SoonDooBoo Jigae

In 1997, I moved to LA and met one of my dearest friends, who just happens to be Korean. She introduced me to BCD Tofu House and that is where my love affair with soondooboo started. This recipe is more home-cooking-style than BCD-style and easily customizable, if you prefer to add meat, mushrooms, seafood, or whatever floats your tofu.

Ingredients

• 36 oz silken tofu
• 1 cup kimchi
• 3 tsp red chili pepper flakes (or gochugaru)
• 3 tsp of minced garlic
• 3 tbsp of toasted sesame oil
• 3 cups of water
• 6 tbsp of kimchi juice
• 1 scallion, finely chopped
• Salt & pepper to taste
• Optional addons: half a cup of sliced mushrooms, 9 oz of thinly sliced beef, and/or 4 eggs

Preparation

1. Slice scallions thinly and set aside.
2. Chop the kimchi into small pieces. Place it into a pot, along with the pepper flakes, garlic, and toasted sesame oil. If adding meat and/or mushrooms, add them and stir-fry together over medium heat until nearly cooked.
3. Add in the water and kimchi juice. Bring to a boil and boil for 5 minutes.
4. Add the tofu and break into a large chunks. Cook for 5 minutes. Add salt and pepper to taste.
5. Ladle soup into four bowls while boiling hot. If desired, crack an egg into each bowl first and let cook for a few minutes under the boiling soup. Sprinkle the chopped scallions over each bowl. Serve after a few minutes.