I eat kimchi as a side, but you can eat with some Korean style grill meat, chicken, beef or pork, the juice you can use for marinate the meat with other spices.
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Saregama & Gretchen - you both got me at the mention, respectively, of bacon and pork belly. Youâre talking my sort of food.
Both recipes you link to mention gochujang. I think Iâm going to struggle to find that locally, even in the shops in Chinatown. Is there are more widely available substitute? I see itâs a chilli paste so was wondering if something like harissa or, even, sriracha would work OK (I am not striving for authentic here, just a tasty dinner). Thanks.
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Kimchi is great with eggs. Itâs also great on shrimp tacos, which is probably dinner at our house tonight. Iâve made a hot mess of the kitchen with this weekendâs vintage finds I need to clean and price for the store and kimchi shrimp tacos are nice and easy!
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I think sriracha more than harissa, not sure you should use as much, just taste as you go.
If your Kimchi is strong, just skip the gochujang.
Do you have miso? Gochujang is like a garlicky spicy-sweet miso. Miso+chilli powder+dash of ketchup would work.
Otherwise add a splash of fish sauce or anchovy paste for an extra layer.
Sriracha is more sour and a different flavor.
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Pulled chicken & bacon rashers over a leafy green salad. Itâs whats for dinner.
(Cucumbers, from wherever they came, stole the show)
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The kidsâ openness to healthy food sounds wonderful. I follow Ellyn Satterâs research-based guidelines on the division of responsibility in feeding/eating to avoid creating power struggles or demonizing food. I was raised in a âclean plate clubâ family and that can really mess with hunger cues and insert parental approval and shame where they donât belong, IMHO. Dessert is infrequent and not predicated on finishing/eating X amount of the meal. My focus is on praising tasting a variety of foods and being open to new flavors and textures. It takes a looooot of exposure for kids with sensitive palates. We donât offer many snacks, just enough to take the âhangryâ edge off after nap or stretch to lunch during an active morning.
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That herby chicken thoâŚswoon
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Curious - do you take home a lot of leftovers or just have awesome metabolisms?
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Another idea for the kimchi, i made this amazing salad on repeat for a while- perfect if youâre getting good radishes at the farmers market now too. I usually added in more veg and some edamame for more of a meal salad. If you canât find daikon just use more radishes
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Beautiful! Tell me about the (dish that looks like) watermelon! Oh wait⌠That must be tuna tartare.
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I finally feel like Iâm making some progress on this project i need to show Thursday (!). Iâve been craving sushi lately and ordered in last night the âassorted vegan sushi rollsâ which included a peanut avocado roll?? UmâŚwhat??? Gotta say that was a new one to me! Tasty enough but not sure Iâm going to seek it out again. Some edamame and miso soup i made myself on the side
Tonight was Lazy Girl Tofu and more of the asian cucumbers that are on repeat over here. Thereâs definitely a few dates with almond butter in my near future, found some good medjool ones.
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For husband, stuffed celery with apero.
Also for him, Corn salad: fresh corn, red onion, mint, basil, EVOO, Banyuls vinegar.
For me, a repeat of my favorite simple greens.
Shanghai noodles with SPAM! Well, I didnât have any fresh pork.
Actually, yum.
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Mince it and mix solids and juices with sesame oil, rice wine vinegar, toasted sesame seeds, a glug of chili-garlic sauce, some salt, and a little neutral oil. Use to dress a green salad with radishes, borrowed from here: https://www.thekitchn.com/recipe-kimchi-and-radish-salad-218912
I felt the straight recipe version lacked punch. A squirt of fish sauce is a worthy addition.
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We take home a lot of leftovers 
We usually spend Monday and/or Tuesday nights eating leftovers from the weekend. Sometimes Iâll order 3 appetizers so we have more to eat at home. I like to try a lot of different things. Mrs. P usually just eats half of her entree and takes the rest home. I eat about 3/4. Although some of the dinners out might seem expensive, at least we get a couple of dinners out of them. Thatâs also why you rarely see me post on the WFD thread on a Monday or Tuesday
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Thank you! Yes, the red dish is the tuna tartare. It comes in an excellent citrus ponzu sauce.
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We used up some of the lingering party crudite in a Chinese/Viet-esque stir-fry with cubed tofu, red peppers, celery, onion, carrot, peanuts, garlic, and ginger over brown rice. I made a brown sauce with chicken broth, Shaoxing wine, potato starch, muhsroom soy sauce, a little hoisin, and kecap manis, ground white pepper, and a dash of Worcestershire sauce. The toddler inhaled sauced tofu and buttered rice with some blackberries on the side; itâs possible a few veggies made their way in.
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Iâve been wondering exactly this!
I love yellowtail jaw!
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