Anthony Bourdain REcipes
INGREDIENTS
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Buddae Jjigae (Korean Army Stew)
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From page 58 of Anthony Bourdain’s Appetites.
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This is known as Korean army stew, created, according to legend, from scrounged army PX canned goods during wartime. It’s the ultimate dorm food. Just looking at the ingredients might make it sound like a horror, but it very quickly comes together
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To make the anchovy broth, combine the mushroom, anchovies, kelp, 4 cups water, and the salt in a medium, heavy-bottom pot, and bring to a boil. Reduce to a simmer and cook for 30 minutes. Remove from the heat, strain and discard the solids, and set
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Place the SPAM, kimchi, rice cakes, onion, scallions, garlic, hot dogs, and pork in small separate piles in a large shallow pot.
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Add the soy sauce, gochujang, gochugaru, and cheongju to the pot, then slowly pour in the reserved anchovy kelp broth. Add the baked beans and 1 1/2 cups water. Bring the contents to a steady simmer over high heat, stirring occasionally with a wooden
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Cook for about 10 minutes, then add the ramen noodles. Ladle the broth over the noodles to help them break apart. Continue to cook for 2 or 3 minutes, until the noodles are cooked through but still chewy.
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Serves 2 to 4
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Ingredients:
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1 dried shiitake mushroom
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4 large dried anchovies, heads and guts removed, wrapped in cheesecloth
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One 3 × 5-inch sheet dried edible kelp or kombu
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1/2 teaspoon sea salt
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12 ounces SPAM, cut into 1/2-inch- thick slices
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1 1/2 cups Napa cabbage kimchi (tongbaechu)
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8 ounces sliced Korean rice cakes
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1 white onion, peeled and thinly sliced
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2 scallions (white and light green parts), thinly sliced
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5 garlic cloves, peeled and crushed
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3 hot dogs, thinly sliced
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8 ounces ground pork
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3 tablespoons soy sauce
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2 tablespoons gochujang (Korean fermented chili paste)
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3 tablespoons medium/fine gochugaru (ground Korean red pepper)
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3 tablespoons cheongju (Korean rice wine)
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3 tablespoons canned baked beans
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1 package ramen noodles, preferably the Korean brand Shin, seasoning packet discarded
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Macau-Style Pork Chop Sandwich
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From page 90 of Anthony Bourdain’s Appetites.
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This sandwich, loosely inspired by a pork chop bun served to me for television in Macau, is possibly the most delicious thing in the book. We had a hard time shooting it, because everyone in the room kept eating the models.
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Pound the pork to 1/4-inch thickness, using the meat mallet. If using a rolling pin, be sure to wrap the meat in plastic before whacking it (and consider getting yourself a meat mallet).
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In a small mixing bowl, whisk together the soy sauce, rice wine, vinegar, sesame oil, garlic, five-spice powder, and sugar. Place the pork in a zip-seal plastic bag or nonreactive container and pour the marinade mixture over, turning the chops to ens
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Remove the chops from the marinade and brush off the garlic. Beat the egg in a shallow bowl and place the flour and bread crumbs in separate shallow bowls. Season the flour with salt and pepper. You may need to add a tablespoon of water to the beaten
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To a large, heavy-bottom frying pan, add the peanut oil and heat over medium-high.
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While the oil heats, dredge the chops in the flour, batting off any extra, then in the egg, then in the bread crumbs.
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Test the oil with a pinch of bread crumbs. If they immediately sizzle, carefully slide the chops into the hot oil, working in batches if necessary to avoid overcrowding the pan and bringing down the temperature of the oil. Cook for about 5 minutes pe
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Toast the bread until golden brown.
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Assemble the sandwiches and serve with the chili paste alongside.
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Ingredients:
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4 boneless pork rib chops or cutlets (about 6 ounces each)
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1/4 cup soy sauce
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1/4 cup Chinese rice wine
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1/4 cup black vinegar
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1 tablespoon sesame oil
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4 garlic cloves, peeled and coarsely chopped
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1 tablespoon five-spice powder 1 tablespoon dark brown sugar, packed
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1 large egg
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1/2 cup all-purpose flour
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1 1/2 cups panko bread crumbs Salt and freshly ground black pepper to taste
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1 cups peanut oil, for frying, plus more as needed
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8 slices white sandwich bread Chili paste, for garnish
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Special equipment:
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Meat mallet or heavy-duty rolling pin
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Sheet pan or platter lined with newspaper
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