Soondubu

This is one of the best uses of silken tofu ever and one of my favorite Korean stews: It’s creamy, slightly spicy, and thoroughly satisfying. In any city with a Koreatown, you’ll find at least one restaurant that specializes only in soondubu, with soft pillows of tofu in a slightly spicy, savory broth, supplemented with beef, pork, chicken, or seafood, which to me is the classic variation. If you can find freshly made silken tofu, by all means use it, otherwise just use the best qual