Give the radish greens an initial rinse. Then bring a pot of water up to boil. When boiling, put the radish greens in (put them in stem-side first). Blanche them (with lid on) for 2-3 minutes. 

Put blanched greens through a strainer. Wash them under cold water. Then give them 2-3 good squeezes and take out the excess water. Chop the radish greens into small bite-sized pieces. Set aside

Put 5 cups of anchovy-kelp broth into a large pot. Bring it up to a boil. Once the broth is boiling, place in 2T of deonjang paste. Then put the diced radish greens in. Place lid on. Once broth starts to boil again, start your timer for 7 minutes. 

In the meanwhile, chop up the green onion into small pieces. And cut tofu into small cubes. 

After 7 minutes, place in 1T minced garlic into the soup. Place lid back on and let it boil for 2 minutes so the garlic can infuse into the broth.

After 2 minutes, place the tofu pieces in. Let it cook for a final 2-3 minutes (or until the radish greens turn soft). 

Finally, use a soup ladle and skim the bubbles off the top. Give it a taste - if slightly bland, place in about 1 teaspoon of salt. Finish off with some green onions.

Serve and enjoy! 

Crack 5 eggs into a microwave-safe bowl. Thoroughly beat the eggs.

Pour 1 Tablespoon of mirim in the egg mixture.

Then pour in 2 cups of anchovy-kelp broth. Mix it together.

Put in ½ Tablespoon of salt. Put 3 Tablespoons of green onions. Mix it again.

Place plastic wrap over the bowl. Poke a few holes into it so it will steam.

Cook into the microwave for 7 minutes. 

Take out and serve (be careful, its hot!)

Start by grabbing 2 fistfuls of spinach: Wash and take the stems off them

Place tofu into a kitchen towel and squeeze the water out. Then use a knife and smoosh down on the block. Turn it into small crumbles (refer to video).

Make marinade: Mix 2T soy sauce, 1T sesame oil, ½T sugar, and 1T sesame seeds. 

Place frying pan on medium heat. Place teaspoon of cooking oil in. Once its hot, put tofu crumbles in. Then place half of the marinade in. Stir around until there is no more liquid in the pan. Take out of pan and set aside. 

Then bring a pot of water up to a boil. Season the water with some salt. Once water is boiling, blanche spinach in for 30 seconds. After 30 seconds, strain them and run under cold water. Strain them once more. Then gently squeeze the water out of the spinach.

Place the squeezed spinach into a large mixing bowl. Use your hands and de-tangle them. Then place the seasoned tofu crumbles in.  Add the other half of the sauce in. Mix it around. Give it taste. If it tastes slightly bland, add 1-2 shakes of salt (don't add too much). Give a final mix. 

Plate and enjoy!