Ambitious Deliciousness – Dont Eat Lazy.

As I’ve mentioned before, Chicken Marsala was the main entree for Mother’s Day dinner this year. This dish is usually made with breaded chicken breasts, then finished with a sauce made from shallots, mushrooms, and Marsala wine. This Italian wine is easy to come by, and I was ecstatic to find a bottle for $4.

My favorite part of this recipe was sandwiching the chicken fillets between sheets of saran wrap and then pounding it with a heavy pot. This made the chicken more tender. The next time you feel like hitting something, try making this dish. (I promise I don’t have anger management issues. )

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Bibimbap, a classic Korean dish consisting of sauteed vegetables over rice, has consistently been one of my favorite dishes growing up.  When the vegetables are mixed with gochujang, and sesame oil, the flavors complement each other wonderfully!

Dolsot, which means “stone pot,” allows the egg and the rice to cook, creating a nice crunch. It’s one of the greatest ways to enjoy bibimbap. When you go to restaurants, it usually costs an extra $2-$3 for the stone bowl.

But, I learned from Dan that his mom makes Dolsot bibimap at home! It’s such a great idea; I’m sad that I realize I could do this sooner! It turns out, the small pot that I already have for Korean stews can be used as a hot stone. It’s a win win situation!

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This is an update to my older hot and sour soup post. To be honest, I have no idea why I posted a recipe that was missing such an important ingredient. It’s like posting a banana bread recipe without bananas. Like eating a chocolate chip cookie without the chocolate chips. Like going to a Korean restaurant with no kimchi. And I could go on…

Have you cooked with lilybuds before? They resemble fern bracket, which is often used in Korean soups (yook geh jang) and in bibimbap – yet are completely different in flavor. The lilybuds are darker and have a unique flavor. Once you try this soup, you’ll recognize the familiar flavor that is prominent in hot and sour soup. Another important ingredient: Chekiang vinegar, which gives the soup the complex flavor!

This broth is more flavorful, and not translucent – just the way it’s supposed to be. =) Enjoy!

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Is there a “correct” way to make dumplings? Some would argue so. It all depends on who you ask. And I don’t feel qualified to answer!

Dumplings (wonton, mandoo), by definition, are cooked balls of dough that are filled with different fillings. Usually, Asian dumplings contain meat and/or vegetables.

Back in January, I went to a dumpling party. It opened me up to this new world and helped me see how easy and delicious fresh dumplings can be! If I recall correctly, we made 4 different kinds, and the one that stood out to me was made with pork. I think there’s something about the combination of pork fat and vegetables that make it taste so good!

How is it Wednesday already? I’m embarrassed to say that this is only my first post for the week. But this is a very comprehensive post so I hope you will forgive me. Why don’t I just entice you with a photo?

Am I forgiven now?

Bibimbap literally means “mixed rice” in Korean. It is a delicious way to eat rice and vegetables. There are a traditional bunch of vegetables that go into this dish (root vegetables), but I’ve seen a lot of variety as well. It’s basically a bunch of side dishes rolled into one, with a spicy sauce.

When I was growing up, my mom made this a lot and I looooved it. I was completely happy with eating it for 3 days straight! I will always associate great memories with this dish. My mom used to add grilled onions which I skipped, because I just think it overpowers the other flavors, and cold onions are gross to me.

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