Corn stew.
Braising⏱ 20min👥 2 servings
Ingredients
- 2 ears of corn, kernels removed.
- 10g of dashima (kelp).
- 300 ml of warm water (for use with kelp).
- 1 dried chili pepper.
- 2 tablespoons of soy sauce.
- 3 tablespoons of "matsul" (Korean rice wine).
- 1 tablespoon of blackstrap molasses.
Instructions
1
Add 300ml of warm water to 10g of kelp and soak for 10 minutes to create kelp broth.
2
Ten minutes later, remove the kelp and chop it finely, about the size of corn kernels.
3
Prepare one dried chili pepper by removing the seeds and slicing it diagonally.
4
In a pot, combine 200ml of dashi broth (made from kelp), 2 tablespoons of soy sauce, 3 tablespoons of mirin (sweet rice wine), and 1 tablespoon of black sugar.
5
Add the chopped dried chili peppers, corn kernels, and kelp to the pot.
6
Simmer for 10 minutes until the broth reduces and thickens.
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