(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 […]
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 […]