Today I made Soondubu Jigae for dinner! This is within my top five favorite foods, so I can be a little harsh of a critic. However, this turned out decent. Good enough for me to recommend people do what I did (watch this video). The recipe is two parts, both important. You need to make the broth exactly as she does in the video (I hypothesize, I need to make another batch with crappy broth as a control test). The rest you can guesstimate. For those of you who do not parler-en-korean, Soondubu Jigae is “spicy tofu stew”. A lot of restaurants call it “tofu casserole”, however ‘E’ and I agree that this is not a good description and has probably disappointed many midwestern white americans with high LDL who wanted nothing more than a good low cholesterol substitute for their mother’s tuna casserole.
This is nothing like tuna casserole!
This is SOONDUBU JIGAE!
There is nothing like it!
(but it does have low cholesterol and almost 0 carbs if homemade)
Comparing Soondubu to tuna casserole is like comparing the wisdom of Christ + Amida Buddha + Q (from Star Trek) to …to a …. to a tuna casserole!