pepper by five

Toenjang tubu tchigae

Oh my, my mom made the best soup ever on my recent visit to NM.

6 one inch squares of dashima (thick sheets of seaweed)
10 large dried anchovies

boil these in a little more than 1 qt of water in a 2 qt pot.
Once it starts to boil, set flame lower to simmer for 30 min.
Turn off heat.

Remove the seaweed and fishies.

Resume low heat and add:
1 big TBS of Toenjang (soybean or miso paste)
1/2 big TBS of Koch'ujang (red pepper paste)
1 zuchini
minced garlic
chopped onion
sliced oak mushrooms
1 inch cuts of scallion
cubed tubu (tofu)

YUM!

deluxe duck dog

duck sausage, sauteed julienne carrots, sauerkraut, mustard, southasian
sweet chili sauce for chicken and grape tomatoes in a romaine lettuce leaf