Korean Job Discussion Forums

[Ya-ta Boy]

[Zyzyfer]

Yeah, my crockpot is fine. I don't know how it stacks up in the crockpot world, but it seems to do the trick.

Not sure of the brand but you can get them at Costco. Like 50 or 60,000 won. I like it because you get to make a big batch all in one go and don't have to tend to it. Also makes the house smell great.

I've checked out google recipes (allrecipes.com as well) but haven't found a recipe that is solid enough to repeat. It always turns out okay but not anything I'd want to pass on. Cool weather is coming on, so I'll have to experiment some more.

[simone]

Nothing like a crock pot and a bread machine.

I've often set up the works the morning of the day the cleaning lady comes, and then schedule folks to come over for dinner that night.

We meet in the local pub, have a beer, and then get home before we get too hungry.

The smell when people walk in the door is stunning... and with the place spotless already, the cleanup is pretty simple.

[Novernae]

Okay Yata... her she is:

(This is a pretty big recipe, I'd consider choping it in half. Also, this is for the pastry style rolls, none of that fluffy breadiness!)

Mix together:
4 cups flour
4 Tbsp baking powder
1 cup sugar
1 tsp salt

Cut in
1 cup butter

Mix together
1 cup milk
1 egg

Add to dry mixture, stiring with a wooden spoon until it is somewhat mixed (don't overmix!)

Dump out into a flat surface and mix by hand by flattening the dough out and folding it over, then reflattening. Repeat this as few times as possible (less than 10)... You don't want any kneading action or it will get tough. Don't worry if you don't get all the flour mixed in.

Roll out into a rectangle about 1/2 or 3/4 of a centimeter thick. Spread with softened butter, sprinkle with cinnamon mixed with brown sugar (about 1 Tbsp cinn to 3 Tbsp sugar, but of course adjust to your liking)

Roll, cut, bake

425-12 min (until the outside rounds are 'slightly' browned).

When I made them at home, they were about the diameter of a golf ball; at work they were wider than a softball, so adjust the baking time accordingly.

Enjoy! (my coworkers are going to love that you made me figure this out)


Edit... I have since tried the recipe here and found it to be a little wet (different flour will do that to ya!). Increase the flour by a couple of Tbsps or decrease the milk by a Tbsp or so.

[Ya-ta Boy]

Was it the pregnancy wise crack that got you motivated???


I have to admit that I was feeling insecure about my Sausage Soup recipe, because like you, I don't really keep all my recipes written down. I had to make some tonight to check out if what I posted was really what I do in the kitchen. It was a relief that it turned out edible. Actually, it was darn tasty!

I'm still puzzled that you are soup-challenged. I am gravy-challenged and have become convinced that good gravy (not to be sexist) is a female thing. Both my grannies could do it to perfection. My mom can turn out gravy by the barrel-full that makes my toes curl up in ecstacy. Mine varies between a million little undelicious lumps to one huge inedible lump.
But soup???

What seems to be going wrong with your soup?

Signed,

The Soup Doctor

[I'm on kind of a soup crusade these last few years. As someone who doesn't want to feel deprived of good eating in Korea, but who hates washing dishes and thinks soups are the solution to all food problems, I have been trying to persuade all the world that soup is the way to go.]

[Novernae]

[Ya-ta Boy]

neandergirl,

I baked a breakfast casserole with the apple sausage. It was terrific! I really enjoyed the added flavor of apples.

Thanks again for the heads up about Apple Sausage.

[Novernae]

Soupdoc,
Check out the edits to my recipe...
And when you do the filling, don't skimp on the butter.

[Ya-ta Boy]

Will do, Ms Novernae. If things go as planned, I'll be trying out your recipe over the holiday.

[flotsam]

No soup for you. Any of you.

[Ya-ta Boy]

That's an obscene thought, Mr. flotsam.

[Novernae]

[Novernae]

So now that I'm sick, I need a chicken soup recipe. Got a good one?

[Ya-ta Boy]

Sorry you're sick.

Try the Chicken Noodle (or Rice) soup on page 2.

If you want a richer broth (and the extra work can be worth it): use a cut- up whole chicken. You have to fish out the pieces and de-bone, but the broth will taste even better. I also like to use a whole roasted chicken, but you need an oven for that (obviously). De-bone and throw the carcass in the water and boil away for a half hour or so, then take out the bones and toss in the veggies, then the noodles.

If you do either of those things, reduce the amount of bouillon.

This is a lousy time to get sick--right before the holidays.

[Novernae]

Thanks, I was lucky. I guess I passed right over that one. I actually had broth in the freezer from our last roast a couple of weeks ago, though I had supplemented it with another whole chicken while I was at it. I think part of my problem has always been my broth; I could never accept that a whole bird couldn't make more, so I always added too much water. I just cooked up some boneless skinless chickenbreast with some onions and threw it in the pot with an itty bit of garlic for awhile, then threw in the broth, some soaked barley, and after awhile some carrots (I forgot the celery at the store today ). So far so good, but I'll let you know. (I also don't have any bouillon)