forksandspoons

There are a lot of pizza posts in here but I figured I'd add my own since I lovemaking home pizza.

The recipe for this is the same day pizza dough from Flour Water Salt Yeast (FWSY). Flour is Caputo 00 Flour.

The tomato sauce is the smooth sauce from FWSY. Its a raw sauce but I found it really tasty on the final product, really easy to make if you have a blender, and much better than anything sold at the store.

~ 4oz of cold mozzarella on top (the cheese still broke a bit though, maybe I'll try freezing next time)

I used a pizza steel and a 500 degree home oven (maxed out) for 1h before putting the pizza in. Baked for maybe 8 to 10 minutes. Can't remember exactly. I mostly just look at it until it "seems" done and take it out and then put basil on top.

Pretty happy with how it turned out in the end, its not particularly round but definitely tasty.

Tteongmanduguk (떡만둣국), translates literally to rice cake (떡) dumpling (만두) soup (국). Its very often eaten in Korea on lunar new year. Also see https://en.wikipedia.org/wiki/Mandu-guk

Its roughly made by making an anchovy broth, adding large green onions (대파 [dae-pa] in korean, different from normal green/spring onions, but normal green onions are fine to use), a bunch of garlic, rice cakes, and then dumplings along w/ soup soy sauce and salt to taste and boiling for a bit. At the very end, you can mix up an egg like for scrambled eggs and pour it into the soup just before eating along w/ sesame oil. For decoration (definitely not required) I cut up the gim used for gimbap (different from the kind you might eat in a snack pack, less brittle) and put it on top w/ sesame seeds.

The recipe i followed in is Korean (for those interested: https://m.blog.naver.com/ejs2122/223090632970) but this recipe is also good and has translations attached.

The end result was really tasty and I will definitely do it again some day, but I will say two things I would do differently next time:

1. Use fewer egg. I used two but one egg is plenty. You can probably tell from the picture there is a lot of egg.
2. This soup doesn't take to storage well. The dumplings and rice cakes will quickly get very soft and mushy overnight it the fridge. My recommendation, is to make only enough to eat, or removing the dumplings and rice cake from the soup and storing separately.

Eggs and home fries have a special place in my heart as a breakfast food. Its my breakfast/lunch at lease a once a week. Goes great with hot sauce too :)

The recipe in the picture is loosely based on Adam Regusea's home fries recipe. Main difference is that I don't parboil the potatoes. I prefer to cook the potatoes from raw, i prefer the final texture more that way.