Soft Tofu Stew

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    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:

    gunchan photography and In The Kitch added this photo to their favorites.

    1. maangchi 50 months ago | reply

      Great! I sometimes use silken tofu, too! Your soondubu jjigae looks so delicious and the broth looks great, too!

    2. GoShadowKenny 50 months ago | reply

      Looks like a blend between sdbj (too lazy to check the spelling) and tom yum. Aka heavenly.

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