My weird Korean soup is on its way
2 cans tuna unstrained
Half a small onion
Two cloves garlic
Sesame oil
Two large Spoonfuls of pepper paste
shoyu (soy sauce)
2 eggs
I am going to let this stew for a while and eat it with rice. Believe it or not, it's so good so far--the only problem is that I let it reduce too long and now it's a tad salty. I'd like to try this again with canned clams and pepper flakes.
On another note, my hosts are now suspicious of my offer to try to make pad thai for them.
Posted from Arlington, VA
