Monk fish ball soup - Agwi saengsun eomuktang 아귀 생선 어묵탕

“We’ve put this fish ball soup on the menu at CHAE. It’s nice on a cold day because it’s hot and a bit spicy. The main tip for success is to make the kelp stock the day before and cook it for at least 5 hours. If you can’t find monkfish, you can replace it with another firm fish such as snapper; prawns (shrimp) are fine too.” - Jung Eun Chae

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Summer, Spring, Autumn, Winter, cookbook, baking, Filipino Antony Summer, Spring, Autumn, Winter, cookbook, baking, Filipino Antony

Chili crisp chocolate chunk cookies

Fellow members of the chili crisp fan club will revel in these umami-packed cookies where sweet and savory battle deliciously for attention. These are gooey, mottled with melty pools of dark chocolate, and wrinkled with crunchy golden ridges. Brown butter makes them toasty, nutty, and extra chewy…

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