Comments on: Sundubu Jjigae (Soft Tofu Stew)

By: Abby

Abby — Sun, 18 Aug 2024 23:34:40 +0000

Delicious! I used powdered hondashi to make the broth and it turned out quite good. Used beef short ribs rather than thinly sliced meat. Very forgiving and easy to make changes if needed. Fabulous recipe!

By: Hyosun

Hyosun — Sat, 15 Jun 2024 01:02:31 +0000

In reply to James Lee. Anchovy broth and/or salted shrimp (saeujeot) can help with that. But, there's also a secret ingredient most restaurants use - MSG!

By: James Lee

James Lee — Thu, 13 Jun 2024 08:46:18 +0000

Hello , Thanks for your recipe, But I can’t seems to get that freshness of seafood taste when eating in an authentic Korea restuarant , more like rich shrimp taste that you ant to keep spooning into your mouth one after another. Please advise where or how this special taste comes from ? Anchovie or seaweed or ?

By: Hyosun

Hyosun — Mon, 15 Apr 2024 13:57:06 +0000

In reply to Marie. If you're talking about Korean anchovy sauce, it's very salty and to be used in a small amount to season. Start with the water amount in the recipe and just use the small amount (starting with a teaspoon or two, depending on other ingredients used such as kimchi) of anchovy sauce to season to taste.

By: Marie

Marie — Sun, 14 Apr 2024 21:32:36 +0000

I’ve tried making this recipe using a store bought anchovy sauce. It was overwelmingly salty and I had to throw it away. I tried again but this time I diluted the anchovy sauce with water (1/2 and 1/2). I tasted it first and it was still way too salty. I diluted that again twice more and finally reached a point where it was okay. Not sure if what I have is a concentrated type of anchovy sauce or what, but it is surely too salty to use straight. Any suggestions?

By: stephanie

stephanie — Fri, 22 Mar 2024 08:49:59 +0000

In reply to Hal Brindley.

thats literally a you problem why remove a star from the rating because of your mess-up

By: Vicky T.

Vicky T. — Fri, 10 Nov 2023 17:55:27 +0000

I made this recipe last night using pork belly, skipped the anchovy stock and salted shrimp, and it was still SO good! My partner said it tasted “restaurant quality” – what a win! It was pretty spicy, and I used only two teaspoons of gochugaru. My toddler still braved the spice and loved the soft tofu – will have to look for other, less spicy recipes that use soon tofu for him to try!

By: Bellamy

Bellamy — Tue, 04 Oct 2022 01:03:10 +0000

In reply to Hyosun.

I really appreciate and enjoy the recipe style. Home-cooked meals are full of variation, and your writing did a wonderful job explaining how to make and modify with what’s on hand. Thank you!

By: Sarah

Sarah — Thu, 07 Apr 2022 23:34:34 +0000

My mother is both Korean , and bad at directions! So I tried your recipe when I forgot how to make homemade SOONDUBU and … Wow! So good! I made it with a little beef dashida instead of anchovy stock and it was delicious 🙂 thank you for sharing an easy and delicious recipe!

By: Hyosun

Hyosun — Sun, 20 Feb 2022 03:50:15 +0000

In reply to Forest. Wow that's great to hear!! I'm so glad you were able to enjoy your restaurant favorite at home and this will be a staple in your home. Thank you so much for letting me know!