Sundubu is uncurdled tofu, which has a high water content. The stew, jjigae, made with sundubu is enormously popular both in and outside Korea. If you’re lucky, you might have a good tofu house near you that specializes in this dish, offering several variations (seafood, meat, vegetables, combination, etc.) on the menu.
To make this stew at home, I like to use anchovy broth, which is typical, but you can simply use water if you want. You can make different variations using the same basic technique in this recipe. Whatever you do, let the soft tofu be the star of the dish and do not overcrowd it with too many other ingredients. The delicate sundubu nicely contrasts with the spicy broth and bold flavors, making a delicious stew
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