A steamed Korean rice cake filled with kabocha squash or Japanese pumpkin and covered with a slightly sweet mung bean crumble.
Korean Pumpkin Rice Cake with Mung Bean Crumble, Nokdu Hobaktteok, 녹두호박떡
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Kabocha Squash, Japanese Pumpkin Scones
A classic scone studded with chunks of kabocha squash also known as Japanese pumpkin. This is the perfect bake for the start of fall.
Mochi Bread Bites with Black Sesame & Roasted Bean Powder aka the Cheater’s Injeolmi
This super easy recipe is my cheater’s version of injeolmi, a chewy Korean rice cake coated with roasted soybean powder. Instead of following the traditional method of steaming and pounding rice flour, this version is made by baking.
Easy Peach, Tomato, & Burrata Salad
An easy, summery salad made with peaches, tomatoes, basil, and burrata drizzled with balsamic vinegar and olive oil.
Soboro Adzuki Bread, Korean Peanut Streusel Bread with Red Beans, 소보로팥빵
Soboro adzuki bread, 소보로팥빵, is a soft bun stuffed with sweetened red/adzuki beans and baked with a peanut streusel on top. It’s a commonly found item in Korean bakeries.
