I know you don’t want to think about the spicy Korean stew....but to me it sounds wonderful. Some of the foreign foods will upset the tummy with the different spices and ingredients but I do love the foreign stuff. I’ve never had the Korean stew but would love to try it. I love Japanese and Chinese foods so I bet I’d love the Korean food too! I don’t think there’s a place here to purchase it but I would say it won’t be long until its available (I hope)!!
Sorry about the tummy ache.....I’ve had it and its not fun!! LOL! (But it will go away soon.) ((((HUGS))))
I don’t blame the spicy Korean Stew. I just will moderate my intake a little bit next time!
Layers of spiciness in Korean Cooking:
Stew #1: Clear in Color, with Dumplings (mandu) Not Spicy
Stew #2: Birthday Soup (for women who just gave birth) Made with Black Seaweed, PUNGENT, but not “Spicy” (I had a big bowl of birthday Soup after my friend dropped dead in my arms in HI, and it was very restorative)
Stew #3: Golden Brown Clam Soup About as Spicy as Texas Chili, not considered spicy by Korean Standards
Stew #4: The RED STUFF (Which is what I had) can take the barnacles off the butt of the QE2