I chose to go with long grain white rice because it’s an excellent choice for a variety of tasty side dishes. Different types of rice such as brown rice and wild rice require different ratios of water as well as altered cooking times, so I’ve opted to keep it as simple as I could. White […]
Read more
Let me start off by saying that this recipe is not a clone of what you’re going to find at a typical Chinese restaurant. I’ve never worked at a Chinese restaurant so I don’t exactly know all the details of what’s involved. However, I do have a couple of ideas. First, I’m pretty certain they […]
Read more
I am absolutely addicted to the banchan of Korean cooking! These fantastic little ‘snacks’ are a staple part of every bapsang meal, usually easy to make, and each unique. So far I have been able to make dubu jorim (braised tofu), kongjang (braised soybeans) and kkakdugi (radish kimchi), but this one, gamja jorim, holds a […]
Read more