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In the cold winter months, I always find myself craving bossam at Korean restaurants. But in the Bay Area, this dish often starts at $40 or more, which usually nudges me toward ordering something more affordable instead. Turns out, bossam is much more straightforward to make at home than I expected.
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Not only is this a traditional dish in Korean shows, but also an actual popular favorite by eaters across in real life! I have tried making this since I was in college (not saying I made it often, just saying I made multiple attempts), but I never got close to the crispy texture I had in a few very good korean restaurants in the Bay or in Korea. Even in restaurants, seafood pancake could still be a hit or miss as some places don’t make it as crispy as I personally preferred.
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As someone who watch Kdrama, K-variety shows, of course I came across this dish in both K-drama when the actors ate at food booth by the road in cold winter, drinking soju to accompany the spice from this dish, stress from work, broken heart from dramatic love stories down the throat, and in variety show when guests consider this a traditional, easy-to-cook homemade dish.
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Craving for Korean BBQ after not having it for more than 1 year in pandemic and celebrating a friend receiving multiple offers, we decided to have KBBQ AT HOME!! One must-have ingredient besides pork belly, bulgogi is beef short ribs (LA Galbi)!! Its slight sweetness is the key of sauce, following Maangchi’s recipe, I was able to replicate the sweetness, softness of LA Galbi!!
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First time I had Gamjatang was when my friend bought me to a Gamjatang specialty restaurant in Los Angeles. Since then, this tasty dish has been in my mind. The soft potatoes, easily-separated pork neck bones, the flavorful spices in this Korean dish, all linger long in my head. I love it so much that I enjoy this dish alone near the 2019 Christmas when I was in Philly’s Chinatown. Sitting by the restaurant window, sipping the hot, steamy soup in the cold, chilly winter, I sweat my finals’ stress away and got to enjoy the precious time eating alone.
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There is a super famous Galbi Jjim restaurant near me and the line is usually 3+ hours.. Now during quarantine, I miss their food and decided to make Galbi Jjim! Since this was my first time making Galbi Jjim, and my housemates all love this dish from the nearby restaurant, I was under great expectation from them to cook it YUMMY. Didn’t want to mess up, I followed Chef Paik’s recipe (linked below) STRICTLY using a scale to measure sauce ingredients by grams 🙂 Result turned out awesomely tasty!
