Budae Jjigae (Korean Army Stew)

The best and the most popular Korean hot pot dish – Budae Jjigae (Army stew / Army base stew) recipe! It is loaded with Kimchi, spam, sausages, ramen noodles and much more!

Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Servings: 2

Ingredients

2 cups chicken stock (1 litre) *see notes above
100 g SPAM thinly sliced
2 cocktail Frankfurt sausages (150g) thinly & diagonally sliced
125 g tofu sliced (about 1.5cm, 1/2 inch thickness)
100 g enoki mushrooms base stem removed & stems separated,
100 g king oyster mushrooms thinly sliced length ways
50 g shiitake mushroom caps thinly sliced
0.25 cup aged Kimchi , cut into bite sized pieces
55 g instant ramen noodles
25 g Korean rice cakes for soup soaked in cold water for 15 mins if it was frozen
15 g green onion thinly & diagonally sliced
0.5 to 1 slice cheese

Sauce (Mix these in a small bowl)

1 Tbsp Korean chili flakes (Gochugaru)
1 Tbsp rice wine (mirin)
0.5 Tbsp soy sauce
0.5 Tbsp minced garlic
0.25 Tbsp sugar
0.25 Tbsp Korean chilli paste (Gochujang)
Few sprinkles ground black pepper


- Assemble the main ingredients (except for instant ramen noodles, rice cakes, green onion and cheese) in a shallow pot. Add the sauce in the middle. Pour the stock in the corner of the pot. Close the lid and boil it on medium high heat until the stock starts to boil (about 8 mins).

- Add the remaining ingredients – instant ramen noodles, rice cakes, green onion and cheese on top of the pot and boil uncovered until the noodles are cooked (about 2 to 3 mins). Reduce the heat to low (if you’re cooking on a portable burner and sharing the food at the dinning table).

- Start dishing out soup, protein and vegetables onto your own soup bowl. Serve with steamed rice (& with other Korean side dishes).

Notes
*1 Tbsp = 15 ml, 1 Cup = 250 ml

https://mykoreankitchen.com/army-stew-budae-jjigae/

Strozzapreti: Priest Choker Pasta

 

00 Flour 300g
Semolina flour 100g
Still water 150ml (warm), or more, depends on the flour
Salt - a pinch

4 portions

Put the flour in a heap on a pastry board or in a bowl.

Make a hole in the middle of the flour and slowly add warm water as you begin to incorporate the flour with a fork.

Start kneading with your (very clean) hands, first with your fingertips and then, when the dough is more consistent, with your palms. You are aiming for a smooth and soft mixture.

Make a ball and wrap it in plastic wrap. Let the strozzapreti dough rest for 30 minutes in a cool place.

After the dough has rested, roll it out into a thin sheet of about 1.5 millimeters thick.

Fold the pasta and cut the pastry into 1.5 cm strips. At this point, roll up the strips with slightly moistened hands. Do not exert too much pressure, but proceed gently so as not to crush the dough.

In this way you will get the classic rolled shape of strozzapreti. In the centre you will notice a sort of knot called the 'choke' in jargon. Repeat the operation until the dough is used up. This takes some practice to get right but that's part of the fun of making pasta.

Break each strozzapreti with your hands, trying to get a maximum length of 8 cm.

Arrange the strozzapreti well spaced on a lightly floured tray and let them rest for 10/15 minutes before cooking.

Cook the strozzapreti in plenty of boiling salted water.

Are you used to putting oil in fresh pasta water? This is a false myth. To prevent the fresh pasta from sticking while cooking, just pay attention to the cooking time and, above all, drain it with a slotted spoon without pouring it into a colander.

tweaked from:
https://www.finedininglovers.com/recipes/homemade-strozzapreti

I couldn't find any Semolina , so I just used 400g of 00 flour and they can out OK... 

Pork Neck Curry

Prep Time 30 minutes mins
Marinade Time 1 day d
Total Time 1 day d 30 minutes mins

Servings 6

1 kg pork neck, cut into large chunks
15 ml butter
15 ml oil
1 onion, roughly chopped
10 ml mustard seeds
200 g small cherry tomatoes
10 dried curry leaves, (fresh if available)
---------------
Marinade
3 dried chilies, small
15 ml cumin seeds
15 ml coriander seeds
5 cardamon pods, crushed
5 ml dried fennel
10 whole peppercorns
5 ml salt

5 ml turmeric
pinch of ground cinnamon
2 green chilies (optional) finely chopped
5 cloves garlic, crushed
2 cm fresh ginger, chopped

100 ml white wine vinegar
30 ml brown sugar
15 ml lemon juice

In a heavy-based saucepan, toast all the dried spices.  Add them together with the turmeric, cinnamon, fresh chili, and garlic to a mortar and pestle and grind.

Add the remaining ingredients to form a paste.

In a glass bowl of your choice, coat the meat with the marinade, cover, and leave to marinate overnight.
---------------

 
Wipe most of the marinade off the meat.  Using a heavy-based saucepan, heat the butter and oil until butter melted then braise the meat on both sides.  Only a few at a time.  Repeat until all is done.  Set aside.

In the same saucepan, saute the onions and mustard seeds slowly until soft and translucent.

Add the meat, tomato, curry leaves, and remaining marinade with 200ml boiling water.  Simmer slowly for 45 minutes or more until the meat is tender and aromatic.

https://www.thelondoneconomic.com/food-drink/recipes/24-hour-marinatedpork-neck-curry-292570/

Paneer Fish Curry

Prep Time 20 minutes
Cook Time 25 minutes

750 gms Fish Steaks (cleaned)
1 tbsp Plain Flour
1 tbsp Oil
1/2 tsp Black Mustard Seeds
3 Dried Red Chillies (large, deseeded and chopped)
1/2 tsp Cumin Powder
1/2 tsp Coriander Powder
1/2 tsp Turmeric Powder
1 1/2 Sugar
500 gms Paneer (cubed)
Salt (to taste)
1 tbsp Coriander Leaves (chopped, for garnish)

Marinate fish with turmeric, lime juice, and salt. Set aside for 15 minutes.
Mix Flour with water to form a thick batter.
Heat oil in a flat pan; add mustard seeds and red chillies.
Once the mustard seeds splutter, remove them from the heat and slowly add 2 cups of water.
Add powdered spices and sugar; place on low heat and let the gravy simmer.
Add the marinated fish, cover, and cook for 10 minutes.
Add paneer and batter, stir gently, and cook for 5 minutes until the gravy thickens.
Garnish with chopped coriander leaves.

https://www.awesomecuisine.com/recipes/6536/paneer-fish-curry/

Quick Kimchi Recipe

Trim and cut cabbage, add to the brine.
2 litres of water 400g salt
Brine for 60 mins.
Chop lots of spring onions.

In a liquidiser make the paste:
10 cloves of garlic
60g Fresh Ginger
2 ripe Pears, peeled and decored
Gochugaru to taste, about 6 teaspoons
Fish Sauce to taste, about 6 teaspoons
(add water if not loose enough)

Mix the paste into the Spring Onions.

Drain the cabbage and put some latex gloves on.
Massage the paste into the cabbage and put into an air tight container.

Ninja Foodi Beef Stew (No.2)

Adapted from:

https://lianaskitchen.co.uk/ninja-foodi-beef-stew/

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 25 minutes
Total Time 1 hour+

1kg diced beef (Shin, Stewing etc)
Flour
Salt & Pepper
Red wine to deglaze

1.2kg seasonal vegetables/potatoes
3 bay leaves
3 tbsp Worcestershire sauce
3 cloves Garlic, crushed
3 tsp dried mixed herbs

3 beef stock cubes (or some fresh chicken stock)
1l boiling water
3 tbsp Tomato Puree

Heat a little oil and brown off the flour coated and seasoned beef in batches.
Add to the Ninja Foodi.
Deglaze the pan with stock/wine.
Add the remaining ingredients, apart from any green vegetables, and stir.
Place the pressure cooker lid on.
Set the valve to 'seal' and cook on high pressure for 40 minutes.
At the end of the pressure cooking time leave the Foodi to release naturally for about 10 minutes before performing a quick release.
Remove the pressure cooker lid and add in any broccoli, peas or other green veg.
Set the Foodi to sear/saute and adjust the gravy to your liking.
Leave to cook for about 5 minutes or until the green vegetables are tender.
Add any additional seasoning if required.

Korean Beef Stew

Prep Time 4 hours hours
Cook Time 3 hours hours
Resting time 5 minutes minutes
Total Time 7 hours hours
Servings 6

    1.36 kg beef chuck cut into large pieces
    60 ml soy sauce
    60 ml shiro miso
    10 cloves garlic
    710 ml water
    5 ml hon-dashi
    30 ml gochujang
    15 ml gochugaru
 

Combine miso and soy in a small bowl. Stir to combine thoroughly. 

Mix the miso mixture with the beef and refrigerate 4 to 12 hours.

Pre-heat your oven to 325F. 

Film a pot generously with vegetable oil. Brown the beef in batches over medium low heat. Leave room around the beef. You don't want it to steam. You want it brown. Take your time. Every stove is different. You may need to adjust the heat.

Transfer the browned beef to a clean dutch oven. Add the garlic and the gochugaru to the pot.

Make your dashi. Bring the hon-dashi and water to a boil. Let simmer briefly.

Mix the gochujang with a couple tablespoons of hot dashi in a small bowl. Add a bit more dashi if needed. Get the gochujang to dissolve in the dashi. It's way easier to do this in a small bowl. Chasing miso or gochujang around a large pot is a pain.

Add the gochujang mixture. Now add enough of the remaining dashi to come up 2/3 of the way up the meat.

Cover the dutch oven with aluminum foil or parchment. Then put the lid on it. Place in the oven and braise for about an hour. After an hour give it a stir and return it to the oven.

Beef is done when it is tender. This will take probably around 3 to 3 1/2 hours if you have big chunks. Start checking after 2 1/2 hours. There's no way to rush this. It's ready when it's ready.

It reheats well though so just plan ahead. Give yourself some extra time. Reheat to serve. Much better than having your guests wait an extra hour or two for dinner...

Notes
3 cups of water and 1 tsp hon-dashi makes a pretty mild dashi stock. If you make your own from scratch then substitute 2 cups dashi and 1 cup water.