Korean soups are addictive. Kenton and I have them all the time. They are whoah so spicy dang satisfying! My korean friend Crystal gave me her gochujang which is the paste you need to make it and I've realized it isn't hard at all to make them.
Looking into Marion's blog, the queen of Asian soups, I found this recipe that gave me the basis of what I am going to post now. I made it last night after an insane day of work and it was so satisfying. Kenton approved too. So before I forget what I made and how, I wrote it down here:
-Some olive oil.
-Some garlic.
-Some ginger.
-Some piece of chicken sliced.
-One shallot sliced.
-One tablespoon of gochujang.
-One teaspoon of red curry paste.
-One tablespoon of soy sauce.
-1 litre of chicken stock
-Some chow mein noodles.
-Some napa cabbagge sliced.
-Some mushrooms.
STEPS:
1. In hot oil sautee garlic and ginger diced. Yum! smells so good!
2. Now add the shallot sliced.
2. Now add the sliced chicken or any piece of chicken, or turkey you may have, cooked or uncooked.
3. Now add the gujojan and coat it all. So sticky!
4. Now add the red curry paste, and mix well.
5. Now pour the chicken stock (I use 1 litre of water and add half of a chicken stock cube).
6. Now bring to boil and then add noodles and nappa cabbage right here and then lower it.
7. Add the tablespoon of soy sauce.
7. Let it come together for 10 minutes and serve.
So so good. Pics: Singapore. People in Asia eat looking at the their phones 24/7.
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