Tap. Tap. Tap. Are you still there? It seems just as I start to build up site traffic on this blog, I go on a hiatus. It's tough trying to keep up this blog sometimes...especially when I don't step foot into the kitchen for two weeks at a time. =P Also, I realized that every since I upgraded my camera (50D baby!) that I'm afraid to take it into the kitchen for fear it might get splashed on, dropped, etc.
Anyhow, here goes a simple dwenjang gook using anchovy broth.
I add roughly 7 cups of water to a pot along with 5-6 dried anchovies and some dried sea kelp.
After everything comes to a boil, add 1TB dwenjang, 1/2 TB minced garlic, 1TB gook ganjang, 1/2 TB minced garlic and let boil on low heat.
I decided to use bokchoy today. I washed and cut up 3 bunches of it.
Toss the bokchoy in and continue to boil.
I also threw in a handful of chopped up moo (daikon radish).
A handful of sliced onions...
And finally some kongnamool.
Let everything boil together for about 30 minutes.
And you're ready to serve! It's a fresh and light gook perfect for picky little Korean toddlers. =)
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