Comments on: Soon Tubu JJigae (Soft Tofu Stew)

By: Zoa

Zoa — Sun, 18 Jul 2010 21:21:30 +0000

I made this last night–oh my god, is this fantastic, fiery and full of flavour, and it only takes half an hour from start to finish. It would be perfect for a cold winter evening coming home late in a blizzard from a long day’s work. I followed your recipe exactly except that I did leave out all the seaweed except the kombu–so awesome, and it looked just like yours did (i.e., it was very beautiful . I only wish I had those kewl cast iron soup bowls to serve it in. In fact, it’s going to be hard for me to resist making it again tonight…I served it over a barley-rice mix. Although I was a seaweed coward (again), this is the kind of recipe I can imagine might make it and me better friends.

By: renae

renae — Sun, 02 Aug 2009 16:53:50 +0000

Hi Mali, I got the pots from an Asian grocery store, Super H to be exact although I've seen them elsewhere as well.

By: Mali

Mali — Sat, 01 Aug 2009 21:08:23 +0000

that makes me so hungry and those pots are adorable! Can I ask where you got them from? I would love to have a couple of my own!

By: Lindsay

Lindsay — Wed, 15 Oct 2008 13:34:39 +0000

that looks like an incredible meal!