by Don Sholeone » Fri Feb 18, 2022 11:03 pm
Getting into Japanese and Korean cooking lately, made some ramen and soba dishes, also had a crack at Gyoza. The Japanese stuff seems quite complex so far and the effort doesn't seem worth it imo. On the other hand I'm falling in love with Korean food, made some killer Korean fried chicken and had it with some Kim Chi that i have had fermenting for a few weeks, tonight I made a Korean seafood curry, which again was pretty phenomenal. Gojuchang is probably one of my new favourite ingredients.
Getting into Japanese and Korean cooking lately, made some ramen and soba dishes, also had a crack at Gyoza. The Japanese stuff seems quite complex so far and the effort doesn't seem worth it imo. On the other hand I'm falling in love with Korean food, made some killer Korean fried chicken and had it with some Kim Chi that i have had fermenting for a few weeks, tonight I made a Korean seafood curry, which again was pretty phenomenal. Gojuchang is probably one of my new favourite ingredients.