I was not pleased with the photos of Korean new year noodles and soups last week so this weekend I made them again. Still learning how to use my travel camera which is also new.
Shredded the shin meat and made the broth again. I added egg white to the rice cakes this time. Much better. Decided to arrange the extra bits on the side. Much better again.
Korean seafood dumplings in beef shin broth.
Shredded meat in the marrow bone that was used to make the broth.
All the home-made bits together with the soups.
My favourite Korean soup/stew, “Doenjang Jjigae”. It has meat and clams, tofu and some vegs. Fermented soya bean paste gives the stew a distinct taste. The original photos didn’t turn out well and this is leftover. Have to make it again with white tofu.
Still not pleased with photo of the noodles. They were yummy, though. Leftover ribs became lunch. Still so rich as the first time.
Fish bowls for 2. The partner doesn’t like oysters so all 12 were for me. In this bowl: quinoa, red cabbage kinchi, maatjes herring, pickled daikon, tamari-sesame oil marinated raw tuna, samphire. In the middle are salmon roe, 4 oysters and confit yolk.
We swapped half way. In this bowl: buckwheat, confit yolks, salmon roe, pickled daikon, bean shoot kimchi, maatjes herring, raw tuna (tamari and sesame oil marinated).