Filled with ingredients from the sea, soondubu jjigae warms the soul with its spicy, tangy, and smoky flavors. It’s the perfect comfort food to enjoy throughout the cold season – and is very easy to make!
Soondubu is one of Korea’s most popular dishes and one I crave every time I want briny, sour, and pungent flavors. The stew is made of shellfish and melt-in-your-mouth curds of soft tofu, and served in a spicy anchovy broth peppered with Korean chili flakes.
Put the kelp in a small pot along with the water and dried anchovies.
Bring the water to a boil and remove the kelp from the pot.
Drain the broth through a sieve and throw away the anchovies. Sir in the soy sauce and salt.
Stir sesame oil, Korean chili flakes, and garlic. Then add the anchovy broth and squash.