Krazy Korean Soup

ADDENDA:
Went on a 50 mile slow ride with my coworker and friend Choi, who hasn't ridden a bike since childhood. He's in good shape, so he took the hills of Old River Road with grace, but between the crappy bike I put him on and his inexperience, it was a bit slow. We went up Manhattan to the GWB, took the hilly Old River Road north 10 miles, then back via 9W to Fort Lee for lunch, before going home.

BREAKFAST: 8:30am, yogurt with raw cashews, hunger 3/5

POWER SNACK: 1:30pm, 5 unsalted whole wheat pretzels, hunger 4/5

LUNCH: 3pm, kimchi beef tofu soup, white rice, weird pickled Korean things, hunger 4/5
Me n' Choi went to the Soft Tofu Restaurant on Main Street in Fort Lee. The menu has about 10 different kinds of tofu soup and that's it. I had mine with kimchi and beef, and the beef were just small little bits, like a condiment. The soup itself was red and fiery, and pleasingly sour - a taste not found too often in American cooking. Choi showed me how one is supposed to crack and drop a raw egg into the soup when you get it, it thickens the soup. My natural aversion to eggs prevented me, but looking back, I should of just gone with it and hoped for the best - maybe next time.

As we were being served the soup, a large earthen bowl of rice was delivered, and they spooned two smaller bowls of rice out of it. There was rice remaining in the large earthen bowl, to which they added hot water. Choi told me that the water loosens the crispy slightly-toasted bits at the bottom and flavors the water. This watery rice is a popular snack! I tried it, and indeed the vaguely burnt rice gave a nice nutty tang to the starchy water, and the rice itself was surprisingly both soft and crisp.

This meal, however, was a big salt bomb.

PM SNACK: 5pm, small piece of apple crumble, hunger 4/5

DINNER: 6:30pm, half a salami pizza, large piece of apple crumble, large piece of dark chocolate, hunger 4/5