Mushrooms are one of my favorite ingredients. They’re easy to work with and perfectly accompany almost any savory dish out there. They’re amazing on pizza, in pasta, soup, stews, pies, casseroles, you name it! It enhances a dish by supporting and deepening the main flavors. Mushrooms, however, are always given that role, the sidekick. They rarely take center stage and shine on their own. That’s why I love this recipe because it’s all about the mushrooms.
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November 07 2009 | asian and korean and recipe and side dish and thoughts and vegetarian | 6 Comments »
In general, I don’t cook Korean very often. I have a tendency to be drawn towards rustic Italian dishes or interesting ingredients like quinoa and wheat berry. These foods feel more exotic to me so many times I skip the Korean and cook up something I’ve never eaten before. I don’t think that’s a bad thing, but I do think it’s a bit sad that I barely know how to cook what I call my comfort food.
To redeem myself a little bit, there is one Korean dish I know well and have almost mastered. It is a browned tofu in a spicy soy sauce. In Korean it’s called tubu chorim, 두부조림, which roughly translates to tofu boiled in sauce. It’s very easy and fast. It does require a couple of Asian condiments like soy sauce and sesame oil, but if you don’t have those in your pantry I highly encourage you to get them. Soy sauce is well known, but sesame oil may not be. It is a vegetable oil made from sesame seeds that is intensely fragrant and used in many Asian dishes.
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August 06 2009 | asian and korean and recipe and thoughts and vegetarian | 3 Comments »
