Went out to KBBQ in LA last night where they had s loopome of the most different and delicious side dishes I've had Korean dining. I'm absolutely obsessed with this particular dish that had kimchi and tofu warmed up to a soupy texture – my new Korean friend laughed when she saw me digging into it and said its "popular peasant food" back home 😅😂.
I need to know the same of this dish! Even if it's considered poor people food in Korea 😅
by lastlovergirl
8 Comments
kimchi-jjigae
Looks like kimchi soondoobu jjigae
Kimchi jjigae and everyone eats it.
Sundubujige.
Was the tofu in squares or cubes? Probably kimchi jjigae. Was the tofu shapeless, kinda like scrambled eggs? Then it was probably sundubu jjigae.
More concentrated soup prepared in that earthenware bowl is usually a “jjigae,” thought it would typically have more solid ingredients like meat and chopped onions and green onions. Maybe they sunk beneath the surface in your pic? Or if this is a free accompaniment, they could have gone with a “guk” instead of “jjigae,” with more watery and less salty soup, and fewer solid ingredients.
But, assuming jjigae:
If the tofu was firm, then the dish is kimchi jjigae: [https://www.maangchi.com/recipe/kimchi-jjigae](https://www.maangchi.com/recipe/kimchi-jjigae)
If the tofu was soft, almost custardy in texture, then it’s kimchi sundubu jjigae: [https://www.maangchi.com/recipe/sundubu-jjigae](https://www.maangchi.com/recipe/sundubu-jjigae)
If you’re making that at home, the soft tofu comes in a tube and you squeeze it into the soup as it’s cooking. The English labeling may call it “Soon Tofu.” You have to use the tofu that’s already soft to begin with. Firm tofu won’t become soft like that from simmering.
OP, if you liked this, try Surawon Tofu House or any BCD location (chain but reliable) and order some kind of soon tofu dish. I live a good soon tofu (for the record this just looks like a kimchi jigae).
Beverly Soon Tofu was the best but sadly they closed.
I love all tofu soups