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This is everything my mom prepares for my dad in its 12-hour workdays.

So first are her three-year-old pickles.

These are Korean cucumbers that she pickled three years ago.

Until this day, they're still very good.

All right, next were her three-year-old green chili pickles.

I think she went on this pickle kick a couple years ago, but here she's making spicy green

chili pickles. Very similar to the last recipe, but here she's making spicy green chili pickles.

Very similar to the last recipe, but we're using green chili and some of the pickle brine

to create this very nuanced chili dish that is honestly quite fascinating.

I actually brought this to America's Test Kitchen and they were absolutely floored by this dish

because there is a complexity of a three-year-old pickle with fresh bold flavors that just danced in the mouth.

Then she made some spicy brazed tofu, aka tuphu chorin.

This is a dish that you make if you want to impress someone with Korean food, but with minimal effort.

All you do is pan fry the tofu until it's doing that, whip up the sauce with some fresh pepper, pour it in,

and then braze it until it's plush, tender, and flavored throughout.

That's it.

And then the last thing that she made was actually made the night before.

This is chang chorim, also known as soy braised eggs and beef.

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