Eating ONLY HOMEMADE KOREAN FOOD for 24 Hours!!

Ingredients

• 4 cups Water (for broth and sauces)
• 1 packet Vegetable Broth Base (Korean style instant broth, optional homemade)
• 2 tablespoons Doenjang (Korean Soybean Paste) (fermented soybean paste, adds deep umami)
• 200 g Firm Tofu (cut into 1‑inch cubes)
• 1.5 teaspoons Soy Sauce (regular or low‑sodium)
• 0.5 teaspoon Salt (adjust to taste)
• 2 stalks Green Onions (sliced, garnish for soup)
• 300 g Korean Rice Cakes (Tteok) (cylindrical tteok, soaked if hard)
• 2 tablespoons Gochujang (Korean Chili Paste) (spicy‑sweet fermented paste)
• 1 tablespoon Gochugaru (Korean Chili Flakes) (optional for extra heat)
• 1 tablespoon Sugar (balances the heat)
• 1 teaspoon Fish Sauce (optional umami boost)
• 1 teaspoon Sesame Oil (for fragrance)
• 2 Scallions (sliced, garnish for tteokbokki)
• 2 cups Cooked Rice (day‑old) (preferably chilled for better texture)
• 1 cup Kimchi (chopped, well‑fermented)
• 150 g Spam (diced, optional protein)
• 1 tablespoon Vegetable Oil (for frying rice)
• 1 Egg (fried, optional topping for fried rice)
• 2 cups Ice (shaved) (fine shaved ice, use ice shaver or blender)
• 2 tablespoons Sweetened Condensed Milk (drizzled over shaved ice)
• 2 tablespoons Red Bean Paste (canned) (sweetened, for patbingsu topping)
• 2 tablespoons Mochi Pieces (soft rice cake bits)
• 0.5 Banana (sliced, optional fruit topping)

Instructions

1. Prepare Doenjang Jjigae (Soybean‑Paste Soup)

   In a large pot bring 4 cups of water to a boil. Add the vegetable broth base and dissolve 2 Tbsp of doenjang, stirring until fully incorporated.

   Time: PT5M

   Temperature: Boiling

2. Add Tofu and Seasonings

   Gently add the cubed tofu, 1 tsp soy sauce, and ½ tsp salt. Reduce heat to a gentle simmer and cook for 8‑10 minutes, allowing flavors to meld.

   Time: PT10M

   Temperature: Simmer

3. Finish Soup

   Stir in sliced green onions, taste, and adjust salt if needed. Remove from heat and keep warm while you prepare the next dish.

   Time: PT2M

4. Prepare Tteokbokki (Spicy Rice Cakes)

   In a medium saucepan, combine 2 cups water, 2 Tbsp gochujang, 1 Tbsp sugar, 1 Tbsp soy sauce, 1 tsp fish sauce (optional), and 1 tsp sesame oil. Bring to a gentle boil.

   Time: PT5M

   Temperature: Boiling

5. Cook Rice Cakes

   Add the tteok (rice cakes) to the boiling sauce. Stir occasionally and cook for 6‑8 minutes until the cakes become soft and the sauce thickens.

   Time: PT8M

   Temperature: Simmer

6. Finish Tteokbokki

   Stir in sliced scallions, remove from heat, and transfer to a serving bowl.

   Time: PT2M

7. Prepare Kimchi Fried Rice

   Heat 1 Tbsp vegetable oil in a frying pan over medium‑high heat. Add diced Spam and stir‑fry until lightly browned, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium‑high

8. Add Kimchi and Rice

   Add the chopped kimchi and cook for another 2 minutes. Then add the day‑old rice, breaking up clumps with the spoon. Stir‑fry for 4‑5 minutes until the rice is evenly coated and heated through.

   Time: PT5M

   Temperature: Medium

9. Season Fried Rice

   Add 1 Tbsp soy sauce and 1 tsp sesame oil, mixing well. Optionally top with a fried egg.

   Time: PT2M

10. Prepare Patbingsu (Shaved Ice Dessert)

    Using an ice shaver or blender, crush ice into fine snow‑like texture (about 2 cups). Place the shaved ice in a large bowl.

    Time: PT5M

11. Add Toppings

    Drizzle 2 Tbsp sweetened condensed milk over the ice, then add red bean paste, mochi pieces, and sliced banana (if using).

    Time: PT3M

12. Serve All Dishes

    Plate the Doenjang Jjigae, Tteokbokki, Kimchi Fried Rice, and Patbingsu. Enjoy the Korean 24‑hour feast!

    Time: PT2M

Nutrition Facts

Calories

720

Protein

22 g

Carbohydrates

95 g

Fat

28 g

Fiber

8 g