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Stewp, Korean Food and more Inulin

October 27, 2014

I had never really heard the word STEWP until my beautiful wifey said it to me yesterday. Learned something new.

Anywho, I made this little concoction: Home made chicken stock as the base (plenty of quality store varieties available, don’t hesitate to use. I would pick low-sodium myself), 2 spoons full of kimchee cucumber (cabbage is perfect) and a bit of it’s juice. 1 table spoon of white or sweet miso paste, 1/4 of a yellow onion, 1 small potato peeled and sliced thin. Top with  scallion, avocado and cilantro. Truly divine if I do say so myself.

In front a bit of a Korean type stewp.

Remember one of my previous posts in regards to soccer match against a team of Korean men? Stewp, Broth, soup is a major MAJOR part of the Korean culture and their food.

If you are interested, below a wonderful primer on Korean soups:  (perfectly in line with recent thoughts from Stephan at Whole Health Source and in between the lines over at Richard’s Free The Animal. We simply don’t need all that much meat and it was NOT the way our hunter gatherers survived by eating copious amounts of meat and fat. Dig around a bit online with the help of my links on the left. There’s very good information out there ready for the taking.

Korean barbecue may get all the attention, but soups and stews really make up the backbone of the Korean diet. Historically, beef was a scarce commodity, so grilledgalbi and bulgogi were reserved for special occasions. But no matter what else is on the dinner (or breakfast) table, there’s always soup or stew, sometimes serving as a palate cleanser between bites of heavier dishes.

I think that my neighbors are getting pretty used the fact that on Sunday’s, smoke from my yard means a very tasty smelling neighborhood 🙂

Love my BBQ outside time on a Sunday.

I am amazed to still find the “undesirable” cuts of pasture chicken available at very decent prices. local Pasture chicken thighs (with bone and skin) for $4.29 a pound!!!! If you compare that with “organic” chicken thighs from a mass producer  (boneless and skinless) at Costco for $4.79… I know which one I will go for every time.

I will post my friend Rob’s marinade inspiration here shortly in a next post. But to accompany our Korean stewp for dinner was this yummy salad with slow cooked smoked chicken from my trusty ole BBQ pit.

Fresh sliced scallion (green and white part) goes in every salad I make. Why? Inulin!!!

I have found that green onion has the ability to reverse poor digestion almost instantly. I would say  much more so than yogurt or Kefir. Why do you think?

Well, like I sad before, you might want to take a look at THIS blog and THIS blog. Dr Grace and Dr. Art are my go to’s.  Have you ever wondered why green onion is such a staple no matter where you dine in the world?

Breakfast in Turkey and the rest of the middle East?  Yup, fresh green onion to eat with your yogurt. China? Yup all meals. France? love it in their salads. Vietnam? Thailand? Korea? YUP, YUP and UP. It’s everywhere.

Do you use green onion/Scallion a lot in your day to day cooking??

Lastly I wanted to share something personal with you.

I DON’T KNOW SHIT!!!! The reason I say that is simple… IT DOESN’T MATTER WHAT YOU KNOW!! What really matters is WHAT YOU DO EVERYDAY!

Of course like most of you I have heard this a thousand times over and in many different ways. But until recently…I’ve made it mine.

What we DO every day is what defines us. Soooo….. get to it. Whatever it is you want so badly. Make it yours and DO it.

Thanks for reading today folks, give your thoughts in the comments if you have minute.


4 Responses to Stewp, Korean Food and more Inulin

  1. Stewp, Korean Food and more Inulin | Paleo Digest on October 27, 2014 at 12:47 pm

    […] sites on the web!Stewp, Korean Food and more Inulin Feel Good Eating / Posted on: January 01, 1970Feel Good Eating – I had never really heard the word STEWP until my beautiful wifey said it to me yesterday. […]

  2. Matt on October 28, 2014 at 11:55 am


    Heading to the veggie stand now. Going to give you “stewp” (I like that) a go. Feel free to share any and all smoking secrets. I purchased my smoker in July and it has been truly a game changer. All my best!


    • Marc on October 28, 2014 at 3:57 pm

      Good stuff. It’s probably getting pretty chilly where you are right Matt?
      Nothing like a good warming stewp to get that nice body heat going 🙂

      Will do on the smoker recipes. Will share this right away, I’m a huge fan of pecan shells. And they are plentiful here in TX.


  3. Sky, Stewp & Wine | Feel Good Eating on October 29, 2014 at 10:43 am

    […] Health Source // People SharingMarc on Stewp, Korean Food and more InulinMatt on Stewp, Korean Food and more InulinStewp, Korean Food and more Inulin | Paleo Digest on […]