Ginger Scallion Noodles and Kimchi
There isn’t a lot of time but guys my homemade kimchi was ZOMGAMAZING. There’s maybe no reason to go korean bbq except it’s korean bbq and I still can’t make the meat taste the same way they do. It was a bit spicy, I’ll have to play with proportions.
But this post is to point out the ginger scallion noodles from the Momofuku cookbook which were SOOO delicious and SOOO easy you would be the most serious loser if you didn’t just try to make it now. The recipe calls for usukuchi which I went to the Hana Japanese market in U Street for and the guy was super nice and showed it to me but the bottle is entirely japanese and I swear it’s just regular soy sauce. So I don’t think you’ll die if you just use regular soy sauce. Anyway, the recipe is here. We ate it plain but you’re supposed to pile on veggies and meats. It’s meant to be done whichever way you want. Now go, make it!
(Also pictured: sweet potato pancakes which are just like regular potato pancakes but with sweet potatoes. I adore them and serve them with sour cream mixed with sirarcha. It’s awesome).
