Yyyeeeeuuuh one of our faves, a regular in the rotation: kongnamul bap aka soybean sprout rice bowls INGREDIENTS 🍚 For the rice 2 cups water, divided 2 instant Korean soup tablets (We use Sound of Seoul — linked in bio) 1 ½ cup (315g) white rice, short or medium-grain, washed and drained 1 pound (454g) soybean sprouts, washed and drained 🥩 For the beef 12 ounce (340g) beef loin flap meat steak (from Costco) 1 ½ tablespoons + 1 teaspoon granulated sugar 1 ½ tablespoons soy sauce 1 teaspoon black pepper 🌿 For the chive soy sauce blend 4 tablespoons soy sauce 3 tablespoons maesil cheong (plum extract syrup) 2 tablespoons toasted sesame oil 3 tablespoons toasted sesame seed, toasted and coarsely ground 3 ounce (85g) Chinese chives, chopped INSTRUCTIONS: Full instructions in bio. This is summarized — unfortunately can’t fit it all here. 1. Freeze meat just until l slightly firm (or defrost if frozen and wait till it’s just slightly firm). 2. Melt and mix 2 soup tablets in 1 cup of boiling water. Set aside and cool down this soup broth. 3. Once cooled down, add that soup broth, remaining water, and rice to rice cooker pot. Cook in rice cooker. 4. Meanwhile, make chive soy sauce blend (ingredients listed above). But add chives towards the end (otherwise it won’t be as presentable as all of them will sink if it’s waiting too long). Grind beef in food processor. 5. Last 10 minutes of rice cooking (as indicated by rice cooker), cook ground beef. Use paper towel to absorb excess liquid. And season with sugar, soy sauce, and black pepper. Remove from heat. 6. When rice is done cooking, mix thoroughly so soybeans are evenly distributed. Add chives to soy sauce blend. Place chive soy sauce blend at center of table and have each person serve them self this blend into their rice bowl. Enjoy with kimchi, of course. Shoutout to @America’s Test Kitchen for teaching us about myosin development! #koreanfood #koreanmom #ricebowl #koreanrecipes

Convincing my mom to use the dishwasher #Cascade_Partner Can anyone else relate? 🧼 Link in bio for #CascadePlatinumPlus! #cleantok

He’s coming home. So proud of my brother and my parents #matchday #matchday2024 #koreanmom #koreanfamily #medicaldoctor #medstudent

My top 5 banchan favorites, say hello to Dubu Jorim (Korean Spicy Braised Tofu). Full recipe linked in bio! But pasted below too :) INGREDIENTS: 1 (14 or 16 ounce) firm tofu block 2 Tbsp water 2 Tbsp corn syrup 2 Tbsp plum extract 1 Tbsp sesame oil 1 ½ Tbsp soy sauce 1 ½ Tbsp fish sauce ½ Tbsp minced garlic ½ Tbsp gochugaru 15g finely chopped red fresno pepper 15g finely chopped green jalapeno 15g finely chopped yellow onion 1 (15g) chopped green onion, divided 1 Tbsp neutral oil Black pepper INSTRUCTIONS: 1. Rinse tofu block under running water. Pat dry with paper towel. Cut into 16 even squares. Pat tops of the tofu dry with another paper towel. Sprinkle a pinch of salt over the tofu, top side only. 2. Prepare sauce by combining water, corn syrup, plum extract, sesame oil, soy sauce, fish sauce, garlic, and gochugaru. Mix until well combined. Add in green jalapeño, red Fresno pepper, and half of the chopped green onion. Mix. Set aside. 3. Heat neutral oil in large nonskillet pan over medium-high heat until just shimmering. Add tofu, salted side down. Add a pinch of salt to the other side of tofu squares. Cook until lightly golden brown (do not overcook tofu), about 4 to 5 minutes. Flip to cook other side, until lightly golden brown and all oil is absorbed, about 4 to 5 minutes. Increase heat to high and add sauce over tofu. With a spoon, move chopped vegetables and sauce to the top of the tofu until the sauce thickens, about 2 minutes. Turn off heat. 4. Add remaining chopped green onions and black pepper to taste. Remove from heat and serve immediately. #koreanmom #banchan #tofu #koreanfood #spicy

Replying to @ni.adore let’s talk about receptive bilingualism! Thanks @sara for mentioning this! #rosettastone #rosettastonepartner #naengmyeon #koreanfood #koreanmom