Kimchi Stew with Kale, Pork, and Silken Tofu ~ Soondubu Jjigae My non-traditional version of the popular Korean tofu stew, soondubu jJigae, is flexible. I always start with kimchi and silken tofu, then perhaps add vegetables such as spinach, mushrooms, or daikon; broth can be anchovy stock, chicken stock, or vegetable broth; it can be … Continue reading "Kimchi Stew with Kale, Pork, and Silken Tofu ~ Soondubu Jjigae"