I've been living for the past four years with a jar of kimchi in the fridge, and have explored Korean barbecue for the past two. But for some reason I had never sat down to japchae until a few weeks ago. Instead of aggressive and spicy, it was comforting and calming—the kind of home-style dish that I could imagine needing during a hectic week. This version from The Steamy Kitchen Cookbook is a good recreation, even if I did have to bump up the soy sauce factor.
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I have a bad habit of screwing up salmon. No matter what I do, the fish comes out dry and kind of chalky, or just bland and boring. This is probably why I don't tend to cook it much. Luckily, I came across this trick from Jaden Hair of Steamy Kitchen. Instead of charring the fish on a grill, or even roasting it in a hot oven, she recommends slowly baking it in a 250°F oven for 30 minutes on a bed of aromatic ingredients.