By: By: Ann Taylor Pittman, Photo: Iain Bagwell
This soup is pure, easy comfort. At many restaurants, it comes to the table boiling hot—literally bubbling in a stone pot for a few minutes. The broth is tangy and slightly spicy, flavored by the kimchi. Good, strong, very fermented kimchi makes for the best soup; if your kimchi seems mild, let it sit out of the fridge for a day to gain a little more fermenty funk.