I made soon dubu jjigae (spicy seafood & tofu stew) for the second time--so I took a more free hand with the recipe. It was okay, but I'm going to go back to more closely following the recipe in Cecilia Hae-Jin Lee's
Eating Korean--but with some anchovy stock and doenjang (soy bean paste) added.
We had ban chan with it, of course...
Janet picked up some more Banana Pudding from Magnolia Bakery (they recently added a location in Grand Central Terminal). It's wonderfully addictive. We're definitely going to try making it ourselves (here's someone who
blogged about making it) soon!
I love coming to your website! I can't believe all the Korean food you're cooking!!! I am so very jealous. No wonder you said you gained a lot of weight! I can't believe they put a Magnolia Bakery in Grand Central now that I'm gone...hmpf!!!
ReplyDeleteI know, I know! You're not going to recognize me in June! Yeah, can you believe Magnolia's opened up in GCT? It's a perfect spot - and dangerous! I always end up picking up dessert on my way home now!
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