(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 […]
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 […]
Lacto-Fermented Ginger and Garlic
I finally get it, why all the recipes online have pages and pages of a backstory behind the dish. It’s an excuse to write, and it feels good to troll you into reading my thoughts before giving you my delicious knowledge nuggets. Lacto-fermentation is one of the easiest things in the world. Just put some […]