This is one of my favorite and go-to stews. I’ve made it several times in the past and it has never failed me. If veal is not available, by all means —use beef. Although I highly recommend using veal for this for the texture and flavor.
This recipe came from my very first Chinese cookbook in English that Kimi gave me. It was one of the first recipes I made from that book. This is one of those stews where you literally throw everything into one pot and let it sit on simmer for an hour. The stew is light but full of flavors so if you’re in the mood for something on the less hearty side, this is a good one to make.
Over the weekend I was craving for some seafood stew. I didn’t care that it was stew-inappropriate weather. I’m one of those people that can eat soups and stews regardless how hot it is outside, as long as I’m craving it —I’m having it. There’s a local bakery that makes AMAZING breads —got a French baguette to go with the meal. It was heaven!
My first authentic Korean food experience was in 1997 when I first met M. This was about the time when E started dating him. Since then, I have been exposed to many wonderful Korean dishes. Pajeon, kimchi jjigae, sundubu jjigae, to name a few (I’m a big soup/stew fan!). Several years ago, I decided to make my at-home version of kimchi jjigae. I think I have come up with a version I’m satisfied with. A warning —this is pretty spicy. I mean BTS (Burning Tonkomong Sensation) spicy. 😀
I had a bad time management day yesterday. Chris and I didn’t have dinner until almost 9:00 p.m.! But this stew was well worth the wait. We had it over garlic rice. Bon appétit!
Every so often, I do enjoy a nice pot of chili. I usually make it early in the week so I have a go-to meal whenever I feel too lazy to cook. I prefer a chili with multiple kinds of meat —it gives it a nice texture, in my opinion. What do you put in your chili?
