Easy Peasy Split Pea Soup

Working at a startup has been one of the most rewarding experiences of my life.  But I will say my lifestyle has changed drastically.  Mostly for the better.  And if you hate conference calls, I promise you Speek will make YOUR life better.

There has, however, been a lot of penny pinching.  I haven't cut my hair in over a year, manicures are a thing of the past, I bat more than an eyelash at a $100 bar tab, and this Valentines Day we skipped the fancy dinner and decided to stay in.  My significant other and I both work for Speek and there's a lot of work to be done!

This split pea soup is not only super easy to make, it is also budget friendly.

If you wear a snuggy while eating this, it tastes better.

Easy Peasy Split Pea Soup
Serves 6-8 easily

4 slices of low sodium bacon, chopped (you can substitute a cup of diced leftover ham)
2 medium onions, chopped
2 carrots, peeled and chopped
1 large Russet potato, peeled and cubed into 1/2" pieces
3 cloves of garlic, chopped
1 package of dry split peas, rinsed
1 and 1/2 (or 2 if you like a thinner soup) box of chicken stock
2 bay leaves
1 teaspoon garlic powder
1 pinch of dry basil
1 dash of liquid smoke (optional)
salt and pepper to taste

1. Cook bacon in large Dutch oven.  If you are using leftover ham, sauté it up with just a little olive oil.
2. Add onions and carrots.  Sauté until soft.
3. Add garlic, stir until fragrant.
4. Add the potato, peas, stock, bay leaves, garlic powder, basil, liquid smoke.
5. Bring to a boil.
6. Lower heat to a simmer and cover for about an hour or until peas are very soft.  Stir often. I like it super thick, but if you prefer it thinner, add more chicken stock (last half of the second box).
7. Season with salt and pepper.

Mama Lee's Braised Spicy Korean Chicken Stew (Dak Dori Tang)

You likely won't find this traditional Korean dish in a restaurant.  It's a homemade favorite in many Korean kitchens.  It's got a kick to it, but you can adjust the spice level by using less gochugaru (Korean pepper flakes) and jalepenos.  I do not recommend omitting them...they really make the dish special.  This dish is super easy, you can't screw this up, I promise.  Be sure to check out the notes at the bottom of the post.

Ready to serve

Braised Spicy Korean Chicken Stew (Dak Dori Tang)

2 tablespoons of sesame oil
10-12 skinless boneless chicken thighs (you can also use skinless drumsticks). Trim excess fat
2 medium onions, chopped
2 Large Russet potatoes, peeled and cubed into 1-2"ish pieces
3/4 cup soy sauce
3/4 cup water
1/4 cup cooking wine - mat sul (optional)
1 tablespoon of minced ginger
4 garlic cloves, chopped
1 teaspoon sugar
1-2 tablespoons, depending on how spicy you want it, gochugaru (Korean red pepper flakes)
1 jalepeno, sliced
1 bunch green onion, sliced into 2 inch strips
Korean sticky white rice to serve on the side

1. Heat sesame oil in large Dutch oven or pot.
2. Brown chicken thighs (make sure you've trimmed the excess fat). Don't worry about getting a good sear.  It doesn't matter in this stew.
3. Add the onions and potatoes to the chicken.  Stir.
4. In a bowl, mix together the soy sauce, water, cooking wine, ginger, garlic, sugar, gochugaru, jalapeno, and green onion.
5. Pour mixture into pot.
6. Stir and bring to a boil.
7. Lower to a simmer and cover.
8. Keep covered until potatoes are done.
9. Simmer, uncovered for another 15-20 minutes...or until desired thickness.
10. If you see some grease pool on the surface of the stew, move the pot over so half of it is at a boil.  The grease will pool to the side thats not heated.  Carefully skim the fat off of the surface.

Serve on a plate next to a side of rice.

Before it was brought to a boil:

Right before I boiled and covered. 

Notes:
-- Most of these ingredients are readily available in your supermarket.  The two you might not find are Gochugaru (Korean red pepper flakes) and Korean cooking wine (mat sul).  I've included links to images of the two so you if you happen to be in the International food store you can bring this along to help you!  If you happen to have a lot of the gochugaru left over, keep it fresh in a ziplock in the freezer.
-- I STRONGLY suggest serving this with traditional sticky Korean white rise.  My favorite brand is Kokuho Rose.  You should be able to find a small 5lb bag at the grocery store or International store. I recommend making this in a rice cooker.  Be sure to rinse the rice well before cooking.  I wash the rice until the water is just barely foggy.
-- Do not add any salt.  Braising the chicken in the soy salt adds plenty of seasoning.  Trust me.
-- You can substitue the chicken for 3-4 chicken breast halves cut into strips.  I prefer thighs because it really is much more flavorful.