3-Minute Tofu Somyeon

20251015 #breakfastdiary 1533, 16°C/cloudy, 20min/exercise(M) Turning the imagination in my notes into reality is where the second breakfast begins. It's time to actually prep and cook the ingredients according to the recipe I jotted down, and taste it for real. Unfortunately, it never quite turns out exactly as written. The vegetable I meant to boil ended up blanched instead for one reason or another, and whether because of that or because it wasn't in the steamer long enough, once it was done it wouldn't hold its shape and just fell apart. So I chopped it up and used it as a topping. Some days I taste it and it's too salty, so I add a little water and taste again, and now it's bland. No wait. How do I put this? It just tastes off. Unfortunately there's no room to start over from scratch, so I fix it with 1 tsp chicken stock. The ultimate cheat code. Of course, the deep flavor of the original ingredients is gone by then. It's like broccoli that just tastes like chojang, but it is what it is. Anyway, that's how I end up eating breakfast twice in one day. (Na-Jo-Sik, Breakfast Is Normally Three Times a Day) ☝️Yesterday's freshly published episode (click the profile link~) I made it with the recipe below and it just didn't taste right - (since everyone's palate differs) if I get the chance to make it again, here's the fix I'll make: 1 serving somyeon, 2 tbsp mashed tofu, 1 tsp gochugaru, 1 tbsp tsuyu, 2 tbsp fish sauce, 1 tbsp scallion, 1 tsp sesame oil, and only 2.5 cups of water - put everything in a bowl, 3 minutes in the microwave, done. About 267kcal 3-Minute Tofu Somyeon

Inspired by @6oclock_chef