I really wanted to try soon dubu jigae in Korea because the picture on the wall of the restaurant made it look so delicious. When I told the waiter I would like to order this dish, the waiter warned me that it would be spicy. I felt confident that I could handle the Korean spice levels because I have been eating Korean food every day since I got here. When they brought out the soon dubu jigae, I was excited to be challenged by the spice. As I ate, I was happy because it wasn't as spicy as I thought it would be. However, to most foreigners, this would be really spicy. I appreciated how the waiters in the small restaurant kept checking on me to see if I could eat it. One even asked me if I would like to switch out my bowl of soon dubu jigae for another dish that was not so spicy. Maybe they noticed some points during my meal where I was struggling to eat and kept drinking water with every bite. I enjoyed the experience overall and would definitely have this dish again.
Soon dubu jigae is made from soft tofu, chili powder, and kimchi which is spicy pickled cabbage. It is quick and easy to make since you only need to boil a packet of soft tofu and chili powder. It is often served in hot stone pots with an egg cracked into the middle of the boiling soup. A bowl of rice is eaten with it to ensure a full stomach.
