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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

Ingredients

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

Procedure

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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