Annyeong haseyo! “Hello” in Korean.
We’re approaching the end of April and heading into May. We’re inching closer and closer to mid-year. A lot has occurred this year and sometimes it feels like a continuation of last year. However, I continue looking forward and focusing on the light that’s ahead. Focus on the positive and not dwell on the negative. Things are improving whilst in this pandemic. “April showers bring May flowers.”
This week’s featured dish is one my favorite Korean dishes, soft tofu stew, or kimchi soondubu jjigae. I HEART this soup/stew. I love tofu, especially soft tofu. And the tofu in this soup/stew is extremely soft. It hits the spot every time. Oh, and that soup base- it’s so good! It’s the fish-base that makes the broth so tasty.
One of my favorite things about Korean food is dining at all-you-can-eat (AYCE) Korean BBQ restaurants. Cooking your meal amongst great company is the best! And eating the yummy food with others is simply fabulous. Korean BBQ always makes me excited. I love the meats- the kalbi and beef tongue are my faves. I look forward to the side dishes, such as the various types of kimchi, and finally, that tofu stew. Mmm, mmm! It’s a hearty and satisfying meal, every.single.time!
I found this recipe: https://www.koreanbapsang.com/kimchi-soondubu-jjigae-soft-tofu-stew-kimchi/. Looks simple and delish to make at home.
Make the most of April. May is coming. More sunshine and flowers to look forward to.
Jal Itsuh (“Be well”),