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Archive for October, 2013

pork ball soup

I have a Korean friend who is an amazing cook – everything she throws together is delicious! I am constantly inspired by her. Here’s a dish that was partially inspired by a spicy beef dish she shared with Test Subject Bill and I not too long ago.

KKF Spicy Pork Balls with Ginger Garlic Broth

1 lb. ground pork

5 cloves of garlic, minced

2 inch piece of ginger, 1 inch minced and 1 inch left whole

1/2 T fish sauce

1/2 T soy sauce

1 1/2 t crushed red pepper flakes

1/2 package frozen spinach

handful of dried shiitake mushrooms, reconstituted with 1 1/2 c boiling water and sliced (reserve resulting broth)

2 quarts of chicken stock

2 big spoonfuls of Gochujang Hot Pepper Paste

soy sauce to taste

Bring stock to a boil with frozen spinach, 1 inch piece of whole ginger and 2 cloves of garlic. Add sliced shiitakes, gochujang and mushroom water. While stock is simmering, mix the pork, the rest of the minced garlic, minced ginger, fish sauce, soy sauce and red pepper flakes. Form little meatballs with a melon baller and drop one by one into simmering stock. After the last one has gone in let it simmer for another 5 minutes or so until pork balls are cooked through. Add soy sauce to taste.

This turned out so well Test Subject Bill ate it until it gave him heartburn. That’s not recommended, but please do enjoy!

*Gochujang is Korean hot chili paste. It’s good for spicing up all kind of dishes and dipping sauces. You can get it at most Asian markets or via my Amazon link if you don’t have a store in your area. If you’re really lucky you have a Korean friend who makes her own and will share with you!

Gochujang Hot Pepper Paste

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