I am not a fan of kimchi but itself, BUT I really enjoyed this kimchi soondubu jigae, which is like a spicy Korean soft tofu stew. It's perfect with white rice! There's something about hot, flavorful sauces with silken tofu over fresh, white rice. I'm all about trying to be healthy, but I just can't enjoy brown rice with anything like this.
Grace, my housemate, has been introducing me to new foods like this and chapagetti. YUM! I love expanding my food horizons. How do you make it? You get packaged soft/silky/silken tofu and add it to the packaged soonjubu base. lol! As far as making it from scratch, I really don't know. I don't want to recommend a recipe if I haven't tried it.
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