Friday, June 1, 2007

Tang and Ghuk, the cure for all hearts

Ryu Murakami once wrote a story about Goulash. A young Hungarian woman describes her memory about mother’s hot goulash which made her forget every thing, even her friend in trouble.

The feeling that I have for good Ghuk and Tang is same. Ghuk and Tang is served hot, even in the middle of summer. Tang is type of Ghuk. It is usually simmered over low heat for a long time.

In crisp winter days in Korea, Ghuk or Tang makes the body warm up. All the peripheries gets heart bit. Like my mother’s love, it is very comforting. During summer, hot spicy bowl of Ghuk makes me forget about humid hot weather of Korean summer.

The picture above is Youkgheajang. It is stewed beef with Mung bean sprout and Asian radish in hot chilie broth.

This soup requires a lot of work to make. First the beef and radish is stewed. In seperate pot, vegetables are gently cooked. Then the seasoning is added. The traditional process is time consuming. Thanks to slow cooker, I could save a lot of hard work and enjoy the soup.

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