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
Bring 3 CUPS of water to a boil with a piece of dashima. Let it boil for a good 5-10 minutes to get a nice thick dashima broth.
Then pluck out the dashima piece and slice it up like so.
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.
Meanwhile wash your veggies…
Slice your tofu…
Throw in the onions and tofu first and continue to let boil.
Slice the green peppers up and throw it in there as well.
Finally top it off with the soot gat and let everything boil for about 5 minutes…
Give it a taste test and add more gook ganjang if needed! You’re ready to serve. Enjoy~~~
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