I’m so glad you found them. We’ve got a 7-Eleven right by the restaurant and I absentmindedly bought a bag out of curiosity (we also have a Taco Bell literally across the street from work so it’s always on my mind). The chips are super airy and that spice level creeps up on you after two or three chips. I’ve gone back… Read more
It was likely a house-made ssamjang! If there were little bits of green onion, or garlic, or anything other than just the paste itself, it was likely a housemade ssamjang. Try looking up a recipe — it’s pretty easy to make at home as long as you can get the fermented bean and pepper paste at a store nearby.
Hello!!! Best Twitter handle for a food writer. Actually, I’m the worst.
Hi! Kimchi is a must, for Korean food. Fortunately, there are vegan brands that capture the taste very well. Definitely try that to start. Overall, it’s so tricky going out to Korean restaurants with a shellfish allergy that I’m afraid cooking at home is the safest bet. I wish I had a better answer for you, but… Read more
Don’t worry. I usually have some mischief up my sleeve.
Happy to please!
This is the best story ever. For some reason your logic makes complete sense to me.
For soondubu, usually you get one whole portion for yourself. Like edlicious said about a stew’s role as banchan/side dish, you actually do dive right in with your soup spoons into the same bowl. Yes...potentially gross, but as long as you keep to the guideline of not messing it up with grains of rice or other bits of… Read more
Harvey and Mr. Bee are sitting on my nightstand, plotting my death, and being generally beady-eyed.