I ladled out my stews (see here) into Ziploc bags after they had cooled down, then I plunked the bags into my freezer and let them freeze into blocks of soup-ice. Ready-to-eat portions—what more can you ask for?
Today, I took a hunk of soup to work with me and microwaved it into proper soup form for lunch. And you know what? It wasn't half bad. While still not recognizably Korean, the soup's taste had crept closer to the Korean end of the spectrum. Which was good. And that means I didn't waste all that effort in making this dish... but I still need to figure out how to do it right. Maaaaaaaangchi (there are too many "A"s in that word) to the rescue?
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