Aren’t (vegan) biscuits the quintessential American quick bread? Biscuits are so versatile as they can be served as a savory dish, with turkey and gravy, or as a sweet dish, with strawberries and cream. Don’t confuse American biscuits with British biscuits, which are crunchy cookies, or scones, which are more dry and crumbly. For one,…
Korean Juk (죽) is a classic rice porridge breakfast dish. Very similar to the popular dish Congee, rice is boiled with extra cups of water until the starches break down to create an oatmeal-like consistency. Typically, Korean Juk is cooked with anchovy or chicken broth but this version is made with dried shiitake mushroom and…
Korean pumpkin porridge, or Hobakjuk, really hits the spot on those chilly mornings or evenings when you want something substantial and warming. Hobakjuk may look like any other ordinary pumpkin soup but it’s very different. The texture is thicker and creamier. But don’t worry, this Korean pumpkin porridge won’t make you feel sluggish after. With…
Growing up, the Korean bakery down the block always had an abundance of sweet Korean red bean buns (단팥빵). The pillowy soft bread pulls apart easily to a sweetened red bean paste in the middle. Many will be wondering how these buns are different from Anpan, the Japanese equivalent of these sweet red bean buns,…
This vegan baked french toast is my spin on the Korean brick toast and the classic french toast. Brick toasts have been gaining popularity all over Asia, with different countries offering slightly different variations of toppings. But the base of this beloved snack always starts with a thick, brick-sized piece of bread. (Hence the name…