Hwee Ju's cook book

Ingredients 1 to 1.5 cups kimchi (old kimchi works best - tastes slightly sour) kimchi juice 1 pack tofu 2 stalks green onions/scallions 1 jalepeno/chili pepper 1/2 of large onion 2 -3 cloves of garlic oil 2 cups water approximately 1/4 cup gochujang (red pepper paste) 2 - 3 tbsp gochugaru (red pepper flakes) pork belly chunks (or any pork with fat)* 1 hobak (use zuccini, if you cannot find korean hobak) dashida - optional Directions Prior to cooking, prepare the following. Roughly chop kimchi into smaller chunks Cube tofu into bite sized pieces Slice scallions on a bias (on an angle) into 1-inch long slices Chop onion into smaller slices Mince garlic (use pre-minced if possible) Slice chili pepper on a bias Slice zuccini (hobak) into 1/4 inch slices, then cube them into bite sized pieces In pot, add a little bit of oil (just a little - pork already has a lot of fat, so you wont need much). Add minced garlic to flavor the oil. Then add in pork belly chunks and cook until meat turns w...

Ingredient: 3 tbsp Hot bean paste 1 rice bowl Kimchi 1 qt water 2 stalks spring union 1 pc tofu (cut into cube) Grass noddle (tang hoon) Mushroom chicken or beef or pork or fish Salt to taste Method: 1. Boil water until boiling. 2. Add in hot bean paste and meat, wait the soup until boiling again. 3. Add in toufu, spring onion and Kimchi and let it steam for 8-10mins. Serve in hot.