http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sun, 26 May 2013 06:41:53 +0000 http://www.maangchi.com/talk/topic/help-please#post-6588 Fri, 09 Nov 2012 19:22:51 +0000 tjbrowning 6588@http://www.maangchi.com/talk/ <p>My wife and I patronized a Kalbi restaurant in Dobongsan, which is between Seoul and Uijongbu. They always served us a small salad and then what I had always assumed was either a soup or a drink as it was cold with crushed ice in it. </p> <p>I'll call it the soup here... it was clear and cloudy, always had a few pieces of radish, and few pieces of sliced carrot and a couple of pieces of cucumber. That was it... with the crushed ice of course.</p> <p>It was salty and very, very, very strong tasting with garlic and ginger. My wife would eat with a spoon but I just pick up the bown and drink it like water. The taste... and definitely the smell would stay with me for hours and sometimes days. I loved this stuff so much and I want more!!!!!</p> <p>My Korean friends tell me that what I am describing sounds like mul kimchi but when I look up mul kimchi on the interent and here on the website, the pictures I see do not resemble what they served us in Korea.</p> <p>Have you any ideas what is is that I have described to you and if so... how can we make it?</p> <p>Thank you!!! </p>