Korean Kitchen Hacking: Anyang Minestrone

One of the hardest things to find in Korea that we take for granted is canned tomatoes. I’m finding them more frequently in supermarkets and smaller shops. This recipe uses Naengmyeon soup stock, which adds an extra bite to the soup.

1 small package of refrigerated liquid Naengmyeon Yuksu (냉면 육수)
1 can Whole Tomatoes
1 Carrot, sliced
1 Onion, sliced
3 cloves Garlic, minced
1 Green Pepper, diced
1/2 handful Macaroni, dried
Salt and Pepper
Optional Herbs (Oregano, Thyme, Marjoram)

1. Saute the Onions, Carrot, Garlic, and Pepper on Medium High heat until the onion is a little clear.
2. Add the Naengmyeon Yuksu, Tomatoes, and Macaroni.
3. Turn the heat to High.
4. When it boils, turn it to low and simmer.
5. Taste the soup and add Salt, Pepper, and Herbs as you see fit.
6. The soup is ready when the Macaroni is al dente. If there is not enough liquid, add water. If more people are coming to dinner, add water.
7. Best served with a crusty baguette.


Not Hating Immigration as Much as Before

Season One… Done.


16 thoughts on “Korean Kitchen Hacking: Anyang Minestrone”

  1. Hi, I came across your site while looking for the recipes of all the food I miss from Korea. Thank you for the videos, description, and stories you shared. Sure, I miss Haejangguk even more now, but you brought me back to those restaurants that I loved and the smells and tastes that I’m trying so hard to duplicate in my own kitchen in Canada… well not all the smells(beondaegi). What a great site!

  2. Eh Joe. Loved the video of the pressed fish and temple…especially Eun-Jeung’s dance at the end. A faint memory of somethin like that one snowy evening in Baumgye.. See ya next Sat!

  3. You’ve got a typo in your link to your post about Budae Jjigae – it should be kr-8, not kr-9.

    You describe it as the best use for Spam, but I don’t know – there’re a bunch of places in Honolulu that make a mean Spam fried rice w/ Spam, diced Chinese sausage, scrambled egg, green onions, and kimchi.

    Good stuff, good stuff.

  4. its nice to see some enthusiasm about korean cuisine, but by god, piss poor effort as far as content goes. Korean cuisine is much more varied (and weirder than the lonely planet food’s section) than you make out. Post you email address and ill give you some advice on korean food that will make forcing down bundaegi look like scoiffing a big mac.
    Or just get out more

  5. You are killing me, really… I am Korean living in the UK and before I moved to the UK, I used to live in Germany. I haven’t been to Korea for many many years, which means I haven’t had decent Korean meals for years. It was a big mistake I entered your site. Now I am dying to have good korean food. Nevertheless I am very impressed at your passion and knowledge about korean food. I appreciate that.

  6. I was checking out some Korean restaurants in Calgary (as I’ve got a craving) and I stumbled across your site. Ahh, it brings me back. I spent four glorious years on the peninsula but haven’t been there for over 2 and a half. I’m sure anybody who’s been there for quite a long stint can truly say dining in Korea is probably the most frequent “good times” had. Such a social event that more often than not you’re stumbling out of the joint quite shitfaced and all you had to throw down was a couple of man-wons. I had the pleasure of living in the southwest for most of my time there and if you’ve never been to the Chollas, you’re really missing out on the best food in the country. I travelled extensively in my years there, and there’s nothing to scoff at in the rest of the country, but the Chollas are the “Bread Basket” (or as I like to say, the “Rice Paddy”).

    I’d like to give you a few of my favorite dishes:

    1. Tak-do-ri-tang (Chicken stew with potatoes, carrots, onions in a sweet red chili sauce).

    Every chance I got when I would be in the mountains, I would order this. I don’t know if it’s the freshness of the food in the mountains or the ambiance, but it’s got to come from a mountain restuarant. They never give you enough potatoes so I always ask for lots. Excellent with soju. Best spot – Chirisan.

    2. Sam-gye-tang (Baby chicken stuffed with rice, ginseng, and nuts served in a clear broth)

    Koreans will say it cools the body in the heat of summer but, then again, what won’t they say about the magic of food on the body. What I do know is it is excellent! Must have rock salt to flavor the broth and to dip the chicken in. Unfortunately, difficult to find if it’s not in the summer. Excellent with soju. Best spot – Tamyang, Chollanamdo.

    3. Jang-uh-gu-i (Grilled Eel with sweet garlic/ginger sauce)

    Best if you can have it grilled over “suit-bul” (charcoal fire). I prefer freshwater eel althouth sea eel is also good. Eel is great, no little bones. Excellent with soju. Best spot – Sunyusan in Southwest Chollabukdo.

    4. “Jumbo” Say-u (Jumbo prawns)

    Fresh out of the tank, slapped directly into a searing fry pan packed with rock salt. These prawns are between 6-10 inches long and thick as a sausage. Peeling is the hardest part as they’re hot as hell when done. A litte man-eul (garlic), go-chu-jang (hot pepper paste), and go-chu (green peppers) and you’ve got yourself a feast. Excellent with soju (in fact would not recommend without). Best spot – Beunsonbando – West Chollabukdo.

    5. 3 course Oh-ri (3 course duck feast)

    Start out with Oh-ri gu-i (grilled duck), then onto Oh-ri-tang (duck stew), and finish off with Oh-ri-guk (duck/rice soup). Might as well book the entire night and invite as many people as possible. It’s a wicked feast and a great time. All of the duck is used and it’s amazing! Obviously excellent with soju, but suprisingly very good with dong-dong-ju. Best spot – back side of Mudeungsan (near Chosun University) in Gwangju, Chollanamdo.

    Well there you have it, I’ve wasted the rest of my afternoon but can’t wait to go out for Korean tonight. I hope this brings back the great tastes or spurs you on to seek out the best Korean foods they have to offer.

  7. Chad, you got your revenge on me. Your descriptions have made me very hungry.

    I’m working on a list of my faves that I’ll post sometime this month. It’s a big list.

  8. Hi, I was looking for the dalk bal (pigs feet) recipe and I came across your site, I was wondering if you know the recipe or know any where I can get the recipe. Please e-mail and tell me so. Thank You!

    P.s. Your site was very interesting makes me wants to go to Korea.

  9. hi~ it is real interesting that i found your site.
    i was just looking for some korean food’s reputation in US.
    and i think you had most of the famouse korean food.

    wow~i am just thank you for your interesting.
    i am majoring culinary and arts in korea.
    i am especially interested in traditional korean food.
    i was in US for 2 years to study english.
    that time was also real shock to me..i mean cultural ..
    but everyday was pretty interesting.
    your picture makes me think the time that i was in US.

    it was real pleasure to see your site.
    ^^ THANK YOU


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