Tonight we made my chicken marinated in Korean flavors (gochujong, sesame oil, corn syrup, garlic, and ginger), seasoned spinach, rice, and some very fresh kimchi.
For dessert I tried a new recipe from Discovering Korean Cuisine, a cookbook composed of recipes from Los Angeles Korean restaurant. I made Hobak-Juk (pumpkin porridge) using what remained of the kabocha squash from the other night.
Those are rice balls, pine nuts, and sliced jujubes in the porridge. The recipe for the rice balls had a big error in it--it called for 3 teaspoons of water where clearly it needs 3 tablespoons of water.
No comments:
Post a Comment