How to Cook: November 2019

Sunday, November 24, 2019

10 Minute Army Base Stew Recipe

ARMY BASE STEW

KOREAN ARMY BASE STEW

EASY RECIPE :

STEW

1 can SPAM, sliced into 8
8 mini Hot Dogs
1 package tofu
1 package tofu puffs, optional
3 king oyster mushrooms, sliced thin
3 small carrots, peeled
1-2 pieces mochi, cut into small pieces
4 cups low sodium chicken stock
1 package instant Rame Noodles
1-2 slices American Cheese
green onions, thinly sliced
rice, to serve, if desired

Sauce:

2 tablespoons Korean chili flakes
2 tablespoons Mirin
1 tablespoon Soy Sauce
4 cloves garlic, minced
1/2 tablespoon sugar
1/2 tablespoon Gochujang (Korean Chili Paste)
freshly ground black pepper

PREPARATION :

In a shallow pot, arrange the spam, hot dogs, tofu, tofu puffs, mushrooms, carrots, and mochi. In a small bowl, mix together all of the sauce ingredients. Place in the center of the ingredients in the pot, then pour the chicken stock in, near the edge of the pot. Partially cover with the lid and bring to a boil over medium high heat, about 5-8 minutes.

Remove the lid and add the instant noodles, green onions, and cheese. Simmer until the noodles are cooked, about 2-3 minutes. At this point, bring the pot to the middle of the table where everyone can scoop out a bit of everything they like. If you have a portable burner or induction cooker, you can make the entire dish at the table, enjoying the stew as it simmers on low.

Be sure to eat the noodles first, otherwise they’ll get soggy. Enjoy the rest of the stew with rice!

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KOREAN ARMY BASE STEW

RECIPE :

Ingredients :

4 cups Chicken stock* (see note)
8 ounces SPAM, thinly sliced
4 cocktail Frankfurt sausage thinly & diagonally sliced
9 ounces Tofu, sliced
7 ounces Enoki mushrooms, base stem removed & stems separated
7 ounces) king oyster mushrooms, thinly sliced length ways
3.5 ounces) shiitake mushroom caps, thinly sliced
1/2 cup ripened bite sized Kimchi
3.9 ounces) instant Ramen Noodles
1.8 ounces) Korean rice cakes for soup, soaked in cold water for 15 mins if it was frozen
1 ounces) green onion, thinly & diagonally sliced
2 slices of Yellow American Cheese

SAUCE

2 Tbsp Korean chili flakes (Gochugaru)
2 Tbsp rice wine (mirin)
1 Tbsp soy sauce
1 Tbsp minced garlic
1/2 Tbsp sugar
1/2 Tbsp Korean chili paste (Gochujang)
A few sprinkles of ground black pepper

Mix All together in a small Bowl

PREPARATION :

1.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).

2. 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).

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

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Ingredients :

Chicken thighs- 4 pieces any size
Chicken drumsticks- 4 pieces any size
Buttermilk- 500 ml
Oil for Deep Frying-sunflower or groundnut oil
Plain flour- 300 gm
Smoked paprika-1-2 Tsp
1/2 tsp garlic powder
1-2 tsp cayenne pepper
Sea salt and freshly ground black pepper

PREPARATION :

Marination is the heart of this dish. To marinate place the chicken in a bowl, add the buttermilk so the chicken is completely coated with it. Sprinkle required quantity of salt and mix well. Put this to refrigerate overnight. Do not forget to cover the bowl with cling film. The buttermilk with gives a soft tangy tenderness to the chicken as this is most important ever to a number of people who are well known.
Once you are ready to cook, take the marinated chicken out of the refrigerator and allow it to get back to room temperature. Now its time for the coating.
Coating- For that, in a bowl put the flour spread across the container. For seasoning add smoked paprika, cayenne pepper, required salt, a pinch of pepper and garlic powder. Run your fingers through the mix and get the perfect coating ready. This spicy mix gives a nice texture to the chicken.
Take the chicken pieces one by one from the marination bowl, shake off the excess buttermilk and lay the chicken to the Coating. Roll the chicken with your hands to get it covered completely with the coating. If you like your chicken to be more crispy, repeat the process by dipping the chicken once again in buttermilk and coat it again with seasoned flour. It may look a little scrappy but it will blister beautifully when it hits the oil to give a perfect look with a crunch.
We are ready to fry. Make sure the oil is hot up to 325F. Drop the first chicken pieces carefully into the oil. Always keep a gap of 5 sec before dropping each of the pieces of chicken so that the breading sets into the oil and they don’t stick to each other.
While the chicken is getting fried, the temperature for few minutes will fall a bit as the chicken is cold and the temperature will get back once the chicken settles down in the oil.
Gently turn the pan which will give a slight movement to the chicken pieces. This will make sure nothing sticks to the bottom of the pan. Turn the pieces constantly up to 25-30 minutes, until its evenly fried and turns golden.
Now its time to take out the chicken. Drain the excess oil and lay them on a kitchen paper.
To get it even crispier and deeply moist inside, allow it to cook even further in the oven. Sprinkle the chicken pieces with some salt and put it into the oven for 6-7 minutes.

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WHAT is a MUKBANG" ???

A Mukbang is a Live Broadcast, often on Youtube, where the Host Eats massive amounts of food while they interact with their audience. Mukbangs are usually broadcast through streaming Webcast on platforms such as Youtube, Twitch, and Afreeca. Mukbang was started in Korea in 2008 ... Food Stuffs such as Pizza, Burgers, King Crab, Ramen Noodles, Pasta, Hotdogs, Lobsters, Fried Chicken, and just about any food imaginable are eatin in Mukbangs. The Food is consumed in front of a camera for an audience that either pays or not.

Mukbang hosts are known as Broadcast Jockeys.

Other forms of Mukbang include COOK-BANG which are Cooking and Eating Shows.