The biggest challenge was finding the place. The address was 3317 W. 6th Street and we were meeting our friends Kyle and Gary there at 7:30. We drove down 6th, using my phone as a guide, and didn’t see 3317. We parked on the street and saw a sign for a hotel featuring Korean dramas on the TV, but no 3317. Then, entering a shopping center, we saw a valet parking attendant and asked him if he knew where we could find Dan Sung Sa. He pointed at the building right in front of him: there it was, in Korean, no English translation.
sizzles, garlic+grnd pork to brown, toss kimchi, push aside, crack
eggs, whip&in goes rice, TOSS+s&p+pinch sugr, grn onion DONE.” I hate to admit it, but hers actually sounds better.
The road to dinner may be paved with good intentions (something healthy), bad intentions (something naughty), but most frequently it’s paved with whatever you have lying around. And in my case, a few days ago, that happened to be kimchi and rice. The rice I keep with the pasta and polenta as an always-on-hand base for dinner–at the very least I can always make rice and beans, pasta with nutmeg and butter, and polenta with cheese if all else fails. Sometimes, though, I have an ingredient that pairs perfectly with a base–like broccoli rabe last week, which paired perfectly with penne–and, this week, kimchi which goes very well with rice.