They really enshittified the internet so hard that it’s more convenient to have these bulky ass (expensive too if you don’t get second hand…) books that you have to flick through and find room to store and try not to spill shit on and stick little bookmarks in to save commonly used recipe, god damn.

For years I used a search engine, and used Pinterest a lot too to save recipes and categorise them. But the SEO slop, the AI slop, the ads…. It’s just become horrific half the time. I did try downloading a few eBooks and pdfs but the format is really not great for cookbooks.

If anyone has any recommendations for sites or apps that aren’t fucking terrible I would love that. Especially im-vegan ones.

    • Ath3ro [none/use name]@hexbear.net
      English
      3·
      17 days ago

      SOONDOOBOO CHIGAE

      Recipe Book: All

      Ingredients

      • I tablespoon sesame oil
      • 2 tablespoons gochugaru
      • ¼ onion, diced
      • 3 cloves garlic, minced
      • 1 small potato, diced
      • ½ cup hobak or regular zucchini half-moon discs (¼ inch thick)
      • 2 teaspoons salt
      • ½ teaspoon freshly ground black pepper
      • I tablespoon soup (light) soy sauce
      • 2 cups Vegetable Broth
      • 2 (16-ounce) blocks silken tofu
      • 2 scallions, chopped

      Directions

      1. In a medium ddukbaegi or Dutch oven, heat the sesame oil over medium heat. Immediately add the gochugaru and stir with a wooden spoon. Make sure the gochugaru does not burn (turn dark), as it will get bitter.

      2. When the gochugaru starts to bubble and froth, add the onion, garlic, potato, zucchini, salt, and pepper. Continue to cook until the onions begin to turn translucent, 2 to 3 minutes.

      3. Add the soy sauce to deglaze the pot. Pour in the vegetable broth. Add the silken tofu, breaking it up gently with your spoon into large chunks (you do not want it to look curdled). Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

      4. Add the scallions and cook for 1 to 2 more minutes before serving

    • Ath3ro [none/use name]@hexbear.net
      English
      2·
      17 days ago

      Yes sorry about that, i’ll send them as i format them i’ll preface this one by saying i don’t add black beans neither does her mom but beans are always good to eat KIMCHI CHIGAE

      Ingredients

      • 1 tablespoon sesame oil
      • 1 tablespoon extra-virgin olive oil
      • 4 scallions, white parts chopped, green parts cut into 1-inch lengths
      • ½ cup diced onion
      • 1 teaspoon minced fresh ginger
      • 2 to 3 cloves garlic, minced
      • 1 small potato, diced
      • 2 to 3 cups sour Baechu Kimchi
      • 1 tablespoon gochujang
      • 2 teaspoons brown rice syrup
      • 2 tablespoons soup (light) soy sauce
      • 2 cups Vegetable Broth
      • 1 (16-ounce) block medium or firm totu, cut into 1/2-inch cubes
      • ¼ cup black beans

      Directions

      1. In a medium ddukbaegi or Dutch oven, heat the sesame oil and olive oil over medium-high heat. When the oil is hot, add the scallion whites, onion, ginger, garlic, and potato. Sauté the vegetables until the onions turn translucent, about 3 minutes.

      2. Add the kimchi and continue to cook until it begins to caramelize, about 1 minute. Add the gochujang and brown rice syrup and stir the vegetables to evenly coat.

      3. Add the soy sauce to deglaze the bottom of the pot. Add the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

      4. Add the tofu, black beans, and the scallion greens and cook for an additional 2 minutes before serving

    • Ath3ro [none/use name]@hexbear.net
      English
      2·
      17 days ago

      i’ll add the banchan under this recipe

      Bibimbap

      Recipe Book: All

      Ingredients

      • ½ tablespoon sesame oil
      • 1 carrot, julienned
      • ½ teaspoon salt
      • 1 cup cooked rice
      • 2 to 3 pieces braised tofu
      • 1 sweet potato, baked, peeled, and cut into bite-size pieces
      • 4 or 5 Pickled Perilla Leaves
      • 1 cup Bulgogi
      • 2 tablespoons Spicy Soy Sauce Dressing or Spicy Gochujang Dressing

      Directions

      1. In a medium skillet, heat the sesame oil over medium heat. Add the carrot pieces and cook until they start to get soft (not mushy), about 2 minutes. Sprinkle on the salt.

      2. Add the rice to a bowl and top with the sautéed carrot, tofu, sweet potato, perilla leaves, and bulgogi. Drizzle with the dressing

      • Ath3ro [none/use name]@hexbear.net
        English
        1·
        17 days ago

        you can sub spinach for this and i prefer it with spinach but it works well with any dark leafy green

        Kale Moochim

        Ingredients

        • 2 cups chopped kale
        • 1 tablespoon doenjang
        • ½ teaspoon freshly ground black pepper
        • 1 tablespoon sesame oil
        • 1 tablespoon sesame seeds

        Directions

        1. Set up a large bowl of ice and water. In a large pot, bring 4 cups of water to a boil. Drop the kale into the boiling water for 2 minutes. Transfer the kale to the ice bath to stop the cooking.

        2. Drain the kale, wrap it in a large kitchen towel, and squeeze out the excess liquid (this is the hardest and most annoying part of the recipe, but it’s necessary).

        3. Place the kale in a bowl, add the doenjang, black pepper, sesame oil, and sesame seeds and mix everything together, preferably by hand

      • Ath3ro [none/use name]@hexbear.net
        English
        1·
        17 days ago

        Bulgogi

        Ingredients

        • 1 cup Soy Curls
        • 3 to 4 dried shiitake mushrooms
        • ½ cup Omma’s Korean
        • BBQ Sauce (page 45)
        • 1 scallion, cut into
        • 2- to 3-inch lengths
        • ¼ red onion, julienned
        • ¼ cup chopped green bell pepper
        • Oil for grilling
        • ½ tablespoon sesame oil
        • 1 teaspoon toasted sesame seeds

        Directions

        1. Soak the Soy Curls in water for at least 1 hour. Drain and squeeze out any excess liquid. At the same time, soak the shiitake mushrooms to rehydrate, then chop.

        2. In a large zip-top plastic bag or reusable silicone bag, place the Soy Curls, shiitakes, barbecue sauce, scallions, red onion, and bell pepper. Make sure all the Soy Curls are submerged in the sauce. Place the bag in the refrigerator and marinate for at least 4 hours or up to 24 hours.

        3. Preheat a grill or a grill pan (or a cast-iron skillet). Slightly oil the grates or pan. When the grill is hot, place the marinated Soy Curls, mushrooms, scallions, onions, and bell pepper on the grill pan or grill topper, basting with the remaining marinade. Cook until the Soy Curls are slightly charred, about 3 to 4 minutes.

        4. Drizzle with the sesame oil and garnish with the sesame seeds before serving.