It’s Korean for dinner again, by Chef Sherilyn!
This time she cooked Bulgogi pork and pork ribs, kimchi soup, black fungus salad, home-made kimchi and home-made pickled radish. The last two dishes were prepped a couple of weeks ago.
The pork and pork ribs were marinated with fresh pear and kiwi juice, red onions, scallions, garlic, ginger, soy suace, pepper and sugar. The marinate is basically a smoothie of fruits and roots. Everyone was super happy and satisfied with the dinner which is comparable to those from authentic expensive Korean restaurants!
Life just got a little sweeter and easier when there’s a very earnest junior chef who loves eating and trying out new recipes 🥰. We have about 6 more weeks to be her happy guinea pigs before school resumes in mid 2021.
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