When preparing dinner, try not to use all your pots and pans!
Guilty as charged, but that’s how I do when making Korean food.
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.
I need to cover my table top with plates of food. So I can eat it all!
Though I stick to my Korean basics, I can be beguiled by good offerings at the farmer’s market––
like stunning round squash for frying up
and fresh shishito peppers for simmering in soy sauce.
That way the focus doesn’t always have to be meat…no matter how damn good it is.