I had this Korean hot pot at a restaurant several times immediately but I keep forgetting the entitle. It’s a red seafood soup, with gluey white noodles, tofu, watercrest, Chinese cabbage, and every kind of seafood possible (lobster, clams, shrimp, eel, fish, scallops, etc.). What is the nickname of this hot pot? And can anyone give me a recipe for the broth?
Answer:
It's a Jambong. Noodle soup near a lot of seafood. I don't muse they have tofu surrounded by it.
http://kalaniosullivan.com/general/opini...
Recipe is on website read "Home-style Jampong"
hmmm.. is it udon?? i cogitate so
Maybe it kimchee. Sorry I don't know.
Yum. . .
you most likely expect:
Haemul Jungol,
Particularly since there is lobster contained by it (at most restaurants, it is served with portions for two and cooked at the table). The knob to the flavor of this soup is the blend of all the fresh ingredients giving it its sutble flavor. The spice surrounded by Korean soups is generally from red-pepper powder or kochukaru. I love this soup too.
http://www.pbs.org/hiddenkorea/recipes.h...
Or else it could be:
Haemul Dubu Chigae,
(Seafood Tofu Stew)
More Questions & Answers...
Answer:
It's a Jambong. Noodle soup near a lot of seafood. I don't muse they have tofu surrounded by it.
http://kalaniosullivan.com/general/opini...
Recipe is on website read "Home-style Jampong"
hmmm.. is it udon?? i cogitate so
Maybe it kimchee. Sorry I don't know.
Yum. . .
you most likely expect:
Haemul Jungol,
Particularly since there is lobster contained by it (at most restaurants, it is served with portions for two and cooked at the table). The knob to the flavor of this soup is the blend of all the fresh ingredients giving it its sutble flavor. The spice surrounded by Korean soups is generally from red-pepper powder or kochukaru. I love this soup too.
http://www.pbs.org/hiddenkorea/recipes.h...
Or else it could be:
Haemul Dubu Chigae,
(Seafood Tofu Stew)
More Questions & Answers...