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Soft Tofu Stew

AKA Soondubu Jjigae. I added quite a bit of daikon radish as well as some kimchi to give the stew even more kick. It's quite amazing how much complexity the kimchi adds to the stew's flavor. I cheated by using silken tofu instead of extra soft tofu. Silken tofu holds its shape and therefore looks better when photographed. :P


Recipe courtesy of Maangchi:

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Taken on January 23, 2011