Went out to the street market next door, hoping to find anything interesting today. There has been some major reconstruction on most part of the road, a few of my regular sellers, like the dates man and the vegetable lady, aren’t there anymore and I’m not sure where to look. Hopefully he’s back soon as I need to get some dates to try the new cake recipe I have. Y’know what, eggplant is back in season now. I noticed several leafy vegetables also start appearing. How nice! Maybe it’s time to visit the hotpot restaurant again.
Hey, I still have those korean pastes somewhere in the corner of the fridge. Korean soup definitely sounds good. Arifa, a foodie blogger of mine who lives in Seoul has some nice korean recipes that I can copy. Perfect, I thought I can cut back on meat and go with lots of veggies with this soup. The soup didn’t look much like what I expected though, but Mike loved it….
Korean Spicy Chicken Soup
* half chicken breast fillet, cut into thin strips
* 2 pcs garlic, minced
* 3 tbs Gochujang (Korean Hot Pepper Paste)
* 1 tbs soy sauce
* a few drizzles of sesame oil
* 1 pcs large onion, sliced
* a little bit of bean sprouts – soaked in hot water
* a little bit of spinach
* a little bit of tofu – cubed
* a little bit spring onions – cut 2 cm
* 2 pcs salted duck egg – sliced (*optional)
* salt, pepper to taste
1.) Heat the pan & cook chopped onion + garlic until fragrant
2.) Stir in sliced chicken fillet, combine gochujang, soy sauce, salt + pepper.
Add some water
3.) Reduce heat, cook until chicken is tender. Add vegetables & tofu.
4.) Put the lid, bring to boil. Upon serving, drizzle with sesame oil &
put sliced salted eggs on the side