Learn how to make soondubu jjigae or “soft tofu stew,” a delicious and healthy Korean comfort food. This version includes oyster and shiitake mushrooms, zucchini, and gochugaru, which gives the dish its heat and beautiful red color. This documentary w

Korean Soft Tofu Stew (Sundubu Jjigae)

Sundubu-jjigae is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in

Sundubu Jjigae (Korean Spicy Soft Tofu Stew)