I stopped by Han Kook Super Market on the home from work yesterday and picked up some items to make soon tofu. I couldn’t really find a recipe I liked, so I just kind of made up one myself. It was really easy to make — just throw everything into a pot of boiling water. The hardest part was finding kimchi that W wasn’t allergic to.

Some might say that I’m a wimp when it comes to spicy foods, but I liked this enough to finish off a whole bowl, even though my nose was running and I was sweating like crazy when I was done. I think I put in too much hot bean paste because I couldn’t really guage the spiciness of the soup from taking small sips of it while cooking. The next time I make it, I think I’ll put in more tofu and some green onions too.

Ingredients:

• kimchi
• gochu jang - Korean spicy bean paste
• 1 tbl soy sauce
• dok - Korean pounded rice sticks?
• 2 bundles of glass noodles
• pickled and spicy Chinese cabbage root
• really soft tofu
• sliced zucchini - I had some leftover from tempura a few nights ago so I threw them in. Not really needed.
  

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