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What's the idea behind boiling hot Korean soups?

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What's the idea behind boiling hot Korean soups?

s
stratford | | Dec 4, 2011 03:46 PM

Saw the Kimchi Chronicles, which showed some soups served at the table boiling hot, and have also seen it served that way at Korean restaurants. Why so hot? Why not serve it at a normal hot soup temperature? Seems so impractical if you have to wait 10 minutes to even take your first taste of it.

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