Profile

tess

Member for 6 years 3 weeks


Current Location: 
New York, NY
Your website or blog: 
My most-used cookbook: 
COOK with Jamie
My go-to dish: 
Kimchi bokkeum bap (Kimchi fried rice)
Favorite Cuisine: 
Korean
Best meal ever: 
Every time I go home
Favorite travel destination: 
Lombok, Indonesia

Contributions

Recipe
Posted 06-25-10 Maguro Natto (Fermented Soybeans with Raw Tuna)
まぐろ なっとう / 鮪納豆
Combine fermented soybeans and fresh, raw tuna for an easy and authentic dish.
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Recipe
Posted 06-17-10 Odeng Banchan (Fishcake Side Dish)
오뎅 / 어묵
An easy and spicy side dish made from fishcake. You can make this dish with either flat fishcakes or round balls.
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Recipe
Posted 06-16-10 Moo Malengi (Dried Radish Side Dish)
무말랭이
Use dried radish to create a spicy side dish with a wonderful chewy texture.
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Article
Posted 06-14-10 Do-It-Yourself Korean BBQ

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Recipe
Posted 06-09-10 Chinese Meatball Sandwich
The key to these Chinese-style meatballs is to use shrimp and water chestnuts.
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Recipe
Posted 06-07-10 Kinpira Gobo (Seasoned Burdock Root)
きんぴら ごぼう / 金平 牛蒡
A delightful and commonly found dish made of sauteed burdock root.
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Recipe
Posted 06-04-10 Kombu Katsuobushi Dashi (Kelp & Fish Flake Stock)
こんぶ かつおぶし だし / 昆布 鰹節 出汁
This dashi is used for clear soups and nimono, or simmered dishes.
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Recipe
Posted 06-04-10 Shiitake Dashi (Mushroom & Kelp Stock)
しいたけ だし / 椎茸 出汁
This variation of kombu dashi (or konbu dashi) is more savory and stronger tasting.
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Recipe
Posted 06-04-10 Kombu Dashi (Kelp Stock)
こんぶ だし / 昆布 出汁
Kombu dashi (or konbu dashi) is a simple, but important stock used widely in cooking Japanese soups.
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Article
Posted 04-18-10 Korean Table Manners

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