Buckwheat with Stew

Ingredients

• Buckwheat Groats 2 cups
• Water 4 cups
• Korean-style Carrots 5 oz
• Stewed Meat 10 oz
• Butter 2 pieces
• Mixed Ground Peppers 1 teaspoon
• Ocean salt to taste

Step-by-Step Guide

Step 1

Place the buckwheat on a dry, hot skillet.

Step 2

Stir constantly over high heat until the aroma of the buckwheat appears (3–4 minutes).

Step 3

Transfer to a deep pot and pour boiling water over it.

Step 4

Add salt. Set to medium heat and cook for 12 minutes.

Step 5

After 12 minutes, cover with a lid and cook for another 5 minutes.

Step 6

Then remove from heat, add butter, and set aside, covering with a lid again.

Step 7

Meanwhile, heat a deep skillet without oil. Add the stew.

Step 8

After 2 minutes, add the mixed peppers and stir. Lower the heat slightly.

Step 9

After another 3 minutes, reduce the heat to medium, add the buckwheat, and stir. Add salt. Fry, stirring occasionally, for another 3 minutes.

Step 10

Then remove from heat and add the chopped carrots.

Step 11

Mix well, transfer to a deep dish, and serve, garnished with a parsley leaf.