March 6, 2019
This, the opening Lab Cookbook recipe, comes with all the trimmings! Not only did I receive the recipe itself from Nick, but he also gave me two dolsots and a jar of gochujang to properly set me up for making bibimbap at home.
The recipe’s name makes two big promises – that it is amazing and that it can plausibly be made on a weeknight – and it delivers on both counts. The ingredients can comfortably be chopped and sauteed in …
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