|You cook and then mix sticky rice with tiny dried veggies (yellow pickled radish, sesame seeds, carrots and seaweed) and cider vinegar. Then you tuck this beautiful stuff lovingly into the Yubu, which are slightly sweet pockets of rolled tofu.|
|The broth is made with anchovies, mushrooms and kelp. And the soup contains beef and seafood, the gochogaru, dollops of soft tofu and eggs mixed in at the end. The result may be hot 'n' spicy, but it is truly delicious.|
Thank you for visiting my experimental kitchen once again.
Now, go out there yourself and EAT!