1. In a heavy-bottom soup pot over medium-high heat, heat the oil. Add the garlic and ginger and cook, stirring, for 1 minute. Add the carrots and mushrooms. Cook, stirring, for 3 minutes more. 2. Add ...

Hot pot is a quick-simmering soup that tastes best when made fresh, and it's a great way to clean out an overstocked pantry.

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. Wednesday at 7 p.m. is hard enough even when I do have an idea of what’s for dinner. And on ...

I first tasted gochujang because of a boy. We were in a busted strip mall, just west of Houston’s I-610 loop. A lot of things were changing in my life, and I hadn’t been home—home home—in a minute, ...

Korean tofu houses might be a won a dozen in Los Angeles, but not here in Orlando. Oh, sure, you can find the tofu house’s specialty – a fiery, bubbling soup of silken tofu known as soondubu jjigae – ...

She spent long nights developing her secret recipe for Korean tofu soup, a dish that became a phenomenon while her restaurant grew into a chain. By Gillian Friedman Hee Sook Lee’s recipe for soondubu, ...

In west Mesa, nestled across from the bustling H Mart grocery store, lies The Stone Korean Tofu House, a restaurant that has quickly become a favorite among locals and international visitors alike.

The main ingredients in this flavorful soup are beef and daikon, making it similar to soegogi-muguk (Korean beef and daikon soup). However, unlike the latter, tang-guk has less broth and omits ...