faulker056

When it comes to avoiding wastefulness, you've got to hand it to the Koreans, over any of the ethnicities in Asia.  Each asian country has its way of using up every part of an animal or vegetable but I've noticed that the Koreans definitely shine in the double-meal category.  There's  shul lung tang , a dish that is made from boiling discarded leg bones and oxtails overnight to produce a thick, white soup accompanied by various boiled meat and green onions. The meat from the bones usually graduates to a spicy beef soup or even for bbq. If you've eaten spicy korean tofu stew,  soon doo boo , you'll sometimes have rice served in a stone pot, known as  dol sot . After the rice is scooped out of the stone pot, water or barley tea is then added to create a makeshift 'soup'. The taste from the burnt brown rice adds a subtle char to the soup which is then in need of salt and pepper for taste.  I enjoy the burnt pieces of rice but have yet to finish a full bowl of t...

Winter is coming and for Jeni and I it means one delicious thing to add to the menu: hot pot. But the problem is, she being Japanese, loves her nabemono , Japanese hot pot . Me being Chinese, I love Chinese/Mongolian style hot pot . There isn't really a difference between the cultural versions of hot pot, but rather the sauces are what makes it unique. The Chinese typically use plain water from the start, but I myself really enjoy Mongolian style hot pot because it's flavorful right from the get-go. After all, Mongolians did invent hot pot and brought it down to China, probably Sichuan (Szechuan) first. They even invented the style of food called Korean BBQ in which meat was grilled upon metals shields and open fire. If you've eaten at Mon Land Hot Pot or Little Fat Sheep, then you've had this flavorful dish. The soup used for dipping/cooking is simply an awesome array of over 35+ ingredients that really creates a nice aroma throughout your house. And for us, th...