Everybunny Eats | Culinary Recipes and Photography

Flaki – Polish Tripe Soup

Flaki - Polish Tripe Soup

Hi everyone! I’ve been battling tonsillitis the past two weeks, but now I’m fully mended. We wanted to share with you our version of Flaki, a traditional Polish tripe soup that is perfect for the coming colder months. It’s definitely helped me bounce back from being tired and having a sore throat.
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Shòutáo/Lián Róng Bāo (壽桃/蓮蓉包) – Longevity Peach Lotus Paste Steamed Buns

Shòutáo/Lián Róng Bāo (壽桃/蓮蓉包) - Longevity Peach Lotus Paste Steamed Buns

In true Chef Bunny fashion, we made some cute peach lotus steamed buns! It’s my birthday in a couple of weeks and it’s the perfect time to make these longevity buns. They’re named after the Peaches of Immortality from Chinese legends, which bestows a long life to those that consume the mystical fruit. We had made some lotus paste for a mooncake project, and decided to make some more because I wanted to make steamed buns too!
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Gaji Namul (가지 나물) – Steamed Seasoned Eggplant

Gaji Namul (가지 나물) - Steamed Seasoned Eggplant

With every standard Korean meal, we have a variety of side dishes, called banchan (반찬), to enjoy with a bowl of rice. This seasoned eggplant dish is one of them, and is quite simple to make! My mom used to make this for us quite often, as it doesn’t take too much time. I’ve always loved eating this with all of the delicious seasoning. It marries so well together!
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Nǎi Huáng Bāo (奶黄包) – Custard Steamed Buns

Nǎi Huáng Bāo (奶黄包) - Custard Steamed Buns - Bunnies in Steamer

A couple of days ago, we shared with you our custard filling recipe, and we wanted to follow up with bunny-shaped custard steamed buns. BECAUSE BUNNIES! It just seemed the most logical, though we ate pig-shaped ones at our local dimsum restaurant. The pig ones are the most common, so I made some of those too; however, we’re partial to the bunnies over here at Everybunny Headquarters.
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Nǎi Huáng Xiàn (奶黄馅) – Custard Filling for Steamed Buns

Nǎi Huáng Xiàn (奶黄馅) - Custard Filling for Steamed Buns

Kitty and I have been working on a great custard recipe for a few months now, trying to get a smooth product to share with you! We made lotus leaf and red bean steamed buns earlier this year and I really loved eating the cute pig-shaped ones here in the local Chinese restaurants for dimsum! They’re often filled with custard, so I just knew I had to try and re-create them at home with more custard filling, and with our delicious bun dough.
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Blueberry Crumble Bars

Blueberry Crumble Bars

It’s blueberry season, and that means baking some delicious sweets! Blueberry crumble bars are what came to mind when I went picking for berries on Sauvie Island in Portland, Oregon. I went to go visit family and friends back in June to July, and had a great time one afternoon, picking raspberries, marionberries, and blueberries with a good friend and her kids. I had a great haul, with about 6 pounds of sweet blueberries to enjoy!
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Jajangmyeon (자장면) – Noodles with Black Bean Sauce

Jajangmyeon (자장면) - Noodles with Black Bean Sauce

Jajangmyeon (자장면), also called jjajangmyeon (짜장면) from the word zhájiàng (炸酱 – “fried sauce”), is a Korean-Chinese noodle dish that is dear to my childhood. We often enjoyed a bowl of these noodles at the local restaurant, with plenty of sliced vinegared onions and pickled radish (danmuji – 단무지). Our servers would always give us a plate of kimchi with our meal too, knowing how it’s nice to have a spicy side dish with something so savory.
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Nabak Kimchi (나박 김치) – Mixed Vegetable Water Kimchi

Nabak Kimchi (나박 김치) - Mixed Vegetable Water Kimchi

Nabak Kimchi comes from the phrase “nabak nabak“, which is to “make something flat”. I grew up calling this side dish water kimchi, because it was the only water kimchi I knew (apart from dongchimi, which I had already known the name for, and wouldn’t get confused)! It was only later that I discovered this dish actually had a proper name. Feeling foolish, I also discovered my beloved “instant kimchi” had a proper name as well! It was from this point on that I wanted to really know how to make nabak kimchi.
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Pogi Kimchi (포기 김치) – Traditional Whole Cabbage Kimchi

Pogi Kimchi (포기 김치) - Traditional Whole Cabbage Kimchi

The first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage; 김치 – kimchi), I was amazed by the sheer number of cabbages rolling out of the crate. It was a crazy feat every autumn; buying a 50-pound box full of cabbages at the end of the harvest season, brining it all in a large icebox in our utility room, and making kimchi to last us four to five months. We’d chip away at it by making soups and stews, mostly, with an occasional weekend lunch with pancakes or fried rice. It was something that I always remembered and enjoyed because whole cabbage kimchi tasted tremendously better than regular simple cabbage kimchi. Don’t get me wrong, the simple version is great too, but the depth of flavor in a whole cabbage version is hard to beat.
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Dòushā Bāo (豆沙包) – Red Bean Steamed Buns

Dòushā Bāo (豆沙包) - Red Bean Steamed Buns

Red bean steamed buns are straight out of my childhood. My parents used to feed these to us every morning, as they were easy, convenient, and a warm meal for two sleepy kids rushing out of the house to go to school. We never imagined to make them at home because they were fairly inexpensive at the Korean market. I wasn’t too interested in making them myself until I realized the store-bought ones were under-filled. When I was working on my taro buns, I decided that I should test out different flavored buns as well, so naturally, I decided to make the popular red bean version.
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Hóng Dòu Shā (紅豆沙) – Chinese-Style Red Bean Paste

Hóng Dòu Shā (紅豆沙) - Chinese-Style Red Bean Paste

Red Bean Paste, also known as hóngdòushā (紅豆沙) in Mandarin, danpatso (단팥소 – “sweet bean filling”) in Korean, and azukian [小豆餡 – “small bean (adzuki) paste”] in Japanese, is a mash of beans that is often used in sweet soups and pastries. It comes in a variety of textures, from chunky, to smooth, and some pastes made somewhere in the middle. My favorite summer desserts made with red bean are cold desserts, like patbingsu and anmitsu, because they’re often mixed with fruit. In the winter, I always go for a steamed bun!
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Food Adventure in Korea – Our Second Week – Part Five

Incheon Chinatown - Peking Opera Masks Next to the Jjajangmyeon Museum

We’re continuing our Korea series, coming into the final stretch of our trip! We have eaten a lot of really good meals on this adventure, and plenty of street snacks. Our last few days were busy, eating pastries around Hongdae; visiting the city of Paju, going on a tour there, and then spending the rest of the day with family; checking out the Incheon Chinatown and eating at the famous Chinese restaurant; and exploring, very briefly, the area of Gangnam. If you’re joining us now, you’ll see that Bunny and Kitty have been all over Seoul and the outer metropolitan areas. You’re welcome to come up to speed by checking out our previous posts on our food adventures in Korea!
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Deluxe Tteokbokki (디럭스 떡볶이) – Fancy Spicy Rice Cakes

If you read our post on Rabokki, you’ll know that I grew up eating Tteokbokki (떡볶이) at home. We wanted to showcase this rice cake dish differently, and enhance it to something a little fancier. It’s delicious on its own, as a bowl of rice cakes swimming in spicy sauce, but we wanted to have some fun with it by adding mozzarella cheese!
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Mapo Tofu (麻婆豆腐) – Bean Curd in Spicy Sichuan Chili Sauce

Mapo Tofu (麻婆豆腐) - Bean Curd in Spicy Sichuan Chili Sauce

Mapo Tofu is a favorite at Everybunny Headquarters! It’s especially wonderful this time of year, when the weather is cold and we need something hot and spicy to warm our tummies. Both Kitty and I were underwhelmed when we ate mapo tofu at a bunch of different restaurants around the City. One place had watery sauce, another restaurant had little to no meat, and another had such mild spice, we wondered if it was really mapo tofu. We decided that we needed to make our own.
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Golbaengi Muchim (골뱅이 무침) – Seasoned Sea Snails with Minari

Golbaengi Muchim (골뱅이 무침) - Seasoned Sea Snails with Minari

Golbaengi (골뱅이) are small sea snails that are found all over the world. They’re delicious in soups and side dishes, and excellent when grilled. These shellfish have a chewy texture, with the natural sweetness its charm. I didn’t eat them too much when I was a child, but as I got older, they were definitely making more appearances on our kitchen table.

My love for shellfish has no bounds. My mom has always told me that I am my father’s daughter. He grew up on an island in Korea, and had an abundant source of seafood, living minutes from the shore. My guess is that Mom wanted to find some easy dishes to make for him, other than fish, and this was one of them. This also meant that I would be delightfully eating them too!
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Kong Guksu (콩국수) – Cold Noodles in Soy Milk with Cucumber

Kong Guksu (콩국수) - Cold Noodles in Soy Milk with Cucumber

I have eaten kong guksu (콩 – bean, 국수 – noodle) since I was very little, but didn’t appreciate it until I was older. I went on a family trip to Korea during the summer of 2001, the year they opened the Incheon International Airport. I remember that we stayed with relatives for almost a month, much of it spent with my grandma in Ganghwa. It was a year after my grandpa died, and it only felt right to go and visit everyone.
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Yeongeun Jorim (연근조림) – Braised Lotus Root

Yeongeun Jorim (연근조림) - Braised Lotus Root

Growing up, my mom never made lotus root for us at home. If she did, I don’t remember. It’s not really her fault. I think it’s because the convenience of cooking other vegetables was more appealing to her. We ate a lot of greens, sprouts, soups, and stews, and the requisite kimchi. We felt like we weren’t missing out at all. As a little kid, I didn’t know what a lotus root looked like, so I never searched for it on our grocery trips. In fact, I hadn’t seen what one looked like until I was in middle school, looking through a book of botanical illustrations. They looked strange to me, all bulbous and holey. How can something like this be edible?
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Choux à la Crème – Choux Pastries with Pastry Cream

Choux à la Crème - Choux Pastries with Black Sesame Pastry Cream

Choux à la crème, otherwise known as choux pastries or cream puffs, are perfectly compact gems filled with luxuriously smooth cream that dessert lovers indulge in buying for themselves (and their loved ones). I certainly enjoy eating them, as they are so versatile in flavor and texture, and often sport a bit of whimsy. I made these for Thanksgiving one year because I wasn’t quite sure what to make for a large family gathering; these seemed to fit the bill because they’re individually sized, and we could choose to have seconds without too much guilt!
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Braised Pork Belly Buns with Radish and Carrot Slaw

Braised Pork Belly Buns with Radish and Carrot Slaw

The idea of making our own braised pork belly buns happened right after we ate some at a local restaurant. A number of years ago, we came upon a store that specialized in steamed buns. We tried it out, and they ended up being really good that we had to be repeat customers. It’s been a couple of years since they closed their shop, but we still remember their tasty steamed buns.

This seems to happen to us time and again; we find a hidden gem in the City, eat their delicious food for a year or two, and then soon find that they have closed forever. As sad as this is, it leads us to making our own version in the kitchen!
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Hé Yè Bāo (荷葉包) – Lotus Leaf Buns

Hé Yè Bāo (荷叶包) - Lotus Leaf Buns

Here’s the last entry of our pork belly bun series, the lotus leaf buns! These are shaped like leaves, and flattened for the purpose of stuffing like a sandwich. James has made a ton of steamed buns with me over the past year, trying to help me get the recipe right. We’re excited to share this with all of you guys, so that you can enjoy pork belly buns at home too!
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Braised Asian Pork Belly

Braised Asian Pork Belly

Pork belly is glorious! I love how succulent the meat can be, due to the fat content. It’s delicious when it’s braised, like the way it is done in this recipe, because the herbs and spices get absorbed into all of the layers. James and I worked on this recipe for awhile, so we could make sure this tastes great!
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White Radish and Carrot Slaw

Radish and Carrot Slaw

Kitty and I enjoy eating radish and carrot slaw as a side dish for days we don’t want to fuss too much in the kitchen. It’s easy to make, and great with meaty dishes, like our pork belly buns! I find that having it chill in the fridge gives this salad the extra zip and snap; it’s even better if you have it sit overnight!
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Pâte à Choux – Choux Pastry

Pâte à Choux - Choux Pastry

It’s here! our Pâte à Choux has been revamped and retested to make sure they’re perfect for delicious pastry cream! I made these for Thanksgiving last year, and they were a hit with my relatives. I assembled a few dozen cream puffs filled with black sesame pastry cream, and they were devoured within the hour. It was quite obvious then that I would have to post it here for everyone to enjoy!
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Buchu Kimchi (부추김치) – Garlic Chives Kimchi

Buchu Kimchi (부추김치) - Garlic Chives Kimchi

James loves garlic chives (부추 – buchu). He has been talking about it quietly and subtly for the past decade, wondering when I would be making it into kimchi for him. I didn’t realize how much he enjoyed eating the stuff until we were dining at a Korean restaurant one day; in addition to many of the banchan (반찬 – side dishes), he couldn’t stop eating the chives that came with our meal.

Quite some time passed before I decided to make this kimchi at home. I think it wasn’t because I didn’t know how. It’s probably because regular kimchi or radish kimchi were just the first choice of all the staple Korean side dishes out there.
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Yaksik (약식) – Glutinous Rice Cake with Dried Fruits and Nuts

Yaksik

Yaksik or Yakbap (약식/약밥; also spelled Yakshik), is a traditional rice cake from Korea. It translates to *medicinal food* or *medicinal rice*, since honey, a key ingredient in classic yaksik, was considered a kind of medicine. Nowadays, you see variations of yaksik, with a combination of honey, white sugar, brown sugar, and maltose.
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Poured Fondant

Poured Fondant

Fondant is a kind of icing, often used to decorate cakes and pastries, and fill chocolates. There are two versions of fondant: rolled and poured. The rolled version is mostly used for layered cakes, putting a smooth blanket cover over frosted layers of sponge. It’s malleable, allowing a decorator to create figures and shapes for cake toppers. The poured version is used to cover petit fours and choux pastries, and fill various confections.
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Food Adventure in Korea – Our First Week

Jeondeungsa - Buddha Day

Hey, everybunny! It’s been over a month since I’ve posted, so it’s about time for an update!

Kitty and I came back from a two-week trip to Korea! It was really great to see my relatives and explore around Seoul. Immediately after we got back, one of my dearest cousins decided to visit New York City, and I’ve been a bit preoccupied in showing her around.

I’ve finally had the chance to shuffle through hundred of photos from the trip, and I wanted to share with you what we ate, saw, and enjoyed during our time there! Here is our first week of our adventure!
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Jokbal (족발) – Braised Pork Trotters

Jokbal (족발) - Braised Pork Trotters

Jokbal (족발) is a braised pork dish that many Koreans love to eat. Most people go out to a restaurant to eat jokbal (족 – feet), but I always wondered how I could make this at home. I asked my mom, and then I set out to do some research. After digging around on the internet and looking through some cookbooks, I felt good about the ingredients I chose for this recipe, and decided to give it a go!
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Miyeok Guk (미역국) – Seaweed Soup

Miyeok Guk (미역국) - Seaweed Soup

Seaweed Soup. It is the quintessential dish for Koreans to have on their birthday. I make Miyeok Guk (미역국) for my hubby whenever I can, but always remember to make this in February for his birthday. Rich in nutrients, seaweed is associated to mothers and their need for these vitamins and minerals. We often eat this on the morning of our birthday, to celebrate, but more in thanks to our mothers that birthed and took care of us.
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Seolleongtang (설렁탕) – Ox Bone Soup with Brisket

Seolleongtang (설렁탕) - Ox Bone Soup with Brisket

Now, this Seolleongtang (설렁탕) is a labor of love, but you’ll be completely satisfied when it’s all done!

It’s getting colder here in New York, and Kitty and I have been searching for some excellent soup. It’s nice to have a delicious hot meal when you have been running around town the whole day, battling the wind chill through the concrete jungle.
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Sikhye (식혜) – Korean Rice Drink

Sikhye (식혜) - Korean Rice Drink

The first time my mom gave me Sikhye, I couldn’t stop smiling. I *loved* the subtle sweetness that cleansed my palette after eating a savory meal. The added bonus was the rice and sweet pine nuts floating in the serving bowl. I would go fishing with my spoon to gather all of the grains, and thoroughly enjoy every sip and bite. It didn’t matter how full I was from dinner; I always requested a second serving!
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Salt and Pepper Cuttlefish

Salt and Pepper Cuttlefish

Kitty and I really enjoy eating Salt and Pepper anything. We’ve tried shrimp, prawns, and squid in restaurants, and have also found that places make chicken and pork versions too. Since cuttlefish are markedly close to squid, we wanted to try making this dish with it! We found some baby cuttlefish at the wet market, and just knew that it would be perfect for dinner.
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Oi Sobagi (오이 소박이) – Spicy Cucumber Kimchi

Oi Sobagi - Spicy Cucumber Kimchi

One of my summertime favorites is this cucumber kimchi called Oi Sobagi. My mom would go visit a local vegetable farmer’s field and buy Korean cucumbers by the bushel, and make various pickles, side dishes, and this cucumber kimchi! When our farmer friend no longer had fresh cucumbers in her yard, my mom would go to the Farmer’s Market on Saturdays and pick up small kirbys to make this for us.
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Dwaeji Bulgogi (돼지 불고기) – Spicy Grilled Pork

Dwaeji Bulgogi - Spicy Grilled Pork

Dwaeji Bulgogi (돼지 – Pig/Pork, 불고기 – Fire Meat) is something I grew up eating at home. My mom would make this for my dad quite often! For the period of time that I was vegetarian, I didn’t eat this; the bulgogi disappeared from view until after I started eating meat again, and after I had moved back in with my parents (after college). I pretty much had forgotten about dwaeji bulgogi, and I can’t believe that I did! It’s so good with a piping hot bowl of rice!
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XO Jiang (XO酱) – XO Sauce

XO Sauce

Kitty and I went to one of the markets in Chinatown and found packs of instant noodles with XO Sauce. They seemed interesting enough to buy, so we bought a couple of them to try. We went home and whipped up two bowls for dinner, and were pretty surprised at how good it tasted; however, it just didn’t have enough seafood in the sauce mixture. That’s when we knew we would have to try making our own batch of XO sauce!
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Salad Rolls with Peanut Sauce

Salad Rolls with Peanut Sauce

It’s been *so* hot in the City lately. Even with the rain, it’s still super hot! On days like this, all I really want is something light to eat, and I don’t want to turn on the burner (or the oven, for a long time) to cook something. I think of salad rolls often, especially when I don’t have much of an appetite to eat a lot of heavy carbs.
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