This is the perfect meal for a cold Sunday night. Although you have to start preparation about 3 hours before dinner time, Korean baeckeoffe is really easy to make. This dish is rich and comforting, and the flavors have a ton of depth with just the right balance of sourness and acidity. The flavors permeated through all the ingredients and had just the right amount of spiciness to it.
Traditionally, women (in France) prepared baeckeoffe and dropped off their casseroles at the baker's on their way to do laundry for the day. The baker would then add a ring of dough along the lids to make an airtight seal and stash them in the back of his oven. The women would pick up their fully cooked meals on their way home. This hybrid Korean version comes to us courtesy of the Kimchi Chronicles and Jean Georges.