Directions & Tips:

Directions: Sauté carrots and garlic in oil until they begin to soften. Add the leeks. Sauté for about 1 minute.  Add water, and then stir in gochujang, one tablespoon at a time (to taste). Sprinkle in sugar and stir at this point if desired. Let this simmer over medium high heat for about 5 minutes, stirring occasionally.  Don't worry if there is a lot of liquid, the tofu will absorb a lot of it. Stir tofu in gently, and cook until the tofu is heated through and the broth has reduced to your satisfaction.  Sprinkle with sesame seeds and serve with rice or noodles!  Tips: Using sugar was recommended to me as I am a foreigner in Korea and my Korean friends assumed I wouldn't like my food too spicy. Over time I have reduced the amount of sugar to one teaspoon, or even none at all and I prefer it (I love spicy food). You might be tempted to use more carrots. Don't do it! It makes this dish way too sweet. This recipe always turns out differently every time I make it, so quantities are a suggestion only. (I often have to adjust the water and gochujang amounts). Adjust to your taste. I have also seen this dish served with octopus in it, but I've never tried it myself.