Tonight's dinner was Korean food. 😋 It had been a while since I'd cooked these favourites, and I'm so glad I did!
In the foreground is ddeokbokki (or tteokbokki, or topoki), cylindrical, soft rice cakes with sliced capsicums, carrots, onion and shallots, simmered in a thick, fiery, sweet and salty sauce of gochujang, soy sauce, sugar, sesame oil and black pepper, often served with hard boiled eggs, as I did tonight.
In the background left, kimchijeon (kimchi pancake) made from a basic flour and water batter, with chopped kimchi and shallots, fried until browned and crisp on both sides.
In the background right, yachaejeon (vegetable pancake) made from the same batter base, with bean sprouts, corn kernels, onion and shallots, and beaten egg drizzled all over one side, fried golden brown. 😋 #jodysmithcooks #bigcookenergy