Today, I’m posting another soondubu jjigae (순두부 찌개) recipe. It’s a stew made with uncurdled tofu, soondubu (also spelled sundubu). Previously, I showed you how to make haemul (seasfood) soondubu jjigae. This recipe is made with kimchi and meat.
You can use any meat you want, and mushrooms are a good substitute if you don’t like meat. For the best results, always use fully fermented kimchi to cook with. I like to use anchovy broth as a stew base, which is typical, but you can use other broth or water. Also, if you have some salted shrimp (saewujeot, 새우젓) leftover from making kimchi, use a little to season the stew instead of using salt. It adds a nice layer to the flavor of the stew.
Keep a package or two of soondubu in the fridge, and whip up this bubbling pot of flavorful stew when you want something warm and comforting on a cold winter night.