Korean Job Discussion Forums

[NYC_Gal 2.0]

Tomato with zachug (Arabic spice paste) and some fresh baked bread trumps chicken noodle any day.

[maryjanes]

Zhug is great stuff, very easy to make, just put garlic, chillies, cardamom seeds, cumin seeds, fresh coriander, peppercorns and salt into a pestle and bash about a bit, then add olive oil and a squeeze of lemon to make a paste. Might have to go and make some now!

[NYC_Gal 2.0]

[johnnyrook]

Sounds great, but cardamom seeds, cumin seeds, and fresh coriander aren't exactly abundant in Korea. .

[NYC_Gal 2.0]

I found cumin and coriander in Itaewon. I haven't checked to see if they have cardamon, because I brought some from home because it's one of those spices that I wanted to make sure that I had (chai and zachug are important in my household). I'll let you know.

Zachug tastes good in chicken noodle, too. I just wanted to start a soup war.

[eamo]

For me it depends on the brand......Tomato soup can be heaven or hell depending on the brand.....it's one of those things you can get very wrong..

Love Chick noodle too!

[Riker]

Any body ever had Amy's organic tomato brisk ?

Its awesome.

[johnnyrook]

[Louis VI]

Goulash trumps all.

When it comes to soup, I am thankful my dad was Hungarian.

[NYC_Gal 2.0]

Dried spices* will still get nearly as good a zachug. I'll post the recipe later if you're interested. I find that the older it gets, the better it tastes. I make a big batch once or twice a year.

Not the chilis or garlic.

I also don't add lemon to mine, but it sounds nice.

[ajuma]

If I'm sick, chicken noodle...preferably Campbells in a can...but will do Lipton packets in a pinch.

On a dark and dreary days, tomato soup (Campbells, preferably) with a grilled/toasted cheese sandwich is the BEST comfort food!

[HANGRY]

[Underwaterbob]

Campbell's tomato mixed 1:1 with water with a boatload of fresh-ground pepper and a dash or five of Tobasco. Served with a pack of Premium Plus salted tops soda crackers.

[NYC_Gal 2.0]

My great grandmother's recipe for zachug (I use less salt, though):

1 head fresh garlic (skin removed)
1 lb fresh hot peppers

Grind both until fine

add:

1/2 t ground cloves
2 T black pepper
1 T cardamon
2 T cumin
2 T coarse salt

It's better after a day or two in the fridge. It's best to keep it in a glass jar. Use it in soups, or on toast with a fried egg. Nom nom nom.

[johnnyrook]

Can you use it to season meat or vegetables?