Mixed Asian tonight. (H-mart and several larger asian chains are now on Instacart, I must not have been the only one wishing hard for this to happen…)
Japchae was back on the menu as a new kid favorite. I’ve been keeping it pretty plain, just spinach, onions, and scallions.
Also rice cakes, but Korean-ish instead of the usual Taiwanese - with gochujang and cabbage standing in for kimchi.
Long beans and garlic broccoli for vegetables.
Salt and pepper vegetarian “chicken” and tofu for veg proteins.
Meat was Chairman Mao’s pork belly - cooked sous vide and then finished stovetop. My first time making this - so good!
But sib wasn’t feeling like pork tonight, so there was a request for ginger scallion beef. I pulled one of the chuck steaks I had cooking sous vide (along with a 36-48h chuck roast) and it had tenderized plenty in just a few hours, so that was a quick addition.
(I’m going to try making chinese/Taiwanese steamed buns for the pork belly - I do love those Momofuku buns!)