Sundubu jjigae is on a very short list of dishes I would happily eat every day. It really shines with freshly made soft tofu, which I find easier to make than firm tofu. My favorite recipe so far has been from Shin Kim’s Korean Vegetarian Cooking. It’s so good that I can’t bring myself to try others, but here are a couple in case you would prefer a non-vegetarian version.
I learned to make soft tofu (and other kinds as well) from Andrea Nguyen’s Asian Tofu. After making the soy milk, I just had to mix in a little gypsum powder, pour it into ramekins, and steaming them for about eight minutes.
