They really enshittified the internet so hard that it’s more convenient to have these bulky ass (expensive too if you don’t get second hand…) books that you have to flick through and find room to store and try not to spill shit on and stick little bookmarks in to save commonly used recipe, god damn.
For years I used a search engine, and used Pinterest a lot too to save recipes and categorise them. But the SEO slop, the AI slop, the ads…. It’s just become horrific half the time. I did try downloading a few eBooks and pdfs but the format is really not great for cookbooks.
If anyone has any recommendations for sites or apps that aren’t fucking terrible I would love that. Especially 
ones.
i’ll add the banchan under this recipe
Bibimbap
Recipe Book: All
Ingredients
Directions
In a medium skillet, heat the sesame oil over medium heat. Add the carrot pieces and cook until they start to get soft (not mushy), about 2 minutes. Sprinkle on the salt.
Add the rice to a bowl and top with the sautéed carrot, tofu, sweet potato, perilla leaves, and bulgogi. Drizzle with the dressing
Bulgogi
Ingredients
Directions
Soak the Soy Curls in water for at least 1 hour. Drain and squeeze out any excess liquid. At the same time, soak the shiitake mushrooms to rehydrate, then chop.
In a large zip-top plastic bag or reusable silicone bag, place the Soy Curls, shiitakes, barbecue sauce, scallions, red onion, and bell pepper. Make sure all the Soy Curls are submerged in the sauce. Place the bag in the refrigerator and marinate for at least 4 hours or up to 24 hours.
Preheat a grill or a grill pan (or a cast-iron skillet). Slightly oil the grates or pan. When the grill is hot, place the marinated Soy Curls, mushrooms, scallions, onions, and bell pepper on the grill pan or grill topper, basting with the remaining marinade. Cook until the Soy Curls are slightly charred, about 3 to 4 minutes.
Drizzle with the sesame oil and garnish with the sesame seeds before serving.
you can sub spinach for this and i prefer it with spinach but it works well with any dark leafy green
Kale Moochim
Ingredients
Directions
Set up a large bowl of ice and water. In a large pot, bring 4 cups of water to a boil. Drop the kale into the boiling water for 2 minutes. Transfer the kale to the ice bath to stop the cooking.
Drain the kale, wrap it in a large kitchen towel, and squeeze out the excess liquid (this is the hardest and most annoying part of the recipe, but it's necessary).
Place the kale in a bowl, add the doenjang, black pepper, sesame oil, and sesame seeds and mix everything together, preferably by hand