I've been wanting to make this for ages, since being introduced to it by dear Koreans who boarded with us for a while and I finally got to do it. I'll tell you how successful this was - my mom flat out said she didn't feel like it when I suggested making it, but I persisted. And when served (alongside some butter soy & Honey glazed king oyster mushrooms) with some sticky rice... Well, she had 3 bowls.
Adjust salt flavor according to your liking, but don't go overboard, the simplicity and freshness of flavor is the best part of this soup. 😋
