Frozen broccoli is the less expensive way to buy that veg at the moment. The fresh one was more then double the price per kilo. Fresh veggie are getting a luxury item due to the high inflation and transport costs.
I was looking for a Korean style dish and I had bacon strips and bacon bits in the fridge. I needed a bit of spicy food today to get my inner furnace running. On April 1th, it started to snow and I had to get 2 inches off my car in the morning at 31F. Last Saturday I was sitting on my balcony at 71F in the sun. We had the most sun hours in the month of March in a century. 240 hours here, crazy.
But back to the recipe. Lots of Korean dishes are cooked or finished with a sauce. Get all sauce ingredients in a bowl, mix well and set aside. Here you can play with the level of spicyness. Building up a flavour profile is fun.
Recipe for 2:
300 g defrosted broccoli, 120 g smoked bacon
80 g -100 g Thai wide rice noodles
1 onion, 3 cloves of garlic, salt and pepper
Toasted sesame seeds
Sauce:
1 tsp sugar, 2 tsp Gochuang, 2 tsp Gochugaru hot pepper flakes, 1 tsp Oyster sauce, 2 tsp Mirin, 3 tbsp soy sauce, 3 tbsp water, 1 tsp sesame oil
In a wok pan start the bacon until it turns brown. Remove some of the grease. Slice onion and garlic in strips and add it to the wok. After 2 min add the broccoli. Cook the rice noodles in boiling water, drain.
When the broccoli us getting tender, pour the sauce over and let it coat everything and reduce a bit. Cut the long rice noodles up and add to the wok.
Cook for 2 min and check the seasoning. Sprinkle sesame seeds on top.
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