Weekly Eats

I’ve lately found myself making a few Korean recipes from Maangchi, and I’ve been satisfied with how each of them has turned out!

  • Jjamppong (Korean spicy seafood noodle soup):  4/5. I forgot to buy kelp, but the soup was still flavorful. Out of the 4 recipes from Maangchi, this one is my favorite!
  • Spicy stir-fried fish cakes:  3.5/5. This dish was quick and easy to whip up. The recipe made enough for leftovers, which is always gets a +1 from me. 🤗 The recipe uses gochujang (hot pepper paste). I was stuck between the mild (level 1) and medium, hot and spicy (level 3) gochujang and ended up choosing the mild, but I’ll be getting the level 3 next time since the fish cakes weren’t spicy enough for me even after I used 5 tbsp.
  • Chive Kimchi:  3.5/5. Kimchi is one of my favorite side dishes. I doubled the amount of fish sauce since I was using 2 bundles of chives and thought that would be over 1 lb, so my one advice is that less salt is always better! 🤐 The end result was a bit salty and I had to add more sugar and some vinegar, but I’ll be making this again.
  • Tofu pickles:  2.5/5. Too much soy sauce for my liking. The tofu tasted like baked tofu that had been marinated, and I’d much rather make that instead.

I’ve been wanting to try this banana bread recipe from Cookie and Kate for awhile now and finally got around to it. The bread was fluffy and moist and had a subtle banana flavor. I’d recommend using three bananas instead of two if you want the banana flavor to be more prominent.