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Japanese. I’ve never had Korean rice, and now I’m curious. I actually just made Kalbi beef ribs, kimchi, and jasmine rice. I feel like I finally got my marinade down right. Sadly, I always get so excited about it the only picture I have is of the soju.
Ahhhhh ok. I’m a big fan of jasmine rice for meat heavy dishes, and tend to eat more of it cause the wife prefers it over medium or short grain for everything.
I’m gonna probably get my ass beat for saying it, but I liken it to Sake, but a little fruitier with less burn.
It’s like sake. Every region has their own. JinRo is probably the most well known.
Yep. South end of Edmond on 33rd. They have a few canned goodies, some meats and cheeses too.
We go there about 4-5 times a year. Nice little joint with some class and they treat you great. One of our favorites too
I did one on Wednesday. This one, I was in a rush, so I cooked at 350° until 140° in the center. 10 minutes rest.
I cook these a lot. I just put black pepper on mine and smush some rosemary leaves into it. Nothing else. Then I burn the shit out of it on the grill...medium to high-ish heat for like 7 min each side then flip a few times til it's about like my palm than put it in the dish and let it sit. If I have a wild hair, I'll douse it with some beer or some Dillo dust. Sometimes I'll lower the heat a little but it tastes better I think on higher heat but that's me. The middle is always rare.
