As I’ve said before Deb Perelman’s blog, Smitten Kitchen, has been a source of recipes for me for years. Her explanations are always clear, the recipes are creative, and the food never disappoints. This recipe comes directly from her and is actually almost completely unmodified.
My desire to learn to cook Jjajangmyeon actually came from a K-drama I watched awhile ago. One of the characters owned a Chinese restaurant in Seoul that was famous for fast and delicious jjajangmyeon, and it looked so tasty. Prior to this experiment, I had never had this dish before; and when my fiance and I eat Korean food, it’s generally BBQ. I didn’t trust finding a restaurant that made it well, so I resorted to the internet, and my new favorite Korean blog, Maangchi.
To all my faithful readers, I’m sorry I missed this past week. I try my best, but sometimes I just can’t get something posted in time. The good news is, I don’t plan to skip posts for the holiday since I missed two already. Alright, back to the food…
Tonjiru is a Japanese classic comfort food. It’s that meal people make when camping or on cold winter nights to warm up while they sit under the kotatsu. It also happens to be a favorite food of mine and is super easy to make.
The name of this dish directly translated from the Japanese is more like Ginger Stir Fry, but shouga-yaki (しょうが焼き) is usually made with pork, so I tweaked the English translation.
I love food, but Tonkatsu is probably my favorite food ever (although every food I cook is probably a “favorite”). Why do I love it so much? Well, it is both a Japanese AND German food, although I’m sure it was German first 🙂