Yes the moment of truth is here! I can cook Korean. As I have mentioned before I am a fan of Korean Cuisine. I had Japanese food yesterday instead of Korean simply because there were no seats when we arrived at our favorite eatery. So we settled for Japanese food which is also our favorite.

That’s the reason why I insist on Korean food today. I got this recipe from Ommas Kitchen as the recipe for this soup is fairly simple yet delicious as my family member had many helpings. I also added more vegetables into it.

I have also added anchovies and wakame for the broth as they will enhance the flavor more. Enjoy la!

Serves 4

Ingredients

• 1 firm tofu ( cut to bitesize cubes )
• 1 cup julienne lean pork meat
• 1/2 cup potatoes, cubes
• 1/2 cup zucchini, cubes
• 1/2 cup soybean paste
• 1/2 cup red chilli paste
• 1 cup slice spring onion
• 1 cup slice white onion
• 1-2 tbsp minced garlic
• 1 cup sliced mushrooms
• 2 tbsp sesame oil
• 1 tbsp red chilli powder
• 2 green chilli sliced
• 4 cups broth ( from anchovies and wakame )

To prepare the Broth

• 1 pkt anchovies
• 7g dried wakame
• 4 cups water

Add water,anchovies and wakame to the pot. Boil the broth for 5 minutes. Remove the wakame and anchovies. This is the broth for the soup.

Method

1. Heat the sesame oil in the pan on high heat. Add the meat and fry for 2 minutes.
2. Then add in the soybean paste, red chilli paste and fry mixing altogether for 2 minutes until the meat is cooked.
3. Add in the onion, potatoes, zucchini and mushroom. Give a quick stir to let the contents come together. Add in the broth and let it come to a boil.
4. When the broth is boiling, add in the tofu and minced garlic. Give a stir and add in the green chilli, red chilli powder and bring it to a boil for 5-10 minutes.
5. Put in the spring onion and simmer for 1 minute. It is now ready to serve. Voila!