Personally, this was one of the first dishes that I LOVED in Korean food.
I promised that I would write this recipe down for you last time when I posted on how to make Bulgogi. This recipe calls for a bit more work in terms of prep but the pay-off is really delicious so I think it’s worth it. And if you have spent enough time in the kitchen cutting veggies, then this should not be too hard for you.
An easy, healthy, hearty soup with extra oomph.
It’s only been in the past year or so that I’ve discovered leeks. Before that, I would use it if it was called for in a recipe, like the cioppino hot pot recipe, but otherwise, I did not know how to cook with it. But this past year, I visited the farmer’s market a lot more and tried to experiment a little bit more with unfamiliar ingredients.
Whenever I would see leeks on sale at the market, I would normally buy some and treat them like onions in several of my dishes, putting them in my quiches, soups or even in my stir-fries. But really, this humble soup is one of the most wonderful ways to showcase leeks.