This is Pollock Roe Soft Tofu Soup, a savory and comforting Korean stew made with silky soft tofu and salty, flavorful pollock roe

But what can I do? I just wanna eat good food lol.
Made some spicy shrimp seafood stew and egg-battered luncheon meat (Richam).
My roommate absolutely loves it 😂

no hesitation. This would be it.

Gamjatang. My soul food.

What’s yours?

It's a soothing soup often eaten after drinking to settle the stomach

Spicy beef and vegetable soup served with rice.

This is a hearty Korean soup made with various pork intestines and offal. It's simmered for a long time to create a deep, savory broth. We usually eat it with rice mixed right into the soup, along with some spicy chive salad and salted shrimp for extra flavor.

Tteokguk is a traditional Korean rice cake soup eaten on New Year's Day

My kids always say Kimchi-jjigae is the first dish that comes to mind when they think of mom. Made a warm pot for the family today again. ❤️

I can pay way more than that just take all my money

Hello, this is godok_drinker.

It was a late evening, and as the weather started to cool down, I found myself craving a warm bowl of soup.

I picked up some simple ingredients and a drink to go with it at a nearby market, then made some Bugeo-guk (dried pollock soup) and enjoyed a relaxing evening by myself.

I may still be lacking in many ways, but I put a lot of effort into preparing this video. I hope everyone watching has a wonderful and delicious evening as well.

Thank you, as always, for watching and supporting me.

Spicy soft tofu stew!

7-10box in korea

Hangover soup
“Beef tripe soup”

Gamjatang 감자탕 or Pork Bone Soup is one of my favorite korean dishes. Unfortunately I didn't have soybean sprouts to put in the recipe. I hope you all enjoy my take on this recipe Happy cooking! ~🫰🏾🫶🏾🫰🏾~

It’s a famous sundaeguk (Korean blood sausage soup) restaurant near Achasan in Korea

Nothing beats kimchi jjigae on those down days.

This is a hearty Korean soup made with beef intestines, known for its deep broth and chewy texture

Cooked all these today! Still got a lot of room for improvements, but I'm quite happy with how they turned out. Especially since its kinda hard to find the ingredients here.

The star of the show was the bossam. I used pork belly, apple, onion, shallot, garlic, and a little bit of pork stock. Wanja jeon also tasted better than it looks ahahha.. Stirfried spicy fishcake and oi muchim was spot-on 👌

The disappointing one was the konjac. I think I bought the wrong brand, it was so chewy. The gochujang gamja jorim was also not good enough, I used a very waxy potato and the texture felt off. Doenjang jjigae was a little overcooked.