food What was the last spicy meal you cooked?

Chicken thigh cutlets in a coconut and rocoto sauce, curried chickpeas, and sliced cucumber with tzatziki.
 

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Jeyuk bokkeum aka dwaejibulgogi bokkeum although i add kimchi to mine so its also similar to dubu kimchi but without the tofu. It pretty simple really. Marinated pork belly stir fired then braised in a little dashi stock, gochujang and kimchi. More or less the base for kimchi stew but without the additional liquid. Its sweeter than kimchi stew also. A little onion and green onions.
 
And yes i am using pork belly this time. Marinated is a little soy sauce, garlic, gochgaru and sweet saki (mirin). Its marinating now and the rice is rinsed and soaking.
 
Here is the plan
 
Stirfry the pork belly a few minutes and drain off some off the excess fat.
Add sugar and gochugaru to taste. Combine well and stirfry a couple more minutes.
Add a little dashi stock to braise uncovered. Allow liquid to reduce by about 1/2
Add kimchi and white onions. Cook until the kimchi is almost soft enough for your liking.
Add green onion and cook just for a couple more minutes.
 
Serve with a nice short or medium grain rice. :D
Garnish with sesame seeds or furikake seasoning if you have it.
 
Chicken Tikka Samosas - shredded chicken, potato, peas, onion in a masala sauce tucked in a crispy flakey dough.

First made the masala, cooked and shredded the chicken, folded the veggies and sauce all together then wrapped in phylo and baked.

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I used packaged phylo dough as my past attempts at dough have been hit and miss plus frying in the house is yuck.

It was uber yum, or maybe I was just hungry. Or both?



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texas blues said:
Jeyuk Kimchi Bokkeum.
 
Translation...
 
Whoa Black Betty Bam-ba-lam.
Click to expand...
 
Funny you should mention it because trying to track down the correct name in English is not that easy.
 
Dubu Kimchi is mostly just pork (usually pork belly) and kimchi served with tofu.
 
Jeyuk as best i can tell is spicy pork but so is dweiji bulgogi
 
Dweiji is pig
 
Bokkeum is stirfry
 
Gui is grilled
 
Bulgogi is "BBQed"....bul (fire) and gogi (meat)
 
A local restaurant calls it Samgyupsal Dobu Kimchi and they want almost $18 for a big plate of it. Thats about $4 more than a similar size plate of spicy pork stirfry with no kimchi and the damn kimchi is free as a side dish.....Figure that one out. ;)
 
Samgyupsal translates into 3 layer meat but is most commonly used to mean pork belly such as samgysupsal gui (grilled pork belly). Dweiji Bulgogi around here is usually made with thin sliced pork shoulder or tenderloin at the Korean BBQ places....Sooooo its all pretty damn confusing and even more damn expensive to go out to eat. :D
 
The Hot Pepper said:
Never did the lime on tamale but next time I will.
Click to expand...
 
All my Mexican friends squeeze n' pleeze lime on ever 'thang.
 
Doesn't matter what it is.
 
Tamales.
 
Pollo.
 
Carnitas.
 
Bistek. 
 
Cerveza.
 
Frijoles.
 
Camerons. 
 
Doesn't matter what it is.
 
 
I buy Mexican limes at my local TryNSave 5 for a dollar.
 
I go through about 2 dollars worth a week.
 
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