This recipe goes down like gangbusters everytime I make it for a summer BBQ. Everyone begins by being incredibly skeptical; "watermelon soup with GARLIC???" but ends up raving. The second time I made it I added 2 extra cloves of garlic and used 3 cups of watermelon and OJ. The taste effect was negligable. Make this!

Reviewed On: May 14, 2007

I actually found this to be a bit bland (though I am an adult). I doubt I'll make this again but at the VERY least, I'd get rid of the beans and add some kinda of fruit chipotle. Also, I'm going to have to take exception to the description of "full balanced mean", unless the other side of the scale has a bowling ball on it.

Reviewed On: Jan. 5, 2007

When my wife and I eat this dish here in Korea we have found that there are two "schools": Spicy and Salty. The Spicy crowd (at least) double the red pepper paste while the Salty group really load up on the Denjang (dwejang). When we cook this recipe we change any of the follow: 1) We use a LOT more dwenjang (close to double) 2) We usually will include a (half drained) can of tuna. 3) We include a few pieces of licorice root to add an unexpected and subtle sweetness. It's quite versitile and, for an intents and purposes, you could use any root vegetable in this soup

Reviewed On: Mar. 30, 2006