Spicy and comforting, just what I need with this kind of weather.
Sundubu Jjigae is a hot and spicy stew made with a seafood broth (sometimes meat is added as well), seafood, vegetables, spicy seasoning and extra soft tofu (sundubu). Often an egg is added at the last minute. It is served in a hot bowl, which will help cook the egg.
You can also make this dish with seafood only (as I do), meat only, or with Kimchi.
The stew is eaten with rice, I tend to scoop a bit of rice on my spoon, and with that scoop up some of the stew. Or just eat a large spoonful of stew and immediately some rice afterwards to counter- battle the spicy ness. Either way, it’s a great dish and easy to make.
I haven’t actually included a recipe here, but if you google it, you will find that there are many available. The reason why I didn’t include a recipe is because mine is a “cheaters” version…I don’t make the broth myself but buy a ready mix at the Korean supermarket…. I do add some personal touches by adding extra flavouring (fish sauce, anchovies broth powder, gochugaru and gochujang), and of course the tofu, seafood, vegetables and egg, but that hardly equates to a recipe.
Anyway, if you like seafood, tofu and spicy food , I can recommend making this dish. It’s delicious!