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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When my wife and I eat this dish here in Korea we have found that there are two "schools":...