We had a very yummy Korean meal. Ethan made Chicken Sujebe which is basically a chicken soup with torn noodles (homemade of course). It included a combination of homemade chicken and anchovy stock and dried seaweed. I added a little red pepper paste and soy sauce to mine just to add a bit of spice.
Tearing the noodles to add to the soup - recognize the hand model?
We also had three different kinds of ban chan: kimchi, gaji namool (seasoned eggplant), ojinguh moochim (dried squid):
Seasoned Eggplant
Recipe by Cecilia Hae-Jin Lee
From the cookbook "Eating Korean"
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