For your digital consumption:
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| Korean "tacos": KFC (Korean fried chicken) w/ fried shallot & pickled ginger, traditional kalbi w/ goju & radish sprouts, tuna w/ garlic chives & roe |
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| Unagi with a passable fried rice & garlic chives from my garden |
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| Korean "8-ball" (seriously, that's the name in central market) zucchini panfried, then topped with pork which had been stewed in kimchee and pearl onions. Drizzle with a mixture of soy, mirin, sugar, and sake. |
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| Somen noodles with salmon sashimi, cucumbers, and avocado. Slightly bastardized Korean dish that even a Korean would like. |
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| Boil somen noodles for 3-5 minutes (they're very quick), rise said noodles under cold water and toss with ice cubes and sesame oil (lest it clump into an infuriating ball of paste) while you prepare the sauce of gojujang, sugar (to taste, a lot of folks like this dish extremely sweet but I'm not really one of them), mirin, and water to get a dribbly consistency (think emulsified vinaigrette). Toss the noodles in the sauce, lay on a bed of icy cold romaine slivers and top with other cold stuff. This is a summer dish - spicy and cold at the same time. Perfect for 100F days. |
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| Jalebi - I unfortunately didn't make this (but maybe it's better I don't know how to make these honey soaked funnel cake confections). I actually despise honey in most applications, but enjoyed these. |
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| The beginnings of our Puri. |
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| No 2 drink minimum required for enjoyment, but doesn't hurt. |
