RECIPE: KOREAN ARMY STEW
It may have taken some time but it looks like my taste buds have finally warmed up to Korean cuisine. So much so that I even find myself cooking it from time to time… These Korean cooking adventures usually come in quick succession one after the other as there’s usually a tub of kimchi to use up. One of my favourite recipes I’ve tried out to date was this Korean Army Stew. Although I do use the term “recipe” quite loosely because this really entailed throwing into a pan this and that. Minimal effort, maximum taste and comfort; the best combination for a winter meal.
MISO MUSHROOM SOBA-NARA
1 L chicken stock
1-2 tablespoons Korean Gochujang chilli paste
1-2 tablespoons dried chilli flakes
3/4 cup kimchi
250 g soft tofu, cut into slices or cubes
6 cocktail Frankfurts, cut into slices
200 g enoki mushrooms
150 g shiitake mushrooms, sliced
1 spring onion
Instant noodles, cheese and rice to serve
In a large pot or pan, add the stock, Gochujang paste and chilli flakes, and stir to combine. Add the kimchi, tofu, Frankfurt and mushrooms, and bring to boil over a medium heat.
Prior to serving, add the noodles, cheese and spring onion.
Serve with rice if desired. Enjoy!