This is the Korean equivalent of chicken noodle soup it is a comforting cureall soup It is also spicy and fresh and easy to make You will have to visit your local Asian market for some of the ingredients
Prep Time
35 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Pour the beef stock into a stock pot or large deep skillet over medium-high heat. Stir in the toenjang until dissolved. Add the kelp and garlic
and bring to a boil. Put in the tofu
cabbage
daikon and yellow squash
cover and return to a boil. Cook gently for 5 minutes. Then add the green onions and hot pepper
and boil for a minute
or until the onion and pepper become fragrant and brightly colored. Limit the cooking time to no more than 15 minutes. Remove and discard kelp. Serve immediately.
