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She's amazing. I would give anything to get to cook with her.
Here was my menu I cooked using her book as the inspiration. I do everything from a specific country like Singapore to focus on a chef like Charlie Trotter or Marco Pierre White. This year I wanted to do Korean and who better to choose a book to cook from but her.pic.twitter.com/AdW0AoKDff
You have two of my favorite of her recipes on there, the hobakjuk and the oi sobagi. I love her squash jeon, I make them every Halloween, even before my husband got me her book for my birthday last year. I do like regular cabbage kimchi, but her radish kimchi is my favorite.
Finding the ingredients is hard. I live in Germany, so we have to go into Koblenz to find an Asian market, and the Korean ingredients are only about 2% of what they carry, though at least they have the essentials like gochujang, red pepper flakes, and fermented bean paste
Yes spent a lot of time working in London and living part time in Amsterdam. So I feel that pain. I currently live outside of the bay area in CA, so very easy to get Asian ingredients. I cook a lot of South-East Asian so I can shop my own pantry. I will cook the full book w/time
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