alan.fisher16's comments

"I am currently attending culinary school in Austin and one of my classes I need to make and present a dish to potential employers at a chef's table event. I am making my mothers Kalbi recipe, but I wanted to make it my own. I intend to change the way this dish is traditionally eaten by making it like a taco. My question is, would it be a good idea to make nurungji and form it like a taco shell and then stuff it with meat, veggies, and red pepper sauce? I am worried that nurungji will not have the desired texture needed to pull this dish together. Let me know what you think and if you have any ideas, if nurungji is not a good choice, what would be good to use for a shell to eat Kalbi. Alan"
in Rice, scorched rice, & scorched rice tea (Bap, nurungji, & sungnyung) — May/13