RecipeMuncher

Isn’t it amazing how a recipe gets around the internet? I found this recipe for Korean Short Ribs on Dinners for a Year & Beyond, she found it on A Year of Crockpotting, who had gotten it from City Mama. It’s also interesting to watch how it changes. City Mama made it as a stew with beef chuck then on Crockpotting it became beef or pork ribs. The other thing I noticed is everyone uses a different amount of jalapenos. Maybe its just me, but I love seeing how a recipe like this develops from person to person.
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My flight from Montreal yesterday was cancelled. Just like that. No announcements, nothing. I freaked. I often do.

After checking things out, I learned I was put on another flight to Dulles airport instead of Reagan. I did not want to fly to Dulles: it’s far away from my apartment, a pain to get to Arlington, and that is exactly why I bought my tickets to Reagan. Okay, long and aggravating story short, I called up Jenn and asked her to pick me up in exchange for free dinner [Jenn said she'd be happy to pick me up even without getting a free dinner, but that's just ridiculous lol].

This was our second time at Han Sung Oak Restaurant, and once again, it was so good.

I had a dish of grilled beef mixed in with vegetables, an egg and rice. It was cold, which was refreshing in this hot weather, and just hit the spot.

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Grilled salmon, green peppers, spinach, egg, kimchi. What would you think of?
WAAa…aIT! KIMCHI! Do I hear something…Korean?
Besides one-dish pasta dishes, I have been cooking one-dish rice dishes of late and this is one of them. I serve you Bibimbap - Korean stone-pot rice...in my rice cooker!
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[ts]
I’ve always disliked mung bean sprouts. More often than not, I would encounter them cooked. I have never liked their watery, soggy selves.

Then, lo so many years ago, I ate some sprouts at a Korean restaurant. I loved them!

The “heads” of these Korean sprouts were much larger than regular ol’ bean sprouts, so I tasted more of the bean than those watery, leggy, pale stems of theirs. I have now discovered that those are soybean sprouts. That dish I tasted in the restaurant was, of course, kongnamul.

We have never attempted to cook soybean sprouts at home until I saw the recipe in Mark Bittman’s Best Recipes in the World.

Dead easy.

To make kongnam…