Originally Posted by
LapLap
Drool....! The dilemma for this must be whether to go for okonomiyaki sauce or a Korean vinegar dipping accompaniament.
Because I have a child who’s not too keen on chilli, I didn’t add kimchi this time, but Korean pancakes are a world unto themselves - so much to explore. Great thing about okonomiyaki is the sheer quantity of cabbage (and leeks/scallion) you can get through with a single serving and yet it still tastes like junk food!
I favor the okonomi sauce. It hits me in a BBQ sauce way that I love. Also, I use a little less water and more kimchi brine than most recipes call for so it ends up with a very nice sour tang throughout the cake. I even sneak it in when I'm not using the kimchi itself.
As for rice, LapLap has given you the way that will yield the best possible result. I don't soak and I use an instant pot. Those are to save time and thus my rice isn't the best it could be.
We received our family meal delivery from my favorite Korean restaurant last night. 4 mains, 4 bibimbap kits, and a bunch of banchan. I am going to take a day or so off from cooking because I just realized I've made 18 meals in a row. This week's looks pretty interesting. A beef seaweed stew and dak dori tang are lunch and dinner respectively. We seem to be eating too well for there to be a crisis going on in our city. It's very surreal.