It's been a long break! Sorry to those who have been anxiously waiting for a new recipe since my last post in April. ;) I've now come back not only with new recipes but also with a wonderful news to share (maybe not so much for Migi's Kitchen though). That is, I finally got a job! Last week was my first week, and it certainly felt good to be working again, or more precisely to be making money again after six months of pretending to be a dutiful, stingy full-time housewife. Given a full-time job now and trying to balance my time after work, however, I am unsure how much commitment I could make to this blog and I can only promise that I will try to post at least one new recipe a week...
Here is one for the week. I came across this Strawberry Sujebi recipe randomly on some Korean food blog few weeks ago. Having strawberries in season, and so too in my refrigerator at the time, I decide to give a try. These sujebi's (think Korean gnocchi) had surprisingly strong aroma and taste of real strawberries in each bite. We simply loved it.
For 2 servings
flour (3/4 cup)
water (1/4 cup)
strawberries (10, puree)
dry anchovies (10)
dry kelps (4)
water (5 cup)
potato (1, sliced)
onion (1/2, sliced)
zucchini (1/2, sliced)
scallion (1, cut coarsely)
carrot (1/2, shred)
shitake mushrooms (3, sliced)
garlic (1, minced)
Korean soy sauce (5 tbl)
1.Puree strawberries (10) with water (1/4 cup) in a blender.
2.Mix the strawberry puree with flour.
3.For chewy sujebi, keep the dough cold (refrigerated) for about half hour to an hour.
4.Meanwhile, bring dry anchovies (10) and dry kelps (4) in water (5 cup) to boil.
4.Cut potato sticks and soak in water for 5 minutes.
5.Slice other vegetables (zucchini, onion, scallion, carrot, etc).
6.Fish out anchovies and kelps shortly after the water starts boiling.
7.Add potato, onion, carrots and mushrooms into the anchovy stock, and bring the soup to boil again.
8.Drop into the soup flat little pieces of sujebi from the dough and boil.
9.Season the soup with Korean soy sauce (5 tbl)
10.Addd sliced pepper and scallion for garnish and bring it to boil one more time before serving.