tag:blogger.com,1999:blog-315531562648653492.post8035888682825173105..comments2024-01-28T11:44:03.219-08:00Comments on Dollop of Cream: kimchi soupJames Kingsleyhttp://www.blogger.com/profile/13729645158044746458noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-315531562648653492.post-72274007985348535772016-04-05T19:53:13.375-07:002016-04-05T19:53:13.375-07:00We loved this recipe. Made it twice already with a...We loved this recipe. Made it twice already with a few of our own editions. These were inspired by our year spent in South Korea when we would eat this stew weekly. Our first batch was Chamchi chigae - tuna. We used one and a half cans of tuna in water. It was fantastic. We sliced some zucchini and threw in some enoki mushrooms and a handful of glass noodles. Our second batch was with beef and just as tasty. Some purists call for anchovy broth which we used the second time but it didn't taste much different than the first time- maybe the fish sauce does the trick. Can't wait to try the homemade kimchi!Hodidohttps://www.blogger.com/profile/01887143758235974972noreply@blogger.com