When the Korean hot soup meets Summer go~ya…
The bitter squash makes this Winter dish totally perfect for a hot day (yes, still f… hot here, it’s mid-summer now).
You can’t make simpler : I’ve reheated all this in dashi (fish stock). Also the egg white.
Added silky tofu.
Hot with a drizzle of fragrant sesame oil.
Served with hatsuga genmai (sprouted rice) sprinkled by black sesame powder.
The egg yolk, to be added on the table.