(비빔밥) Korea’s beloved “mixed rice” bowl — a vibrant assembly of seasoned vegetables, savory beef, a fried egg, and gochujang sauce over warm rice. INGREDIENTS STEPS NOTESDolsot-style (crispy rice): Use a stone or cast-iron bowl. Heat it, brush the inside with sesame oil, add the rice, and assemble the toppings. The rice will develop a […]
XO Sauce
2 Heads of garlic sliced6 Shallots slicedHeaping handful dried chiliesGround up dried shrimp (chinese, not korean)2 Cups peanut oilFry all ingredients by themselvesFry 1/2 cup of dried shrimp fried1/2 cup palm sugar1.5 tbsp tamarind paste.5 cup fish sauceBlend and mix
Dan Dan Men
Fine dice holy trinity of ginger garlic scallion.Saute and add ground pork until brown.De glaze with black vinegar and rice/sherry vinegar.Add light soy sauce, sweet soy sauce, Chinese black vinegar, sesame paste, chili garlic oil, and XO sauce.Add finely ground Szechuan peppercorn.Add noodles.
Cumin Lamb
This dish could be made and eaten as is, but I’ll add the part where it is incoporated with the BiangBiang Noodles. For this dish, you need a fattier cut of the lamb so avoid using shank, I like using rib meat. Ingredients – 300g lamb meat (diced) – Half cup light soy sauce – […]
Biang Biang Noodles
This recipe is for the noodles only. The recipe for the sauce and the meat are HERE. I separated them because it would have been confusing and too long. Flour to water ratio is 2:1 but it’s not exact, it depends on ambient humidity. Ingredients– 250g flour– 125g water– Pinch of salt (optional)– Oil Mix […]
Spaghetti Carbonara
If there was one thing I had to eat everyday for the rest of my life, it would be eggs. This dish makes perfect use of them. The only ingredients that need to be somewhat measured are the pasta (to know how many people you can feed) and the eggs (also to match the amount […]
Shakshouka
This is one of the best breakfast foods ever. The only reason I say it’s a breakfast food is not because it’s an egg dish, but because I make the sauce and let it rest overnight. Shakshouka is so vast and is made by so many cultures that you can differentiate where the person learned […]
Harissa
The base of Tunisian cuisine, harissa is a spicy, savory, sour, umami-rich flavor bomb. It’s made mainly out of different peppers so I figured it should be made with the best, Mexican peppers. Ingredients – 1 red bell pepper – 1 dried ancho pepper – 5 dried guajillo pepper – 15 dried arbol pepper – […]
Kimchi
Not all cuisines have staple accoutrements but those that do have them because they found something so great that it had to be eaten with every single meal. Mexicans have salsa, Peruvians have aji, and Koreans have kimchi. It’s the topic of heated debates, mostly because of its overpowering taste and smell. It’s garlicky, funky, […]
Bulgogi
Korean recipes are almost never measured. At least the people I have watched, like my mom and aunts, never measure and just go by eyeballing measurements and taste. I guess it’s an old school thing because I’ve seen similar behavior from other ajummas, Mexican doñas, Italian nonnas, and the like. My mother scoffs at measuring […]