2 tb Ghee 1 tb Minced ginger 1 tb Minced garlic 1/2 c Onion, diced 1/4 c White flour 4 c Water 2 c Mixed vegetables, chopped 1/2 c Chopped tomatoes 1 c Tofu, drained & diced 1/4 c Green onions, chopped 1 tb Tamari sauce 1/4 ts Black pepper Melt ghee & stir-fry ginger, garlic & onion for 1 minute. Add flour & continue to stir fry for fro 3 to 5 minutes, till golden in colour. Add water a little at a time, whisking constantly to keep it smooth. Add vegetables, tomatoes, tofu, green onions & bring to a boil. Add the remaining ingredients. Simmer for 10 minutes. Thin with extra water if too thick. Serve hot. Adapted from Betty Jung, "The Kopan Cookbook"
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***RECIPE***
There is none. Just boil some vegetables. Watch the video for a few specific ideas, but just get some good stuff and throw it in a pot. Try the Market Square Farmers' Market in Knoxville, Tennessee:
Cream soup krim soup beef vegetable roasted garlic soup CHUNG JUNG ONE Korea Daesang
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Did you make cheonggukjang with the recipe I showed you last time? Then let's make irresistible stew with it today! Full recipe:
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If cheonggukjang is too strong for you, check out my recipe for traditional doenjang-jjigae (fermented soybean paste stew):
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Spicy beef and vegetable soup (Yukgaejang: 육개장)
I’m introducing delicious and nutritious yukgaejang to you today: spicy beef and vegetable soup. This soup is smoky, spicy, and rich, with healthy hunks of sliced beef and plenty of vegetables that are soft, but not mushy—they’re full of earthy mountain flavor from gosari (fernbrake). Served with rice, it’s a satisfying, warming meal. Full recipe: My cookbook:
Korean Birthday Soup (Miyeokguk: 미역국)
Miyeokguk is a soup made of edible seaweed and is traditionally eaten on birthdays or after giving birth, although you can eat anytime you like. Full recipe:
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