in a bread bowl when I was feeling really hungry, or grab a spinach or artichoke dip when I had only an hour between classes. You could almost say that Kitty and I met over a bowl of artichoke dip!
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Flaki – Polish Tripe Soup

Flaki - Polish Tripe Soup

Hi everyone! I’ve been battling tonsillitis the past two weeks, but now I’m fully mended. We wanted to share with you our version of Flaki, a traditional Polish tripe soup that is perfect for the coming colder months. It’s definitely helped me bounce back from being tired and having a sore throat.
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Shòutáo/Lián Róng Bāo (壽桃/蓮蓉包) – Longevity Peach Lotus Paste Steamed Buns

Shòutáo/Lián Róng Bāo (壽桃/蓮蓉包) - Longevity Peach Lotus Paste Steamed Buns

In true Chef Bunny fashion, we made some cute peach lotus steamed buns! It’s my birthday in a couple of weeks and it’s the perfect time to make these longevity buns. They’re named after the Peaches of Immortality from Chinese legends, which bestows a long life to those that consume the mystical fruit. We had made some lotus paste for a mooncake project, and decided to make some more because I wanted to make steamed buns too!
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Gaji Namul (가지 나물) – Steamed Seasoned Eggplant

Gaji Namul (가지 나물) - Steamed Seasoned Eggplant

With every standard Korean meal, we have a variety of side dishes, called banchan (반찬), to enjoy with a bowl of rice. This seasoned eggplant dish is one of them, and is quite simple to make! My mom used to make this for us quite often, as it doesn’t take too much time. I’ve always loved eating this with all of the delicious seasoning. It marries so well together!
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Nǎi Huáng Bāo (奶黄包) – Custard Steamed Buns

Nǎi Huáng Bāo (奶黄包) - Custard Steamed Buns - Bunnies in Steamer

A couple of days ago, we shared with you our custard filling recipe, and we wanted to follow up with bunny-shaped custard steamed buns. BECAUSE BUNNIES! It just seemed the most logical, though we ate pig-shaped ones at our local dimsum restaurant. The pig ones are the most common, so I made some of those too; however, we’re partial to the bunnies over here at Everybunny Headquarters.
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Nǎi Huáng Xiàn (奶黄馅) – Custard Filling for Steamed Buns

Nǎi Huáng Xiàn (奶黄馅) - Custard Filling for Steamed Buns

Kitty and I have been working on a great custard recipe for a few months now, trying to get a smooth product to share with you! We made lotus leaf and red bean steamed buns earlier this year and I really loved eating the cute pig-shaped ones here in the local Chinese restaurants for dimsum! They’re often filled with custard, so I just knew I had to try and re-create them at home with more custard filling, and with our delicious bun dough.
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Blueberry Crumble Bars

Blueberry Crumble Bars

It’s blueberry season, and that means baking some delicious sweets! Blueberry crumble bars are what came to mind when I went picking for berries on Sauvie Island in Portland, Oregon. I went to go visit family and friends back in June to July, and had a great time one afternoon, picking raspberries, marionberries, and blueberries with a good friend and her kids. I had a great haul, with about 6 pounds of sweet blueberries to enjoy!
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Jajangmyeon (자장면) – Noodles with Black Bean Sauce

Jajangmyeon (자장면) - Noodles with Black Bean Sauce

Jajangmyeon (자장면), also called jjajangmyeon (짜장면) from the word zhájiàng (炸酱 – “fried sauce”), is a Korean-Chinese noodle dish that is dear to my childhood. We often enjoyed a bowl of these noodles at the local restaurant, with plenty of sliced vinegared onions and pickled radish (danmuji – 단무지). Our servers would always give us a plate of kimchi with our meal too, knowing how it’s nice to have a spicy side dish with something so savory.
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Nabak Kimchi (나박 김치) – Mixed Vegetable Water Kimchi

Nabak Kimchi (나박 김치) - Mixed Vegetable Water Kimchi

Nabak Kimchi comes from the phrase “nabak nabak“, which is to “make something flat”. I grew up calling this side dish water kimchi, because it was the only water kimchi I knew (apart from dongchimi, which I had already known the name for, and wouldn’t get confused)! It was only later that I discovered this dish actually had a proper name. Feeling foolish, I also discovered my beloved “instant kimchi” had a proper name as well! It was from this point on that I wanted to really know how to make nabak kimchi.
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Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage; 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn; buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.
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Dòushā Bāo (豆沙包) – Red Bean Steamed Buns

Dòushā Bāo (豆沙包) - Red Bean Steamed Buns

Red bean steamed buns are straight out of my childhood. My parents used to feed these to us every morning, as they were easy, convenient, and a warm meal for two sleepy kids rushing out of the house to go to school. We never imagined to make them at home because they were fairly inexpensive at the Korean market. I wasn’t too interested in making them myself until I realized the store-bought ones were under-filled. When I was working on my taro buns, I decided that I should test out different flavored buns as well, so naturally, I decided to make the popular red bean version.
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Hóng Dòu Shā (紅豆沙) – Chinese-Style Red Bean Paste

Hóng Dòu Shā (紅豆沙) - Chinese-Style Red Bean Paste

Red Bean Paste, also known as hóngdòushā (紅豆沙) in Mandarin, danpatso (단팥소 – “sweet bean filling”) in Korean, and azukian [小豆餡 – “small bean (adzuki) paste”] in Japanese, is a mash of beans that is often used in sweet soups and pastries. It comes in a variety of textures, from chunky, to smooth, and some pastes made somewhere in the middle. My favorite summer desserts made with red bean are cold desserts, like patbingsu and anmitsu, because they’re often mixed with fruit. In the winter, I always go for a steamed bun!
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Food Adventure in Korea – Our Second Week – Part Five

Incheon Chinatown - Peking Opera Masks Next to the Jjajangmyeon Museum

We’re continuing our Korea series, coming into the final stretch of our trip! We have eaten a lot of really good meals on this adventure, and plenty of street snacks. Our last few days were busy, eating pastries around Hongdae; visiting the city of Paju, going on a tour there, and then spending the rest of the day with family; checking out the Incheon Chinatown and eating at the famous Chinese restaurant; and exploring, very briefly, the area of Gangnam. If you’re joining us now, you’ll see that Bunny and Kitty have been all over Seoul and the outer metropolitan areas. You’re welcome to come up to speed by checking out our previous posts on our food adventures in Korea!
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Deluxe Tteokbokki (디럭스 떡볶이) – Fancy Spicy Rice Cakes

If you read our post on Rabokki, you’ll know that I grew up eating Tteokbokki (떡볶이) at home. We wanted to showcase this rice cake dish differently, and enhance it to something a little fancier. It’s delicious on its own, as a bowl of rice cakes swimming in spicy sauce, but we wanted to have some fun with it by adding mozzarella cheese!
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Mapo Tofu (麻婆豆腐) – Bean Curd in Spicy Sichuan Chili Sauce

Mapo Tofu (麻婆豆腐) - Bean Curd in Spicy Sichuan Chili Sauce

Mapo Tofu is a favorite at Everybunny Headquarters! It’s especially wonderful this time of year, when the weather is cold and we need something hot and spicy to warm our tummies. Both Kitty and I were underwhelmed when we ate mapo tofu at a bunch of different restaurants around the City. One place had watery sauce, another restaurant had little to no meat, and another had such mild spice, we wondered if it was really mapo tofu. We decided that we needed to make our own.
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Golbaengi Muchim (골뱅이 무침) – Seasoned Sea Snails with Minari

Golbaengi Muchim (골뱅이 무침) - Seasoned Sea Snails with Minari

Golbaengi (골뱅이) are small sea snails that are found all over the world. They’re delicious in soups and side dishes, and excellent when grilled. These shellfish have a chewy texture, with the natural sweetness its charm. I didn’t eat them too much when I was a child, but as I got older, they were definitely making more appearances on our kitchen table.

My love for shellfish has no bounds. My mom has always told me that I am my father’s daughter. He grew up on an island in Korea, and had an abundant source of seafood, living minutes from the shore. My guess is that Mom wanted to find some easy dishes to make for him, other than fish, and this was one of them. This also meant that I would be delightfully eating them too!
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Kong Guksu (콩국수) – Cold Noodles in Soy Milk with Cucumber

Kong Guksu (콩국수) - Cold Noodles in Soy Milk with Cucumber

I have eaten kong guksu (콩 – bean, 국수 – noodle) since I was very little, but didn’t appreciate it until I was older. I went on a family trip to Korea during the summer of 2001, the year they opened the Incheon International Airport. I remember that we stayed with relatives for almost a month, much of it spent with my grandma in Ganghwa. It was a year after my grandpa died, and it only felt right to go and visit everyone.
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Yeongeun Jorim (연근조림) – Braised Lotus Root

Yeongeun Jorim (연근조림) - Braised Lotus Root

Growing up, my mom never made lotus root for us at home. If she did, I don’t remember. It’s not really her fault. I think it’s because the convenience of cooking other vegetables was more appealing to her. We ate a lot of greens, sprouts, soups, and stews, and the requisite kimchi. We felt like we weren’t missing out at all. As a little kid, I didn’t know what a lotus root looked like, so I never searched for it on our grocery trips. In fact, I hadn’t seen what one looked like until I was in middle school, looking through a book of botanical illustrations. They looked strange to me, all bulbous and holey. How can something like this be edible?
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Choux à la Crème – Choux Pastries with Pastry Cream

Choux à la Crème - Choux Pastries with Black Sesame Pastry Cream

Choux à la crème, otherwise known as choux pastries or cream puffs, are perfectly compact gems filled with luxuriously smooth cream that dessert lovers indulge in buying for themselves (and their loved ones). I certainly enjoy eating them, as they are so versatile in flavor and texture, and often sport a bit of whimsy. I made these for Thanksgiving one year because I wasn’t quite sure what to make for a large family gathering; these seemed to fit the bill because they’re individually sized, and we could choose to have seconds without too much guilt!
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Braised Pork Belly Buns with Radish and Carrot Slaw

Braised Pork Belly Buns with Radish and Carrot Slaw

The idea of making our own braised pork belly buns happened right after we ate some at a local restaurant. A number of years ago, we came upon a store that specialized in steamed buns. We tried it out, and they ended up being really good that we had to be repeat customers. It’s been a couple of years since they closed their shop, but we still remember their tasty steamed buns.

This seems to happen to us time and again; we find a hidden gem in the City, eat their delicious food for a year or two, and then soon find that they have closed forever. As sad as this is, it leads us to making our own version in the kitchen!
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Hé Yè Bāo (荷葉包) – Lotus Leaf Buns

Hé Yè Bāo (荷叶包) - Lotus Leaf Buns

Here’s the last entry of our pork belly bun series, the lotus leaf buns! These are shaped like leaves, and flattened for the purpose of stuffing like a sandwich. James has made a ton of steamed buns with me over the past year, trying to help me get the recipe right. We’re excited to share this with all of you guys, so that you can enjoy pork belly buns at home too!
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Braised Asian Pork Belly

Braised Asian Pork Belly

Pork belly is glorious! I love how succulent the meat can be, due to the fat content. It’s delicious when it’s braised, like the way it is done in this recipe, because the herbs and spices get absorbed into all of the layers. James and I worked on this recipe for awhile, so we could make sure this tastes great!
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White Radish and Carrot Slaw

Radish and Carrot Slaw

Kitty and I enjoy eating radish and carrot slaw as a side dish for days we don’t want to fuss too much in the kitchen. It’s easy to make, and great with meaty dishes, like our pork belly buns! I find that having it chill in the fridge gives this salad the extra zip and snap; it’s even better if you have it sit overnight!
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Pâte à Choux – Choux Pastry

Pâte à Choux - Choux Pastry

It’s here! our Pâte à Choux has been revamped and retested to make sure they’re perfect for delicious pastry cream! I made these for Thanksgiving last year, and they were a hit with my relatives. I assembled a few dozen cream puffs filled with black sesame pastry cream, and they were devoured within the hour. It was quite obvious then that I would have to post it here for everyone to enjoy!
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Buchu Kimchi (부추김치) – Garlic Chives Kimchi

Buchu Kimchi (부추김치) - Garlic Chives Kimchi

James loves garlic chives (부추 – buchu). He has been talking about it quietly and subtly for the past decade, wondering when I would be making it into kimchi for him. I didn’t realize how much he enjoyed eating the stuff until we were dining at a Korean restaurant one day; in addition to many of the banchan (반찬 – side dishes), he couldn’t stop eating the chives that came with our meal.

Quite some time passed before I decided to make this kimchi at home. I think it wasn’t because I didn’t know how. It’s probably because regular kimchi or radish kimchi were just the first choice of all the staple Korean side dishes out there.
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Yaksik (약식) – Glutinous Rice Cake with Dried Fruits and Nuts

Yaksik

Yaksik or Yakbap (약식/약밥; also spelled Yakshik), is a traditional rice cake from Korea. It translates to *medicinal food* or *medicinal rice*, since honey, a key ingredient in classic yaksik, was considered a kind of medicine. Nowadays, you see variations of yaksik, with a combination of honey, white sugar, brown sugar, and maltose.
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