Kongnamulguk and Gamja Jorin (AKA Soybean sprout soup and potato side dish)

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And thus begins my adventures in Korean cooking. I will master this delicious cuisine. This post is dedicated to my attempt at recreating a delicious soup and one of my favorite banchans.

The recipes for both of these come from maangchi – a great and plentiful source for Korean recipes!

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I didn’t do much modifying, if anything I just left out the kelp (seaweed) from the soup and forgot to buy the sesame seeds for the potatoes. So here are the recipes if you’d like to try it for yourself: Potatoes and Soup.

These were both relatively simple, though the potatoes took much longer than the stated 10 minutes. Though that could be attributed to me getting used to my new stove. And they turned out well!

The soup was hearty but light. Not quite as rich as I remember my friend’s mom’s soup being. I definitely will add the seaweed for the next batch. The potatoes could have had a little more sugar, but I did eyeball the measurements. But we still ate them all. No leftovers for either dish.

In other ethnic cooking adventures, I made jjajjangmyeon again. This time it turned out SPLENDID. The exact perfect consistency and flavor. I mixed the techniques and ingredients from three different recipes just by feel. The next time I make it I will take notes of what I do so you can recreate this.

Overall I believe this is an excellent start to my mastering of Korean dishes. Healthy and delicious meals, here I come!

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