It’s been a busy week. But I’ve still managed to make decent homemade ish meals. There was un-marinated kalbi and some purchased banchan. But this time for the dipping sauce I gridded Japanese coarse salt and pepper together instead of just putting it in the sesame oil as is. Game changer. I also sous vided the kalbi. Which resulted in a nice char and still pinkish interior. For the healthies I used some leftover rice (there is always rice here) but mixed it with a packet barley and lentils to make a congee. Rather delicious.
The leftovers were also pretty good. I cooked up some green onion kimchi with some ghee.
I removed that and cut the kalbi off the bones and reheated the meat.
Then I put some leftover rice and grain mix into the pan to crisp it up. and tossed the meat and kimchi back in.
I topped that with four duck eggs and let them settle up. Threw it in the broiler for a couple minutes to cook up the top. the. I took the big risk and flipped it!
It worked. Served with some berries and salad with the leftover sesame oil. brunch at home can be quite nice.
Giggling Gourmand 