Comments on: Soondubu jjigae (soft tofu stew)

By: Maangchi

Maangchi — Wed, 10 Mar 2010 01:20:03 +0000

skip dried kelp and make good stock with dried anchovies and dried shiitake mushrooms. Your soondubu jjigae will still be delicious!

By: Maangchi

Maangchi — Wed, 10 Mar 2010 01:19:10 +0000

haha, 5 tbs hot pepper flakes! why not! ; ) Thank you for letting me know about your success in Korean cooking!

By: tracyyeoh

tracyyeoh — Tue, 09 Mar 2010 08:02:01 +0000

I would say thank you very much for this recipe! soondubu jigae had been my favourite soup. I traveled very far just to have a nice bowl of soondubu. Although there is a lot of korean food in M’sia, From a stall to a stall, only 1 of the shop is my favourite!

What is best is that today i had just tried to cook your soondubu and it turn out just fabulous. Though is not the taste that i had in that particular restaurant, but I couldn’t help but to say your soondubu is up to par with a lot of restaurant and even better than a lot of expensive korean restaurant cuisine we have here.

Tonight I am going to try the spicy rice cake; ddukbokkie. Hope it turn out just wonderful like the soondubu I had.
And by the way, i put 3 and half tbs of chilli flakes really upset me! It was not spicy at all. T.T probably i will try 5 tbs the next round.

Thank you very very very much again.

By: azie boo

azie boo — Tue, 09 Mar 2010 05:31:25 +0000

maangchi…i cant get kelp..so if i didint use kelp..its soodubu still taste good..or what can i use to subsitute kelp..

By: Maangchi

Maangchi — Sun, 07 Mar 2010 18:05:53 +0000

“homemade pepper flakes (i baked the peppers in the oven in very low heat” Interesting! I think you like cooking! I’m so happy to hear that your family loved your soondubujjigae. Yes, you could use doenjang (korean fermented soy bean paste) in your soondubu jjigae if you want.

By: shree

shree — Sun, 07 Mar 2010 11:35:44 +0000

Hi! We don’t have any korean restaurant in my city and i thought korean food is very complicated. Now i can make my mom happy with my Soondubu, thanx to ur recipe ^_^. I made some changes to suit the lackness of korean spices here, like i didn’t use any kelp and i used my homemade pepper flakes (i baked the peppers in the oven in very low heat). and when my family tasted soondubu for the first time, they said it’s unique and tasty.
btw, can i add doenjang in the stock?

By: Maangchi

Maangchi — Sat, 06 Mar 2010 12:21:09 +0000

Yes, you can modify the recipe to adjust to your taste.
If you don’t like seafood, make good stock using dried kelp and dried shiitake mushrooms, or a can of chicken broth will be ok.

By: paulinel26

paulinel26 — Fri, 05 Mar 2010 20:08:59 +0000

I love your website! it has taught me so many good recipes! especially since I no longer live with my mother who usually cooks all this stuff for me! ;)

I want to try this recipe tonight, but can you help me

I don’t want to use anochvies or mixed seafood – can I use vegteables like zuchhnni instead? if so, when in the recipe do I put it in?

Thank you!!

By: Maangchi

Maangchi — Sat, 27 Feb 2010 12:31:58 +0000

yes, you can. Seafood soondubujjigae is my favorite. Use shrimp, clams, oysters, and mussels.

By: shelryo

shelryo — Sat, 27 Feb 2010 11:47:39 +0000

can i use beef instead of seafood? cause im allergic to seafood..