Text 10333, 103 rader
Skriven 2014-02-26 21:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: bacon
=============
-=> Quoting Nancy Backus to Jim Weller <=-

 
 JW> ... Bacon is the duct tape of food.

 NB> Because it's basic...?  Or because it holds things together...?  :)

Because it's good for wrapping things I guess.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Shin Cup-Style Spicy Korean Ramyun Beef Noodle Soup
Categories: Korean, Noodles, Beef, Soups
  Servings: 4

      6    inch piece kombu (sea kelp)
      2 oz niboshi or shaved
           katsuobushi 
     12    scallions, divided
      2 TB canola oil
      2 lb beef short ribs or oxtails
      1 md onion, split in half
      3    inch knob ginger, cut into
           three slices
      8    cloves garlic, divided
      2 TB gochujang 
      1 TB doubanjiang 
  1 1/2 qt chicken stock
      1 TB kochukaru
      8 oz jar cabbage kimchi, with its
           juices
      1 TB soy sauce
           Kosher salt and freshly
           ground black pepper
      8 oz hon-shimeji or sliced
           shiitake mushrooms
      6    servings ramen-style
           noodles
      6    soft boiled eggs

Cover kombu with 1 quart cold water. Bring to a boil over
medium-high heat. Immediately reduce heat to low and add niboshi or
katsuobushi. Let steep for 15 minutes, then drain broth and discard
solids. Set aside. While broth simmers, roughly chop 8 scallions and
set aside. Finely slice remaining 4 scallions and refrigerate in a
sealed container until ready to use.

Heat 1 tablespoon oil in a heavy Dutch oven or stock pot over high
heat until lightly smoking. Add as many short ribs as fit in a
single layer and cook, turning occasionally, until browned on all
sides, about 10 minutes total. Transfer to a large bowl and repeat
until short ribs are all browned.

Add onion (cut side down) and ginger to pot and cook until well
browned, about 5 minutes. Add 6 cloves garlic and roughly chopped
scallions and cook, stirring, until lightly browned, about 3
minutes. Return short ribs to pot along with gochujang and
doubanjiang. Stir to coat vegetables and beef in spice mixture, then
add strained kombu broth and chicken broth, scraping up any browned
bits from the bottom of the pot. Bring to a boil, reduce to a bare
simmer, cover with the lid slightly cracked, and cook until beef
easily separates from the bones, about 4 hours. For best results,
allow to cool and transfer to refrigerator overnight.

When ready to proceed, strain soup through a fine mesh strainer (if
refrigerated overnight, you'll have to reheat it slightly until it
liquefies). Transfer liquid to a medium pot and skim off any excess
fat. Pick out short ribs and transfer to a bowl. Discard remaining
solids. When cool enough to handle, pick meat off of short rib bones
and transfer to a cutting board. Discard bones. Roughly chop meat
and set aside.

Add kochukaru to broth. Place a fine mesh strainer over the pot and
strain kimchi juice into the broth. Finely mince garlic with a
garlic press or a microplane and stir into broth. Add soy sauce.
Season broth to taste with salt, pepper, and extra kochukaru and
gochujang if a spicier flavor is desired. Bring to a simmer and keep
warm.

Heat remaining tablespoon oil in a medium skillet over medium-high
heat until shimmering. Add mushrooms and cook until lightly browned,
about 4 minutes. Add chopped short rib and cook, tossing
occasionally, until crisped in spots and well browned, about 5
minutes longer. Remove from heat and set aside.  

Cook ramen noodles according to package instructions. Divide into
individual pre-heated serving bowls. Top with broth, followed by
crisped beef and mushrooms, sliced scallions, kimchi, and a soft
boiled egg split in half. Serve immediately.

Posted: J. Kenji Lopez-Alt  To: Serious Eats
 
MMMMM-------------------------------------------------


YK Jim


... I am a unrepentant hors d'oeuvre fiend.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)