I'm pretty proud of myself. This last week I've cooked THREE new things and they ALL turned out delicious. <3 All the recipes are definitely keepers, and the main dishes don't take more than 30 minutes to make (be still, my heart!).
It all started when I went down to H-mart last week and decided to make the purchase of a Korean stone bowl, while also picking up some fresh tofu for my mom/me and my coworker. I've been wanting to make my own bibimbap and recently found out that I like spicy Korean soft tofu soup, which requires a stone bowl, so I figured it was a good time to get one. I considered if I was actually going to use it or not, but I've already used it twice and found out that both recipes take less than 30 minutes to make; so I will definitely be using it a lot. And it gives me more opportunities to try more Korean food, of which my knowledge is pretty poor. Buying the stone bowl also gave me a reason to buy the long metal Korean spoons that I love. :)
The three things I made this week (all while sick, mind you. Side note: this is the longest I can ever remember being sick) is, in order: spicy Korean soft tofu soup (soondubu jjigae), matcha ice cream, and bibimbap with homemade sauce. They were all delicious, which is rare, given how many recipes I've tried lately that have turned out to be duds.
A note about all three:
The soondubu jjigae was the only thing that cleared up my stuffy nose when I was sick and made me feel better overall. I was worried that the stone bowl wouldn't work on the electric stove, but it worked just fine.
UPDATE 2/22/18: I also made a bomb-ass breakfast toast this morning, which I then shared with my coworker, Andy, since he was impressed by it. Alas, I didn't take a picture of that beautiful beast. It was a thick toasted slice of Japanese wheat pan from Mitsuwa, covered in a layer of peanut butter and sliced banana, sprinkled with chia and pepita seeds, and then drizzled with honey. My, was it a beaut. I brought an extra slice of bread with me in case my other coworker Sarah was interested in it (she's really into making bread lately) and had some leftover peanut butter and seeds, so I gave them to Andy to eat. He normally isn't into the collaborative lunch sharing that the rest of us are so deeply immersed in, so it felt good to have something he thought looked good and then share it with him.
It all started when I went down to H-mart last week and decided to make the purchase of a Korean stone bowl, while also picking up some fresh tofu for my mom/me and my coworker. I've been wanting to make my own bibimbap and recently found out that I like spicy Korean soft tofu soup, which requires a stone bowl, so I figured it was a good time to get one. I considered if I was actually going to use it or not, but I've already used it twice and found out that both recipes take less than 30 minutes to make; so I will definitely be using it a lot. And it gives me more opportunities to try more Korean food, of which my knowledge is pretty poor. Buying the stone bowl also gave me a reason to buy the long metal Korean spoons that I love. :)
The three things I made this week (all while sick, mind you. Side note: this is the longest I can ever remember being sick) is, in order: spicy Korean soft tofu soup (soondubu jjigae), matcha ice cream, and bibimbap with homemade sauce. They were all delicious, which is rare, given how many recipes I've tried lately that have turned out to be duds.
A note about all three:
 |
| Look at it bubble! |
I was really worried that the matcha ice cream wouldn't turn out, but it did and was also exceptionally easy. I didn't have an ice cream maker, but it worked perfectly using just a freezer and still looks brand new. I don't think it has a very powerful matcha taste, but others seem to think it does.
The rice for the bibimbap didn't crust right (i.e. at all), even with the stone bowl, which was disappointing; but I think it's just a learning process, and next time I'll let it sit longer. The sauce recipe I used this time around was to die for, even better than in the restaurants. I will never try another recipe with my bibimbap. It made the whole thing delicious; which was a relief, because the last time I made bibimbap, following the all-powerful Maangchi's recipe to a tee, I had to toss the whole thing out. I have no idea how the actually ingredients tasted, but her sauce only consisted of street red chili pepper paste and it was disgusting. It was so hot, I literally couldn't taste anything else, and even the spicy flavor was terrible. It also took me over an hour to prepare that dish, but this time I deducted a system that would let me do it in minutes.
UPDATE 2/22/18: I also made a bomb-ass breakfast toast this morning, which I then shared with my coworker, Andy, since he was impressed by it. Alas, I didn't take a picture of that beautiful beast. It was a thick toasted slice of Japanese wheat pan from Mitsuwa, covered in a layer of peanut butter and sliced banana, sprinkled with chia and pepita seeds, and then drizzled with honey. My, was it a beaut. I brought an extra slice of bread with me in case my other coworker Sarah was interested in it (she's really into making bread lately) and had some leftover peanut butter and seeds, so I gave them to Andy to eat. He normally isn't into the collaborative lunch sharing that the rest of us are so deeply immersed in, so it felt good to have something he thought looked good and then share it with him.
Comments
Post a Comment