MMMMM---------------------------STOCK--------------------------------
2 Dried shiitake mushrooms
8 lg Dried anchovies; heads and
-guts removed, in a soup
-strainer or tightly wrapped
-in a cheesecloth
Dried kelp (5x6" sheet)
8 c Water
1 ts Salt
MMMMM----------------------SEASONING PASTE---------------------------
6 cl Garlic; minced
1 tb Hot pepper paste
2 tb Hot pepper flakes
1 ts Soy sauce
1 ts Sugar
2 tb Water
MMMMM----------------------------STEW---------------------------------
1/2 lb Pork belly (or pork
-shoulder); cut into bite
-size pieces
2 oz Sweet potato starch noodles;
-soaked in water for 30
-minutes and drained
1 c Cabbage; cut into bite size
-pieces
1/2 md Onion; sliced
2 Green onions; cut into 1"
-pieces
1/2 c Fermented kimchi; chopped
4 oz Polish sausage; sliced
4 oz Spam; sliced thinly
1/2 pk Instant ramyeon
1 c Radish sprouts (or spinach,
-watercress, arugula)
1/2 c Tofu; sliced, (optional)
1/4 c Canned baked beans;
-(optional)
12 Sliced rice cakes up to 16;
-(optional)
1 sl American cheese (optional)
Prepare Stock:
Combine the water, anchovies, mushrooms, and kelp in a large pot.
Cover and cook for 25 minutes over medium high heat. Add the pork and
cook for another 10 minutes.
Remove the pot from the heat. Take out the anchovies, kelp and
mushrooms. Slice the mushrooms into bite size pieces.
Strain the mixture of the stock and the pork into a large bowl. Put
the pork into a small bowl. You will get about 6 cups of stock. Stir
in the salt until dissolved.
Make Seasoning Paste:
Combine the seasoning paste ingredients – garlic, hot pepper paste,
hot pepper flakes, soy sauce, sugar, and water in a bowl. Mix well.
Arrange the ingredients in a shallow pot (10 to 12"):
Put the cabbage, onion, green onion, pork, and the mushrooms, on the
bottom of the pot.
Add the kimchi, and the seasoning paste over top.
Add the spam, sausage, rice cake, tofu, baked beans, and cheese.
Add the ramyeon and the sweet potato starch noodles.
Put radish sprouts on top and add 3 cups of stock.
Cook And Serve:
Cook over medium high heat. Korean style is to cook at the table with
a portable burner. Friends and family will be sitting around the pot,
talking and laughing, and maybe drinking. You can take a bit of
cooked sausage or the meat with your chopsticks as you wait for the
broth to boil and the noodles to soften. If you don't have a tabletop
burner, you can cook it on the stove away from the table.
When it starts boiling about 10 minutes later, stir and turn the
ingredients over with tongs to cook evenly.
Serve right after the noodles and ramyeon have softened. Transfer some
cooked stew to individual bowls and serve. Add more stock as the broth
boils down.
MMMMM
--- SBBSecho 3.27-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
