Serious Eats | Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing | Serious Eats At Home @seriouseats | Uploaded 3 years ago | Updated 8 hours ago
Sunny Lee pays tribute to one of her all-time favorite Korean banchan, pa-muchim: a marinated scallion salad of raw shaved onions and scallions dressed with mustard, vinegar, gochugaru, and sesame oil. With her take on this recipe, she turns an accident into inspiration and creates a recipe that you'll want to make again and again.
Full Story: seriouseats.com/recipes/2020/10/charred-brussels-sprouts-leeks-banchan.html
For more recipes by Sunny Lee: seriouseats.com/user/profile/sunny-lee
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Sunny Lee pays tribute to one of her all-time favorite Korean banchan, pa-muchim: a marinated scallion salad of raw shaved onions and scallions dressed with mustard, vinegar, gochugaru, and sesame oil. With her take on this recipe, she turns an accident into inspiration and creates a recipe that you'll want to make again and again.
Full Story: seriouseats.com/recipes/2020/10/charred-brussels-sprouts-leeks-banchan.html
For more recipes by Sunny Lee: seriouseats.com/user/profile/sunny-lee
You Might Also Like...
Gamja Bokkeum with Sunny Lee: youtube.com/watch?v=3Cc-JbAzV9s
Lamb Biryani with Nik Sharma: youtube.com/watch?v=gxoQyKWAD8k
The Best Way to Mince Garlic: youtube.com/watch?v=ZQd3hFf26R8
French Onion Soup Tarte Tatin: youtube.com/watch?v=q9lPMmbeIak
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
