12.158 Stuvade Makaroner med Falukorv

Cycle 12 – Cycle 158

12 (Sat) June 2021

Stuvade Makaroner med Falukorv


by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with IZ

Korean-Swedish Culinary Exchange (15) (see also KSCX)

This installment of KSCX is a crossover with Battles!  Following the most recent battle (see 12.138 Battle: Comfort!), I was intrigued by GK’s entry of Stuvade Makaroner med Falukorv and proposed to make it myself for KSCX; GK agreed to make Ramyeon Royale in exchange


Stuvade Makaroner med Falukorv is a Swedish dish.  Macaroni pasta in milk sauce, with pan-fried falukorv sausage.  A classic comfort food.

A review of several recipes and videos on the internet showed general consensus on the seasonings, the only technical issue being whether to cook the pasta in water then serving it with a separately prepared milk-based sauce or to cook the pasta directly in milk.  I went with the latter, which would seem to result in a creamier pasta.

When I’d initially seen the photo of the falukorv and read GK’s comments in the prior post, I was reminded instantly of Korean “so-se-ji (소시지).”  Several years ago, I’d described the sausage as follows (see for example 6.345 Sausage Jeon):

Made predominantly of flour/filler, resulting in a doughy texture, vaguely similar to baloney.  No real nutritional value, though it may be less unhealthy than “real” sausages containing fats and meat byproducts.  Distinct artificial flavor, nothing else like it, maybe something like cheap baloney, but not even close.  Food coloring provides an odd pinkish hue.  The most common method of preparation – in fact, the only one that I can think of – is jeon, often found in packed school lunches, back when students still brought their lunches from home.  Developed during the 1960s/1970s – no idea, too lazy to research, but sometime during the 20-year span should be right – presumably as a meat substitute when actual meat was scarce.   Nowadays, even when meat is relatively affordable, these sausages of yore are still popular, probably more for nostalgia than any intrinsic/objective good.

The sausages are still sold today, always employing nostalgia as the marketing hook – presumably for people of my generation.

A while back, I tried making sausage jeon for my kids, and they were like, “WTF?!?!”

I have no idea what falukorv tastes like, but I’d imagine it’s something similar.

I served the dish with milk (as many recipes suggested), but eventually got a beer instead (as some recipes suggested).

I really enjoyed this dish.  It’s not what I would personally consider to be a comfort food – although I can embrace all manner of foods generally, I am most comforted by Korean spicy soups.  But I really enjoyed the light creamy simplicity of the pasta.  I regret adding a dash of shredded parmesan cheese at the end – no recipe called for cheese, though many of the videos emphasized that “This is like the Swedish version of Mac & Cheese!” – which boosted the taste but made the texture a bit gluey.  I was happy to find that blandness of the sausage paired nicely with the subtlety of the milk sauce – a stronger sausage would’ve been overwhelming.  Most important, I loved the unifying flavor of nutmeg throughout the dish.

I need to find fresh nutmeg.


[The comments below are GK’s own words, with minor typographical edits from me.]

I used the Hwa Ramyeon.  We had discussed the more famous Sin Ramyeon, but I just had one pack of those, so I used Hwa Ramyeon instead.

I used dry-aged entrecote/rib eye (Swedish origin). 0,222 kilograms and 649 SEK/kilogram –> 144 SEK (19,000 KRW, and you thought hanwoo was expensive…). I went to the deli counter at one of the supermarkets close to where I live (you normally find deli counters in the bigger supermarkets, or the ones catering to a richer clientele) and picked out a suitable piece of meat, which I then asked to be shaved as thinly as they could.  (I didn’t use all of the meat, so I can still use some of it in another dish.)

I have grown perilla leaves in my small gardening plot this year, so I decided to use some of them in the dish.

You used garlic chives in your dish. I opted to use “regular” chives, since I’ve been growing those as well (I don’t think I’ve ever seen garlic chives).

I also added two cubes of my homemade vegetable stock, in order to increase the taste of the broth. Maybe redundant, but I just felt like it.

I started with cooking the noodles.  After I could separate them, I added in the already cracked eggs. Then the vegetables and the beef.

I might have cooked the eggs a little too long.  I would have preferred the egg yolks to still be somewhat raw, but these were cooked all the way through.  Next time I will make sure not to cook the eggs too long.

All in all, it was a really nice and tasty dish, evident by the fact that I finished almost all of what I think was at least 2-3 portions on my own. The broth maybe could have had a tad more taste/spiciness though.  On the other hand, I was able to experience the taste of the beef, which was really nice.  I think the last time I tried something like that was probably when I was in Chongqing and had their version of hot pot…  (Come to think of it, I should try to find a restaurant that serves hot pot here in Stockholm….)

In honor of your lager beer competition series, I had a classic Swedish lager, Mariestads, served in a vintage glass from Pripps, another Swedish beer brand (or actually a brewery, which sadly was bought by Danish Carlsberg.


I’ve said it before, but I really do appreciate these exchanges that involve humble, home-style foods, dishes that wouldn’t be found in a restaurant or a cookbook.  I believe that it shows mutual trust, that we’re not trying to outdo each other, but just share genuine things that we enjoy.  Let’s never forget that this began over a discussion about SPAM, kimchi, fried eggs, and rice (AHQFGT: At-Home Quick-Fix Go-To Meal).

A few comments on GK’s dish:

  • I am very impressed that you grow your own vegetables, including perilla!!  I’ve been meaning to set up my own home herb garden – parsley, chives, cilantro, basil – so perhaps I should take your lead and get started.
  • Perilla, which is very fragrant, would seem to dominate the flavor profile of the dish, in a good way – the bitter mintiness would counterbalance the richness of the beef.  (I would’ve sliced the leaves à la chiffonade.)
  • What was the impact of the vegetable stock?
  • Curious about getting the meat shaved.  Is that generally a thing in Sweden?  I’m beginning to think that egg isn’t such a good idea.  First, the focus should be on the meat and spicy broth, but the egg kinda gets in the way of both.  And, as your own experience shows, getting the egg cooked to a proper doneness is a hassle.
  • This might be the first time that you’ve shown a beverage that isn’t milk.


As for our next exchange, I’m thinking about trying another potato dish.  Recently, I migrated the prior post on raggmunk (see 4.007 Raggmunk with Köttbullar), which hadn’t turned out that well, but I remember being inspired to try making rårakor, which I’ve kinda done, but out of a box (see 12.023 Rösti à la Gustaf) or potatisbullar.   Thoughts?

On your end, how about testing my recipe for dubu jorim (see 10.211 Dubu Jorim)?


8 thoughts on “12.158 Stuvade Makaroner med Falukorv

  1. I’ll make sure you get to try falukorv when you come here!

    I have to say it looks really genuine! I normally go for the same route as you (cooking the pasta directly in the milk). The only problem with that is you have to stir consistently to not burn the milk…

    When it comes to doing my part, I think the package might take some more time to arrive (the problem in the Suez canal has brought the worldwide logistic system to chaos, resulting in big delays of transport from Asia to Europe). So I bought an assortment of different Korean noodles the other day and will choose one of them. I’ll send you a pic of the ones I bought and you can recomend which one I should try. So I’ll do the dish soon (hopefully next week) and try to make it again with the noodles you have sent me (whenever they arrive).

    1. I checked the post office website, which shows that the package left the country on 29 April, but currently it only shows as “in transit.” I hope it gets there before the items pass their expiration date.

      1. I’m not too worried about “expiration dates”. Considering your academic and professional background, as well as your wide experience in cooking, I’m sure you know that those dates normally just indicate “taste best before this date”, not “not edible for humans after this date”.

        Expect for some food items which could be dangerous too consume when they’re too old (such as salmon, fresh shellfish), you can normally just smell, taste or look at something too see if it’s too old…

        (This is not a criticism of you or anyone in particular, I’m just got passionate about the thought of the environmental and economic waste of throwing fully edible food away just because a label tells you too do it.)

        I guess some food items (like spices) could last more or less forever, although they would loose most of their taste (I think my parents still have some restaurant size packages of “pizza spices” at home, bought sometime in the 80’s och 90’s.. Even I think that’s a little extreme..)

      2. By the way I’m going to do my first try with the dish this week (hopefully friday). I’ll send you the pictures 🙂

  2. Totally agree about expiration dates. As you noted, the problem is that people are overly conservative in interpreting the information. My wife and kids get nervous when milk is approaching the date (not yet past it), and then they’ll open a new carton, so I sometimes hide new milk until they finish the open ones.

    I’ll show you someday a jar of bay leaves that I found in my mother-in-law’s cupboard dating back to the 1990s. It looks like it’s from the 1890s. I kept it as a time-traveling souvenir.

  3. Great to see the updated post!
    Some notes on your notes:

    * Yes, it’s fun to grow my own herb and vegetables. It’s the first time im trying doing it myself and it’s been going pretty good considering I’m a beginner. I’m looking forward to harvesting my own potatoes in the fall.
    * Considering the perilla leaves: I have sliced them a la chiffonade when I’ve used them in sallads. For this dish, I figured slicing them would make them too hard to pick up with the chopsticks… Since I have so much perilla now, I tried searching for other uses than just using them for BBQ-wraps, sallads or noodle dishes. I found a good recipe for pickled perilla leaves, which turned out pretty good, as well as a recipe for perilla kimchi (which I haven’t tried out yet).
    * About the impact of the vegetable stock: it wasn’t really noticeable (at least I think, I would have had to do some kind of blind taste test to know for sure).
    * Shaved meat isn’t really I a thing here. If people buy it it would probably be to get pieces expensive hams from the deli counter, not for cooking.
    * Did show you the “Easter beer” when when did the chicken meat challenge, remember?

    I would love to do the dubu jorim! And rårakor is a really old school Swedish dish, which can be paired both with sour cream and lingonberry jam (not at the same time though…), so I think you could like it!

    1. I just realized: where did you get seeds for the perilla? Do they eat perilla in Sweden (or Europe)? I’ve only seen it in Korean food.

      Did the rårakor last night. I’ll wait for your photos before posting.

      I asked about meat shaving because, on the opposite end, when I ask a butcher here to cut me a thick slab of beef (about 5 cm), he’ll look at me funny and ask what I plan to do with it. When I tell him it’s for steak, he always says it’s too thick, that steak should be like 2 cm.

      1. I just searched online and found an online store selling them. I had to do some googling first though to find out what the latin name for the plant that produces “perilla leaves” is (Perilla frutescens), and what that is then called in Swedish.
        I have never seen perilla being consumed in Sweden, or sold there, nor in other places in Europe. From my googling, it seemed some people might have them as ornamental plants though…

        I’ll do mine this weekend and send you the photos!

        What? 2 cm steaks??? And what happened to “the customer is always right”?

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