Web and app developer. Coffee, beer, and running, in any order.
Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.
The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.
Monday I made J. Kenji Lopez-Alt’s Chicken and Ginger Soup with Rice Cakes recipe from The Wok.
My parents were visiting for this one. Most at the table enjoyed it. I think Megan would have appreciated punchier flavor.
For the Extra-Crispy Korean Fried Chicken, I also made J. Kenji Lopez-Alt’s Sweet Soy-Ginger Glaze.
This was our favorite of the two sauces for the Korean fried chicken. What isn’t to like?
Thoughts on making Gyudon from J. Kenji Lopez-Alt’s The Wok cookbook. Mixed reviews; 3–4 stars ★★★☆☆