https://www.copymethat.com/r/m7vsqMlZM/n-o-v-e-m-b-e-r-2-3-a-t-5-3-2-p-m/
70068674
GZpkk57
m7vsqMlZM
2024-06-01 19:36:18
N O V E M B E R 2 3 a T 5 : 3 2 P M ·
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Ingredients
- 15 green outer Napa cabbage leaves
- 2 ½ lbs pork baby back ribs or St. Louis style ribs, cut into single ribs
- 2 lbs Yukon gold potatoes, peeled, large ones cut in halves and small ones left as whole
- ⅓ cup ground Korean wild sesame seeds
- subheading: For the Flavor Bag:
- 1 bay leaf
- 4 to 5 ginger slices
- 2 green onions, cut in halves
- 1 bulb garlic, cut in halves
- ½ medium size onion, cut into halves
- 1Tbs black peppercorn
- subheading: For the Broth:
- ⅓ cup rice wine
- 2 Tbsp doenjang, Korean fermented soybean paste
- 10 cups cold water
- subheading: For the Sauce:
- ⅓ cup gochugaru, Korean red pepper flakes
- 2 Tbsp doenjang, Korean fermented soybean paste
- 3 Tbsp fish sauce
- ¼ cup wild sesame seeds powder
- 2 Tbsp chopped garlic
- ¼ tsp black pepper
- 3 Tbsp soup broth
- subheading: For Garnish:
- Handful Kkatnip, wild sesame leaves (you can substitute with garlic chive)
- Enoki mushrooms
- Rest of wild sesame seed powder
- 2 to 3 green onions, sliced
- 1 serrano or jalapeño, sliced
Steps
Directions at facebook.com
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