Korean Bean Curd (Miso) Soup Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Mar. 30, 2006
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
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Reviewed: Feb. 27, 2006
Very easy and tasty! I'm living in Korea and have a hard time knowing how to use the ingredients here to cook. Thanks for the help!
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Reviewed: May 4, 2004
My korean boyfriend loved it! I madethe following adjustments: ...a little less dashi and a little more water. (Although I personally prefer stronger stocks, Korean stocks are much lighter in flavor so I made this soup in the korean fashion.) I also omitted the onion and added beef the 2nd time I made this by request of my boyfriend.
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Reviewed: Jun. 3, 2001
This recipe was awesome. The flavours really went well together. I especially liked the vegis and the spicy pepper paste. I will definitly be making this quick and easy soup again.
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