-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: Re: Budae Jjigae (Army Base Stew)
 BC>   By: Dave Drum to Ben Collver on Wed Jun 26 2024 07:38:48

 BC>       Title: Budae Jjigae (Army Base Stew)
 BC>  Categories: Korean, Stews

 DD> Whose army?

 BC> South Korea.  Based on what i've seen on Korean TV, all able bodied
 BC> citizens are expected to serve in the military somewhere between 1 to
 BC> 2 years.  I got the impression they usually do so in their early 20's.
 BC> I also got the impression that it was similar to conscription in
 BC> Scandinavia, where it was more like Scouts than Boot Camp.

Fair enuff. I don't watch much TeeVee beyond a few Formula 1 races and
if there is severe weather in the area. Same for movies. Druther read a
good book.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Pajeon (Korean Scallion Pancakes w/Vegetables)
 Categories: Breads, Vegetables, Herbs
      Yield: 3 servings
 
MMMMM--------------------------PANCAKES-------------------------------
    1/2 c  A-P flour
    1/2 c  Potato starch (or 1/4 c (ea)
           - white rice flour and
           - cornstarch)
    3/4 ts Fine sea salt; more as
           - needed
    1/2 ts Baking powder
    1/4 c  Ice water
      1 lg Egg
    1/4 c  Finely chopped kimchi
      4 c  Fine chopped or grated mixed
           - vegetables
      4    Scallions; in 2" long
           - sections, thin sliced
           - lengthwise
      2 tb Grapeseed or peanut oil;
           - more as needed

MMMMM-----------------------DIPPING SAUCE----------------------------
      3 tb Soy sauce
      2 ts Rice wine vinegar; more to
           - taste
      1 ts Finely grated fresh ginger
           - or garlic (opt)
    1/2 ts Sesame oil; more to taste
        pn Granulated sugar
 
  PREPARE THE PANCAKES: In a large bowl, whisk together
  all-purpose flour, potato starch, salt and baking
  powder.
  
  In a medium bowl, combine water, egg and kimchi. Whisk
  kimchi mixture into flour mixture, and whisk until
  smooth. Fold in vegetables and about three-quarters of
  the scallions. (Save the rest for garnish.)
  
  In a large nonstick skillet over medium heat, heat 2
  tablespoons oil. Scoop 1/4 cup portions of batter into
  the skillet, as many as will fit while not touching,
  flatten, and fry until dark golden on the bottom, about
  2 to 3 minutes. Flip and continue to fry until other
  side is browned, 2 to 3 minutes. Transfer to a paper
  towel-lined plate and sprinkle with a little more salt.
  Continue with remaining batter.
  
  Before serving, make the dipping sauce: In a small bowl,
  stir together soy sauce, vinegar, ginger or garlic (if
  using), sesame oil and sugar. Sprinkle sliced scallion
  over pancakes, and serve with dipping sauce on the side.
  
  Recipe from: Sohui Kim
  
  Adapted by: Melissa Clark
  
  Yield: 3 to 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Canapes:  A sandwich that's cut into 24 pieces.
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