Tap. Tap. Tap. Are you still there? It seems just as I start to build up site traffic on this blog, I go on a hiatus. It's tough trying to keep up this blog sometimes...especially when I don't step foot into the kitchen for two weeks at a time. =P Also, I realized that every since I upgraded my camera (50D baby!) that I'm afraid to take it into the kitchen for fear it might get splashed on, dropped, etc.
Anyhow, here goes a simple dwenjang gook using anchovy broth.
I add roughly 7 cups of water to a pot along with 5-6 dried anchovies and some dried sea kelp.
After everything comes to a boil, add 1TB dwenjang, 1/2 TB minced garlic, 1TB gook ganjang, 1/2 TB minced garlic and let boil on low heat.
I decided to use bokchoy today. I washed and cut up 3 bunches of it.
Toss the bokchoy in and continue to boil.
I also threw in a handful of chopped up moo (daikon radish).
A handful of sliced onions...
And finally some kongnamool.
Let everything boil together for about 30 minutes.
And you're ready to serve! It's a fresh and light gook perfect for picky little Korean toddlers. =)
Yummy! Can't wait!
ReplyDeleteHi! Good to see you. Sounds delicious. Are the anchovies in a tea bag-like bag?
ReplyDeleteJust made this -- yum! Thank you!
ReplyDeleteHi! I really love your blog..the pictures are fantastic. I also had a question about the anchovies....might be a stupid one. Do you put the anchovies in the tea bags...where do you get the tea bags? Thanks again and please keep it up!
ReplyDeleteI don't have any dwenjang or gook ganjang or dried anchovies/kelp...but have everything else. So, I'm wondering if I can just use a regular soup base or just soy sauce for the gook ganjang? And any suggestiong for the dwenjang until I can get to a store? For the dried anchovy and kelp can I just use a regular soup base or a little anchovy paste? I know, it sounds like I have nothing...but I really think I can make this with some substitutions.
ReplyDelete