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Spicy Galbi with Pickled Radish
Our Galbi leans on soy sauce and patience: the kind of plate you make on a quiet evening, then finished with Pickled Radish.
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Sweet-Heat Bo Ssam with Soft Egg
Deeply satisfying Bo Ssam with Soft Egg, bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb bo ssam
- 1 medium soy sauce
- 1 lb gochujang
- a pinch garlic
- 4 oz scallions
- 1/4 cup toasted sesame oil
- 2 tbsp sugar
- to taste good finishing oil
Method
Step by step
- Pat the bo ssam dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the bo ssam, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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