Did you ever want to try the Korean silken tofu stew called sundubu jjigae, but you were afraid it would be too spicy? If so, then this is for you. 🙂 I’m back with a non-spicy sundubu jjigae version. Even though it doesn’t look as appetizing without the red-colored broth, it is still full of flavor and just as delicious as the other versions. You can also learn how to use rice water in your kitchen and see a short clip of me enjoying this. So, let’s get started.
Yield: 2 Servings