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

By: Kat

Kat — Wed, 29 Nov 2006 10:01:39 +0000

ooh, this dish is really popular in Japan now. Yours looks delicious.

By: maryeats

maryeats — Wed, 29 Nov 2006 10:19:08 +0000

FINALLY! I am very excited about this post. But I have a question. Where do I get the jjigae bowls? I always look at emart, but my mind goes blank and I have no clue what I’m looking for, and about how much do they cost?

Is there a mandu recipe?

By: sue

sue — Wed, 29 Nov 2006 11:01:24 +0000

Hi, Kat
Have you tried it yourself? It is quite nice to have in the cold season.
I wonder why it is so popular in Japan.

Hi, Mary
About the jjigae bowl - I got it for free when I bought 3kg of gochujang at Homeplus. It is a type of “dduk bae gi”. If you can’t get it from E-mart then try dish shops near your home or traditional markets (like Namdaemun). They should have it. Its price starts from 2000 won If you can’t find it from dish shops, which is not likely to be a problem, get some help from Korean friends to order it on the internet. Here is the example link from an online shop in Korea.

About the mandu recipe - I don’t have one yet, though I bought a tool that closes mandu easily and prettily the other day, which implies that I am going to make one soon.

By: Kat

Kat — Wed, 29 Nov 2006 11:27:58 +0000

No, I haven’t tried it, will have to when my hubby is not around, he doesn’t care for Korean food too much. I think Korean cuisine is popular here because of the popularity of “Winter Sonata”–the drama with Bae Yong Joon and Che Joo. In fact, a lot of Korean soap operas are popular here. I sometimes tune in to some, but not always, why are they always so sad?

By: sue

sue — Wed, 29 Nov 2006 11:58:05 +0000

It is surprise to hear that Korean soap dramas are still popular. Because some TV critics are concerned that Korean fever is dying away.

Anyway, I haven’t seen any Korea dramas for about 2-3 years now.
It is so boring. They often use similar story line; rich guy-poor girl’s love (or the other way around), or triangle relationships, or someone’s lover is very ill etc.

I watch American TV most of the time and some Japanese dramas to keep up with my Japanese study. I recently watched “Stand-up”, which is similar to American pie.

By: Pepy

Pepy — Wed, 29 Nov 2006 16:12:25 +0000

Sue,
clamsss again :D, yummm
Anyway today I made chocolate mousse from tofu. Check that out at http://evimeinar.multiply.com/photos/album/109

By: Kat

Kat — Thu, 30 Nov 2006 02:20:51 +0000

I want to get cable to see more American shows especially food programs, but our apartment building doesn’t allow us to drill holes for the antenna on our balconies.

By: Soy sauce Boiled Tofu (Dubu Ganjang Jorim in Korean) at My Korean Kitchen

Soy sauce Boiled Tofu (Dubu Ganjang Jorim in Korean) at My Korean Kitchen — Sun, 10 Dec 2006 07:48:38 +0000

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By: Alvin

Alvin — Thu, 14 Dec 2006 04:45:41 +0000

I peeked into the kitchen at a restaurant in San Jose where they were cooking these things up. I saw that they had the bowls on a grill with the flames shooting up. The bowls were boiling over like crazy but they had a pitcher of broth with which they were constantly refilling them. Thought you might be interested!

Yours looks just like the kind you get from a restaurant, well done! I’ll have to try it sometime!

By: sue

sue — Thu, 14 Dec 2006 08:42:26 +0000

Hi Alvin,

I don’t like when the soup boils over, because I need to clean up the gas range afterwards. Though, it is kind of an unavoidable thing.
My pot is too small for the amount of ingredients I add.

By: Jinnie

Jinnie — Thu, 24 May 2007 15:33:41 +0000

I tried making this before following other recipes but they just didn’t taste right. Then I came across your recipe and WOW.. I couldn’t believe it tasted just as good if not better than the ones they sell at the sundubu restaurants. My husband was VERY impressed. Thanks for posting!

By: sue

sue — Thu, 24 May 2007 21:53:33 +0000

Hi Jinnie

I am so glad to hear that!
All recipes on this blog are tested couple of times before I post them. So they should taste good.
If the recipe doesn’t turn out well then I wouldn’t let other people know until I improve it.
Thank you.

By: Tammy

Tammy — Thu, 15 May 2008 15:31:38 +0000

I’ve got a question about the tofu …

I bought one a while back and made soondubu with it, but I used the spout instead. It’s so soft! How did you keep it intact, especially when cutting at the dotted line?

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.