My grandmother, my dad’s mother, is an awesome cook. At my grandparent’s house in Korean they used chosun soy sauce that’s been passed down for generations, made kimchi and fermented it in the traditional claypots outside, made doenjang from scratch, and for celebratory events even made dduk from scratch. Everything was from scratch and everything was delicious. This tofu recipe comes from this side of the family and it is really a treasure. It has pork belly. How can it not be?