Last few weeks we have been using whats available. Sort of a blessing, good to use upwhat we have. These two soups are not exactly authentic, more of a Korean inspired kitchen sink stoups (somewhere between soup & stew).
Leftover ground pork sauteed with bok choy, carrots and onions and some tofu noodles. Seasoning was a mix of black and red pepper and gochujang paste in veggies and chicken stock.
Next was a kimchi stew. Pork dumplings, tofu, scallions, mushrooms and cabbage. End of a jar of kimchi and some extra chili paste.
Bonus shot: some dumplings we found in the freezer. Sauteed then steemed with chili oil, ground pork and black sesame seeds.
Leftover ground pork sauteed with bok choy, carrots and onions and some tofu noodles. Seasoning was a mix of black and red pepper and gochujang paste in veggies and chicken stock.
Next was a kimchi stew. Pork dumplings, tofu, scallions, mushrooms and cabbage. End of a jar of kimchi and some extra chili paste.
Bonus shot: some dumplings we found in the freezer. Sauteed then steemed with chili oil, ground pork and black sesame seeds.