Sunday, 10/8/17

Spicy Korean chicken (chicken buldak), reprised from about a year ago. The diced chicken is mixed with a spicy sauce with ginger, garlic, soy, corn syrup and hot pepper paste, then cooked in a skillet, then mixed with Korean rice cake and mozzarella cheese (!) and broiled. The flavors are so, so good. The disappointment was that I overcooked the rice cakes and they were inedibly hard and chewy. I hope they soften up a little in the fridge. Served with a simple steamed (but fancy looking) romanesco broccoli: