I served the stew on a bed of shredded lettuce and topped it with some spring onion.
Delicious. Maybe a bit too spicy for Biggy. It was very pleasing to my palate and, in the end, isn't that the main thing.
Thursday, 3 September 2015
Hangug-eo Seutail-ui Jeonyeog Sigsa (by G)
I love Korean food and this is probably the most authentic Korean meal I've made. It was fun to make too. Just put some cubes of pork belly in a pot, add some hot regular bean pastes, raw onion, capsicum, kimchi, garlic and a little water then let it simmer away until the pork is satisfactorily cooked. I added some of the thick rice cake noodle type things near the end as well - because that adds to the authenticity.
I served the stew on a bed of shredded lettuce and topped it with some spring onion.
Delicious. Maybe a bit too spicy for Biggy. It was very pleasing to my palate and, in the end, isn't that the main thing.
I served the stew on a bed of shredded lettuce and topped it with some spring onion.
Delicious. Maybe a bit too spicy for Biggy. It was very pleasing to my palate and, in the end, isn't that the main thing.
I've never spoken much about my love of rice sticks. In fact, it's been so long since my last rice stick I'd forgotten about said love. But, I love them. And, we all know I love pork. So, dinner was a grand success. I was initially aghast about the quantity of lettuce but G was correct to mellow out the Korean spice. In saying that I didn't quite manage to finish all my lettuce. But willingly accepted the dessert of delicious seaweed snacks.
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