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A Foolproof Path to Dinner, by Way of Korea J. Kenji López-Alt puts his fridge odds and ends to work in crunchy, savory, wildly adaptable jeon. This sauerkraut jeon is perfect for busy weeknights.Credit.David Malosh for The New York Times. Food Stylist: Maggie Ruggiero. Jan. 12, 2021 I wonder how long this has been here, I thought to myself as I opened a forgotten jar of sauerkraut I’d left fermenting in the back of the fridge, now so effervescent that it hissed and bubbled as I loosened the lid. As a recipe developer, I often find myself with odds and ends in the fridge. In the past, I’ve maintained that hash or perhaps frittatas are the best way to make use of them, but recently I’ve been turning toward jeon (Korean pancakes). Not only are they fast, they are staggeringly versatile as well, making use of virtually any vegetable, seafood or meat, and bound with any type of flour.

New yorkUnited statesPusan gwangyoksiSouth koreaMaggie ruggieroDavid maloshNew york timesLunar newHooni kimFood stylistKorean foodபுதியது யார்க்ஒன்றுபட்டது மாநிலங்களில்தெற்கு கொரியாமாகி ரூஜியரொபுதியது யார்க் முறை