Soondubu jiggae is a Korean stew (jiggae) - thicker than a soup but thinner than a porridge. When cooked in the traditional way (in an eartheenware pt - pictured above) all of the cooking is done in just the one dish. This makes it very easy to clean up afterwards - a job we all hate. It satarts witha delicious fish stock and a little beef to depeen the flavor then finished off with fresh shell fish, hot pepper flakes, silken tofu, and eggs which are optional. The best thing about this stew is that you - the cook - can control how hot you want it but limiting the quantity of hot papper flakes. You can have it blisteringly hot or very mild which is particularly handy if you are cooking for children who can't stomach their food too spicy. The small amount of beef is typical of Korean food and illustrated how healthy it is - the meat is used for flavor rather tahn stomach filling. This is a dish everyone should try - it is really on of the nicest ways to introduce someone to tofu which pick up all of the flavor of the stew while adding a soft comforting texture. Eat it with rice and side dishes for a complete meal.
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