Gamja Jorim (Korean Sweet Soy-Glazed Potatoes)

Gamja Jorim is one of my favorite banchans to eat with rice. The best part is that it’s so easy to make! Ingredients: 2-3 medium sized potatoes, cut into 0.5 or 0.75 inch cubes (optional to peel or not) 0.5 cup diced onion 2 cloves garlic 2 Tbs soy sauce 1 Tbs sugar 0.5 cupContinue reading “Gamja Jorim (Korean Sweet Soy-Glazed Potatoes)”

Zha Jiang Mian

Concocted by Connie Cheung, this recipe takes a vegan spin on your classic zha jiang mian. It’s less oily, but still packs immense umami flavor. Ingredients: 100 g dried shiitake mushroom 12 oz minced vegan substitute (or pork, 80/20 fat) 2 Tbs sesame oil 2-4 Tbs dark soy sauce 1 Tbs cornstarch 3 cloves garlicContinue reading “Zha Jiang Mian”

Korean BBQ Flank Steak

Impromptu meat sweats are the best kind of meat sweats. Connie and Akshay went on a Costco run and brought back Korean BBQ flank steak. And in classic Terrace House fashion, we cooked, ate, and cleaned together. Korean BBQ flank steak: Cooked over charcoal grill Green onion salad: Green onion Soy sauce Vinegar Sesame oilContinue reading “Korean BBQ Flank Steak”

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