When food was scarce following the Korean War, this meal first appeared. A tasty spicy and hearty stew was made by combining canned ham, hot dogs, and beans with traditional Korean kimchi, vegetables, noodles, and hot seasonings on American military facilities. In a Korean eatery close to my house, I first tried this meal. It was so delicious that I set out to learn how to make it myself. My dish is somewhat hot and classic. To purchase the kimchi, pepper paste, and powder, locate a Korean/Asian market. It’s worthwhile.
| Prep Time: | 2 mins |
| Cook Time: | 6 mins |
| Total Time: | 8 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 baguette
- 1 serving Olive oil cooking spray
- 1 tablespoon Dietz & Watson Stone Ground Mustard
- 8 slices Dietz & Watson Cuban Roast Pork
- 8 slices Dietz & Watson Swiss Cheese
- 8 fresh Dietz & Watson Dill Pickles, quartered or halved
- 1 pinch Salt and cracked pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
- Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
- Coat each crostini with Dietz & Watson Stone Ground Mustard.
- Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 6 g |
| Sodium | 668 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |