The last time we talked (yeah, I know we don't really talk and that I am talking to myself not you) I left you with a bunch of anchovies swimming around in cold water. Well, they weren't swimming exactly, they were floating around. Dr. Food commented how people made comments about the tater tots and hardly anyone mentioned dead anchovies floating around in a bowl of water. I thought my followers might just not want to mention that perhaps *I* had gone off the deep end. Hanging meat, dead fish... you get the picture. I told my mother that I wish I had become a butcher as a profession. Being the supportive mom she is she said "REALLY?" but she didn't go much further than that.
This is anchovy stock that I am making. We were a little burnt out on the whole pork thing. Shhh, don't tell the Charcutepalooza clan I said this or they may kick me out. I already am thinking that they think I am a trouble maker.
I did put about 1/2lb of some thinly sliced beef in there. So, I didn't sell out on the meat people entirely.
Let me tell you once again that I really love Korean food. I mean I REALLY love it. Ok, so they don't cure meat, but they do cure vegetables. Does that count? I think there should be a "Kimchipalooza". That would only take me digging in the backyard to bury my kimchi and Dr Food could have his wine refrigerator back.
I don't know how many ways I can tell you that this was one of the best things I have tasted in a LONG time. Ok other than my bacon that *I* made. Did I tell you I made bacon?
Ok, I promised Dr. Food a wedge salad last night and I made it for him. It was a good use of my HOMEMADE bacon.
Oh, and tonight for dinner? I will have to do a scavenger hunt in the freezer because this is my world today.
Spicy Korean Soft Tofu Stew (Soondubuchigae)
By Naomi Imatome-Yun, About.com Guide
Ingredients:
3 Tbsp sesame oil
1/2 lb or 1 cup beef or pork (thinly sliced)
½ Tbsp garlic, finely chopped
2 Tbsp red pepper powder (kochukaru)
2 cups anchovy stock, beef stock, or water
3 cups soft tofu
2 Tbsp soy sauce
1 lb unshucked clams or 1 cup shucked clams, rinsed
2 scallions, sliced
Eggs (optional) (I didn't use eggs)
Anchovy Stock
Ingredients:
1 cup dried anchovies
1 small sheet of kelp (dashima on a Korean label or kombu on a Japanese one)
10 cups water
Preparation:
Soak kelp and anchovies in cold water for 2 hours.
Bring to a boil over high heat.
Boil vigorously for 2 minutes and then turn off heat.
Discard anchovies and kelp.
Use broth immediately or store in fridge or freezer for later use in Korean soups and stews.
Preparation:
In a soup pot, stir-fry the beef, garlic, and kochukaru in the sesame oil for about five minutes.
Add anchovy or beef stock or water and soy sauce to the pot.
Bring to a simmer.
Add soft tofu and return to simmer.
Add clams and simmer until the clams are cooked, about 10 minutes, until they shrink, or until the shells open (if using unshucked).
Add scallions and take off heat.
(Serves 4).
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