This week’s prep is very recession core

KFC Mushroom Rice – https://daigasikfaan.co/kfc-mushroom-rice/#recipe 4 servings white rice 500g mushrooms, sliced (I used chestnut mushrooms) 600g beef stock (or chicken stock) 50g unsalted butter 4 tbsp plain flour 2 tbsp oyster sauce 1 tsp black pepper 1 tsp sugar 1/2 tsp salt
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add the sliced mushrooms and cook until softened and browned. Remove from the pan and set aside. Lower the heat to medium-low. Add the butter to the same pan. Once melted, stir in the flour and cook for about 1 minute, stirring constantly to form a roux. Gradually pour in the beef stock while stirring, then raise the heat back to medium. Keep stirring until the sauce thickens into a smooth gravy. Return the mushrooms to the pan. Stir in the oyster sauce, black pepper, sugar, and salt. Mix well and let everything simmer for another minute. Spoon the mushroom gravy over freshly cooked white rice and serve warm. Enjoy!

Buldak Beans – https://carolefood.com/recipe/buldak-beans#recipe-card 1.5 red onion, finely chopped 8 garlic cloves, finely chopped 2 tbsp gochujang 2 tsp chilli powder 120g tomato paste 150ml light chicken stock 60g grated cheddar 60g cream cheese 1 tbsp light soy sauce 4 400g can butter beans, with liquid Oil, salt Topping: finely chopped spring onion
In a large non-stick frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the onion with a good pinch of salt and cook until softened. Add the garlic, gochujang, chilli powder and tomato paste. Cook for a couple of minutes. Add the beans along with their liquid. If you don’t want to add the liquid then just add about 50ml more water! Add the chicken stock and cheddar. Stir until melted. Stir in the cream cheese and soy sauce. Top with spring onion, and that’s it! Serve on bread.