Yes, I am very susceptible to certain food words, like "buttery gochujang glazed". No regrets; this tofu and broccoli was a little spicy, a little sweet and nicely rich from a healthy bit of butter added to the sauce. To simplify, I roasted the tofu and steamed the broccoli rather than trying to stir-fry everything in batches. For dessert I finally got around to making hotteok, a Korean pancake with a brown sugar and walnut filling. The yeasted dough was a surprising flavor; Jason compared them to Pop-Tarts (he is wrong), but I thought they were great. And quick if you think to plan ahead and start the dough.
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