A welcome improvement from the 99-cent stuff you used to devour in college.
For soups, I like to use old kimchi that's super sour, along with plenty of its pickling liquid. Chili-garlic sauce adds heat and garlic—you can use as much or as little as you'd like.I tried beef a few different ways, including raw slices—I disqualified those, as I made a rule of having no raw meats in order to increase the shelf life of the uncooked jar—ground and precooked, and precooked and sliced. None worked particularly well in terms of balancing flavor with convenience.
at home for this purpose—or pasta in boiling water, drain it a moment or two before it is fully cooked, shock it under cold water, and toss it with a bit of oil before packing it into the jars.The other big dilemma I had was that my fresh elements—my chopped herbs, sliced scallions, and other"finishing" flavors—were all getting soft and losing their brightness as they steeped in the boiling water. To solve this problem, I decided to store them separately in a zipper-lock bag.
Finely cut frozen vegetables work really nicely in these pots, because they are generally par-cooked by blanching, which means that all they need to do is thaw in the hot water. The flavor starts with chicken base mixed with Thai red curry paste, some chili-garlic sauce , a dash of fish sauce, some brown sugar, and a bit of. Cooked shrimp and thinly sliced mushrooms go on top, followed by a nest of rice vermicelli.
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