Haemul sundubu jjigae (seafood and soft tofu stew)
Food&BeverageMay 31, 2013
Sundubu is uncurdled tofu, which has a high water content. The stew, jjigae, made with sundubu is enormously popular both in and outside Korea. If you’re lucky, you might have a good tofu house near you that specializes in this dish, offering several variations (seafood, meat, vegetables, combination, etc.) on the menu. To make this stew at home, I like to use anchovy broth, which is typical, but you can simply use water if you want. You can make different variations using the same basic techniq