Yang Hung-duen

Yang Hung-duen, also known as Yang Hoon-dwen, refers to a traditional Korean method of soup preparation, particularly used for making dishes such as jigae (stews). This technique involves the careful layering of ingredients in a pot, allowing flavors to meld together during the cooking process. The method emphasizes the importance of balancing the flavors and textures of the ingredients, resulting in a rich and harmonious dish.