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Coconut Chicken Curry. This curry dish has a stew-like consistency with lots of chunky chicken pieces, veggies, and a flavorful broth. Plus, the addition of chopped mango and fresh cilantro will ...
Base of soup from pork ribs and/or chicken broth. Soto is a traditional Indonesian soup mainly composed of broth, meat and vegetables with spices. Some soto recipes uses clear broth, while some might uses coconut milk-based soup. The Asian soup noodle is a large portion of long noodles served in a bowl of broth.
Common ingredients include ham, sausage, spam, baked beans, kimchi, instant noodles, gochujang, and American cheese. The dish is now a popular anju (accompaniment to alcoholic drinks) and a comfort food cooked in a large pot for multiple people. It also goes by the English names army stew, army base stew, and spicy sausage stew.
Chinese-influenced wheat noodles, served in a meat or chicken broth, have become very popular in the early 20th century. [2] Ramen (ラーメン) – thin light yellow noodle served in hot chicken or pork broth, flavoured with soy or miso, with various toppings such as slices of pork, menma (pickled
Tuna kimchi-jjigae. Beyond the standard ingredients of beef, pork, or chicken, some varieties are called by their particular names. Chamchi kimchi-jjigae (참치 김치찌개) is made with tuna, usually the canned type made specifically to use in jjigae. It is popular for camping trips or picnics, because of its ease of cooking and portability. [5]
Pork ribs with common bean (排骨炖豆角) Northeastern hotchpotch (东北乱炖, potato, bean, Chinese cabbage, eggplant, wood ear and random vegetables stewed with pork belly) Fatty pork with blood sausage (白肉血肠) Di san xian (地三鲜, fried potato, green pepper and eggplant) Bear paws stew (扒熊掌) Shredded Potato Stir-fry ...
Kimchi (김치) is the accepted word in both North and South Korean standard languages. Earlier forms of the word include thimchoy (팀ᄎᆡ), a Middle Korean transcription of the Sino-Korean word 沈 菜 (literally "submerged vegetable"). Thimchoy appears in Sohak Eonhae, [13] the 16th century Korean rendition of the Chinese book, Xiaoxue. [14]
Gamja-tang [1] (Korean: 감자탕) or pork back-bone stew [1] is a spicy Korean soup made from the spine or neck bones of a pig. It often contains potatoes, cellophane noodles, greens, perilla leaves, green onions, hot peppers and ground perilla seeds. [2] The vertebrae are usually separated with bits of meat clinging to them.