Hello Readers! It has been such a long time since our last post! Almost half a year! Hopefully, this delicious recipe will make up for our long absence. Today’s post is on the famous Korean braised short ribs–galbi jjim. It is served on special occasions due to the high cost of purchasing ribs. Nevertheless, this dish is hearty and full of flavor. It is a sweet salty flavor that will be a hit with kids of all ages! The meat is so tender and soft, it will melt in your mouth. Furthermore, unlike other recipes which require hours of slow cooking, this dish only takes a couple hours! Thank you to my grandmother for this delicious dish! It has now become a staple in my household. I hope it becomes yours as well! 
Hello dear readers! A few days ago, we had a delivery of delicious crab! We decided to enjoy the crab with a side of tasty fish roe stew. This stew is commonly seen around Korea: A slightly less spicier version is served in many Korean-Japanese restaurants, a spicy version is served as a compliment to alcohol in drinking pubs, and of course, this dish is served as the main entree in restaurants. The great thing about this dish is that it is very easy to make….if you have fish roe in your fridge! This is very common in Korean houses, but may be rare in the western world. Specifically, Alaskan Pollack roe is used for this type of dish. If you go to a Japanese food specialty store, Korean store, or perhaps a general Asian store, you may be able to find this fish roe. Koreans call it Myeong Ran Jeot. The Japanese have their own version of this and call it 
