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Stone-Bowl Japchae with Kimchi
Our Japchae leans on soy sauce and patience: built on a slow, honest base, then finished with Kimchi.
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Fermented Beef Bulgogi with Scallion Salad
Our Beef Bulgogi leans on soy sauce and patience: built on a slow, honest base, then finished with Scallion Salad.
Ingredients
What you'll need
- 1 lb beef bulgogi
- 2 tsp soy sauce
- 1 medium gochujang
- 1 lb garlic
- a pinch scallions
- 4 oz toasted sesame oil
- 1/4 cup sugar
- to taste a squeeze of citrus
Method
Step by step
- Season the beef bulgogi generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the beef bulgogi and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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