Silken tofu stew (Soondooboo chigae 순두부찌개) from The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen (page 157) by Joanne Lee Molinaro

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Notes about this recipe

  • jeannette_8sseqb on April 30, 2026

    A little spicy for me, but quick, easy, and really tasty!

  • jenburkholder on January 09, 2022

    Decent, but not my favorite, sundubujjigae. I used sun tofu (i.e. not cartons of silken) and just one tube for half a recipe. Fine starter recipe but nothing to distinguish it.

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