Side dishes left to right: gaji namul, yangnyeom dubu, braised burdock root, seasoned shishito peppers, sigeumchi namul, kkakdugi, braised shiitake and walnuts, myeolchi bokkeum, braised garlic, stir fried bitter melon and tofu, kong jang, seaweed and cucumber salad, oi muchim, goguma
The kimchi jjigae was simmered for 6 hours on low heat (strongly recommend this if you’re serving day-of) and it was ladled over each bowl of tofu.
by MossTree_
2 Comments
Amazing spread!
Wowza. That’s a weekday meal? Imagining what your weekend meals look like. That’s a serious spread. 😍😍😍😍😍