Tonight we had rice with lots of banchan: seaweed, kimchi, yams, seasoned potatoes (gamja jorim)...
seasoned zucchini (hobak namool)...
seasoned tofu (dubu ganjang jorim)...
The zucchini is sauteed with garlic for a few minutes in sesame oil, then green onions and a bit of salt is added and about another minute of cooking.
The tofu is sauteed in oil until brown and then garlic, a tablespoon of corn syrup, a tablespoon of soy sauce are added and cooked for about another 30 seconds (until the liquid evaporates). The dish is finished with a sprinkling of sesame seeds.
And as a sort of dessert we had a slice of the most amazing white bread that Janet picked up from a Japanese bakery...
No comments:
Post a Comment