Soups and stews really make up the backbone of the Korean diet. Historically, beef was a scarce commodity, so grilled galbi and bulgogi were reserved for special occasions. Despite what else is on at the table, there's always soup or stew.
Stews (you'll recognize them by the suffix "-jjigae") are generally cooked quickly, bringing together a cacophony of ingredients. Soondubu is quite popular among young people after clubbing here in New York City, but this hearty protein-rich stew is perfect for any cold winter night.
Comments
HARVEST