MARCH 23rd – KOREAN JJIGAE

Pork shoulder with baechu, homemade pickled vegetables, carrot and daikon kimchi, simmered in gochujang with scallion and served with steamed sticky rice and taberu rayu

OR

Crispy fried tofu with baechu, homemade pickled vegetables,  carrot and daikon kimchi, simmered in gochujang with scallion and tofu and served with steamed sticky rice and taberu rayu