To assist those who are participating in this months COTM, as well as others who are just starting out with Korean cooking, I am starting a pictorial list of common ingredients. Anyone who has pictures of Korean ingredients please chime in.
Our trick to lighter, homemade ice cream: 2% Greek yogurt. It’s a refrigerator staple, and it “churns” into a rich, creamy confection when blended with a little honey and vanilla bean. Bonus: You don’t even need an ice-cream machine.