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Spicy Braised Rice Cakes
Spicy Braised Rice Cakes (Gukmul Tteokbokki)
This is the soupy variation of spicy stir fried rice cakes. Gukmul in Korean translates to soupy and tteokbokki translates to stir fried rice cake. Rice cakes in general are a very popular snack in Korean culture. There are 2 types of rice cakes that you can use for this dish. Rice cakes come in a couple of shapes: cylindrical and oval. You can use either. You can find rice cakes in Asian grocery stores; typically fresh, refrigerated, or frozen.It is very common to add ramen and soft boiled eggs to this dish, but not necessary. It is pretty hearty to begin with. But if you want an overload of protein and carbs, I suggest adding them
Servings: 4
Ingredients
- 1 lb rice cakes
- 8 oz napa cabbage chopped
- 4 sheets fish cakes
- 2 green onion chopped
- 1/4 onion diced
- 2 soft boiled eggs (optional)
- 1 ramen brick (optional)
- 5 cups anchovy stock
Seasoning
- 3 tbsp gochugaru
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp corn syrup
- 1 tbsp garlic
- 1/2 tsp salt
Instructions
- Soak rice cakes in cold water for 20 minutes. Drain and set aside.
- Mix seasoning ingredients together. Set aside.
- In shallow stock pot, add the seasoning mix to the anchovy stock. Boil over medium high heat.
- Add the rice cakes to the stock. Cook for 5 minutes
- Add in the fish cakes, vegetables, and soft boiled eggs. Boil for 10 minutes.
- Add in the ramen brick and simmer for 2-3 minutes, until the noodles are cooked.
- Bowl it up. Take one of the soft boiled eggs, which is now hard, and slice in half.
Brown Stew Chicken
Brown Stew Chicken
Brown Stew Chicken is a staple in Jamaican cuisine. This chicken is so tender after slow cooking for 3 hours, the bones pull right out clean. You barely have to chew this. Sweet and savory.For the chicken: you can use a whole chicken cut up into parts or use just chicken thighs. I used Bone in chicken thighs since dark meat works a little better for slow cooking instead of any white meat. When marinating the chicken thighs; I pull the skin back from the thigh meat but not completely off so the marinade can penetrate all of the chicken instead of just the skin side. When it's time to cook them, I pull the skin back over the thighs. If you don't want to turn on your oven, you can do this recipe in a slow cooker. I would recommend following all of the steps, except instead of throwing the pan in the oven, transfer to the slow cooker instead, cooking on high for 4 hours. Either way, you will get excellent results.
Servings: 4
Ingredients
Marinade for the chicken
- 6 bone in chicken thighs
- 1 tsp salt
- 1/2 tsp chicken bouillon powder
- 1/2 tsp minced ginger
- 1 tbsp minced garlic
- 1/2 tsp white pepper
- 1 tsp thyme
- 1/2 tsp smoked paprika
- 2 green onions diced
Brown Stew Chicken
- 2 tbsp canola or vegetable oil
- 1 tbsp brown sugar
- 1 medium onion diced
- 2 small bell pepper, 1 red, 1 green sliced into strips
- 1 tbsp minced garlic
- 2 tbsp ketchup
- 1 tsp browning sauce
- 1 tsp thyme
- 1/2 tsp white pepper
- 1 tsp cayenne pepper or 1 habanero
- 3/4 cup chicken stock
- salt and pepper to taste
Instructions
Marinade for the chicken
- Mix all of the marinade ingredients together. Pull back the skin from the chicken thighs, but don’t remove. By doing this, you can make sure that the chicken meat itself, and not just the skin will get marinated. Mix the chicken with the marinade. Cover and let sit for 4 hours, preferably overnight.
- When ready to cook, pull the skin back over the thighs.
Brown Stew Chicken
- On medium high meat add cooking oil to a large pan or dutch oven. Sear the chicken thighs skin side down for 5 minutes. Flip and cook on the other side for 3 minutes. Set aside.
- In the same pan, sauté onions, bell peppers, garlic, brown sugar, thyme, white pepper, cayenne or habanero, ketchup, and browning sauce for 4-5 minutes.
- Deglaze the pan by add the chicken stock. Scrape the bits up from the bottom of the pan. Add the chicken thighs.
- Preheat the oven to 250 degrees. Cook uncovered for 3 hours, basting the skin of the chicken thighs with the juices once an hour.
Jamaican Cornmeal Porridge
Jamaican Cornmeal Porridge
Cold as fuck outside? Sick of the same boring oatmeal? Try this Jamaican cornmeal porridge instead. This recipe is really easy and only takes 10 minutes to make.
Servings: 2
Ingredients
- 2 cups water
- 2 cups coconut milk
- 1 tsp vanilla
- 1 cinnamon stick
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup cornmeal
Sweetners
- brown sugar, coconut sugar, sweeten condensed milk
Garnish
- mangos, berries, bananas, or whatever your favorite fruit is
- nutmeg
Instructions
- Good morning! Time to wake and bake!
- Now that you’ve awoken and token, bring to a boil water, coconut milk, cinnamon stick, nutmeg, vanilla, and salt.
- Turn down to low heat. Whisk in the cornmeal. Keep whisking until it thickens to prevent lumps. You might need to add a little bit of water if it gets too thick.
- Whisk in a sweetener of your choosing: brown sugar, coconut sugar, or sweeten condensed milk.
- Bowl it up. Garnish with your favorite fruit. Sprinkle a little extra nutmeg over the top.
