Here's a totally random discovery for you. Try this the next time you're hard up for a ramyeon/라면 broth, and you want something nice and spicy:
- one heaping teaspoon of marmite
- one heaping teaspoon of chili oil (I'm using Lee Kum Kee brand)
- one heaping teaspoon of Better Than Bouillon No Beef Base
- 500-700 ml boiling water
I'm sipping away at a boiling-hot cup of this right now, and I find myself wishing for udong to stick in, along with minced green onions, sliced pyogo/표고 (shiitake), and an assortment of soup-friendly proteins like finely diced or thinly sliced chicken, shrimp, pork, and beef. Maybe some thinly shredded cabbage as well (kimchi would throw the spice balance off). Maybe fish cake (odaeng/eomuk, 오댕/어묵). Maybe hard-boiled eggs. Maybe tofu (dubu/두부). Maybe mandu/만두 (dumplings). Maybe ddeok/떡 (rice cakes). The sky's the limit.
This is not a typically Korean soup base. There's no gochujang/고추장 or soy sauce (ganjang/간장) or sesame oil (cham-gireum/참기름) or garlic (maneul/마늘) or doenjang/된장. And the combination might need some tweaking, but as of right now, this is pretty damn good. Yes, it is a bit salty, but adding the abovementioned solids would make the soup make more sense. For the moment, it's fine as long as I sip a little at a time.
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