Corn cheese is a popular Korean bar snack, and it is both easy and tasty. This version is adapted from Cook’s Illustrated. It takes less than 30 minutes and will serve 6. We served it last night with steak and a salad 2 Tbs. unsalted butter 2 (15-oz) cans of sweet corn, drained 1-1/2 tsp. Read More …
This quick, easy, and tasty taco is adapted from a Bobby Flay recipe which was printed in the Richmond Times Dispatch. A good source of skirt steaks in Richmond is the New Grand Mart. This will make 4 servings and takes a minimum of an hour. I spotted the Korean steak sauce at New Grand Read More …
A big change in Korean cooking in recent years is that cheese is now popular, as in this dish which Amanda made for us the day before Thanksgiving. It is adapted from a recipe at maangchi.com and turned out very well. Amanda used bone-in chicken thighs, and I would replace them in the future with Read More …
This easy version of the Korean classic was adapted from Serious Eats ¼ cup soy sauce 2 Tbs. brown sugar 2 Tbs. gochujang (Korean pepper paste) 1 Tbs. sesame oil 1 Tbs. rice vinegar 2 Scallions, chopped 3 cloves garlic, chopped 1 tsp. grated fresh ginger ¼ tsp. freshly ground black pepper 1 lb. steak, Read More …
This Korean-style salad is adapted from Bon Appetit. I served it with pork bulgogi and rice. It needs to be made with thin-skinned cucumbers which can be eaten unpeeled. 1 lb. Persian cucumbers (or English hothouse cucumbers) 1 tsp. kosher salt (plus more to taste) 3 scallions, sliced 3 Tbs. unseasoned rice vinegar 1 tsp. Read More …
I was inspired to have a Korean dinner by an article in Bon Appetit, and I made it using only pantry items and items I could buy from my local Kroger’s (i.e. no trip to a specialty grocery). This bulgogi was made with some pork loin I had in the freezer and turned out very Read More …