Content area
Full Text
Publication: The Dartmouth, , Dartmouth College , Hanover, NH
Cooking Korean food can be intimidating, especially for a beginner cook. Not only can it be difficult to identify the ingredients necessary for a particular recipe, but figuring out how to use each one can also be intimidating. For those looking for an accessible dish to start with, soondubu jjigae is a great introduction to Korean flavors and ingredients and is especially satisfying at this time of year. While it’s still relatively cold out, I love sipping on this warm and spicy broth and feeling satiated after a meal — without feeling overstuffed. When fresh spring vegetables are not yet available, I often resort to pantry staples to cook my favorite Korean dish, and I urge any beginner cook to explore this dish as well.
Soondubu jjigae can be described as a spicy Korean tofu stew, but that description undersells this addictive dish. Unlike typical stews, it is not thick and heavy. It has a deep umami flavor, seasoned with fish sauce, garlic, scallions and mushrooms. It has a perfect level of spice: spicy in the mouth, but not aggressive on the throat, with a soft, custardy tofu coating the rice and cooling off some of that heat. It’s brothy, but not watery; it’s a hearty meal that feels nourishing.
I learned...