Coming from a Chinese family means that I ate a lot of weird things indiscriminately when I was growing up. But we never really had a lot of anchovies. Actually, up until recently, I really only knew of anchovies as that one American pizza topping that all the fictional characters hated in the books I read as a kid. (Babysitters’ Club, anyone?)
All right, so I might be breaking some of my blog rules (gentle guidelines?) with this recipe. It’s not technically difficult — if I made it, it’s definitely not — but it’s a bit of a hassle. And it’s not super great for little households, since it’s at its best when first made. But it’s homemade japchae! Homemade japchae. I just couldn’t not. This is one of my favorite noodle dishes, Korean or otherwise. I love anything both savory and sweet, I love chewy and textured noodles (soft noodles are the worst) and I love bulgogi. And this is all of the above. It is heaven. On a green plate. Plus, the recipe for bulgogi that I’ve included is simple and great for little households, so there is that. READ MORE
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.