My mom used to make this without the chicken; just cabbage, onions and sauce. She would make a giant plate of this and it would be the centerpiece, surrounded by small bowls of at least five different side dishes. And we would eat it with rice and soup. Because there was always soup. Man, I don’t know how she did that. Every.. Night.. Rice, soup, at least five different side dishes, and a meat dish.
So the general knowledge in the Korean working-class household is that if you labored all day inhaling dirt, paint (my dad), or any other impurities–the cure is to wash it down with some fatty pork belly. Yes, you read that correctly. You wash down the impurities with.. pork belly. My dad is a painting contractor and around my house if the spray machine was used that day, we were eating pork belly for dinner. Because you inhale more paint when spraying as opposed to using the roller or the brush.. duh! (my insufferable-know-it-all-eight-year-old self would’ve said – with an eye …
I’ll be honest with you. I love hot pot. But I love the porridge made with the leftovers even more. So much so that I will make hot pot mainly for the porridge. Or sometimes I’ll go all out and make a really fancy broth just to make porridge. (coming soon) Ok so now that I’ve done all I can to talk down the hot pot.. let’s dive in, shall we? Seriously though, I really do love hot pot, I just love porridge a little bit more.
Nostalgic story about kimchi here. Okay, all done. Not much to say about kimchi. My SEO plugin is going to give me a big fat red for nope. Here’s the thing: I love kimchi and that’s all I got to say about that. I forgot to take a picture of an onion and some ginger but these are about all the ingredients you need. Red pepper powder, Korean fine sea salt, three crab fish sauce, salted baby shrimp, 1 red jalapeno. Also, napa cabbage. Didn’t take a picture of uncut napa either. I’m going to do so well at this …
I will eat this everyday for weeks. It’s so satisfying and comforting. And did you know? Seaweed is a super food. In Korean culture lactating mothers are supposed to eat this everyday or as often as possible while lactating because of all the health benefits it offers to the mother and to her child via her breast-milk. It’s also traditionally served during birthdays. It’s not my birthday nor am I a lactating mother, I just love this soup!
Although I call it spicy sauce, it’s more of a mild spice. Of course, you can adjust the heat level by adding more raw jalapenos or even different spicier peppers. I use this sauce to add spice and flavor for many different Korean dishes like mild noodle soups and different rice dishes. I have this recipe as part of Skinny Noodles in Anchovy Broth.
Another great use of the Anchovy Broth. This is perfect for a rainy day. It’s spicy and has the fresh taste of the ocean with the clams added. And this also comes together very quickly. This brand is a pumpkin flavored knife cut noodles. Down the middle it literally says “Knife cut noodles” hence the name of the dish. I honestly couldn’t taste the pumpkin but it’s a pretty color.
This is down home comfort food for me. If you have the broth ready, it’ll take about 15 minutes to put together, tops. This is my preferred type of noodles. It says “Potato Noodles” in Korean. I like these because they’re a little chewy but you can use whatever skinny noodles you want. Also, if you’re at the Korean market, try to get the Korean zucchini (the one that’s shrink-wrapped), I like the taste of them much better for Korean dishes.
Here we have the main ingredients. Starting from the top left: 4.25 oz. onion; chopped roughly, 6 oz. lobok; chopped roughly, 0.25 oz. kelp; torn into big pieces, 1.50 oz. dried anchovies; 2 green onions; cut into quarters. The anchovies need to have their guts and poo removed before using. Otherwise you get a bitter taste. No good. See where those arrows are pointing? Using both your hands you’re going to split them down the middle opening from either the top or bottom, whichever side yields better.