KimcheeMomma

This was a great dressing! The basil threw it off for us a little. I think cilantro for us is a better choice. I used sesame oil instead of veg. oil and upped the sugar by 1/2 tbs because we have unsweetened peanut butter. Overall a great dish!

This is a simple yet beautiful dish. I used a bag of frozen sweet yellow corn as that’s what I had on hand. I also used beef bone broth (the korean style that’s milky white) instead of chicken broth because again that’s what I had on hand with the oil from the soup so I didn’t use butter. I wasn’t sure of measurements so I put enough liquid to cover the corn with about 1/4” above it then followed the instructions. I had a lot of scallops and needed to cook them in batches. I still finished with red bell peppers (because that’s the only ones I had on hand) and made the glaze for them. I didn’t add butter to them since we have a dairy allergy in the family. I don’t feel like it needed it, though I’m sure it would’ve been just a hair more luxurious. This will definitely be in the rotation! Easy main dish or even an appetizer in a small dinner party with 1 scallop per person.

My 6 yr old was licking the plate clean! Enough said...

I have made this with mostly dried sweetened cranberries because I couldn’t find fresh or frozen. When I use dried I don’t add sugar and it’s perfect. I have made this with a whole cut up chicken with the same 5 star results! I also sub the water for white wine whenever I have an open bottle. I cook it in the instant pot on high pressure for 3 mins with natural release.

Made these and my 5 year let me try 1 how generous! This has been requested daily lol. The 1 I tried was amazing! Made exactly as written.