Soon doo-boo jji-gae...oh my!

by Joe DiStefano, Posted Feb 4th 2006 @ 11:15AM

soon tofu hot pot Few things help me to kick the winter blues better than a steaming hot mini-cauldron of soon doo-boo jji-gae, or Korean silken tofu stew. And, truth be told, I've also counted upon its therapeutic effects to chase away many a hangover. Some may balk at the idea of silken tofu stew as inherently boring and probably envision a pale porridge. But soon doo-boo is anything but boring.

The tofu itself consists of rich, creamy curds bobbing in a reddish orange broth that's spiked with plenty of red pepper. I’ve seen people order the mild version and that does resemble a boring porridge. At the other extreme lies "very spicy," which I have tried only once. I have no desire to do so again, not that I'm a wimp when it comes to heat. It was just too hot. "Spicy" is just perfect for me. There are several varieties, including vegetarian, seafood and intestine. I have not had the fortitude to try that last, but I am quite fond of "suh-kuh," combination soon doo-boo. Clams, shrimp, mussels, beef and mushrooms make for a heady mix when combined with the nutritious homemade tofu. Crack an egg into the bubbling stew and you’re one step closer to shaking off that winter hangover.

Filed Under: Vegetarian, Vegan, Raves & Reviews, Ingredients, Chefs & Restaurants, Restaurants, Methods
Tags: asia, beef, boiling, comfort food, condiments, dinner, eggs, fish, food, food and drink, food and wine, grains, korea, korean, korean food, KoreanFood, korena cuisine, lunch, pork, poultry, shellfish, spices, tofu, vegetables