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Korean Pat Doughnuts

15 Nov

My mom’s Korean pat (sweet red bean paste) doughnuts are not like any ordinary doughnuts. Once you take a bite into the crispy, golden brown, sugar coated outer layer, you will not be able to resist the soft, buttery dough and sweet red bean paste that melt in your mouth! You won’t have to drive to a Korean bakery to enjoy one of these. Because today, I’m going to share with you my mom’s incredibly simple recipe for these irresistible bites of doughnut heaven!


1 can Pillsbury biscuit dough
1 can sweet red bean paste
Oil for frying
Sugar for coating

Yield: 10 doughnuts

First, separate the biscuits (1 can should yield 10 pre-divided biscuits). Stretch each biscuit and fill the centers with a tablespoon of sweet red bean paste. This can be found in the international aisle in either the Korean or Japanese section.

Gather the sides and tightly cinch the dough, forming a round doughnut. If the doughnuts break while frying and the filling comes out, you will have a mess!

Deep fry each doughnut over medium heat for about 1 minute 30 seconds on the first side and 1 minute on the second side or until golden brown. Rest each doughnut on a paper towel so excess oil can be absorbed. Then, while it is still hot, generously coat each doughnut in sugar and enjoy immediately!


Dos Caminos’ Guacamole

28 Oct

Today we are going to show you how to make Dos Casminos’ irresistable guacamole! Dos Caminos, part of BR Guest Restaurants, captures the true spirit of genuine Mexican cuisine. From after-work margaritas to a fiesta-friendly lunch, dinner or brunch with live music, Dos Caminos has earned a place among the city’s top Mexican hot spots. Here are step by step instructions by Chef Ivy Stark on how to make her mouthwatering guacamole!

Source: Serious Eats NY


2 Tablespoons finely chopped Cilantro leaves
2 Teaspoon finely chopped white onion
2 Teaspoons minced Jalapeno or Serrano (or a mix)
1/2 Teaspoon Kosher salt
2 Large avocados, peeled and seeded (Stark recommends California Haas)
2 Tablespoons finely chopped plum tomato (cored and seeded)
2 Teaspoons fresh lime juice

Step one: Add 1 tablespoon of cilantro, 1 teaspoon each of onion and minced chili, and 1/2 teaspoon of salt to the bowl (Dos Caminos uses a lava stone Molcajete but any medium-sized bowl will suffice).

Step two: Mash the ingredients together: If you don’t have a pestle you can use the back of a spoon. The resulting paste is redolent with the flavors of cilantro, onion, and chilies.

Step three: Halve two avocados and remove the seeds. Score a grid pattern into each half.

Step four: Add the avocado cubes and gently fold them into the paste.

Step five: Add the remaining cilantro and onions. For heat, add an additional teaspoon or two of the chilies.

Step six: Squeeze fresh lime juice over the mixture.

Step seven: Add chopped plum tomatoes to the mixture and gently fold the ingredients once more.

Viva guacamole! Serve with warm chips and salsa and enjoy!!

Chef Ivy recommends using the freshest possible ingredients and advises that California Haas avocados make the best guacamole, because they have a buttery texture and denser form. Give this easy but excellent recipe a try! You will love it!

¡Buen apetito!

World’s Best Korean BBQ

14 Sep

South Korea is a fascinating and complex nation. With recorded history dating back two thousand years, this independent Korean state is extremely rich in culture, especially when it comes to food.

Growing up in a Korean family with a mother who is loves cooking, I have been lucky enough to enjoy authentic, home-made Korean food every day. While everything she makes is considered one of my favorites, the dish I could eat three times a day every day is her Korean barbecue.

Traditionally, we grill various types of meat on gas or charcoal grills. Restaurants that specialize in Korean barbecue have grill stations at every table so that the guests can see the meat being cooked right before their eyes.

Today, we are going to share my mom’s secret recipe for a perfect Korean barbecue marinade! Slightly sweet and salty and full of flavor, it’s a must-try!


4 tbsp soy sauce

3 tbsp light corn syrup

1/2 tbsp sesame oil

1 tbsp minced garlic

2 tbsp white wine

3 tbsp coca cola

Salt and pepper

1 scallion, chopped

1 yellow onion, sliced

Mix all ingredients well and marinade meat for at least an hour and up to a day. In a medium or large frying pan, heat oil and cook the meat. Serve immediately with rice.

While this marinade is most often used for bulgogi (thinly sliced beef beef) or galbi (short ribs), it also works great with steak, chicken, and pork. If you want to kick it up a notch and make a spicy barbecue marinade, try the following recipe!

Spicy marinade:

Everything is the same, except use 3 tbsp soy sauce and add 2 tbsp of gochujang (Korean red pepper paste). This is often used for thinly sliced pork, but can work with other cuts of meat!

맛있게 드세요 (masitkke deuseyo) – enjoy!

Coco a la Budino

2 Sep

When I went to visit Dax and his family in Minnesota last summer, my life changed. On my first night, we had an incredible dinner together. Dax’s mother, who I heard was a master chef, truly blew me away with her rustic bruschetta and steak frites. My taste buds were in heaven and I thought that this dinner could not get any better…UNTIL SHE PRESENTED THE WORLD’S BEST CHOCOLATE DESSERT: COCO A LA BUDINO (aka warm brownie pudding).

For those of you who know me, I tend to overexaggerate. But when I tell you that this is the world’s best chocolate dessert, I mean every word of it. As soon as the ooey gooey, rich, incredibly dense, and decadent chocolate goodness came out of the oven, we were a heaping portion topped with a large scoop of smooth, vanilla ice cream. Think of a mix between a molten chocolate cake and a flourless chocolate brownie (I am salivating as I try to describe this dessert right now).

Before my visit, Dax had told me about this dessert and how he would literally eat it out of the baking dish with a spoon. And that is exactly what we did together during my visit. You have to give this recipe a try! This is so simple to make and turns out to be an impressive dessert. Thank you to Taylor, Dax’s sister, who shared with us her special recipe! We put our own twist on the dessert by adding warm raspberry coulis. Enjoy!

Coco a la Budino

(Adapted from Ina Garten’s Brownie Pudding)


2 lbs (2 sticks) unsalted butter, plus extra for buttering the dish

4 extra-large eggs at room temperature

2 cups sugar

3/4 cup good cocoa powder

1/2 cup all-purpose flour

Seeds scraped from 1 vanilla bean

1 tablespoon framboise liqueur, optional

Raspberry coulis:

  • 2 cups fresh or frozen raspberries
  • 1/2 cup sugar
  • 1 tbsp lemon juice

Vanilla ice cream, for serving

Let’s begin! Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

First, let’s make the raspberry coulis! In a medium saucepan over medium-high heat, bring the raspberries and sugar to a boil. Stir constantly until the mixture starts to thicken (15 minutes). Press the coulis through a strainer, discard seeds and skins. Stir in the lemon juice and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour half the brownie mixture into the prepared dish. Then pour the raspberry coulis. Top it off with the rest of the brownie mixture, spreading evenly. Place this in a larger baking pan and add very hot water to the pan until it comes halfway up the side of the dish. Bake for exactly 1 hour.

A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked, but don’t worry! This dessert is between a brownie and a pudding. Allow to cool and serve with a generous scoop of vanilla ice cream. Molto bene!

Yoomi’s Fruit Pizza

21 Aug

When I think of my childhood, I think of my mom’s fruit pizza. She created this work-of-art dessert that is both insanely yummy and healthy. And what’s the best part of it all? It’s easy to make! I’ve made her fruit pizza recipe several times now and even tried my own variations with the fruit. Today I’m going to share her recipe with you so that you can try it and impress your family and friends! It’s a guaranteed crowd pleaser!


1 tube sugar cookie dough

1 tbsp tapioca


  • 1 package cream cheese
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract


  • 1 small can pineapple rings
  • 1 can mandarin oranges
  • 3 kiwis, halved and sliced
  • 2-3 bananas, sliced
  • 1 pint strawberries, sliced

Let’s make our fruit pizza!

First, let’s make our tapioca glaze that we will brush on top of the fruit pizza. Drain the can of pineapples and the can of mandarin oranges. In a medium saucepan, combine the liquid and 1 tbsp of tapioca. Bring the liquid to a boil, stirring constantly. Once it boils, remove from the heat and let it thicken and cool completely.

Next, preheat the oven to 350 F. Take the ready-made sugar cookie dough (you can also make your own dough) and press it into a 12-inch pizza pan. Make sure the dough is distributed evenly. Bake for 12-14 minutes or until golden brown. Let it cool completely.

Golden brown sugar cookie

Time for the best part: the cream cheese filling! Use a hand-held mixer and combine the cream cheese, sugar, and vanilla until smooth. When our sugar base has cooled completely, spread the cream cheese mixture evenly onto the cookie.

Prepare the fruit except the bananas (these will brown, so we will prep them right before we place them on our pizza). Make sure all slices are even and thin. Also, save one whole strawberry to use as the centerpiece. Start by placing a pineapple ring in the middle of the fruit pizza. Place the mandarin oranges tightly around the pineapple. Then circle with the kiwi slices.

Next, slice the bananas and place them around the pizza. Work quickly so that they don’t brown! I made a smaller fruit pizza in this picture so I halved the bananas, but for a 12-inch size, don’t halve them! Finally, place the sliced strawberries and put the whole strawberry you saved in the center of the pineapple.

So how do we keep our fruit pizza looking fresh and tasty?? Take the tapioca glaze we made earlier and brush it on top of the entire pizza. This will keep our bananas from browning and give our dessert sparkle and shine! Store in the refrigerator.

Ta da! As we say in Korean, 맛있게 드세요 (masitkke deuseyo) – enjoy!