My favorite Korean dish of all time! I often make it with silken tofu (so it becomes sundubu jjigae) though but when I run out of the silken tofu, I just use whatever tofu I have and make it like the one in the picture. I'm going to try your version of this recipe :)
3 years ago | 0
The Pot Thickens
On a cold snowy day, my warming comfort food is kimchi jjigae. This time I left out the chickpeas and added tofu. Also served with some soy/mirin glazed Korean radish. Here’s the stew video: https://youtu.be/0nzxosUzh_E
3 years ago | [YT] | 31