Korean-Style "Mish-Mash" Stew

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This topic contains 1 reply, has 2 voices, and was last updated by  MichaelFriedman 2 weeks, 3 days ago.

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  • #81146


    So me and my boyfriend Jon recently took a trip to our local asian market, and I got tons of Korean ingredients. I wasn’t sure what to make, so I kind of just whipped this up real quick.

    -2 Chicken Breasts, chopped into about 1″ pieces
    -About 1 pound mixed type fish ball, defrosted. (in the frozen section).
    -2 Tbsp Gochujang
    -2 Tbsp Gochugaru
    -3 tbsp honey or sugar
    -2 tbsp soy sauce + a dash of fish sauce.
    -3 Garlic cloves, minced.
    -One large onion, chopped
    -One large russet potato, in around 3/4″ chunks

    Eggs, for serving.

    Mix all the seasoning ingredients together in a bowl.
    Add some veg. oil in the pan, stir-fry chicken and garlic together until lightly browned. Add onions, potatoes, stir for another minute. Add seasoning mix, and around 1/2 cup of water, stir well and cook for around 10 min on medium. Increase the heat to med-high and add the fish balls, cook for another 5-10 minutes until the sauce is thickened.

    Serve over Rice, and fry an egg to place on top of each bowl.
    (Kimchi as a side of course!)

    This is a really good, rather simple recipe I kind of just threw together with what we had in the house. if you don’t like fish balls- just use chicken or pork alone.

    *This amount of gochujang and gochugaru makes a pretty mild sauce, as my BF cant tolerate heat well. If you like more heat, use more!

  • #81829


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