I really love Asian cuisine (including Japanese, Korean, Chinese, Vietnamese and Thai cuisine) and if I can (and my finances allow) I like to cook this kind of food.
You should know about me that I really like spicy and very hot food. My stimulus threshold is roughly 1-1.5 million SHU - which means that Habanero and Naga Jolokia represent the limit for me, which I still feel pleasantly spicy - consumed in moderation, of course - and does not cause pain, rather just a pleasant tingling with a lot of endorphin hormones, and which I still like to use as a spice when preparing food. For me, Moruga Scorpion or Carolina Reaper are already in the extreme category, which means that if I have capsaicin withdrawal symptoms, then a knife-tip amount of them is enough for me to feel like I was hit in the back of the head with a baseball bat and because of this I see stars.
As I mentioned, I love Asian cuisine. Within this, I currently have a tie between Japanese, Korean and Chinese Sichuan cuisine (because the hot and spicy and „umami” flavours). (Sichuan pepper can reduce or increase the strength of chili at the same time. If a person consumes Sichuan pepper after a spicy meal, he experiences a cooling, tingling, numbing sensation, which relieves the pain caused by chili.)
If I can, I also like to fuse individual Asian cuisines, at least on a minimal level.
In Korea, this dish is usually served in the vessel in which it was made (Yangeun naembi 양은냄비 ), or perhaps in a deeper, traditional ramen soup bowl. Korean ramen is fundamentally different from Japanese ramen in that Koreans pack all the ingredients into the cooking pot, then mix it all together before consumption and usually eat it or serve it from the pot. While the Japanese put the already cooked noodles on the plate first, then the toppings, and finally pour the stock over it.
I used this instant soup as a base: https://drive.google.com/file/d/11EFUchGa2tyWmHsLPB1lSP... (Don't be fooled by the “scary packaging.” The SHU value of the soup spice is barely close to 4000, which corresponds to the strength of a weaker Jalapeño pepper - i.e. the spiciness is barely noticeable to me.)
As for seafood, I used "Asian Choice" brand Seafood cocktail (because that's what I could buy with my money at the moment): https://vietnamsupermarked.dk/produkter/lande/banglades... However, I forgot the mussels, so it was not included.
I put in the white part of spring onions and some whole ginger sliced, also dried Chinese mustard greens (Meigan cai 梅干菜 - https://en.wikipedia.org/wiki/Meigan_cai) and some dried Chinese turnips (luó bō gān 萝卜 干 - https://en.wikipedia.org/wiki/Dried_turnip). The last two were actually my idea to enrich the flavor of the stock and achieve a little "Chinese-Korean" fusion effect. Anyway, a few slices of daikon or white radish will do. (I often make Kimchi at home, but since I didn't have any at the moment, I tried to replace the "cabbage taste" with dried Chinese green mustard.) All of this must be brought to a boil and cooked for approximately 20-30 minutes - as long as you want the stock to have an intense flavor. Then strain the whole thing (I usually put the kombu and the boiled turnip aside and add it to the food afterwards).
In Korea, there is a paste made from fermented rice flour and hot peppers (Gochujang 고추장): https://www.maangchi.com/ingredient/hot-pepper-paste-go... It is often used, which is also mixed with other ingredients at these types of dishes - to create a basic seasoning that can be used as the base for many soups and stews.
To one tablespoon of Gochujang, I added one tablespoon of apple cider vinegar, one tablespoon of sweet and the same amount of salty soy sauce, a little sesame oil and freshly grated garlic and ginger, and Korean chili flakes, Gochugaru 고춶가다; https://www.maangchi.com/ingredient/gochugaru And Thai oyster sauce (due to the salty and umami flavor effect). I processed everything nicely and added this to the soup, then added a little salt and a tablespoon and a half of Vietnamese fish sauce - exactly this brand: https://khaihoanphuquoc.com.vn/en/ https://vinpearl.com/en/phu-quoc-fish-sauce-the-pride-o...
Plus ingredients; fresh shimeji mushrooms, dried wakame, dried tofu skin, and fresh scallion greens, sesame seeds and nori stripes (for topping).
I really missed the „home made” Kimchi for this dish. But I don’t like like the „consume version” from the stores, and I rather swear by what I make at home myself, because I know its ingredients.
Székelykáposztát bográcsoztam máma kint, bár még nem annyira jön át a füst íz. Asszem inkább a húsban van. A káposztát + vizet a pörkölés után adom hozzá, és fél órát főzöm. Inkább másnapra érnek össze az ízek, aromák.
Most fogtam 4 téglát, oldalra fektetve egy kocka alakban alakítottam ki a tűznek a helyet. Az egész tetejére egy 4-5 mm lyukú fém szitát raktam. Hatékony megoldás volt. Jobban lehetett a hőt szabályozni, füstölt is, a hőt pedig helyben tartotta. Elég levegőt is kapott. Bár a végefele már inkább izzott, kevesebb volt a láng, füstöt pedig nem is láttam.
Az ételt kóstolgatva finom, csak elsőre lehangoló, hogy nem jön át a füstös aroma azonnal. Bár ezt tapasztaltam máskor amikor gulyást főztem kint. Ami leveses, az hirtelen fogyasztva nem az igazi. Vagy én szoktam a füsthöz hozzá főzés közben.
Sőt, pörköltnél is elő szokott fordulni ilyesmi.
Az egyszerű válasz,hogy biztos elbasztam, nemtudok főzni. De aztán másnap a füst ott van. Érti a faszom ezt...
Hogy találkoztál az ázsiai konyhával? Székelykáposztát bográcsoztam máma kint, bár még nem annyira
How did I meet Asian cuisine? My parents are from Poland, but I have been living in Hungary for a long time (since I was born). I first encountered Asian cuisine when my parents took me to a Chinese restaurant when I was 6 years old. This place was near the square called "Móricz Zsigmond körtér" in Budapest, back in the mid-90s. It was there when I tasted first time the Chinese “Sichuan hot and sour soup”. This experience established my fascination with the world of Asian cuisine. 10 years later, I asked my parents for visit a Japanese sushi restaurant together. This was the second push for me that bring me in the direction of Asian cuisine. Later, I myself start to discover the various Asian restaurants in Budapest. After a while, I realized that I don't have to look for the places what are listed on the Tripadvisor website, but I have to discover these places myself. This is how I got to know Budapest's Chinatown, which, despite its hiddenness, provided me with an abundant culinary experience. Here I got to know real Chinese, Vietnamese, Thai and Korean cuisine. I got to know new flavors, new ingredients and new techniques, and based on the experience gained, a real treasure trove of Asian cuisine was revealed to me. Among other things, this experience I had as a teenager motivated me to choose the profession of chef.
~~~ Quote by MagyarMilo: Hogy találkoztál az ázsiai konyhával? ~~~ How did I meet Asian cuisi
