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

Title: Budae Jjigae (Army Base Stew)
Categories: Korean, Stews
Yield: 4 Servings

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 3.20-Linux
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Ben Collver wrote to All <=-

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

Title: Budae Jjigae (Army Base Stew)
Categories: Korean, Stews
Yield: 4 Servings

Whose army?

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

Title: Tin Can Casserole - AKA C-Ration Stew
Categories: Beef, Beans, Cheese, Breads
Yield: 2 servings

1 cn Franks & beans
1 cn Beefsteak w/potatoes
1 ds (generous) Tabasco
1 cn Crumbled crackers
1 cn Cheese spread; melted
4 tb Green onions; coarse
- chopped
2 tb Butter or oil or fat
1 sm Can of water; as needed

The casserole can be elegant, but as most men know, women
often use it as a camouflage for a hasty meal after a
long bridge game. Here's a recipe to put the Old Lady's
Bridge Casserole to shame.

Melt butter or oil or fat and saute' onions in it. Then
add the cheese until it is melted and well blended. Now
add the crackers for a few minutes and then return to
tin can or other cookmg utensil.

Combine a can of franks & beans with the beefsteak &
potatoes into this mixture and correct the seasoning.

Cook for as long as necessary, seeing that the casserole
is always thick. However, if it gets too thick, add a
little water as a thinning agent.

This can be served over boiled rice with an added dash
of Tabasco just before eating.

RECIPE FROM: The Charlie Ration Cookbook

Uncle Dirty Dave's Archives

MMMMM

... Where there's a will, there are five hundred relatives.
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Re: Re: Budae Jjigae (Army Base Stew)
By: Dave Drum to Ben Collver on Wed Jun 26 2024 07:38:48

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

Whose army?

South Korea. Based on what i've seen on Korean TV, all able bodied
citizens are expected to serve in the military somewhere between 1 to
2 years. I got the impression they usually do so in their early 20's.
I also got the impression that it was similar to conscription in
Scandinavia, where it was more like Scouts than Boot Camp.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

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

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

Whose army?

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