Sundubujjigae is a comforting and versatile Korean stew that offers a satisfying combination of soft tofu, or sundubu, savory ...

It’s a celebration of Kyoto’s tofu culture. The Japanese aubergines ... preparing in this way and can be added straight to the stew. Finely slice the remaining third of the root on a mandolin ...

Steam greens until just tender, 3-5 minutes. Divide rice and greens among four plates. Ladle tofu-pork stew over rice, garnish with remaining green onions and serve immediately.

Kimchijjigae is a beloved comfort food in Korean cuisine, known for its spicy, tangy flavor that deepens as the kimchi ...

Wait, flavoured and aged tofu? Yes, but we’ll get to that in a minute. Tofu is the name and spelling used most often for bean curd, but it is actually the Japanese word for a Chinese invention ...

Alongside the pot rice, the restaurant also specializes in soondubu — soft tofu stew. The first part of the menu at Lasung is focused on soondubu made with broth that is simmered for 10 hours.

A vegan version of the Korean stew kimchi jjigae made here with tofu, kimchi and gochujang, a fermented condiment made from red chillies. Each serving (excluding rice and toppings) provides 231 ...