Korean cooking forum topics:
This may be a strange /difficult request,but here it goes:
Many moons ago I lived on Jeju island. There was a very special ( and by special I mean delicious) Buddhist restaurant there that served a version of sujebi unlike any other. It had green tea noodles in a broth that was a vegetarian soup for the soul. It wasn’t spicy at all, but it was creamier than other sujebis and was the most soothing thing I have EVER eaten.Sometimes I still dream about it. Does this dish sound familiar to anyone? And if so how do we make it?
Many thanks-for all of the amazing tips and recipes!
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