Sunday, 10/9/16

Korean dinner, while Carter was off with his cousins. I made kimchi (hard to tell yet how it will turn out; it is from the same source as the chicken buldak: Maangchi's blog)), a punishingly spicy scotch bonnet jam (from a book called K Food) sticky rice and bulgogi beef. I had forgotten that I had made bulgogi before, and I think I used the same recipe (from the Times). I used flank steak, but the long marinade made it very, very tender. Served with some raw garlic and forgot to buy lettuce. Oh well. It was still good and Jason raved about it. The chile jam was sweet and spicy and best used judiciously. It also smelled up the whole house while cooking.