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Moose
Okay guys, time to take a break from all this wondrous Korean food because I made moose and it was freaking delicious. Where did I get this mythical moose meat? Well, an Army friend of mine likes to hunt and sometime in October or November, he got himself a moose. Since he is a most generous soul, he gave me some so that I could blog about it. I am forever in his debt now and should probably bake him cake or something. Anyway, he gave me this GIANT bag of moose steak (not sure where on the moose it came from but it was super tasty so I don’t…
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Pork Belly
Eyyyy! More Korean goodness is coming your way today in this two-in-one deal of a post! That’s right, two recipes because pork belly is my absolute most favorite thing ever. For real. If you ever need to bribe me, offer me samgyeopsal-gui (삼겹살구이) or kimchi jaeyook bokkeum (김치제육볶음) and I will do whatever you want. Also preparation for samgyeopsal-gui and kimchi jaeyook bokkeum are both really simple and easy so I couldn’t really justify doing two blog posts so you’re welcome. Fun fact, apparently pork belly is the favorite cut of pork for 85% of Korean adults and in 2011 South Korea imported 70,000 tons of it from Europe tariff-free.…
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Gimbap (김밥)
Hey y’all! Are you ready for more Korean food recipes? You’re goddamn right you are! Especially because this past Sunday was Korean-American day and I missed posting on Sunday whoops. Today is all about one of my favorites (Although who are we kidding, literally all Korean food is my favorite), Gimbap (김밥)! The easiest way for me to describe gimbap is that it’s like Korean sushi but without the raw fish. Gimbap literally means seaweed rice 💁🏻 My mom usually made gimbap for parties and other special occasions, but it’s also associated as a picnic or take-out food. It’s really easy and convenient to carry around, but also it’s a…
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Churros
Guys. I made churros. They were wonderful. That’s it. That’s the blog post. You’re welcome. Just kidding. You all know I’m way too into this blog to leave it at that. SO. Why did I decide to make churros? Because I’ve recently become obsessed with The Great British Baking Show and they are always making something called Choux (say “shoo”) pastry for various treats, like cream puffs…and eclairs… And churros. And I said to myself, “That doesn’t look too hard. I can do that!” So I looked up recipes and ratios and instructions and cobbled together all the tips and tricks that sounded helpful and got myself a Choux pastry…
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