powerplantop

I don't have an exact recipe but here is a guide. Prep vegetables: Hand full of Cabbage, 1/2 Onion, 1 or 2 Carrots, 1 Zucchini,1/2 Bell Pepper, 1 Hot Pepper, 2 or 3 Green Onion. Prep Squid: Remove skin, Internals and cut up. Sauce: 2 tablespoons Gochujang (hot pepper paste), 1 tablespoon sugar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 green onion cut up, 1 tablespoon sesame seeds, 1 tablespoon Gochugaru (hot pepper flakes), 1/4 teaspoon black pepper and 1 teaspoon garlic. Sauté vegetables except green onion until they start to soften and remove. Sauté squid for 1 minute then add sauce. When everything is coated good add all vegetables. Cook for two or three minutes then plate.

This is spicy stir-fried squid that I made last night. Not to much heat but it was quite good.

Bean sprout banchan that I made.

Soy sauce version of Korean Cucumber Pickle. I like this one also.

You know fried dill pickles are quite big in MS. These are kind of similar but have more flavors so I would think that they would be better.

Here is one I made a few nights ago.

Posting a pic of Oijangajji Muchim that I made. First I had to make the pickles (oijangajji)

For Sauce Add 1/2 18oz bottle BBQ sauce, two tablespoons chipotle adobo and 1/4 cup apple juice. Heat on low to reduce. Remove membrane from ribs. Cut into individual ribs. Season with "Tonys" (Tony Chachere's creole seasoning) Coat with Wondra flour. Fry for 12 minutes @ 350 degrees F. Coat with sauce. This is what they looked like after frying (they are good just like this). This is the finished product.

I was introduced to Ramen in Yokosuka so the fat back thing to me is just wrong. I do like a small sheen of fat but not blobs. Perhaps after a night of drinking chu-hi's then I might go for it..

Here's a trick... if you're making your broth in advance, refrigerating it overnight makes all the fat/grease rise to the top and solidify, making it easy to just slide it off. That is what I would normally do but this broth had so much gelatin in it that the fat was stuck. You could see it but scraping it off pulled a lot of the broth with it.

It takes a lot of effort to get most of the grease out of the broth. I am sure that is just is not economical for most ramen shops to do that. I am curently on a project in Memphis, TN. And I have not been able to find a very good market for Japanese food. I have found an ok one but not a good one. If anyone knows of a good Japanese market in Memphis please pass along.

Yeah, I spent hours making the broth then put in spaghetti.

Tonkotsu Ramen that I made. The broth / soup was made by boiling pig feet for several hours. Served with slices of boiled / seasoned pork, green onion and spicy miso.

Start with oxtails sections and a few soup bones. In this batch I had three pounds of soup bones and eight pounds of ox tail sections. Soak the bones for two hours changing the water when it gets bloody. Boil the bones for twenty or thirty minutes, drain and wash the bones. Put bones back in pot with a one inch price of ginger and six cloves of garlic boil again for two hours. (Skim any scum and keep adding water.) Remove ox tail sections and let cool. Remove meat from most ox tail sections put bones back in pot. Save a few with meat for serving. Cook another one to three hours. Season the meat with soy sauce, sesame oil, red pepper powder, green onion, garlic and sesame seeds. On saved section trim excess fat and make cuts so that it easier to remove meat. Put saved sections in small pot with some of the broth from the main pot. (add more water to the main pot and keep cooking). Cook save sections for about one hour then add a few noodles ( I like the same ones used for Chap Chae). Regular version: Put oxtail sections in bowl with a few noodles then add broth. Add green onions and salt to taste. Version with spiced meat: Put some of the spices meat with a few noodles then add broth. Salt to taste.

At home my Mother-inlaw will sometimes serve hot dogs just like that. But I have never gotten it when out of the house.