Champong is a Korean ... the broth is milky, but it has a lot more cabbage, as well as beansprouts (which you can add to this recipe, if you like). Restaurants often make this with only seafood ...

Like many soups, this one depends on a good broth. But vegetarian broths can be insipid, so I use my trusty standby: dashi bags, or yuksu, as they're known in Korean. I always have a variety of ...

pure flavor floating atop the soup. Ordinarily you would use a big, juicy Korean radish for this type of broth, for the edge of sweet bitterness it lends, but I prefer small red radishes ...

Next up: the broth. Sik used a seafood soybean ... arranged on a single platter: meat, fish, soup, rice and various toppings, like kimchi. "On a Korean dish, for superstition, for health, the ...