Everybunny Eats | Culinary Recipes and Photography

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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Peanut Sauce

Peanut Sauce

My hubby and I have made this peanut sauce for our salad rolls, but sometimes we have some left over. We don’t let it sadly sit in the corner of the refrigerator, where it waits to get thrown out. My hubby likes to use it on grilled meats (satay), or cold noodles (ma jiang mian or dan dan mian, à l’américaine), and I like to use it as a salad dressing.
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Myeolchi Bokkeum (멸치 볶음) – Pan-Fried Anchovies

Pan-Fried Anchovies - Myeolchi Bokkeum

We *love* anchovies! There! I said it! I don’t care what most people say about those tiny fish. They’re delicious. We like them in our salads (Caesar!), our kimchi (Fish sauce, anyone?), and occasionally on our pizzas (Mmm, umami…). I also use dried anchovies to make a flavorful broth. At the Korean grocery store, I buy the dried ones in two sizes: the larger fish for soup, and the smaller fish for dishes like this recipe.
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Creamy Potato Salad

Potato Salad

With the upcoming Independence Day festivities, I wanted to share my potato salad recipe with all of you! Lately, I’ve been making this dish almost once a week. My hubby loves everything potato, and this has been such a hit in our home. I don’t normally eat a lot of heavily creamed dishes, so to make this salad creamier, I broke apart some hard-boiled egg yolks to thicken the mayonnaise dressing. It’s been a better alternative than to add more mayonnaise to the recipe.
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Works in Progress – Bread and Some Other Things

Work in Progress -- Sliced Pullman Loaf

Lately, I’ve been so deeply engrossed in researching and developing recipes that I’ve been neglecting to post some dishes we’ve eaten for the past month. I’m sorry guys. Truly. Before my fight with the horrible flu, I had been trying to re-work a Japanese melon bread recipe into a stuffed blueberry bread recipe. I’ve also been trying new ways to make pain de mie, or pullman loaf, to make some yummy milky bread. I made some taro steamed buns that also have been a work-in-progress. I know, it’s all bread, but lately, I’ve found myself really wanting to work with yeast.
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Cheesy Potato Gratin

Cheesy Potato Gratin

My hubby made this for me back in February, and I didn’t manage to get the recipe out of him until now. We had been talking about *that potato recipe* for a couple of months, always wanting to make it again. He told me that when Valentine’s came, he just created the dish without much measurement. So we set out to make the dish again last week, making sure that I take all of the notes I need to post it for all of you!
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Dongchimi (동치미) – Joseon Radish Kimchi

Sliced Dongchimi

Originally consumed during the Winter, Dongchimi literally means *winter kimchi* (동 – dong – winter; 치미 – chimi – old word for kimchi). Root vegetables were harvested late, pickled in a jar, and consumed during the cold months, when finding and growing leafy greens were much harder. Nowadays, we eat it all through the year; many people enjoy eating this in the Summer for its crunchy texture and cooling nature.
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Pot Roast

Pot Roast

Apologies, everyone! My hubby and I have been super ill with the flu the past couple of weeks! Thankfully, we’re mended and feeling a lot better. I thought this beef pot roast was a good dish to bring us back from the dead.
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Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

I’ve been making large cakes recently, and I felt the need to make some cute little whoopie pies with the same amount of fun and flavor. Easter is just around the corner, and I thought this would be the perfect pick for little hands that may want something sweet after hunting for eggs.
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Japchae (잡채) – Glass Noodles with Beef and Vegetables

Glass Noodles with Beef and Vegetables - Japchae

I made Japchae (잡채) a couple of weeks ago for my hubby’s birthday, and I thought I should share my recipe! Originally made for Lunar New Year this year, I made extra to eat during his birthday and for a few days after. Noodles are eaten around this time of year to symbolize the longevity of life; eating long noodles brings us luck.
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Valentine’s Day Dinner

Valentine's Dinner - Lamb, Brussel Sprouts, Potato

It was nice having Valentine’s Day during the weekend because it gave us the chance to take our time to make our meal. Over the years, we found ourselves *never* eating out on the actual day; we decided, unofficially at first, to have dinner at home and enjoy eating the things we want to eat. It’s now become our tradition to go grocery shopping together to pick out our items for our menu.
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Razor Clam Ceviche

Razor Clam Ceviche - with Razor Clams

My hubby and I were at a wet market last week, and found some razor clams that were still moving! I got super excited because I miss eating them raw. When I was growing up, my dad would bring a bucket of them home, and we would eat a few of them straight from the shell. The rest of the clams were battered and fried for dinner. The natural sweetness from the clams got me hooked! I hadn’t eaten razor clams in years, and to suddenly happen upon them, we couldn’t say no.
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Bindaetteok (빈대떡) – Mung Bean Pancakes

Mung Bean Pancakes - Bindaetteok

I used to dream about my grandma’s Bindaetteok. She would only make them once a year, and we would all have to wait until that day arrived to eat her pancakes. It really was an all-out pancake-making party; she spent the entire day making them for her family and friends. She placed old newspaper down (for grease spatter), set up her electric griddle on top of it, donned an apron, and began frying them up! The bindaetteok were amazing when they were piping hot. She always plated a freshly fried one for me, and watched me joyously eat them.
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Key Lime Pie

Slice of Key Lime Pie with Whipped Cream

Key lime pie is a classic. You find it all across the country: in diners and bakeries, to refrigerated cases at the grocery store; however, many people don’t consider Key lime pie authentic, unless you use the small limes found in Key West. Unfortunately, those limes are quite elusive here in New York. We (mostly) all agree with one ingredient though… you really *should* use condensed milk for this pie.
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Gingerbread in a Square Pan

My hubby and I have been perfecting our gingerbread for several years. We’ve come across some very molasses-forward cakes out there, and that doesn’t make it tasty. I’m very excited to share this with you today. Our version has a good gob of molasses to give it that scrumptiously moist texture, but also a nice mix of spices to showcase the Autumn and Winter palettes.
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Christmas Dinner 2015

Christmas Bûche 2015 - Black Forest

Christmas dinner was a bit crazy this year, but it came to a nice end. Everything seemed to be right on track; my hubby prepped our rib roast while I began mixing my chocolate sponge cake. Thankfully, I had soaked the dried cherries (for the log) in some booze overnight, and I made my buttercream the night before as well. However, the next day, to my disappointment, my Italian buttercream (I tried a new recipe) decided to not work out (I even tried troubleshooting it, with no success), so I had to make a fresh batch (with my tried and true recipe!). By this time, the roast was ready to go in the oven; I quickly made my sponge cake successfully (Thank Goodness!) and I still had about four hours to make everything else, assemble, and chill the log.
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Brown Sugar Peach Pie

Brown Sugar Peach Pie

Peach pie is all I have been thinking about this past week. I know it isn’t peach season, but this strangely warm December has really made my tastebuds crave the nectar-like fruit. As you know, my need for pie is always there; it’s like I have to constantly feed the pie beast. Any kind of fruit filling with buttery and nutty crust is definitely my cup of tea.

Peaches from the grocery store are rarely the best ones to eat. They look really nice on the outside, but you take them home and they turn out to be like a rock. They’re often picked when they are still green, and with improper storage, they turn mealy and mushy. Buying frozen peaches prevents you from buying unripe ones, and it only gives you more security in making an outstanding pie.
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Pâte Brisée – French Flaky Pastry

Pâte Brisée

Pâte Brisée is a standard pastry dough that is “broken”, or scraggly. It’s the French version of a basic flaky pastry dough that you often find with hearty meat pies and delicious apple pies. What I like about Pâte Brisée is the versatility; it’s exceptional in both savory and sweet pastries.

The process isn’t as scary as people believe. The important rule for any pie dough is to not overwork it. Don’t you want to enjoy the tender, flaky, and buttery layers of an onion-cheese tart? I sure do!
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Mul Naengmyeon (물 냉면) – Cold Noodles in Broth

Cold Noodles in Broth - Naengmyeon

Literally translated as “water cold noodle”, for its ice-cold broth and chewy buckwheat noodles, Mul Naengmyeon (물 냉면) is a favorite for many gourmands seeking a reprieve from the sweltering heat of Summer. The dish was originally consumed in the colder months, when the buckwheat seeds were more readily available; today, we eat naengmyeon all through the year.
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Ginger-Soy Sauce Chicken

Ginger-Soy Sauce Chicken

Ginger-Soy Sauce Chicken is a dish that I didn’t think of codifying until recently. It’s a side dish, or banchan, that my mom used to make for us at least once a month. Right before going to bed, she quickly made the marinade, put the wings in, tossed, covered, and refrigerated the bowl. The next morning, she gave it another toss, and the chicken was ready to bake after she came home from work. I immediately knew when it was ready to eat; that sweet, salty, and garlicky aroma would waft through the house. I’d perk up, run into the kitchen, and steal a drumette (my favorite part of the wing!) while she wasn’t looking. She *always* knew when I did… I’m pretty sure it was my toothy grin that gave it away!
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Haemul Pa Jeon (해물파전) – Seafood Scallion Pancakes

Seafood Scallion Pancake

Savory pancakes (전 – jeon) are common in Korean cuisine as a banchan or appetizer. Seafood Scallion Pancakes (해물파전 – haemul pajeon) are just one of the many kinds of pancakes out there. They are found in many Korean restaurants where you can share with a group of people. Oftentimes, it is made with the intention of sharing, although my mom makes them smaller and thinner (and without seafood — simply called pajeon, or scallion pancake –, because my sis is a vegetarian) for portioning. They’re just the right mix of sticky, savory, sweet, crispy, and crunchy.
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Apple-Berry Crumble Pie

Apple-Berry Crumble Pie

These past few days I really have been wanting some good pie. The corner diner has a vast selection of pies by the slice; however, I couldn’t cave and spend so much on one slice. I really really just wanted pie. It didn’t matter what kind, as long as it was packed full of fruit. Thankfully, the grocery store had some frozen berries on sale, so I quickly grabbed a bag. I then remembered my apples I bought from the greenmarket last week, and thought “How perfect! Those apples will bulk up the pie filling so nicely.”
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Basic Streusel


Streusel is a staple in our household. I’ve been using this in all of my pie recipes lately because I don’t want to fuss with making a lattice. Plus, this lets me stretch that Pâte Sucrée dough into two pies! I love the crunch and the nuttiness of the almonds and oatmeal. Don’t be afraid to use this in a cobbler, crumble, bar, tart, or cake. It’s an easy way to make a weekday dessert wholesome and delicious during those cold Winter months.
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Pâte Sucrée – French Sweetened Shortcrust Pastry

Pâte Sucrée

Dough is the foundation to almost every pastry or baked good out there. It’s a versatile carrier for anything savory or sweet. While I was working at Ladurée, every pastry I made had some sort of chocolate, cream, or fruit filling. Those dainty, delicate, and dreamy pastries were ready for those display cases because of a strong structure; in came the wondrous dough that made assembly possible.

Pâte sucrée is a French “sugar dough” that is widely used for sweet confections. I like using this dough for any tart, pie, or bar that requires a full bake. It’s excellent for pastries that need that bit of structure and some added sweetness.
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