I’ve never really been a fan of bubbly. Yes, that might sound weird but I haven’t ever been a fan of many carbonated drinks. So when I received a small bottle of sparkling wine for Christmas, it just ended up sitting in my fridge in the back corner. Since the flavour is somewhat similar to white wine, I thought that it just might work the same way when utilising white wine in cooking.
So I set out to try it in a newfound favourite dish of mine: Italian sausage and peppers.
Just when you thought I couldn’t make anymore jjigae, or Korean stews — well, you thought wrong!
Since fall has officially declared that he is here to stay, all I’ve been craving is warm, spicy stews especially since my house is basically freezing. Korean stews are the the perfect cure for all of this cold, rainy weather (except for today when it was actually warm and sunny, weird).
I tried out a new recipe today, doenjang jjigae, and although it is not completely authentic, it sure hit the spot.
Apologies for my absenteeism, but I’m away in vacation in Seoul, Korea right now and having the time of my life! Seoul is a very beautiful city and the food here is simply amazing. I’m already so inspired to make a few dishes that I’ve tried here.
Anyways, I’m off to Lotte World aka the largest indoor/outdoor theme park in the world!
Follow #stephsiainkorea on Twitter and Instagram to keep up with me! New posts in June!!!
My mom used to buy huge blocks of cheese that we’d practically put cheese on everything. I seriously mean everything. I even put it on top of white rice. Not even lying. Sometimes we’d just microwave it until it melts and eat it. Yup. And vegetables were no exception.
One of my favourite things to munch on as a kids was steamed broccoli with cheddar cheese on top. Not just a sprinkle of cheese, but a mountain of cheese. It was warmed up in the microwave until it was fully melted and oh, it was just so good. So simple too. I wanted to take that memory and recreate it into something new, hence, my broccoli mac ‘n cheese.