Hi Maangchi! I spend a week in Korea and the first meal I had at a stew restaurant was the best meal of the trip– it was a white, perilla seed based Soondubu. It was creamy, nutty and very rich broth. There’s very little in the English speaking internet for this variation of soondubu. I went back to that restaurant every morning for the rest of my trip.
I’ve watched your video for Deulkkae Kalguksu, so I assume this is similar? I would love to see a recipe for this. The other one on the internet doesn’t look the same.
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