· James Torr · Personal · 1 min read
Kimchi beef pancakes with homemade dough. Used a pasta machine to roll the dough out which turned out to be quite easy. Pleased with how they turned out. Fried/steamed in a pan, gyoza style. Accompanied with foraged sea beat, which are excellent. Sesame oil and soy.
Another round of kimchi this morning. Sweetheart, Savoy and Napa cabbages in the mix with some pepper, onions, carrots and garlic. Fish sauce, rice porridge, gochugaru pepper flakes to season, add creaminess and spice respectively. Just scaled up Maangchi's ratios for the porridge and chilli flakes and went with 2% by weight of the total for the salt. This will likely be pushed up to around 2.3% due to the fish sauce, which is an acceptable amount for a ferment.
Kimchi gyoza 🥟 yum. Hand ground pork shoulder, home made kimchi, soy, sesame sauce, I think that was about it. Mix well till pasty, fill wrappers. Freeze. Cooked in the usual way: pan fry for a few mins, add water then cover for 4 mins or so, when the water is evaporated enough that it's quite thick, take the lid off and wait till it's dry.
Daikon in the snow. Smells amazing. Super easy ferment to make and very tasty.
I've been eating a lot of rice bowls lately and I thought I'd share some basics that I've learned since eating them. I started with some of the donburi style Japanese rice bowls. Oyakodon is lovely, simple chicken vs egg with dashi, sugar and soy, likely ginger and garlic. Gyudon is thin sliced beef with something similar. Korean rice bowls (Bibimbap) are a bit more relaxed and have more variety of toppings.