It’s been some winter so far. Not content to bury us under successive blankets of snow, the heavens punished us yesterday for some undisclosed sin we’ve collectively committed by raining shards of ice on our heads. Knowing icy vengeance was coming our way, I made a pot of, well, I’m still not sure what to call this soup. It’s very, very loosely based on yuk gae jang, a mind-blowingly spicy Korean beef soup. It was a favorite of mine in my 20s, but the beef was always just a little too chewy for my taste, so I started tinkering with meatless versions sometime in my 30s and landed on this one in my 40s.
So you could say it’s been a long time coming. I’m not done with it yet, but it’s a dish that obviously can handle a fair amount of tweaking.
The secret ingredient in this bowl of bliss is gochujang, a fermented condiment heavy on the red pepper. Looking for an expiration date on the jar that’s been in […]