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Soon Dubu Chigae

From Chubbypanda.

Ingredients:

  • 1 tbsp vegetable oil
  • 8-12 cloves garlic, diced
  • 1 cup kimchi, finely chopped and excess liquid drained
  • 1/4 cup kochukaru (Korean chili flakes)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 6 cups water
  • 2 blocks silken tofu, cut into small cubes or rectangles
  • 1-2 vegetable bouillon cubes (optional)

Directions:

  1. In a large pot heat the oil at medium-high heat (7 out of 10).
  2. Add garlic and cook until it starts to brown.
  3. Add kimchi and cook until all the liquid is cooked out and the whole thing is pretty dry.
  4. Add kochukaru, soy sauce and sesame oil, cook for 3-5 minutes.
  5. Add water and tofu and bring to a boil.
  6. Taste the soup, if it needs more salt or flavour add one of the bouillon cubes and let it dissolve. Taste again and add second cube if you think it needs it.

 

I think I found this recipe while I was living in Winnipeg. The recipe as posted uses beef and clams but I don’t eat beef and am not a fan of clams in soup. The recipe as posted also calls for adding salt at step 4 instead of bouillon cubes at step 6. Added salt might work if you’ve got beef and clams to absorb it but if you don’t the soup will be way too salty, which is why I say to add the bouillon at the end after tasting the soup.

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Recipes

Grapefruit Cut-Out Sugar Cookies

From Kitchn

Ingredients:

  • 2 sticks (8 ounces) unsalted butter, at room temperature for 1 hour
  • 2 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • freshly grated zest of one grapefruit
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions:

  1. Beat butter, cream cheese and sugar together in a large bowl (Bowl 1) until light and fluffy. I used a hand mixer for this.
  2. Add egg, vanilla extract and grapefruit zest.
  3. In a separate bowl (Bowl 2) mix together flour, baking powder and salt. Gradually add to Bowl 1.
  4. Divide dough into 2 balls and roll each ball until between 1/8 and 1/4 inch thick on a sheet of parchment paper. Refrigerate the rolled out dough for at least an hour.
  5. Preheat oven to 350°F.
  6. Cut out cookies to desired shapes and bake for 8-12 minutes.
  7. Let cookies cool before decorating or enjoy as-is.

This is a slight adaptation of the recipe on Kitchn. I didn’t have any almond extract and used grapefruit zest instead of lemon because I was trying to get some use out of all the grapefruit peels we have. Tomoko says they’re the best cookies she’s ever had.

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