Another recipe from the Times; featuring cabbage roasted with a gochujang sauce. I added some cubed tofu and served with rice to round things out, and Jason and I thought it was delicious. Monir changes: I was running low on gochujang and added a bit of miso, used brown instead of white sugar, and never did get to "crispy". We were too hungry. Maybe on a non work night we could be more patient.
No comments:
Post a Comment