Comments on: Uncurdled Tofu Stew (Sundubu Jjigae in Korean)

By: Korean soup « The Clean Palate

Korean soup « The Clean Palate — Sat, 22 May 2010 05:03:14 +0000

[...] pulled it from My Korean Kitchen, where the author keeps a large collection of authentic Korean recipes that I’ve been itching [...]

By: Maninas

Maninas — Sat, 13 Feb 2010 20:35:54 +0000

I made this for dinner tonight, but with egg instead of mushrooms, because that’s the way I had it in a restaurant. I loved it! Thanks for the recipe.

By: alison

alison — Tue, 05 Jan 2010 08:36:27 +0000

Thank you for posting this recipe. This turned out GREAT! The spiciness was just perfect – spicy but not overbearing. I did add more salt though. I also added shrimp and squid along with the mushroom and it came out perfrect! I loved the way you make the broth with dry kelp – so healthy and yummy. I’ve always thought this dish was too complicated but it is actually really simple and easy to make. Thank you so much!

By: Twarn

Twarn — Mon, 14 Sep 2009 07:44:29 +0000

oh i just found this site today! i love your dishes! im a very big fan of korean food so I decided to search for recipes. yours look excactly like what i ate today =)
know i need to know where i can get these pots ><"

thanks for the post <3

By: miguk-saram

miguk-saram — Sun, 28 Sep 2008 01:33:57 +0000

Thanks for the awesome recipe. I attended Yonsei’s Ohhakdang when I was stationed at Uijongbu and I remember getting a bowl of sundubu plus some rice for about 1100 won at the student cafe. Man, was that ever yummy!

Now if I could ever figure out how to make that dish with the chicken and dumplings. That is one of the many, many other Korean dishes I crave. Korean food is one of the world’s top cuisines, I’m glad to see it’s catching on in other countries.