Remains Of The Korean Dinner

When preparing dinner, try not to use all your pots and pans!

The pot calling the frying pan tired

The pot calling the frying pan tired

Guilty as charged, but that’s how I do when making Korean food.

Dinner is served

Dinner is served

It takes me a while to prepare Korean dinner because I like to include a soup, a kimchi, a few vegetables, another side and a main dish.  And it doesn’t matter if I’m feeding just me and the Boyfriend––it has to be a spread.

Kirbies for kimchi

Kirbies for kimchi

I need to cover my table top with plates of food.  So I can eat it all!

Quick brine

Quick brine

Though I stick to my Korean basics, I can be beguiled by good offerings at the farmer’s market––

Rubenesque squash!

Rubenesque squash!

like stunning round squash for frying up

Fried squash

Fried squash

and fresh shishito peppers for simmering in soy sauce.

Shishito so fresh!

Shishito fresh!

That way the focus doesn’t always have to be meat…no matter how damn good it is.

A handful

A handful

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