Archive for November, 2011

Incheon Trench Knife Stew

November 17th, 2011 No comments
Incheon Trench Knife Stew, Ommegang Rare Vos, Brown Bread

Incheon Trench Knife Stew, Ommegang Rare Vos, Brown Bread


1 package baby portobello ‘shrooms, stems cut off & halved

1 small onion, sliced

1 small potato, cubed

1 can chickpeas, rinsed & drained

1/2 cup oatmeal

2 cubes beef bullion (or veggie bullion to make this a veggie recipe)

about a stick of butter’s volume of Colombian queso blanco, cut into little cubes

6 cloves garlic, sliced

3 tbsp crushed red pepper

6 tbsp soy sauce

4 tbsp olive oil

4 oz. chili-garlic sauce

red kimchi to taste


Heat up the olive oil. Sauté mushrooms, garlic, onion, chili sauce in a sauce pan or soup pot for 5-7 minutes over medium heat. Add soy sauce, potato & chickpeas. Your eyes should water if you stick your face over the pot at this point — even if you’re me. Sauté another 10 minutes, or until ‘shrooms have lost a fair amount of their water. Pour in three cups of water, bring to a boil. Add bullion and oatmeal. Let boil for a couple minutes, then reduce to a simmer. Add cheese (Colombian queso blanco is different from the Mexican kind; it doesn’t really melt. You could experiment with other cheeses like paneer, I suppose). Simmer 20-40 minutes.

Serve piping hot, topped with cold red kimchi to taste & hold on to your tenders. Pairs well with dense brown bread and hoppy beer. Serves 4, if they’re intrepid capsaicin masochists.

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