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Nov. 17th, 2014 21:39Today's lunch: soup with oyster mushrooms and pork dumplings, and a bit of leftover pork bulgogi from yesterday.
My mom had made a pot of stock using chicken bones, common wood pigeon and some vegetables (leek, celery, carrot), and we used the last of it today. I decided to cook some store-bought dumplings in a bit of the stock, and combine them with some wild oyster mushrooms. The weather's been pretty good, and so far there's a lot of them growing in the fields! I picked some of the smallest ones and cooked them in a skillet on low heat with just a pinch of salt. Once they were cooked, I put them in my bowl and seasoned them with a few drops of sesame oil and a bit of chopped garlic.
As for the dumplings, I just took them out of the freezer a bit in advance, and then simmered them in two ladlefuls of broth for ten minutes.
To finish the dish: put the dumplings in the bowl over the mushrooms, with the broth they simmered in. Add as much extra hot chicken broth as wanted. Garnish with chopped green onion, and shichimi to taste.
(Recipe for the pork bulgogi here, btw!)
My mom had made a pot of stock using chicken bones, common wood pigeon and some vegetables (leek, celery, carrot), and we used the last of it today. I decided to cook some store-bought dumplings in a bit of the stock, and combine them with some wild oyster mushrooms. The weather's been pretty good, and so far there's a lot of them growing in the fields! I picked some of the smallest ones and cooked them in a skillet on low heat with just a pinch of salt. Once they were cooked, I put them in my bowl and seasoned them with a few drops of sesame oil and a bit of chopped garlic.
As for the dumplings, I just took them out of the freezer a bit in advance, and then simmered them in two ladlefuls of broth for ten minutes.
To finish the dish: put the dumplings in the bowl over the mushrooms, with the broth they simmered in. Add as much extra hot chicken broth as wanted. Garnish with chopped green onion, and shichimi to taste.
(Recipe for the pork bulgogi here, btw!)
