Subj : Re: Budae Jjigae (Army Ba
To   : Ben Collver
From : Dave Drum
Date : Thu Jun 27 2024 05:50:00

-=> Ben Collver wrote to Dave Drum <=-

BC>   Re: Re: Budae Jjigae (Army Base Stew)
BC>   By: Dave Drum to Ben Collver on Wed Jun 26 2024 07:38:48

BC>       Title: Budae Jjigae (Army Base Stew)
BC>  Categories: Korean, Stews

DD> Whose army?

BC> South Korea.  Based on what i've seen on Korean TV, all able bodied
BC> citizens are expected to serve in the military somewhere between 1 to
BC> 2 years.  I got the impression they usually do so in their early 20's.
BC> I also got the impression that it was similar to conscription in
BC> Scandinavia, where it was more like Scouts than Boot Camp.

Fair enuff. I don't watch much TeeVee beyond a few Formula 1 races and
if there is severe weather in the area. Same for movies. Druther read a
good book.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegetable Pajeon (Korean Scallion Pancakes w/Vegetables)
Categories: Breads, Vegetables, Herbs
     Yield: 3 servings

MMMMM--------------------------PANCAKES-------------------------------
   1/2 c  A-P flour
   1/2 c  Potato starch (or 1/4 c (ea)
          - white rice flour and
          - cornstarch)
   3/4 ts Fine sea salt; more as
          - needed
   1/2 ts Baking powder
   1/4 c  Ice water
     1 lg Egg
   1/4 c  Finely chopped kimchi
     4 c  Fine chopped or grated mixed
          - vegetables
     4    Scallions; in 2" long
          - sections, thin sliced
          - lengthwise
     2 tb Grapeseed or peanut oil;
          - more as needed

MMMMM-----------------------DIPPING SAUCE----------------------------
     3 tb Soy sauce
     2 ts Rice wine vinegar; more to
          - taste
     1 ts Finely grated fresh ginger
          - or garlic (opt)
   1/2 ts Sesame oil; more to taste
       pn Granulated sugar

 PREPARE THE PANCAKES: In a large bowl, whisk together
 all-purpose flour, potato starch, salt and baking
 powder.

 In a medium bowl, combine water, egg and kimchi. Whisk
 kimchi mixture into flour mixture, and whisk until
 smooth. Fold in vegetables and about three-quarters of
 the scallions. (Save the rest for garnish.)

 In a large nonstick skillet over medium heat, heat 2
 tablespoons oil. Scoop 1/4 cup portions of batter into
 the skillet, as many as will fit while not touching,
 flatten, and fry until dark golden on the bottom, about
 2 to 3 minutes. Flip and continue to fry until other
 side is browned, 2 to 3 minutes. Transfer to a paper
 towel-lined plate and sprinkle with a little more salt.
 Continue with remaining batter.

 Before serving, make the dipping sauce: In a small bowl,
 stir together soy sauce, vinegar, ginger or garlic (if
 using), sesame oil and sugar. Sprinkle sliced scallion
 over pancakes, and serve with dipping sauce on the side.

 Recipe from: Sohui Kim

 Adapted by: Melissa Clark

 Yield: 3 to 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Canapes:  A sandwich that's cut into 24 pieces.
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