Hi Vicki,
That Ethiopian soup recipe looks great. Let me know how it goes! I will
definitely want to try it.
Gochugaru is really good to have. I use it for Korean recipes, and it does
great whenever
chilli flakes are called for in non-Korean recipes too.
The sauce I made for the airfried seaweed rolls was super simple - just
stir together -
1 tablespoon each of soya sauce, white rice vinegar, sesame oil, the said
gochugaru chilli flakes
and some roasted sesame seeds.
It tasted better than a lot of processed chilli sauces and should be good
for most deep/air fried crunchies.
Susan
On Sun, 23 May 2021 at 06:35, Vicki Taylor <vicki@xxxxxxxxxxxx> wrote:
Yummmm that looks amazing!
I saw a recipe on NYT Cooking this morning that used gochugaru with maple
syrup and rice vinegar to make a glaze for salmon that sounded interesting,
so now gochugaru is on my list as well. I think the absence of this
ingredient was my main reason for not making kimchi in the past!
On my food agenda today is an Ethiopian soup for sometime in the week
ahead:
https://www.theguardian.com/food/2020/jan/06/thomasina-miers-gluten-free-ethiopian-lentil-spinach-soup-recipe
and paleo beef nachos (no beans, and using sweet potato chips instead of
corn chips) for our main meal. If I can be bothered I’ll make another soup
as well. Which means I probably won’t haha. But soups are so easy, and so
handy to have on standby in this nippy weather…
Vicki. :-)
On 22 May 2021, at 10:35 pm, Susan Yuen <susan.yuen@xxxxxxxxx> wrote:
It was a good dinner.
On Sat, 22 May 2021, 5:55 pm Julia Leatherwood, <
julialeatherwood@xxxxxxxxxxxxx> wrote:
Hi Susan and Vicki,
With all your interest in Korean food and never having tried it just
Googled.
Not sure where I could get ingredients here but probably online. More
stuff to be hidden in a cupboard as cooking for one is making me lazy.
Jules
https://www.bbcgoodfood.com/recipes/collection/korean-recipes
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