Stew is comfort food in korea, and this spicy korean soft tofu stew (soondubuchigae) doesn't disappoint. It's filling, warm, and quite popular on the menus of korean restaurants. Like many korean stews, soondubuchigae can be adjusted for different spice levels and flavor preferences. Vary your gochugaru (red pepper powder) according to your taste and your spice level preference. Spicy korean soft tofu stew traditionally calls for soft uncoagulated tofu, which has a higher water content than firmer varieties of coagulated tofu (which are made more firm by pressing more water out of them). Soft, uncoagulated tofu normally is sold in tubes in korea and in asian markets in the united states. If you're unable to find soft uncoagulated tofu, you can substitute soft or extra soft silken tofu.
