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When you have just a couple campers and are looking for some simple camp cooking, try out the easy and fast technique of tin may cooking. All you’ll need is a fresh tin can – a one gallon size can works well. Your source of heat may be small campfire, or if wood burning is illegal, a small buddy burner will work nicely, which can be seen at sporting good stores or online. Put your meal in the tin can and easily warm the contents of your own can over a flame. You will have a hot meal ready in seconds. This technique works great for soups, beans and poultry.
A more time-consuming camp cooking technique that also produces yummy food is pit cooking. Pit cooking is excellent for items that can be wrapped in aluminum foil to be cooked. It is also a excellent camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking warms your food by heating stones and coals which are concealed in the floor. As the stones cool away, their emitted heat cooks the meals. To pit cook, first dig a hole that’s about three times larger than your cookware. Line the pit with rocks and construct a fire in the center. When the flame has burned rapidly for approximately an hour, push the warm coals and rocks into the center. Twist your wrapped food covered skillets in addition to the stones and coals and place on top. After a number of hours, you will have some tasty camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to addictive! mild kimchi jjiage (korean-style stew) recipe. To make addictive! mild kimchi jjiage (korean-style stew) you need 12 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Addictive! Mild Kimchi Jjiage (Korean-style Stew):
- Use 400 grams Napa cabbage kimchi
- Provide 150 grams Pork
- Use 200 grams Chinese cabbage
- Use 1/2 Onion
- You need 1 Chinese chives
- You need 2/3 Tofu
- You need 1/2 tbsp Butter
- Get 1 dash less than 1 tablespoon Miso
- Use 500 ml Water
- Use 1 Korean chili pepper
- Prepare 1/2 tbsp Sesame oil
- You need 1 Sugar
Steps to make Addictive! Mild Kimchi Jjiage (Korean-style Stew):
- Cut the ingredients. Kimchi (roughly chopped), Chinese cabbage (separate the leaves from the core, roughly chopped), pork and tofu (bite sized pieces), onion (sliced), Chinese chives (5 cm lengths).
- Heat a pan and coat with sesame oil and stir-fry the pork until brown.
- Add the core of Chinese cabbage and onion, stir-fry until wilted and add the kimchi.
- Add butter and miso. Add the Chinese cabbage leaves and stir well.
- Add water, cover with a lid and simmer over medium heat for 8 minutes.
- Add the tofu. When the tofu is heated through, add the Chinese chives and warm through a little and turn off the heat.
- Add sugar and Korean chili pepper to taste. Serve!
Thoughts and opinions, as always, are my own. I could have kimchi for every meal for the rest of my life and be a happy lady. I made two pots of budae jjigae. One was "mild" (with kimchi, but WITHOUT gochugaru sauce) and a "spicy" one (with kimchi and WITH the gochugaru sauce). Kimchi Jjigae [Photo: Nick Kindelsperger] Kimchi jjigae is like making lemonade out of really old lemons—the more fermented and funky the kimchi, the better the stew.
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