Felt quite productive today and decided to try a new recipe: dduk gook, rice cake soup (usually served during lunar new years) Why? Because my husband likes soupy things and I was craving something dumplingy. I am so good at describing things.
I was excited to make it and the progress was going well -- the soup was tasty, made the broth myself (anchovies, dried dashi, beef brisket and shiitake mushrooms), roasted the seaweed, made perfect diagonal green onion slices and Korean decorative yellow egg slivers. Except I forgot that once you add rice cakes, you need to consume right after or else it will get super soggy.
Husband comes home in about 2 hours and I have already added in the rice cakes...I hope he likes porridge...
:'(
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