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Sofia's ChoiceVisit

Journal

Notes from the kitchen

Occasional writing about cuts, fire, fermentation, and what is good this month.

  • Close detail of meat searing on a charcoal grill

    Why we still use charcoal

    Gas is easier, cleaner, and cheaper to run. We kept the charcoal anyway, and it is not for the theatre.

  • Bossam pork served with napa cabbage wraps

    A short guide to ssam

    The wrap is the whole meal in one bite. Here is the order we build ours in, and why it matters.

  • A bowl of cold buckwheat noodles in chilled broth

    What is good this month

    Cold noodles are back on, the kimchi has hit its stride, and the patbingsu is worth the wait.