Wednesday, January 8, 2014

m and i made this concoction that lies somewhere between a kimchi jigae and yookgaejang -  mostly because of the addition of beef brisket pot roast (no we didn't cook this, it's a pre-cooked version from trader joe's, again). it's basically kimchi jigae, but because rarely is it made with beef (usually pork or fish like saury) that it reminded us of a very fast and loose version of yookgaejang.
with black rice, it was so good on a day like today, of 1ºF / -17ºC cold weather (even though the baby and i didn't make a step outside).