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
    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.