I have *not* been cooking lately. Whenever I get a scan, I’m pretty much a ball of nerves until I get the results. Literally, life is on *hold* and I don’t breathe again until I hear the words, “All is clear and there is no evidence of disease.” I know I shouldn’t let these stupid scans run my life like that and I’m hoping with more years under my belt, I will learn to control my emotions a little better around this time. Anyhow, all is good! So let’s get to the cooking…
- one pack of firm tofu
- 2 green peppers
- 1 slice of dashima
- few sprigs of soot-gat
- 1/4 onion
- soup base: 3 TB red pepper paste, 1/2 TB red pepper powder, 1/2 TB dwenjang, 1 TB gook ganjang, 1/2 TB minced garlic
- any other veggies you want to use, such as mushrooms, squash, and even potatoes…
As with any recipe – when in doubt, check out Korean Cooking 101
Throw the piece back in and season the broth with 3 TB red pepper paste, 1/2 TB red pepper powder, 1/2 TB dwenjang, 1 TB gook ganjang, and 1/2 TB minced garlic.
Slice your tofu…
Throw in the onions and tofu first and continue to let boil.
Finally top it off with the soot gat and let everything boil for about 5 minutes…
Hopefully I’ll be back sooner than later, but I’ve *really* gone back to work so I haven’t had much time in the kitchen lately. =P