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I love food. During my time in Korea, I have been collecting recipes and anecdotes about Korean food. I also have been working on survival techniques for westerners living in Korea.

In this journal are recipes for cooking Korean food in Korea or abroad and recipes for recreating western food with Korean ingredients.

But mostly, it's about enjoying life.

SUBJECT KEY
Christmas Chronicles - Trying to celebrate Christmas in Korea
Drink - Imbibe me
Event - Special events involving special Korean foods
FFF (Food for Foreigners) - Recipes for foreigners living in Korea
FP (Food Porn) - Pictures for stimulation
Fusion - A mixture -- or clash -- of cultures
Junk - Junk food
KFC (Korean Food Concept) - A blog entry explaining a type of Korean food
Kimchi - Something about kimchi
KR (Korean Recipe) - A recipe for Korean food, duh!
Miscellaneous - Stuff, stuff, and stuff
News - Korean food in the news
Out There - What others are saying
Rest (Restaurant) - An entry about a restaurant in Korea
Street Food - An entry about a street food concept or adventure
Tip - A survival tip for living or visiting Korea
Video - A summary of a video on the site
WTF - A feature on anything unusual that has to be investigated further

Sunday, October 16, 2005

(FFF #5) Chicken Stock for All Occasions

It's always good to buy chickens whole when you're frying them or doing whatever you're going to do with them. After you're finished chopping them up, you're usually left with a back and other unusable pieces.
Unusable? No.
You will get more use out of the backs in the long run than the chicken itself.

INGREDIENTS
1 Chicken back and bits and pieces
1 Onion, coarsely chopped
1 Carrot, coarsely chopped
Some salt and pepper (not much)

1. Put all the ingredients in a large pot and fill with water until just covered.
2. Place on high heat.
3. When it boils, lower it to simmer and cover.
4. Simmer for one hour.

Let the stock cool to room temperature or just cool enough to handle. Run the stock through a strainer and separate the pure liquid stock into little containers and freeze it. Now you have stock handy to pull out for any recipe.

Labels: Food for Foreigners

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This page is outdated. You are being sent to the CURRENT ZenKimchi Korean Food Journal. Please be patient.

Sunday, October 16, 2005

(FFF #5) Chicken Stock for All Occasions

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