Better photo coming next time. I saw this video on Yeung Man Cooking for rice and black beans, Chinese style, and I was intrigued because I've never had such a thing. I had most of the ingredients, or at least suitable substitutions for the ingredients, with the exception of the doubanjiang. Now I have a jar of that, so more Szechuan-style recipes may be in my future. My changes to the original recipe: I used jalapenos instead of the fresno pepper, I used green beans instead of the oyster mushrooms (but mushrooms would be good, and I really want to try it with eggplant this summer), I used regular soy sauce instead of the dark soy sauce, and I used avocado oil with sliced thai chilies instead of chili oil. I may get some chili oil in the future, because I imagine that that would give it a different flavor. I added a splash of chinese cooking wine because I felt like it needed a tiny bit of sweetness and acidity, which I think was a good move. I also doubled the recipe, more or le
Not green apples The mu succeeded in the garden this fall, which means it's time to use them all up! I came across Maangchi's recipe for radish salad , and decided to make it as a topping for some rice bowls. It's delicious and easy, like a simpler version of the radish kimchi that I love so much. It's a perfect component of a rice bowl / bibimbap, or it would be good as a side dish on its own. I made no changes except skipping the step of peeling the radish. Maybe I would be more inclined to do this with radishes from the store, as opposed to the garden. The Recipe: 1 large korean radish, cut into matchsticks 1 tb kosher salt 2 cloves garlic, grated 1 stalk green onion, chopped 1 tb rice vinegar 2 tsp gochugaru 2 tsp sugar 1 tsp toasted sesame seeds Mix radish and salt, and let sit for 5 minutes Squeeze out excess liquid Mix in remaining ingredients to the strained/squeezed radish The Verdict: Overall grade: A Overall reason: Easy and delicious Time to prepare: 15 m