Sundubu jjigae, or soft tofu stew, is one of the most popular dishes in South Korea. There are many different types of soft tofu stew, but each type has the same signature strong, red color and soft pieces of tofu.
I ate sundubu jjigae at a restaurant on Insadong-gil, a street in a popular Seoul neighborhood. Insadong-gil has many traditional restaurants, including multiple places to eat soft tofu stew.
When I ate soft tofu stew it was a very cold day, so it was soothing. First, I added some dried seaweed to my rice, then I used my spoon to get some rice and I dipped it into the hot stew. It was too hot at first so I burned my tongue, but after a couple of minutes it was perfect. The soft tofu melted in my mouth and the soup wasn't too spicy. I thought it was very delicious.
I tried the haemul sundubu jjigae, or seafood soft tofu stew. It was made with red pepper chili flakes, tofu, onions, scallions, mussels, shrimp, octopus and tiny dumplings. This dish is prepared by boiling anchovy broth with red pepper chili flakes, then adding all the delicious seafood and the main ingredient, tofu.
