spicy korean chicken stew

spicy korean chicken stew - dak-bokkeum-tang

for about 24 hours 2 weekends ago
the temps dipped,
and for that amount of time
i made two comfort dishes that usually make appearances
around january.
obviously, it was a season fake out,
and my kitchen inclination was also a fraud.

this stew is technically not authentic.
i tried it once at a korean restaurant
and it was much too spicy for my taste buds,
and unfortunately, for my stomach.
i tempered the spice by omitting the korean pepper flakes
and adding the ssamjang.
fraudulent dish or not,
it was still very good.

spicy korean chicken stew - dak-bokkeum-tang

spicy korean chicken stew – dak-bokkeum-tang
adapted from beyond kimchee
serves 4-6

*note: this is a stew, and if it weren’t for the fact that i was going to style to take pix, i would’ve thrown it all together and called it rustic. the veggie cutting can be rough & un-fancy.

package of chopped up chicken meat, i had a mix of bone in, skin on drumsticks and bone out/skin off thighs, about 3-4 lbs total
3-4 medium carrots
1 onion, chopped
3-4 medium potatoes, cleaned and chopped
2-3 cups kelp stock or chicken stock is fine

for the seasoning paste:
2 tablespoons Korean chili paste Gochujang, i used this
1 TBL Korean Seasoned Soybean Paste Ssamjang, i used this
4 TBL soy sauce
1 TBL oyster sauce
1 TBL maple syrup
3 garlic cloves, minced
1 tsp pureed ginger
2 TBL rice wine

for garnish:
2 green scallions, chopped

in a stew pot, make the seasoning paste. taste if you need more spice, etc. add the chicken pieces and mix to coat. set aside on stove.

in a medium sauce pan add a piece of kombu or kelp or seaweed to 2-3 cups of water. bring to a gentle boil. cover and simmer on low for about 15-20 minutes.

strain the kombu/kelp/seaweed out and pour the remaining liquid into stew pot with chicken. you’re aiming to barely cover the chicken, if needed add more water or you may not need all the stock.

turn heat to medium hot and simmer for about 10 minutes.

add in the onion and carrots, submerging the pieces and allow to simmer for additional 10 minutes.

last add in the potatoes and cook for about 15 – 20 minutes.

the sauce will thicken as it reduces. at this point, everything is cooked through and tender, how much sauce you want is up to you.

garnish with chopped green scallions, serve with steamed rice.

BAM!

spicy korean chicken stew - dak-bokkeum-tang

4 years ago: chicken masala
3 years ago: quinoa sushi rolls
2 years ago: vietnamese seafood noodle soup
1 year ago: crunchy quinoa salad with miso-tahini dressing

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summer kefir scones – 2 ways

Kefir Scones -

this post was created in partnership with Green Valley Organics.

during the work week
i’m an early bird,
typically up before the alarm dings.
it’s unusual indeed for it to go off,
and when it does happen,
it’s a sign i slept really well,
and the day can be considered a victory
before it even starts.

we attempted to view the eclipse on monday,
there we were,
dw & i with our shoddy recalled goggles
that we purchased weeks ago,
standing under a heavy blanket of grey clouds,
it was like Mordor,
and then right as 2:42pm was imminent
the clouds opened
and we were rained on.
not so victorious,
but hilarious regardless.

summer is winding down,
our zucchini stash is ridiculous
and every time i bite into a peach
i’m reminded that august is going away
and september is right behind it.
i’ve stashed a few peaches
and shredded zucchini in the freezer,
to make some breakfast scones in winter,
when it’s bleak and i require
some kind, any kind, of pick-me-up.
these summer scones:
victory indeed.

this post is sponsored by green valley organics. all thoughts and opinions are my own. the first time i discovered this product, i damn near cried. dairy can be in my diet again without any adverse impact. basically, they’re making my dairy dreams come true. thanks so much for supporting the sponsors that keep morestomachblog up+running, toot-free.

Kefir Scones -

Lemon Zucchini Scones or Peach Lavender Scones
makes 8 each

1 1/2 cups spelt flour
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg (nix if making peach lavender scones)
1/2 tsp salt
2 TBL butter, cold and cubed
1/2 cup plain, whole milk kefir
3 TBL maple syrup
zest of one lemon (1 TBL dried lavender)
1 cup shredded zucchini, wringed/squeezed dry as much as possible (or cubed peach slices)

preheat the oven to 375Β°F, and line a baking sheet with parchment paper.

in a mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

cut in the butter with a fork until the mixture resembles fine crumbs.

pour in the kefir and maple syrup. add in the zucchini and lemon zest. (or peaches and dried lavender)

dump the mixture onto lightly floured counter top. shape into a disk and cut into 8 segments.

transfer to prepared baking sheet. bake for 18-20 minutes, or until lightly golden.

cool on pan for a few minutes and then transfer to wire rack to fully cool.

cover well. i usually keep them in large pyrex container, in the fridge. when i’m ready to eat, i toast them just a smidge in the toaster oven for some added warmth and crunch.

BAM!

Kefir Scones -

4 years ago: vietnamese pickled carrots & daikon
3 years ago: blueberry swirl muffins
2 years ago: summer salsa
1 year ago: homemade chocolate covered popsicles

pickled jalapenos

Pickled Jalapenos

i read a meme recently
that basically said
the month of August
is like a long Sunday night
for teachers/educators.
while i am not a teacher
this rings such truth for me.
i feel a sort of melancholy that
the summer is half over,
never mind that it’s over a month out.

summers of late
have me pickling,
which leaves our fridge littered
with random jars of experiments.
we tend to have purges
of the most random soured/salted/sweetened
vegs piled high on toast,
the essence of summer in messy, briny bites
during the dark of all other months
where temps don’t go further than 40F.

Pickled Jalapenos

pickled jalapenos
adapted from gimme delicious food

*note: the first time we made this we deseeded the jalapenos and followed the recipe exactly. it was delicious, but the 2nd time we made this i only deseeded half the peppers and i used a rice vinegar instead, because we ran out of the white stuff. still delicious. it has a spice kick to it but that doesn’t deter me from snacking on them. they would be great chopped up and added to tuna or chicken salads, or topped on hot dogs.

1 cup rice vinegar
1 cup water
2 cloves garlic, smashed & rough chopped
3 TBL sugar
1 TBL salt
7-8 jalapeno peppers, thinly sliced, deseeded

wash and slice jalapeno peppers, aim for thin, but it’s up to you. you wanna be careful, the spiciness can stay on your finger tips for awhile, so don’t rub your eyes or other parts of your body. deseed if you want. set aside.

mix all the ingredients in a saucepan. bring to a boil and add the slices. mix it up, make sure all the slices are sufficiently dunked.

carefully transfer the contents of the saucepan to a mason jar. i used a quart jar.

allow to cool before lidding.

BAM!

Pickled Jalapenos

4 years ago: chocolate + coconut macaroons
3 years ago: homemade bΓ‘nh cΖ°α»›n chay
2 years ago: popcorn
1 year ago: zucchini ravioli

all other pickled stuff:
bread & butter pickles
brinjal pickle hummus
pickled beets
veitnamese pickled carrots & dakon

B.O.T.C.H. Cream Cheese Spread

BOTCH Cream Cheese Spread

this post was created in partnership with Green Valley Organics.

in college i had a secret job.
secret because i wasn’t allowed to work
during the school term,
it was deemed that i was to focus on studying,
#TigerParents
but i deemed that i needed to focus
on how to pay covers into bars/frat parties.
#Priorities
i worked at a bagel shop
right off campus
where i learned the subtle art
of slapping on full fat cream cheese for sorority girls.
#AlphaAlphaKissMyAss
this was in the time before
real dietary restrictions,
like gluten-free or nut allergies for others,
and most notably for me, lactose intolerance.

for a time i didn’t eat bagels,
due to the over-saturation of the stuff,
but also due to not being able to consume it
slathered with full fat cream cheese.
now, both are back in my life.

happy end of july,
hello august,
we are sweaty, but well,
hope you are too, friends.

BOTCH Cream Cheese Spread

this post is sponsored by green valley organics. all thoughts and opinions are my own. the first time i discovered this product, i damn near cried. dairy can be in my diet again without any adverse impact. basically, they’re making my dairy dreams come true. thanks so much for supporting the sponsors that keep morestomachblog up+running, toot-free.

B.O.T.C.H Cream Cheese Spread
*note: this cream cheese is softer than that of regular cream cheese. if you’re using a regular cream cheese, leave container out for 15-20 min to soften a bit.
**note: this was a super popular flavored cream cheese at the shop, but the original recipe uses fresh tomatoes, dried chives and red or white onions. due to the wetter consistency of this product, i went dry with the tomatoes and made sure the chives and spring onion were wiped dry after washing.

1 container of green valley organic lactose-free cream cheese
1/3 cup of crumbled bacon
1/4 cup fine chopped spring onion
1/3 cup rough chopped dried sun-dried tomatoes (not in oil!)
1/4 fresh chives, finely chopped

in a stand mixer whip/cream the cream cheese a bit, not too much, it is soft already but you want it pliable enough to take on the added ingredients.

add all the ingredients in the bowl and mix it real quick, just enough to combine everything together.

transfer mixture to a container with a lid.

fridge, covered, to firm up.

spread on your favorite bagel or toast.

if you’re feeling fancy, it makes a great sub for mayo in a generic BLT sandwich.

BAM!

BOTCH Cream Cheese Spread

4 years ago: green tomato & mint chutney
3 years ago: homemade thai iced tea
2 years ago: not a damn thing
1 year ago: chilled somen noodles with cold mushroom broth

s’mores pound cake

s'mores loaf

it’s been 2 weeks since our vacation
with the nephews
while i don’t miss the bugs
or shitty water pressure
i miss the idyllic pace
evening grilling
star skies
and camp fire

s’mores is not new to my life,
but it’s not often in my life.
that needs to change.
starting now.

s'mores loaf

s’mores pound cake
adapted from food&wine

*note: i made 2 loaves, for a recent girls night in gathering. i ended up baking it for longer than i would’ve liked, and i thought it came out dry, but the ladies enjoyed it fine.

1 1/2 sticks soy butter, softened (i used earth balance)
1/2 cup sugar
1/4 cup dark brown sugar
1 1/2 cups spelt flour
1/2 cup finely ground graham cracker crumbs, from half a sleeve
3/4 tsp baking powder
1/4 tsp salt
5 TBL lactose free half/half
3 large eggs
1 TBL pure vanilla extract

chocolate swirl:
3 TBL melted soy butter
2 TBL unsweetened cocoa powder

pre-heat oven to 325F. crease a 8×4 loaf pan. set aside.

in a mixing bowl, cream the soy butter with the sugars. in another bowl whisk the dry ingredients. and then in yet another bowl mix the liquids. keeping the mixer on medium, alternate btwn the wet and dry ingredients.

pour half the batter into prepared loaf pan. spoon in the chocolate swirl mix along the length of the loaf pan. top with the rest of the batter. using a chopstick swirl the batter around, but don’t aim to mix everything.

bake for about 50-55 minutes.

cool in pan for 15 minutes, and then turn out on rack and cool completely.

chocolate ganache

8 oz bittersweet chocolate, rough chopped, in a bowl
4 oz of lactose free half/half

heat the half/half in a small saucepan, just to boiling.

gently pour the half/half into the bowl of chocolate. ignore it for 10 minutes.

seriously.

after 10 minutes, stir until mixed through. it’ll be liquid-y but as it cools it’ll thicken up.

for the marshmallow fluff, i used this recipe.

to assemble, spread the ganache over the loaf and spread the fluff to your heart’s content. sprinkle with graham cracker crumbs as desired.

BAM!

s'mores loaf

4 years ago: spicy cantaloupe salad
3 years ago: pickled beets
2 years ago: not a blessed thing
1 year ago: fast ‘n dirty bread & butter pickles