15.018 Dweji Gukbap

Cycle 15 – Item 18

23 (Tue) January 2024

Dweji Gukbap

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

IZ’s favorite thing these days is green cabbage in soups, so I’m happy to oblige (see most recently 15.015 Chicken Noodle Minestrone Soup).

The tougher stems are separated from leaves.
Stems go in first, requiring about 15 minutes to get tender, while maintaining their color and a bit of chew.
After just 2 minutes, the overflowing volume of stems wilts into nothingness.
Leaves are tossed in at the very end and stirred for a few seconds until wilted.

The soup was cooked the night before, refrigerated, then brought back to a boil tonight, along with the cabbage.

By definition, the rice (bap) is stirred from the get-go into the soup (guk).

(See also HANSIK)

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