I’ve learned there are two ways two make the Momofuku pork buns. One is time consuming and unrewarding, the other, quick and stress free. I made the buns soon after the cookbook came out, during a full day of frantic Fuku cooking. Trying four new recipes from the cookbook isn’t recommended in one afternoon. There [...]
Continue reading about Momofuku Pork Buns; The Hard and Easy Way
More fun with miso, this time kimchi based dumplings. One batch with firm pressed/minced tofu, another with ground pork. The great thing about using kimchi for dumplings is it has inherent flavor, and this kimchi had scallions, so I didn’t need to add a bunch of ingredients for flavor or filler. It’s super fast to [...]
On my recent visit to the BuHi Farmer’s market, I decided to pull the trigger and purchase some miso paste. I’ve known that there are loads of options for this fermented soybean product, but I had yet to dig into the possibilities. Miso can be used in a variety of ways – a condiment, the [...]
