Ambitious Deliciousness – Dont Eat Lazy.

This recipe is an example of a classic Korean soup that is easily made at home yet not fancy enough to be in restaurant menus. My ancestors have been using Napa cabbage not only for kimchi, but also boiling it in soup for its refreshing, deep flavor. Though this soup is traditionally only made with Napa cabbage, adding bok choy brought on another layer of flavor and more vibrant green to the soup.

My aunt made this for us the day after our giant Thanksgiving meal. It was so delicious that I had to come home and give it a try. =) I’ll be adding this soup to my list of Korean soups to rotate try!

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Community Supported Agriculture (CSA) is when a farmer offers a certain number of “shares” to the public. Interested consumers then purchase a share to receive a box of seasonal produce each week throughout the farming season. The produce is fairly priced, local grown, and in my case, organic.

This was my first time cooking with rhubarb. I never even knew what it looked like before, to be honest. To me, rhubarb = celery + a little bit of tomato + more tart than a lemon. Would you say that is a pretty accurate description?

I can see why strawberries are so often paired with rhubarb in pies and other desserts, as the flavors harmonize very well. But I didn’t want to go in that direction.
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