First time making this since I tried it as a take away… ironically it shouldn’t be called soondubu jjigae cus there’s no soondubu in it 😶🌫️😶🌫️BUT regardless it was decent first go, it can only go up from here. I made it with some small scallops I found in the freezer and I also pan fried some kimchi and added it into it 🙂 next time I’ll make sure to have silken tofu and a variety of seafood with me to add in.
Also I would like some recommendations on how to make a better fish broth easily, like any brand recs etc.
by Ok_Inside2805
5 Comments
Loosely, I think any jjigae can be soondubu jjigae if you add soondubu! Traditionally, soondubu jjigae is made by first sautéing the yahngnyum (seasoning) and protein of choice. To that you add water or broth, vegetables, and soondubu 🙂
you kinda made seafood kimchi jiggae. you need tofu and raw egg and spice for soondubu.
That rice is more of a crime
No tofu= not sundubu but I’d still eat
Newbie here; don’t hurt me please. But an easy fish broth would be “dashi” right? So a product to make that easy would be “hondashi” its made with skip jack tuna and other things. Kombu seaweed is good also to have.
I’ve got those ingredients here at home but have not actually used them yet. I’m in research mode haha.
If I’m wrong I’m sorry but I’m Canadian and wish to one day make some yummy food I see here daily.