Servings: 2Prep: 10 minutesTotal: 20 minutes Ingredients 4 tablespoons canola oil1 tablespoon minced ginger1 red onion, thinly sliced1-2 serrano chilies, stemmed and minced3 cups thinly sliced green cabbagekosher salt, to taste1 1/2 cups cooked meat of your choice (braised short rib or oxtail, heck even leftover chicken)2 pieces of tingmo or paratha, thinly sliced1/2 cup stock1/4 cup mint chutney1 cup fresh cilantro2 large eggs2 tablespoons pickled onion Directions 1. Heat 3 tablespoons of the oil in a large skillet over medium-high. Add the ginger, onion, and chilies and cook until slightly soft and golden, about 2 minutes. Add the cabbage and cook an additional 3 minutes. Season with salt. 2. Add in the meat and tingmo and cook 2 minutes,[…]

Servings: 1Prep: 15 minutesTotal: 20 minutes Ingredients 1 pound slab bacon, roughly chopped1 medium onion, small dice2 garlic cloves, minced1-inch knob of ginger, peeled and minced1 1/2 cups chopped kimchi2 cups cooked rice, preferably day-old1 tablespoon gochujang2 tablespoons unsalted butter, softened2 scallions, thinly sliced2 eggs, fried sunny side up Directions 1. In a large skillet, wok or cast iron pan over high heat, add bacon and cook, stirring, until fat is fully rendered and the bacon is barely starting to crisp. Pour out all fat but 2 tablespoons. 2. Add onions, garlic, and ginger and sauté for 1 minute, or until very aromatic. Add chopped kimchi and rice and sauté, stirring frequently, for 4-5 minutes, or until very hot. Drop the heat[…]