@themoviebruthas From the Juice movie soundtrack Aaron Hall's "Don't Be Afraid" Dark Chocolate Sorbet w/ Gochujang chili paste and blood orange. I like sweet, savory, and spicy all in one. This skews very chocolatey with a hint of citrus and cool heat from the gochujang. The flavor combos work. Try it! Recipe at the blog (www.foodfidelity.com)
Daniel and I are committed to keeping Sam Won Garden open in Fort Worth by eating more ban chan. #Bibimbap served in a hot clay pot with steamed veggies, nori, beef, and a fried egg over crispy rice is a comfort for cooler Texas weather. #eatmorebanchan
Get your burrito fix this week at:
📍#KERBontheQuay tomorrow (Wednesday)
📍#KERBLondonBridge on Thursday
📍#KERBKX on Friday!
🕛 12-2pm lunches!
📷 @theblackholex ・・・
City, London📍I look forward to Thursday more than Friday, because we have KERB every Thursday at Gherkin! Showing off my korrito (£8) ✌️✌️
Part one of today's #MarianoWeekendRecap showcasing fruit chips from Bare Snacks, Gochujang by Chung Jung One, extra virgin olive oil from Cobram Estate USA and plant-based protein drinks from Koia! @baresnacks @gochujangsauce @cobramestateusa @drinkkoia
Final mixing day for Gochujang. We make our Gochujang by starting with meju- blocks of cooked soybeans and rice that slowly dry in ambient conditions and attract yeast/bacteria for several months. These blocks are then submerged under brine for several more months, and then hung to separate out some of the liquid, which is reserved. Finally, the paste is mixed with malted barley and gochugaru, korean chili flake, and fermented an additional few months. Quite a unique process, with quite a unique result.