Web and app developer. Coffee, beer, and running, in any order.
Last night I made the Spicy Korean Rice Cake Stew (Gungmul Tteokbokki) with Kimchi from J. Kenji Lopez-Alt’s The Wok cookbook.
Since we think Megan doesn’t like gochujang, I brought the stew to some friends. We thought it was delicious.
Last night I made Korean Soft Tofu and Kimchi Soup (Kimchi Soondubu Jjigae) from J. Kenji Lopez-Alt’s The Wok cookbook.
We think Megan doesn’t like kimchi or gochujang, and since this was too spicy for the kids, I don’t see myself making this again. I thought it was fine enough.
Last week I made the Katsuobushi Deviled Eggs recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
I thought the end result was tasty, but Megan didn’t care for the fishiness of it. 3 stars ★★★☆☆
Last week I made J. Kenji Lopez-Alt’s Ajitsuke Tamago recipe from The Wok.
They tasted great, 5 stars ★★★★★
Last week I made J. Kenji Lopez-Alt’s Japanese Beef and Potato Stew (Nikujaga) recipe from The Wok.
The soup was good. It very much tasted like a Western stew with a Japanese broth. 3 stars ★★★☆☆