A bouncy, spongecake-like bread with a tinge of sweetness and nuttiness. This recipe is inspired by a steamed barley bread sold at Tongin market, 통인시장, in Seoul, Korea.
Steamed Barley Bread
korean
Eggplant in Oyster Sauce
This eggplant in oyster sauce recipe is one of JDP’s most popular posts! It’s quick, easy, and packed with umami flavor. This dish one of my go-to dinners during the week.
Mochi Bread with Walnuts, Almonds, and Adzuki Beans
This mochi bread is inspired by a particular bread I love in Korea. It has a chewy, rice cake-like texture and is full of walnuts, almonds, and sweetened adzuki beans. It’s gluten-free and can easily be made vegan.
Mushroom Rice in a Rice Cooker
During the holidays last year, my husband and I hosted a big sit-down dinner party for his side of the family. We cooked a massive 15lb pot roast, made several different sides (including this hand salad), and ended with lots of sweet nibbles and a layered red-wine cake. But out of everything that we made, this simple mushroom rice was hands-down the favorite dish of the night. It was such a hit that we ran out mid-dinner, and one of my husband’s brothers texted me a few days later asking for the recipe.
…Soboro Bread, Korean Peanut Streusel Bread, 소보로빵
Have you ever been to a Korean bakery? On the surface, it may seem like a typical American or European shop, but instead of crusty loaves and salty crumbs, most of the shelves are filled with different variations of sweet and fluffy white bread. Bakeries are a huge part of the Korean food industry, but bread is not considered a staple food item, which is why the majority of their offerings are sweet and dessert-like. One of the most popular breads in Korea is soboro bread, 소보로빵, a soft, sweet bun topped with a crunchy peanut streusel. It also happens to be one of my favorites!
…