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Hi there my Galley Peeps. I’m so glad you dropped by for a visit today. I’m cooking up a delicious Korean meal for you. Some very intense spice going on here but it’s all balanced nicely with crunchy cucumber pickles, steamed broccoli, a pile of fluffy basmati rice (I used the brown version this time) all nestled beside some tasty sautéed ground chicken.
The Korean spice isn’t really over the top and you can add or subtract the amount of gochujang (Korean chili paste) depending on your heat tolerance. If you don’t have this in your galley repertoire you can substitute sriracha mixed with some tomato paste or add a few shakes of dried chili flakes stirred into tomato paste.
I suggest making the pickles early to allow for the flavours to get to know each other. Thirty minutes and they will be acquainted . Several hours will make them really good friends.
You can use any ground meat you like…beef…pork…turkey. This time I used ground chicken. So very versatile isn’t it?
I discovered a new use for my little Omnia stove top oven – steaming veggies. A touch of water in the bottom of the baking pan, broccoli laid on the baking rack, a sprinkle of salt, cover. Five minutes in a light steam bath and they were bright green with a little crunch, just the way we like them.
Scoop it all into a bowl and you’re ready to dive in.
If this has tickled your taste buds, pop on over to try out some more of my re-created culinary memories of Korea…
Homemade Kimchi Soup (I call it Asian penicillin).
And while you’re at it why not double up on the rice you cook tonight? I just may have a great way to use those leftovers, OK?
Inspiration thanks to Charlotte from Koalified Baking
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