I made my soup.
It was pretty tasty! (I left the seaweed off the top, as I’m not – as of yet – a fan.)
Important Note
This site features content going all the way back to 2000. The posts you’ll read reflect my views and writing style at the time. While I have gone back to clean up a few of them, I think it’s important not to sanitise too much. This site is a record of who I am and how I’ve grown. Any blog post written years ago may not reflect who I am today, nor how I would write about the same topic today.
Comments
3 responses to “Dduk mandu guk”
Hmm. Upon comparison with Ellie’s, my broth is much, much darker. I measured everything exactly except for the water. Maybe mine should’ve been diluted a bit more? It was very rich, I guess, but not unpleasantly so.
That looks delicious! I may have to give it a try…
*cough*
I have a confession to make.
Your broth is the right colour. The reason that mine is much lighter is because I made it on the spur of the moment with just dashida, instead of boiling some beef brisket (which I didn’t have at the time, and couldn’t go to get cuz of the whole lack of transport thing!)
*sniffles*
Don’t dob me in? 😀
(and yeah, if you find it a bit rich, just add a full cup of water instead of 1/2 cup at the second boiling :))