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