I have to say Korean cuisine is my second favorite just right behind my number one, which you can pretty much guess, Vietnamese food. Specially anything that cooked in a hot stone pot such as this soft tofu stew (SoonDuBu) or Bibimbap (which I will cover in another post). This steamy and savory soup is best served on a rainy, cold winter night. The combination of the silken tofu, seafood, mushroom and the spicy broth bubbling in the scalding hot stone pot sitting next to a bowl of white steamed rice is like match makes in heaven.
To kick up the spice and the flavor a notch I usually add some homemade kimchi to the stew and always have to top it off with a freshly cracked egg. The soup itself is not that complicate to prepare, but it is important to gather up the right ingredients to give this stew the authentic flavor that it deserves. If you happen to live nearby a Korean supermarket you won't have any problem finding the right stuffs to cook up this stew.
Although my boys are still too young too fully enjoy this delicious stew, my hubby is a big fan of it. On a small note, if you decide to serve this to your kids, just reserve some the broth on the side and omit the hot chili powder so they can still enjoy this amazing stew.
I found this great recipe at this Korean food blog, I made some modifications to match my taste buds accordingly. So next time when it's raining outside, feel free to give this wonderful stew a try, you won't be disappointed.
