Crab Leg Stew 게장찌게

June 21, 2014 § Leave a comment

Oh my, oh my, oh my….THIS WAS AAA-MMAA-Z-I-N-G!!!!  Not surprisingly, my partner made it—he’s such a great home cook!  It is times like these that I’m so happy that he’s my roomie!  I wish you could climb into the photos and smell it and eat it—it was THAT delicious!  It was the perfect stew to match the cooling weather here.  The first day of summer has ended a little chilly, so the comforting stew tasted that much better.

INGREDIENTS (in order of when you’ll need them):

  • anchovies for stock
  • Korean fermented bean paste
  • Korean hot pepper paste
  • crab legs
  • garlic
  • onions
  • Thai chili peppers
  • scallops
  • green onions (we didn’t have them on hand, so this was omitted)

 

PREPARATION:

  1. First, prepare fish stock to use as a base for the stew.  Fill a pot with filtered water and let it boil.  Add anchovies and let it boil for at least 15 minutes. Then take out and toss the anchovies.
  2. In this step, a 5:1 ratio of bean paste to pepper paste is used. To the boiling stock, first add some bean paste and mix it well.  Allow it to come back up to a boil and then add the pepper paste.  Allow it to come back up to a boil again.
  3. Add the sliced garlic and crab legs.  Boil.
  4. Finally, add sliced onions and Thai chilies.  Boil.
  5. Boil for at least 30 minutes more so all the flavors combine.  At this point, the stew is done and can be served later.
  6. Before serving, add scallops (and green onions if you have them) to the boiling stew and cook just until the scallops are done.
  7. Serve and ENJOY!!!

 

This slideshow requires JavaScript.

Tender Squash, Juicy and Sweet Cucumbers

August 21, 2013 § 1 Comment

Zucchini from my mom’s garden is one of the things I miss the most.  She grows the Korean variety (surprise, surprise).  So you can probably imagine my excitement when someone gave me some squash from their garden!  Oh—yes, they were just as tender cutting through them as I remembered!  There is NOTHING that comes close to homegrown veggies.

I *mandolined* the cucumbers to make the “salted cucumbers” that we always order extra on our bagels at Beauty’s Bagel in Oakland, mentioned here.  Since we don’t eat a lot of sandwiches at home, I eventually morphed it into a Korean side dish (post will come later).

I made this pasta dish the day I received these beauties….look how tender and juicy they look!

Ingredients:  avocado oil, green & yellow squash, pan-roasted garlic, clams & their juice, saffron, crushed red pepper, white wine, sea salt, butter, Parmigiano-Reggiano

A birthday fit for a KING!

March 2, 2012 § 4 Comments

This ENTIRE meal was homemade, except for the seaweed sheets—I made the {*DELICIOUS*} seaweed soup and my mom made ALL the side dishes, in which at least SIX of them are from her garden! 😛

I should say that we also had kalbi (Korean short ribs) that my mom made, but there was so many side dishes that we served it for dinner (short ribs for breakfast just doesn’t seem appealing).

This slideshow requires JavaScript.

Where Am I?

You are currently browsing entries tagged with anchovies at All Good Things.