As cold weather settles in, Koreans crave the warming comfort of sundubu-jjigae, a spicy soft-tofu stew. The article describes the sensory ritual of making it—sautéing garlic and gochugaru (Korean red pepper powder) in oil, adding onions and scallions, seasoning with a cooking paste called Yeondoo-jin and a dried pollack-and-radish stock cube (yeonduring), then boiling in soft tofu (sundubu), zucchini, and a fresh egg if desired. The stew turns a ruby-red color and delivers a rich, spicy umami that pairs perfectly with steaming white rice. A simple, quick recipe and ingredient list are provided for a cozy winter meal.
