In Korean culture, one of the ways this versatility ... Making gyeran bap is almost foolproof: Fry a sunny-side-up egg and ...

Rice syrup is a staple in Korean cuisine. It is used in many savory ... It's all due to sikhye: a mixture of steamed rice, hot water, and barley malt. Sikhye takes days, and nights, of hard ...

Tteokbokki or Korean rice cakes (These are optional and I did not use them.) Think of them as you would dumplings in a stew. They are steamed and not the crisp rice cakes you might be thinking of.

The most popular dish at The Chairman is the steamed flowery crab with aged Shaoxing wine and rice noodles, but the restaurant’s regular customers also love the steamed sticky rice with crabmeat ...