Muijigae-tteok and pat sirutteok
Tteok, or rice cakes, have been an important part of Korean cuisine since their creation in 500 B.C. There are several different variations of rice cakes. The two types of rice cakes pictured here, muijigae-tteok (rainbow rice cake) and pat sirutteok (red bean rice cake) are made from two different types of rice flour: wet…
My first Korean feast recipe book
I was so honored to be asked to create a recipe book for Seong Myeong Su Daegam. This project ended up being my first feast, albeit virtual. The result was this Korean Feast Recipe Book for her elevation to the Order of the Laurel in the Kingdom of Meridies which will happen on February 7th,…
Teaching my first class! Intro to Korean Royal Cuisine
I was asked to each a class about Korean royal cuisine for Virtual Magna Faire, so I decided to also teach the same class for Stellar University of Northshield. I think it was a success! There was a lot of information to cover, much of which was new information for many people. It is an…
Galbi – Korean Short Ribs
Costco had bone-in galbi at $7.99 per pound! I am so excited!!! Galbi (Korean BBQ short ribs) marinating for tomorrow’s dinner. The longer it sits, the tastier it is! At least a few hours, but overnight is better. Every few hours, flip the meat to allow it all to get well marinated. Marinade recipe per…
Pickling sesame leaves and peppers
I washed all the sesame leaves and dry them in my salad spinner. I put the sesame leaves in a gallon jar 3 or 4 leaves together, rotating the jar and placing the bunches of leaves like a stair case. Salt solution: 8 cups water 1/2 cup salt Pickling liquid: 1 cup salt solution, 1…
Recipes in the Northwatch!
Some of my recipes have been published in the food and drink issue of the Northwatch! The Northwatch is the kingdom newsletter for the Kingdom of Northshield. The recipes that have been included are mayak eggs, mul naengmyeon, and songpyeon! This is the first time to have two of my recipes published, but the Crystal…
My first batch of makeolli – using a makeolli kit
July 13, 2020 I just unboxed my makeolli (unfiltered rice wine) kit with my food scientist father and got a food science and Korean history lesson. Malted barley can be used as a nuruk substitute as they are both amylase enzymes and processed in slightly different ways have have the same end result. Traditionally they…
Baronial Cooking Champion!
Yesterday, I was chosen to succeed Madoc as the new Baronial Cooking Champion for the Barony of Nordskogen.I am honored and happy to give my service to the Barony. Thank you to their Excellencies Caoilfhionn and Gabriel for this honor and for always encouraging my efforts! In additional all of that, my mayak (drug) egg…
Braised mackerel pike (kkongchi jorim)
1 can of mackerel pike 1 cup daikon radish sliced 1 onion sliced Sauce1 TBS garlic 1 TBS ginger 2 TBS pepper flakes (gochugaru) 2 TBS soy sauce 1 TBS red pepper paste (gochujang) 1 tsp sugarLayer radish and then onion in the pan. Open the can of mackerel pike and add the liquid to…
Mayak (Drug/Addictive) Eggs – Korean Marinated Eggs
Called drug eggs because they are so delicious! Soft (or hard) boiled eggs 1/2 cup water 1/2 cup soy sauce (or tamari for gluten free) 1/2 cup sugar or honey 4 cloves garlic minced3 green onions chopped Red pepper chopped (optional)1 tsp sesame seeds Boil water with 2 tsp vinegar and 1 tsp salt -…
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Tink's Table 