All posts filed under “GLUTEN FREE

comment 0

SOUTH KOREA: Beef Seaweed Soup with Clams (소고기 미역국)

SOUTH KOREA: Beef Seaweed Soup with Clams / Sogogi Miyeok-guk (소고기 미역국)

The moment we drew South Korea we called our good friend Beau, who just moved back to the USA after spending the last 10+ years in South Korea, and asked him his advice. Without hesitation, he suggested Miyoek-guk. Actually his words were “Oh dear… um… Korean soups are really complex.  There’s a great one called Miyoek-guk. Miyoek = seaweed. Guk= soup. Seaweed slightly fried with soy sauce, sesame oil and tiny bits of pork. Then put into an amazingly savory soup often with tiny clams….” and then he fell silent with a dreamy look on his face. Okay, so we have our soup because Beckett heard the wistfulness, seaweed, savory + clams and he was sold.

Researching South Korea

Miyoek-guk is quite famous in Korea and is referred to as “birthday soup”.   It is the first food that new mothers eat once they give birth and people traditionally eat it on each birthday to commemorate their day of birth – hence the nickname.  According to legend, many, many years ago Koreans observed whales eating seaweed after giving birth and adopted the same technique for postpartum recovery.  It’s no wonder whales eat it: seaweed, one of nature’s superfoods, contains amazing amounts of iron, calcium, vitamin C, vitamin B12, and is purported to assist with healthy immune systems, proper thyroid function, and healthy blood pressure.

But wait!  There’s more! Apparently, seaweed is also really great for brain function and is often given to students before exams.  (Note to self:  remember this!  In order to do so, please eat more seaweed!) 

Based on recipes online, it appears that Korean “birthday soup” can be made with beef, pork, clams, or vegetarian.  For our version, we opted for beef + clams.   soop_SOUTHKOREA_sept14-13


Beef Seaweed Soup with Clams
Serving: 8-10

Ingredients

Marinade

  • 2 teaspoons of Korean soy sauce* (guk-ganjang)
  • 2 large cloves garlic, minced (approximately 1 tablespoon)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper

Soup

  • 1/2 lb lean meat such as brisket or flank steak, cut into bite-sized pieces
  • 1 lb small clams**
  • 3 tablespoons kosher salt
  • 2 teaspoons sesame oil
  • 1 oz (30g) dried seaweed (miyeok) (approximately 2 cups), cut or broken into 1-2″ pieces
  • 10 cups water
  • 4  tablespoons  Korean soy sauce* (guk-ganjang)
  • 4 tablespoons fish sauce, preferably Korean anchovy
  • 1 clove garlic, sliced very thin
  • 1 green onion, sliced very thin

* Gluten free Korean soy sauce is available online. I found it on Amazon.
** If you can’t find good fresh clams, many asian grocery stores carry packages of small clams in the frozen section.

Instructions

  1. Prepare the marinade by mixing all ingredients in a medium bowl. Add beef and allow it to marinate while you complete the next steps.soop_SOUTHKOREA_sept14-2
  2.   Prepare clams by placing them in a large pot and cover completely with 10 cups cold water.  Bring pot to a boil then reduce heat to low.  Skim any foam.  Boil 20 minutes.soop_SOUTHKOREA_sept14-1
  3. soop_SOUTHKOREA_sept14-3
  4. Strain clam broth through a cheesecloth, reserving both the broth and the clams, but discarding all impurities.soop_SOUTHKOREA_sept14-7
  5.  Drain the seaweed then massage with 3 tablespoons of salt until seaweed is evenly coated.soop_SOUTHKOREA_sept14-5
  6. Rinse salted seaweed with cold water 3 to 5 times until it no longer foams and all dirt and salt is removed.  Pull apart and discard any extra thick or stringy pieces of seaweed.    Squeeze out any excess water.soop_SOUTHKOREA_sept14-6
  7.  Heat a medium-sized pot on medium heat.  Add 2 teaspoons of sesame oil and sauté the marinated beef for 2 minutes.  Add chopped seaweed and sauté on medium for 5-10 minutes until most of the moisture of the seaweed is gone.  Be sure to stir frequently so seaweed does not burn.soop_SOUTHKOREA_sept14-9soop_SOUTHKOREA_sept14-10
  8. Add clam broth, clams, soy sauce, fish sauce,  garlic + green onions.  Bring to a boil, then reduce to simmer, cover and simmer for at least 1 hour (soup develops more flavor the longer it cooks)soop_SOUTHKOREA_sept14-11.

Tips:soop_SOUTHKOREA_sept14-17
We tried several different kinds of seaweed and there was a definite winner.  If you can find this brand, you’ll be pleased you did.  Some of the others we tried were extra slimy, overly fishy, or simply fell apart.  This seaweed retains its crunch and delicate flavor.  Thumbs up.

The Meal:

soop_SOUTHKOREA_sept14-15soop_SOUTHKOREA_sept14-16
Well, the Miyeok-Guk was not a huge hit with the kids*, but the adults all enjoyed it quite a bit once we put in extra hot sauce and kimchee.  We served it with egg custard (gyeran jjim), kimchee, bulgogi, rice, seaweed salad and Trader Joes’ Korean veggie pancakes (pa jeon).  Everyone left full and hopefully a little smarter thanks to the seaweed superfood.

soop_SOUTHKOREA_sept14-14

*My theory on why it wasn’t a hit with the kids: we didn’t use the good seaweed and didn’t put enough soy sauce in the first batch.  When I tested the recipe again the next day with the good seaweed and more soy sauce, it was wolfed down.   The recipe above has been adjusted to reflect that modification.

comment 0

NOT SOOP: Best Ever Chicken Broth

BEST EVER CHICKEN BROTH

soop_chx_broth_sept14-7Okay, so I’ve been fairly freaked out by the enormity of trying to come up with a chicken noodle soup that will knock everyone’s socks off for our USA week coming up.  I’ve tried to maintain the appearance of “normal” (as best I can), but behind the mask I’ve been obsessing over how to get maximum flavor with the most ease.   It was just this morning I had a Gru “LIGHTBULB!” moment.  I’d already decided I needed to roast the veggies before adding them to the water, but I couldn’t figure out the best way to get maximum chicken flavor and color into the broth.  Well, by George, I’ve done it!

What you need for this best ever broth is a chicken carcass from a roasted chicken.  I will be putting my recipe online for The. Best. Ever. Roasted. Chicken. (really, it is the best ever) next week, but if you aren’t up for roasting your own chicken right now, grab one from wherever it is you get a killer rotisserie chicken (I’ve heard that Costco’s is not only gluten-free, but also really yummy).  Enjoy that chicken tonight and save the bones (including the drumstick bones that your kids gnawed on if you can stomach it).  You can keep the carcass in the fridge for a few days, so don’t feel the need to tackle this broth right away.  Another option is tossing it in the freezer for the next time you want to make this.  You won’t regret it.

This is a great thing to put on the stove first thing on a weekend morning so that your house will smell heavenly and you can have it all cooled and ready to put in the fridge or freezer before hitting the hay.

Alrighty, here it is.  You’ll see this broth again in a couple of weeks when Calvin and I make Chicken Noodle Soup, but in the meantime you can start enjoying it as soon as you have a chicken carcass on hand.  Enjoy!

Best Ever Chicken Broth

  • 1 large yellow onion, quartered, skin on
  • 3 large carrots, cut into large chunks
  • 1 head of garlic, the top cut off
  • 8 stalks celery
  • 1 tablespoon olive oil
  • 1 roasted chicken carcass (plus heart and neck if you have them)
  • 10 peppercorns
  • 20 stalks parsley – including stems
  • 12 cups water (approximately)
  1. soop_chx_broth_sept14-1soop_chx_broth_sept14-3Heat oven to 350.  Line baking sheet with parchment paper.  Place onion (with skin on – this makes the broth more brown), carrot, garlic + celery on parchment paper and roast 40-45 minutes until house smells heavenly and veggies are beginning to soften and brown. (You can roast them longer if you like… just make sure the onions don’t burn!)
  2. soop_chx_broth_sept14-4Meanwhile, heat olive oil in large pot over medium-high heat.  Add chicken carcass (plus heart and neck if you have them) and deeply brown on all sides.
  3. soop_chx_broth_sept14-5Add roasted veggies to browned chicken pot and add parsley, peppercorns, and enough water to cover (approximately 12 cups).  Bring to a boil, then reduce to low.
  4. soop_chx_broth_sept14-6Simmer 4-8 hours.  When broth has decreased in volume by about 1″, strain through a fine-mesh strainer.
  5. soop_chx_broth_sept14-7                                                   Broth can be used immediately, stored in the fridge for 4-5 days, or frozen for later use.
comment 0

NEPAL: Chicken Thukpa

NEPAL: Thukpa

soop_nepal_sept14-36

Screen Shot 2014-09-13 at 2.21.51 PM  When my husband and I spent a dreamy month in Nepa before we got married (15 years ago!), our favorite meal was also (luckily) the meal we ate for breakfast, lunch and dinner: Dal Bhat*.  Dal Bhat, a lentil stew served with rice, is every backpacker’s staple fare and the national dish of Nepal.  Hearty, filling, and warming, it hits the spot after a long day of trekking.  We love(d) it so much it also hits the spot about once a month in our house.  SO, for our SOOP project this week, S is in charge of picking the soup and when I suggested Dal Bhat, he said “No way!  We have that allllllll the time.  I want to pick something different.”  Per the rules I made for myself for how this whole project will work, the boy who picks the country out of the cup also gets to pick the soup.  And pick he did.  The boy loves spring rolls and picked Thukpa because he says it sounds like spring roll soup.

*Dal Bhat is insanely delicious and Sasha over at Global Table Adventure has a fantastic recipe that is quick, CHEAP, really close to how it tastes in Nepal and vegetarian.  We eat it with basmati rice, roasted cauliflower florets that have been tossed in olive oil and curry powder, and usually a green salad.  Mmm.  Now I’m hungry.  Might have to make this for dinner tomorrow!

Thukpa, traditionally a Tibetan soup (the name translates from Tibetan as ‘noodles’),  has crossed the border into Nepal with wild abandon and is now popular all over Nepal as well as northern India.  It consists of spicy broth, long thin noodles, vegetables, spices, and is found vegetarian and with every meat you can imagine (in fact, I think we may have eaten this with yak meat in Kathmandu).  For our version, S chose chicken, rice noodles (to remain close to his spring roll vision), and carrots and cilantro.  I threw in the red pepper and bean sprouts (both traditional additions) for color and texture.  A few of the spices are a little hard to come by, but we’re fortunate to have many places to scoop up ethnic goods around us and we grabbed asafoetida and szechwan pepper at Oaktown Spice Shop in Oakland, but you can also find the spices online at Penzeys and Kalustyan’s.

Screen Shot 2014-09-13 at 2.23.22 PM

1999 Mustang, Nepal Trek Day 7: Marang (Chogo) La Pass – 13,878 feet / 4,230 meters. I hiked in a skirt to be more respectful of the local culture. I looked goooood didn’t I?

During our month in Nepal, we spent many long hours with our guides learning about Nepali cuisine, culture and language and teaching them important things like the game of spoons and various card tricks.  A few of the phrases we learned have stuck with us through the years and my husband is known to say to me as I approach some arduous task (hiking up a steep trail, folding the week’s laundry, getting the kids in the car on time in the morning), “Lahk bahk, didi.  Lahk bahk!”  (Translation almost there, big sister.  Almost there!).  Another phrase we use all the time is “Ookus mookus”.  It means, essentially, I am so full I am about to explode.

Screen Shot 2014-09-13 at 2.18.01 PM

From the left, the King of Mustang, our government liaison, us, and our guide Bhim Bahadur Lama. Jigme Palbar Bista, the last king of the remote kingdom of Mustang in Nepal’s Himalayas, was born around 1930 in Lo Manthang, once the capital of the former Tibetan kingdom of Lo. The youngest son of King Angun Tenzing Tandul, he inherited the throne in 1964. He likes orange Tang and is most grateful if you bring him some when visiting.

So, friends, with that we’ll get to cooking and (hopefully) by the end we will all be Ookus mookus!  To really get in the mood, create a Pandora station with the artist Udit Narayan or download THIS album.  We bought this album on the streets of Kathmandu and listened to it during both of our boys’ births and groove out to it all the time.  I hope you like it as much as we do.

Screen Shot 2014-09-13 at 2.24.56 PM

1999 Boudhanath Stupa, Kathmandu and rain clouds in the background. We got very wet that day.

soop_nepal_sept14-14


Nepalese Thukpa
Serving: 4-6

Spice paste

    • 1 small onion, chopped
    • 2 garlic cloves, chopped
    • 1 tsp fresh ginger, chopped
    • 1 tsp ground cumin
    • ½ tsp ground turmeric
    • ¼ tsp ground Szechwan pepper
    • 1 pinch asafoetida powder
    • 1-3  jalapeño chili, deseeded, chopped (depending on how spicy you want it)
    • 1 tbsp cilantro, chopped
    • 1 tbsp fresh lime juice
    • 1 large tomato, chopped

Soup

      • 1 tbsp ghee
      • 8 cups chicken stock
      • ½ lb skinless/boneless chicken thighs
      • 300 g rice noodles
      • 1 large carrot, cut into thin matchsticks
      • ½ red bell pepper, thinly sliced
      • 1 cup mung bean sprouts
      • 1 tbsp lemon juice
      • salt and pepper, to taste
      • chopped cilantro, to serve
      • nepali chili sauce, to serve (recipe below)

Instructions

      1. To make the spice paste, combine all the ingredients, except the tomatoes, in a blender or food processor and process until minced. Then add the tomatoes and process again until combined into a rough paste.soop_nepal_sept14-21soop_nepal_sept14-28
      1. Heat the ghee in a large saucepan over medium heat. Add the spice paste and cook, stirring constantly, for 5 minutes, until quite aromatic and the paste becomes soft.soop_nepal_sept14-29
      1.     Carefully pour in the chicken stock (it may sizzle at first) and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken thighs and simmer gently for 10 minutes, or until chicken is cooked through. Remove chicken from the stock and roughly shred.soop_nepal_sept14-35
      1.  Meanwhile, bring large pot of water to boil. Add rice noodles and cook for 2 minutes or until al dente. Drain and rinse in cold water. Drain again and set aside.soop_nepal_sept14-32soop_nepal_sept14-34
      1. Add the carrot, bell pepper, and mung bean sprouts to the soup and simmer for 2–3 minutes, until the vegetables are just tender.soop_nepal_sept14-39
      1. Add lemon juice and season to taste – adding more salt or pepper as necessary.
      1. Divide the noodles between bowls (for pretty presentation, mound the noodles all on one side of the bowl) and top with the shredded chicken. Ladle the stock and vegetables over the noodles and top with chopped cilantro. Serve with chili sauce.soop_nepal_sept14-38

* Asafoetida and Szechwan pepper can generally both be found in spice stores online as well as local Indian markets. The traditional pepper used in Nepali Thukpa (timur) is currently unavailable in the United States, but Szechwan pepper provides a similar tongue tingling spice. Traditionally, it is served with a vinegary chili sauce.  Here is the one we made and used:

Garlicky Red Chili Hot Sauce (pictured above with the ingredients for Thukpa)
Yield: 2 cups (aka: enough to last you a very, very, very long time)
Recipe by Melissa Clark printed in the NYTimes 8/25/10

    • 4 hot red or orange chili peppers, such as habañero
    • 2 red bell peppers (3/4 pound), roughly chopped
    • 5 garlic cloves, roughly chopped
    • 3/4 cup distilled white vinegar
    • 1/2 teaspoon kosher salt.
    1. Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.
    2. Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.

THE MEAL:

This is officially my first favorite soup.  It was quick, flavorful, filling, inexpensive, and fun.  We found that the Chili sauce was absolutely necessary for the tongue tingling fun.  If you don’t have the time or the desire to make your own, sriracha would be a nice option.

Our good friends joined us as we blasted Bollywood tunes, and slurped noodles to our hearts content.  Our thukpa was served on the metal plates we picked up years ago in India with basmati rice, melon, and a chopped cauliflower that we roasted in the oven with a couple boxes of Trader Joes’ frozen chana masala (chickpea curry).  It’s one of my favorite Trader Joe’s dinner hacks.  Our meal got 3 thumbs up and one medium thumb (perhaps because it was his brother who made it and he simply can’t approve of anything his brother does right now) so I’m going to say it was a success!

soop_nepal_sept14-41

soop_nepal_sept14-43

soop_nepal_sept14-44After dinner, we pulled out our slide projector and, once we finished answering the questions about what a slide projector is and how our photos are on the little pieces of plastic (called film),  ran through some of the hundreds of slides we took in Nepal.  What a wonderful way to cap off the night – the boys learned more about Nepal, about our trip, and about the history of photography.

soop_nepal_sept14-45

Oh, the irony. We covered our TV with a white sheet to be able to show our slides. We are so retro that way!

 

comment 0

UKRAINE: Red Borscht

soop_ukraine_sept14-24

My borscht came out a little more red than I had planned, so I increased the amount of beet in the recipe below.

UKRAINE: Red Borscht

With nearly as many variations on the recipe as good old chicken noodle soup, it’s tricky to nail down an “official” borscht (also called borsch) recipe.  Only a few things are certain: borscht contains beets and Ukrainians claim that this popular Eastern European soup comes from Ukraine.  This version is an amalgam of recipes found all over the interwebs and in various cookbooks.

For a fun history of Borscht and its effect on Ukrainians, take a gander at THIS blog posting.  And to keep it traditional, consider sipping on ice-cold vodka while cooking and eating.

Let’s get started shall we?  My afternoon sous chef,  Beckett, and I gathered all the ingredients we needed to get ourselves started, turned up the radio and got to it.

soop_ukraine_sept14-2

Ukrainian Borscht
Serving: 8-10

  • 1.5 pounds pork butt shoulder or boneless beef chuck (I used 2 cuts of osso buco – totally not traditional, I know, but the cuts were reasonably priced and it worked wonderfully)
  • 1 Tbsp salt + more to taste
  • 4 medium beet roots, washed, peeled and grated
  • 3 carrots, grated
  • 2 parsnips, grated
  • 4 Tbsp olive oil
  • 1 Tbsp vinegar
  • 1Tbsp sugar
  • 2-3 Tbsp tomato paste
  • 1 Tbsp butter
  • 1 large yellow onion, finely diced
  • 2 Tbsp minced parsley stems
  • 2-3 bay leaves
  • 5-6 black peppercorns
  • 4 small russet potatoes, washed, peeled, quartered and sliced into 1/4” pieces
  • ½ head of green cabbage, sliced very thin
  • 4 cups beef broth
  • 2 large clove garlic, minced, divided
  • 2 Tbsp chopped fresh parsley
  • Salt + sugar to taste
  • 0.15 – 0.25 lb salted salo*
  • 4 sprigs fresh dill
  • Garnish: sour cream and lemon wedges

Instructions

 

  1. Cut the meat into 1” pieces and place them in a pot filled with 12 cups cold water and1TBSP of salt. Bring to a boil and skim off any fat/crud on the surface. Reduce heat, partially cover and simmer 45 minutes – 1 hr, periodically skimming off any crud that rises to the top.

    mmmm... yummy... scum!

    mmmm… yummy… scum!

  2. While the meat is cooking, grate beets, carrots and parsnips (keep the beets separate from the carrots and parsnips) on the large grater holes (you can use a food processor if you have one). Prepare all other ingredients – cut potatoes, slice cabbage, dice onions, etc.soop_ukraine_sept14-4soop_ukraine_sept14-6
    While it's not Ukrainian vodka, it is vodka, was straight out of the freezer, and was delicious.

    While it’s not Ukrainian vodka, it is vodka, was straight out of the freezer, and was delicious.

    soop_ukraine_sept14-13

    You may notice the tomatoes in the background. They have been omitted from the recipe because they didn’t add anything to the dish, in my humble opinion.

    Caught red-handed!!

    Caught red-handed!!

  3. Place the beets in a large heavy-bottom skillet with 4 Tbsp olive oil and 1 Tbsp vinegar and sauté for 3 minutes, then reduce heat to med/low and add 1 Tbsp sugar and 2 Tbsp tomato paste. Mix thoroughly and sauté until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.soop_ukraine_sept14-14
  4. In the same skillet (do not wash after the beets), sauté onion in 1 Tbsp butter for 2 min. Add grated carrot, parsnip + tomato and sauté another 5 min or until softened, adding more oil if it seems too dry.soop_ukraine_sept14-15
  5. Once the meat has been cooking at least 45 min, skim any crud off the top, scrape marrow out of osso bucco bones, and remove bones and tendon.  (Give bones to dogs, if you have them once they’ve cooled to make sure your dog will love you forever and ever.)  Place bay leaves, peppercorns and sliced potatoes into the soup pot.  Add beef broth, bring to a boil, reduce heat and simmer 10 min.
  6. Add cabbage, sautéed beets, onion, carrots, parsnips and parsley stems. Cook another 10 minutes or until potatoes can be easily pierced with a fork.soop_ukraine_sept14-21
  7. Add chopped parsley and 1 clove of minced garlic then stir them into the soup pot. Immediately cover and remove from heat. (Over-boiling borscht will affect the soup’s color; bringing it from bright magenta to dark brick-red).soop_ukraine_sept14-22
  8. Check for salt and sugar flavors and add more of either if desired.
  9. Cut the salted salo into small pieces**. Add the remaining minced clove of garlic. Grind them together in a deep bowl with a wooden spoon (or blend in a mini food processor) until it forms a rough paste.  Stir into the cooked borscht. Allow to rest for 15-20 minutes before serving so the flavors can meld.soop_ukraine_sept14-18
    My pal, vodka, lending a hand here.

    My pal, vodka, lending a hand here.

    This is how it looked post food-processing.  It melted into the soup like a champ and gave a wonderful depth of flavor.

    This is how it looked post food-processing. It melted into the soup like a champ and gave a wonderful depth of flavor.

  10. To serve, top with a tablespoon of sour cream and a small sprig of fresh dill.  Serve lemon on the side for those who desire more acidity in their soup.soop_ukraine_sept14-24

* Salted Salo is a traditional Eastern European food consisting of cured slabs of fatback. It has little to no meat and is quite similar to Italian lardo. If you cannot find salo or lardo, Trader Joes’ bacon ends and pieces can be used in a pinch by cutting off the meat and using just the fat.

** If possible, ask your butcher to slice the salo, lardo, or bacon into thick bacon slices and store it in the freezer until you are ready to chop it.  Chopping frozen fat is easy-peasy.

Once our borscht was simmering away, we were lucky to lure our BFFs (and luckily, neighbors) to join us for our feast which we completed with (a not insignificant amount of) vodka and a salad of quartered tomatoes, sliced cucumbers, fresh dill, and cannolini beans all tossed in sour cream.  Oh, and for my oenophile friends, a crisp rosé paired quite nicely with the borscht once we moved away from the vodka.soop_ukraine_sept14-23

soop_ukraine_sept14-26

The people have spoken: 2 thumbs up, 1 middle thumb, and 1 thumbs down (but with a smile).

soop_ukraine_sept14-30

Thanks for sharing our first adventure in SOOP you brave, brave souls.

Enjoy and as they say in Ukraine, Budmo! This means approximately ‘shall we live forever!’ Usually, one person says ‘Budmo!’ and everybody at the table/party answers ‘Hey!’ (the meaning is straightforward). This repeats for up to 3 times depending on the mood of the crowd. Only then, everybody empties their glasses.