Being home has many great benefits, one of which is being able to go out and get any western food and ingredients that I want. However, after living in Korea for 2.5 years I have grown accustom to their food and taste. I miss a great jjang soup or pajeon, and so have been having a craving lately for something Korean. Unfortunately, my Dad's small town only has Japanese, Chinese and Thai as their Asian choices. To get that "Korean taste" I would either need to drive an hour and a half to the nearest metropolitan town (Sacramento) or make it at home. I did just that and figured I would try a savory tofu dish that I enjoy quite often.
It is called "Tofu Jorim" and I found the recipe from "My Korean Diet." Finding the ingredients for this recipe wasn't too difficult. Most of the hard-to-find ones would be sesame oil and gochugaru. I thought about using cayenne powder as a substitute for Korean red pepper powder, but had a feeling it wouldn't come out right. Thankfully, as I was in one store today I found Annie Chun's Gochujang sauce. Sure it is a really commercial version of the real thing, but out here it was the best I could do.
I complimented it with cooked rice and a packet of seaweed I found at a local health-foods store. Ta-da! Korean at home.