I love that this is a dish that is full of flavor and yet different every time I make it. I put it on a bed of rice, and I also soak some carrots and onions in the pot of boiling water. I turn the water on, add the vegetables, and add three cups of water. This seems to take a bit of patience and some stirring, but I end up with a delicious rice-vegetable soup.
I’m not sure this is a dish I’d make at home, but I’m sure it would be delicious if I did. It’s pretty much nothing like the one I make at home, and that’s not a bad thing, because it’s not exactly the same. This recipe is a bit different because the veggies are boiled first, then the rice and other bits are simmered.
I had my own version of this soup before, but the method is pretty much the same. If you like rice, and you are in the mood for Asian cooking, you will be happy with this one. My version is more of a soup than a soup, but is a good soup nonetheless. It has a more concentrated, more flavorful taste than the version that uses only water and sugar, and its really good anytime of the day.
hwang jung eum is a popular dish in Korea and the Japanese food chain, Namu. Namu means “slow” in Korean and is a way of cooking in the style of a Japanese kitchen. Unlike most Asian cooking, there are no rice bowls. Instead, the ingredients are laid out on a long, thin tray, and the noodles are then cooked in a wok or other type of vessel.