I woke up to 43 degrees this morning which is unusually cold for Texas in early October. I'm not a huge breakfast person and I don't really like to eat Korean food for breakfast because it makes me feel too full. But this morning, I craved Korean food. Not the kind with strong flavors so appetizing that makes me overeat but instead, I craved simple flavors and clean taste of Korean food. And since I had made some "banchan" (side dish) and kimchi last week, all I really needed was a piping hot bowl of rice cooked from "dduk bae gi" (small stone pot). Rice cooked in a "dduk bae gi" tastes much better than rice cooked in a rice cooker because it's more moist and it stays warm for a longer period of time.
I had made soy sauce boiled eggs and fish cake medallions in soy sauce last week and kimchi. I also had a quarter package of tofu left so I crushed it with my hands and warmed it up in a little bit of fish broth. This is a simple way to cook and a good way to taste natural flavors of tofu. It would have been better if I had silken tofu (or fresh, handmade tofu yum!) but it was still very good especially with small amount of dressing made with soy sauce, garlic, green onion, pepper, and sesame oil.
