Dduk bok-ki: the label on the left says "discard after 24 hours"
The Gallery Kimchi: it's pretty good, but could be a little spicier. I like how they slice so that it's more manageable
I really like cooking in the wok; I should use it more often
Back to the beginning, we drove to Koreatown to the Galleria Market to pick up ingredients for the BBQ on Monday. I picked up short ribs, marinated spicy pork, kimchi, cabbage, romaine, scallions, garlic, asian pears, and brown sugar. The market has a great produce section with really reasonable prices; much better than Whole Foods and even better than the mass market chains like Albertsons. They also have cuts of meat that are hard to find at any other market.
A huge aisle of sliced pork and beef; I couldn't even get it all in one photoAfter the supermarket, we went to BCD Tofu House for some organic soon-dubu. We got the seafood soon-dubu with oysters, clams, and shrimp and the combination soon-dubu with shrimp, beef and mushrooms, both at medium heat. It was really good, it was served bubbling hot, was nicely spiced, and served with rice in a clay pot.
I love cracking a raw egg into the still boiling hot pot of soon-dubu
Rice in the stone bowls
anchan (side dishes)