I have the stock made from the shrimp shells and heads so it is time to make good use of it. Here Korean bean paste (doanjang) and chili paste (gochijang) are dissolved into the stock and then ginger, scallion, dace paste, tofu, fresh shiitake mushroom, seaweed (wakame 裙带菜) was added and brought to a boil then simmer for half an hour. Bean sprouts and sesame oil are added at the end. A very hearty pot, particularly good with the absurdly late snow outside and take my mind off the collapsed green house, the one I just rebuilt last week...Saturday, April 19, 2008
Pan East Asian Fish Stew/Soup
I have the stock made from the shrimp shells and heads so it is time to make good use of it. Here Korean bean paste (doanjang) and chili paste (gochijang) are dissolved into the stock and then ginger, scallion, dace paste, tofu, fresh shiitake mushroom, seaweed (wakame 裙带菜) was added and brought to a boil then simmer for half an hour. Bean sprouts and sesame oil are added at the end. A very hearty pot, particularly good with the absurdly late snow outside and take my mind off the collapsed green house, the one I just rebuilt last week...
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4 comments:
I prefer my italian spaghetti....
I do like spaghetti, particularly with a rich meat sauce on a snowy day. But the world is big and comforts everywhere. Maybe I can double up with a bowl of this and then spaghetti with meatball... I may get too comfortable and never want to move again... :)
looks and sounds interesting, is this something you thought of on your own? or is this something that can be ordered somewhere?
It was more of a result of much staring at the fridge. I don't believe you can order it in restaurants as is, but who knows, if there is a restaurant named 'Kitchen Sink' then...
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