Web and app developer. Coffee, beer, and running, in any order.
Got some prep work done for this week’s The Wok recipe: Tempura Vegetables or Seafood.
From left to right: the tempura batter mix, soy-dashi sauce, gochugaru yogurt ranch, honey-miso mayo, and vinegar-caramel sauce.
In addition to the Sweet Soy-Ginger Glaze, I also made Kenji’s Sweet and Spicy Korean Chile Sauce for the Extra-Crispy Korean Fried Chicken.
It was good, but you have to like gochujang. Not quite the crowd-pleaser the soy-ginger glaze was.
For the Extra-Crispy Korean Fried Chicken, I also made J. Kenji Lopez-Alt’s Sweet Soy-Ginger Glaze.
This was our favorite of the two sauces for the Korean fried chicken. What isn’t to like?
Nua kem with jaew dipping sauce.
This past week I made the Jaew recipe from J. Kenji Lopez-Alt’s The Wok cookbook to go with his Nua Kem recipe. I had heard of jaew, but never made it nor tried it. It’s a thin sauce that’s spicy and salty with a touch of sourness.