Chige nabe, Kimchi Stew :: Recipe

Christina introduced this Korean dish to us a while ago, and since then, I couldn't wait to make it again. This is easily one of my favorite soup/stews as it has a kick to it and the flavor is amazing. It is pretty easy to make as well.

enjoy

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Ingredients:
1 Napa Cabbage (cut into chunks)
1 package of sliced boneless pork butt(add last minute)
Pork hotdogs(slice in half)
Aburaage (Deep fried tofu)
Kimchi Nabe (Kimchi base)
1 package of Tofu(bite size pieces)
Bunashimeji (Beech Mushrooms)
Enoki Mushrooms (Champignons d'enoki)
green onions(sliced)
chives

Directions:
Pour Kimchi base into pot. When boiling, add all the sliced hotdogs, cabbage, aburaage, tofu, and both mushrooms into pot. When cabbage is soft, add sliced pork.
Can keep the broth and add soba noodles to it to create ramen.

Paris // Grande Finale // Day 19-20

Our last full day in Paris, we visited the Cathedral Notre Dame. We were going to climb to the top but the line was too long. After that, we visited a cheese shop and sampled some cheeses, and left with some as well. For lunch, we had a special salad made by a local restaurant located next door to where we were staying. We had made friends with the owner the first day, and as it was our last day in Paris, he invited us over for lunch. Riding the metro, we walked around some shops and I bought an awesome knife and we enjoyed ice cream in the rain. To end the day, we went through a very thorough three check point security to go to the fun zone set up for the Euro Cup which was being hosted by Paris the same time we were visiting. It was a great way to end the day and the trip.

enjoy

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DAY 20

This day really needs no explanation. We woke up early and caught a bus which took us to the airport. After waiting in line to board the plane, and a few hours later, we made it home!!

I thoroughly enjoyed the time I had with my family and variety of experiences we had, but nothing is quite like home.

Thanks for following along!!

enjoy

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