Food To Do List: Soondubu Jjigae

Friends know that I have a mild obsession with Korean food. One late night in college, my friend Christine introduced me to Korean food, soondubu to be exact, and I was hooked. It became my go-to at every Korean restaurant I went to. I was ecstatic to see entire restaurants devoted to soondubu in California! Why the obsession over this tofu stew? In addition to my love of all things soup, this stew hits all the right spots. At once aggressive in its bubbling spiciness, yet comforting with the silky texture of the tofu and the creamy layer added by a raw egg.  I love a good thick soondubu eaten with plump short grain rice. You’d think with my obsession, I would have tried to make this from scratch. But I have always found Korean home cooking to be intimidating, so I use a lot of cheats and instants. When I saw this recipe on Serious Eats for making soondubu jjigae from scratch, I had blog it to remind me to make this at some point in the cold, Minnesota days ahead.