What holiday is complete without some smokey, sweet and tangy Cocktail Weenies? I actually can’t take credit for this recipe, since I had to search some websites to find what I was looking for, but it’s possible to make in Korea just like back home!
Cooking comfort foods in Korea can be tough,
especially on a diet AND a budget!
So far I’ve been able to reconstruct some of my favorite foods here,
even with limited access to Western brands and ingredients.
It takes some creativity, but it can be done…
Enter, “Korean Kasserole“!
First, assemble all ingredients.
Really, anything you want to put in there is going to come out tasty, so go on.
I was cleaning out my pantry, so in went a bunch of onion, bok choy, chicken,
mushrooms, cheese, and even a box of Stove Top
(no, I haven’t been able to find this in Korea yet!)
I used macaroni noodles as the base for my Kasserole.
Other recipes call for other things, but remember, this is comfort food!
Since there is no “cream of” soup here, I used a Mushroom Soup packet
and thickened it up with flour.
Once that’s finished, set aside and LIGHTLY BROWN your chicken breast.
It needs to be at least halfway cooked before going into the oven.
While boiling pasta and thickening up your soup, cut up all your veggies
into nice, bite size (or smaller) pieces.
Here’s the fun part, assembly!
There’s no “right” way to do this. I dumped in the macaroni, soup,
and all the other ingredients and stirred.
Make your stuffing according to the most convenient option available to you…
(I only have 2 burners on my “stove” so I used the microwave)
…and toss it on top!
Then you shove it into your toaster oven and set the dial to 190C/375F
for about 20 minutes, or until it reaches your desired gooeyness.
I am by no means a great FOOD PHOTOGRAPHER
but here’s what it looks like when you put it on your plate,
in the dark of your studio apartment,
right before gobbling it up and getting seconds.
If you want to know the secrets for how to make your OWN, see below:
Prep time: 20min, Cooking time: 20min
1 cup macaroni noodles (boiled to al dente, not rinsed)
1/2 packet of Oteggi Mushroom Cream Soup (prepared according to packet, thickened with flour)
200g chicken breast, roughly chopped
1 onion, roughly chopped
4 bunches of bok choy, roughly chopped
8 mushrooms, finely chopped
(more veggies welcomed)
1. Preheat your toaster oven to 190C/375F.
2. Line casserole dish or cake pan with baking spray or butter.
3. Lightly brown chicken, boil noodles, and warm up the soup.
4. Mix all ingredients together. Soup, Macaroni, and Veggies.
5. Prepare stuffing mix (or breadcrumbs) and sprinkle on top.
6. Bake for 20 minutes or until suitably gooey/crispy according to desired taste.
7. Season with salt, pepper, celery flakes, oregano, and/or other seasonings of choice.
8. DIG IN!
Let me know what you think. What other foods would you like to see me make in my itty bitty apartment kitchen?
There are so many things about Korea that I’ve wanted to share on this blog, but for some reason I never get around to it. Today, that changes.
Today’s topic is on Sweet Potatoes. Those sweet, soft, almost candied root veggies that we only put into our mouths when either our grandmothers or single aunts are around on the holidays (at least until we grow up).
They are orange in color and usually cook up to make EXCELLENT fries and can be a wonderful meat substitute.
However, Korean Sweet Potatoes…
…are WHITE! And extreeeeemely hard!
Here’s a story to illustrate why I’m so annoyed at Korean sweet potatoes.
One cold winter night, after having ate at least a pound of potatoes the previous week, I decided to get creative.
I tried to bake my sweet potato.
Most Korean kitchens do not come with an oven. I had to purchase a toaster oven off an ex-pat who was on their way home. It’s a little small but it usually does the job!
So I stuck my fattest sweet potato in the toaster and went off to watch QI or something. About an hour later (because I cannot be trusted to watch things in the oven) I came back, starving. I rescued my potato. I tried to cut into it.
It was still rock-hard!
Can you believe that I actually had to STEAM the potato after baking it for an hour? And yes, it was wrapped in foil and had been soaked in water first! Arg!
Moral of the story is, do not try to bake, fry, or eat your Korean Sweet Potato raw. It will not be good unless it is steamed. You can steam a whole bunch of them for about 30 minutes, stick them in the fridge, and stick ’em in the microwave at work the next day.
But creativity can only go so far with these tubers.
Here are some pictures of Korean sweet potatoes for your blogging pleasure, courtesy of Google:
Cute boy and giant sweet potatoes!
South Korean “Mr. Pizza” with a “Gold Ring” of Sweet Potato…as well as corn, bacon, and potato slices. Oh, and mayo. Mmm.
Most food in South Korea has a cartoon character that encourages you to eat it… this one is so happy/sad that he’s about to be peeled and eaten!
What better way to say “Happy Birthday!” than with a sweet potato cake?
A woman empathizes with my situation… baking sweet potatoes is such a beautiful thing…
Could this be the world’s largest?
Anyway, enough about potatoes. I’m getting hungry!
Have a great Monday!
April 2, Day 89
“In like a lion, out like a lamb” they say…rainy days near Seoul. Continue reading
This week was awesome.
I got serious about working out. I got my bike fixed (finally!).
I made most of my meals.
I escaped the city bustle and saw a traditional Korean city.
March 19, No Photo. Note: If I forget a photo for a day, I will skip that “day” and just make the challenge stretch longer. At this rate, it’ll take til next February to get it finished!
March 20, Day 78
Began a workout calendar to track progress at work.
It’s a great way to motivate yourself (especially with the shiny stickers)! Continue reading
Hello! This week was rather exciting. I started a new gym membership and felt the excitement leading up to St. Paddy’s Day. 🙂 Here are a few snaps from the week.
March 12, Day 70
My first day back at the gym. Continue reading
February 27, Day 58
Typical Monday at work. Continue reading