This bubbling hot, hearty stew is made with extra soft tofu (sundubu or soondubu) and seafood. It cooks up so fast, making it perfect for a weeknight meal!
The Korean stew (jjigae, 찌개) made with sundubu (or soondubu, 순두부) is enormously popular both in and outside Korea. There are even tofu houses that specialize in this dish, offering several variations (seafood, meat, vegetables, combination, etc.) on the menu. For me, sundubu jjigae is a flavorful, hearty stew I can quickly whip up in less than 30 minutes, making it perfect for a weeknight meal. I always keep a package or two of sundubu in the fridge. I think you should too. Here’s a variation made with seafood (haemul, 해물)!
