Monday, January 13, 2014


This is so, so delayed. I went to Korea the summer of 2013. It is now January 2014.

Flip through my Korea Eats album. This is just a snippet of what I actually ate. (Unfortunately, I didn't bring my DSLR everywhere and my iPhone pics are not as HQ as I thought they were. Sigh... Next time I'm in Korea, I am FOR-FREAKING-SURE bringing my DSLR e-v-e-r-y-w-h-e-r-e. I will be that annoying tourist cousins. Sorry, unnies.

Here's a dolsot bibimbap my mom whipped up for breakfast today.

White rice + stir fried squid mixture (squid, various bell peppers, onion, carrot ) + bulgogi + peas + egg + a handful of mixed greens

I like being home.

Ringing in the new year. I brought coffee cake.

2014. Dang. Hey. 

Last year, I wrote about a flippin' delicious apple cake that still leaves me drooling. 

This year, a sour cream coffee cake that is no stranger to the food blogging world. It's moist and just sweet enough to appeal to adults and children alike. 

I brought slices of the cake to my family's annual new year celebration. Before our typical lox and bagel breakfast and traditional tteok guk lunch, we ate bites of the coffee cake with our coffee. There were "mm's" all around.

I made it a second time after my grandparents requested some more hunks. 

I made it a third time so my mom could bring some to a potluck and I could bring some to a friend. 

Three times in a week and a half. This cake is dangerously simple. And though it is essential for the cake to be cool before slicing into clean cuts, please take some forkfuls when the cake is still warm. Actually, scratch that. You must take warm bites of cake. You must.  

Happy new year, everyone. May 2014 be your sweetest year yet. 

Click through for the recipe!