I'm on a budget that's tighter than a hangman's noose for the next few months, so one of the things I need to do, in order to make my food supplies stretch out, is prep my meats and pickle my veggies. I'm a veteran oi-kimchi (i.e., cucumber kimchi) maker, but today, I'll be stepping out of my comfort zone and making regular Napa cabbage kimchi alongside the oi-kimchi.
Meals will be relentlessly similar throughout January: rice (I have several varieties), kim (seaweed), kimchi, and meat. For the proteins, I've got tuna, 70/30 ground beef (that's all Food Lion had), chicken breasticles, sausage, and bacon. Oh, and eggs.
I don't have the means to make a decent Korean soup right now, but at some point I'll likely buy anchovy powder, dwaenjang paste, gochujang, and tofu. I've also got enough miyeok (a thick, kelp-ish type of seaweed) to last me until the year 2100; miyeok-guk won't be far behind if I make a decent stock as its base.
Gotta think frugal. What better way to do that than to go Korean?
_
Tuesday, January 04, 2011
kimchi!
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Too bad it's the middle of winter or you would be able to go out into the surrounding countryside and scavenge for edible greens.
ReplyDeleteI've heard that that's a problem in some American parks: East Asians who go scrounging around for the edibles. Naughty, naughty!
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