Did you just gasp with horror? I realize that this is a highly polarizing statement, but I love kimchi and cheese. I can’t imagine budae jjigae without cheese. I made kimchi chicken quesadillas once and thought I’d died and gone to heaven. And this kimchi grilled cheese might be my very favorite grilled cheese sandwich, ever.
Happy Monday! It’s such a foreign idea to me that summer is ending. With the bar exam just a few weeks behind us, it feels like it’s barely begun. Even so, I know I should get my blueberry recipes out of the way now, so here’s the second of the two I made this summer. Last week I posted the first of two blueberry recipes I made this summer, blueberry buckle coffee cake, and today’s recipe is just plain old blueberry muffins.
Just like with chocolate chip cookies, it seems like everyone has their own preference for what the best blueberry muffin should taste like. They can be biscuit-y or cake-y or drier or moister or sweeter or milder; there are variations with yogurt, with streusel topping, with brown butter, with sour cream, with buttermilk and turbinado sugar and everything in between. There have been showdowns. It’s serious business. And overwhelmed by choice, I couldn’t commit to any of them and just went with something simple.
Yay, today I have a recipe to share that I’ve been itching to post! I’ve been trying to stagger my posts for these six weeks since I’m bound to run out of things to say sooner or later, without my own kitchen to make messes in — right now I’m relying on a backlog of recipes that never got posted because I was studying for the bar, and some new recipes that I got from surreptitiously snapping photos of Bowl #2’s mom’s cooking. This is the latter. The recipe is for bibim guksu (비빔국수), or noodles mixed with kimchi. It’s a quick and easy dish that is the absolute perfect summer lunch recipe –tasty, simple, cool and refreshing without being insubstantial. Bowl #2’s mom is the best.
Happy Tuesday! After all the excitement of Sunday, it’s just been sunny peacefulness as usual here. (Phew.) Before blueberries go out of season, I thought I’d share the first of a couple of recipes with blueberries that I made earlier in the summer, during one of those kicks where boxes of fat blueberries are overflowing on the grocery shelves and going for something like a dollar apiece and the sale-monger in you can’t resist buying like four. (Maybe that’s just me.) The first is an amazing blueberry buckle coffee cake recipe from Annie’s Eats, and the second is a simple blueberry muffin recipe that I cobbled together, which I’ll post sometime next week.
I’m so excited to share some of Bowl #2’s mother’s cooking. I learned how to make bibimbap and bindaetteok from her last time we visited, so I was super eager to learn how to make more Korean food this time around. Last night, we had galbi wraps (ssäm) and hobak jeon, both of which were so delicious. The galbi was prepared and marinated by a client of hers, but she showed me how to make the hobak jeon and did all the rest of the ssäm fixings, as well as the ssamjang (chili paste dip) and gireumjang (sesame oil dip). The recipes are below. Also, I apologize for the blurriness and awkward ISO on this pictures — I was embarrassed to be whipping out a giant DSLR in front of Bowl #2’s somewhat baffled (but good-humored!) parents, so I was a little too hasty about snapping these!
OK, so I have two confessions to make. One, I have to admit that I don’t know what exactly makes sangria sangria. Does it have to use wine? Citrus fruit? Liquor? This uses … none of that. So I’m not really sure if it’s sangria at all. (But I promise that whatever it is, it’s still delicious.)
WE’RE DONE! Three months of blissful ignorance about whether we passed begins now. Words can’t express how happy I am. 🙂 But they can express peanut butter and chocolate (well, to an extent) so I’ll try and do that instead.
So we’re in the homestretch before the bar! It’s one week from tomorrow. At this point, I’m more resigned than afraid (or in denial?), but I should still probably post this quick and scurry back to studying. Here’s a quick and easy toasted club sandwich with pesto mayo, sliced turkey and chicken, my favorite spreadable cheese from Laughing Cow, and the added bonus of a little turkey bacon. A pretty great study break that doesn’t take up too much time but is still tasty.
So, it’s really hot outside. (Evidently, it’s fry-an-egg-and-bacon-on-the-sidewalk hot outside. Wow.)
In light of that, I think it’s the perfect time to share the recipe for cold brew concentrate that we’ve been using this summer for homemade iced coffee. (Take that, Starbucks! I’ll wean off you yet.) Apartment Therapy saved my life last month when they linked to an article on how to make iced coffee from cold brew on The Kitchn, during the first heatwave of the summer. I actually didn’t know until I read it that you could make cold brew concentrate without some kind of gadget (and at the very least, a French press)! If anyone else out there was as blind as me, I hope now I can help you see! 🙂 And maybe save you from hours of despondently waiting for your hot coffee to cool, like we did. Haha.
Today is Sunday. That, to me, feels like a cookie day. I was going to post a delectable recipe I just found on Taste Love & Nourish, these wonderfully decadent but (relatively) guilt-free chocolate fudge cookies, but I’ve been having problems with my new oven where none of my cookies will spread! And I don’t know why! 🙁 (If anyone happens to read this, your tips would be much appreciated!) So far, I have managed to deduce that my oven is very hot (at least 50 degrees hotter than the setting reads, I think) and suspect that the new pan I bought a few months ago may also have something to do with it, but with much fiddling I’ve only gotten my cookies to kind of spread, but mostly have been eating strange cookie-truffle hybrids that, while still delicious, don’t resemble cookies at all. So, trust me that those fudge cookies are amazing, and instead I will simply post my very very most favorite recipe for chocolate chip cookies — to be precise, the New York Times Jacques Torres 36-hour-waiting-period cookies — that I first made last year (a simpler time free of oven mysteries).