183 reactions · 16 comments | Episode 1, Season 19 Promo: Trolling...

13K views · 488 reactions | I don't know about you, but I can't imagine eating fried fish without hush puppies! Here's a recipe I've used for ages! Watch this entire episode of Garden to Table on YouTube! https://youtu.be/hUXRkkaMXYM | P. Allen Smith | Facebook

Banchan Series Episode 2: Pechay/Napa cabbage Namul and Toge/Beansprout Muchim Ingredients: 300g pechay/napa cabbage 1 tbsp sugar 1 tsp soy sauce 1 tbsp sesame oil 1 tbsp doenjang/soybean paste 500g beansprout 2 tbsp gochugaru (1tbsp if you want less spicy) 1 tsp salt 1/2 tbsp fish sauce or 1 tbsp soy sauce 1 tbsp sesame oil 1 tsp minced garlic 1 tsp sesame seeds Cut pechay/cabbage into 3 or 4cm chunks. wash beansprouts if necessary. Heat pan of salted water and bring to boil. Add pechay leaves