I’ve made Soondubu jjigae with the full broth several times, but my family hates the smell of boiling fish for hours :/ I found some tofu broth seasoning at a local Korean grocery and used it as a stock! It’s definitely not as good as homemade, but it does the trick and leaves my family happy :)
The recipe for soondubu jjigae (Spicy soft tofu stew) is here.
It looks fantastic!