feb 21, 2023 (tue).............make a 2nd attempt
benchmark blog
i) my korean kitchen : https://mykoreankitchen.com/army-stew-budae-jjigae/
introduction
- army stew is one of popular hot pots in korea
- it starts at the time after korean war when food is extremely scarce...........therefore koreans make good use of the surplus canned food (eg baked beans, luncheon meat, sausage) and sliced cheese left in usa military bases to cook a simple hot pot
- now it is free to customize your own army stew (actually depends on what you got in fridge)
- budae = army
- jjigae = thick stew
main ingredients
- sausages
- baked beans
- luncheon meat
- instant noodle
- korean rice cake
- green onion
- enoki mushroom
- chestnut mushroom
- tofu
- kimchi
- slice cheese (but i am not a fan of cheese, so i replace it by japanese style fish cake)
sauce ingredients (base on 4 servings)
- 1 litre chicken stock (replaced by water coz literally i dun eat chicken and its by products)
- 2 tablespoon korean chili flakes (i use hot spicy powder inside the very spicy instant noodle)
- 2 tablespoon rice wine (i use mirin)
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1/2 tablespoon korean chili paste
- 1/2 tablespoon sugar (i skip this coz my korean chili paste already includes sugar)
- sprinkle of ground black pepper
steps
1. my korean rice cake is frozen stuff...............soak in water for at least 15 mins
2. mix all sauce ingredients
3. cut all ingredients and put in a pan...............except baked beans, instant noodle, korean rice cake, green onion
5. put on high heat with lid on...........after boiling.............keep for 8 mins
6. then add the remaining ingredients............cook for 3-5 mins depending on your preferred instant noodle texture
7. done
taste
-various flavor - spicy, sweet, savory, little smoky
-havent had this dish for loooooong time
-so missed about korea............wanna travel there to have authentic army stew
areas of improvement
-i am happy with this attempt
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