Korean soft tofu and kimchi soup (Kimchi soondubu jjigae) from The Wok - Recipes and Techniques (page 539) by J. Kenji López-Alt

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Notes about this recipe

  • bernalgirl on September 05, 2025

    I love this recipe, I’ve made it with cubed tofu when I don’t have soft tofu and it’s still my dream meal when I have a head cold. I add slivered carrots, all the gochujang, and half the gochugaru.

  • Logan92995 on January 06, 2023

    Smells delicious. Unfortunately, while the soup was good, it was lacking a little bit of flavor. Possibly needed a bit more salt or shoyu. Also spicy but not unbearably so

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