Web and app developer. Coffee, beer, and running, in any order.
Monday I made J. Kenji Lopez-Alt’s Korean Rice Cake Curry Stew from The Wok.
The stew was good. Completely different from the Spicy Korean Rice Cake Stew, which was good for Megan, who liked it. 4 stars ★★★★☆
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 J. Kenji Lopez-Alt’s Korean-Style Spicy Braised Tofu (Dubu Jorim) recipe from his The Wok cookbook.
This was our favorite from this section of panfried tofu recipes. The sauce had great flavor and the tofu had good texture. 4 stars ★★★★☆
Last week I made J. Kenji Lopez-Alt’s Gochugaru Yogurt Ranch Dressing recipe from The Wok to go with his Tempura Vegetables or Seafood recipe.
Kenji has four dipping sauces as options for the tempura, this was Megan’s favorite.