Do you have a go-to soup, one that sparks your taste buds and enlivens your mood regardless of the time of hangover day or weather? I do.
I love Korean food, and I’m not just saying it because I’m Korean. There is just a myriad of complementing and contrasting flavors, making it impossible to get sick of or dislike and I have not yet encountered (nor do I have yet to encounter) a single person that does not like love SoonDuBu Chigae (순두부찌개), or soft tofu stew. It’s hearty, spicy, wholesome comfort food at its very finest. Plus, it reminds me of my childhood – like grilled cheese and tobasco-drenched ketchup and whaddayaknow – similarly, everybody loves a good grilled cheese.
Although as I’ve mentioned, I didn’t grow up craving or eating meatloaf, there is a dish that I grew up with and immediately fell in love with at first bite and perhaps first sight as well. There isn’t a Korean I know that isn’t familiar with this dish. Actually, I have yet to meet one that doesn’t share the love for it. Fortunately and unfortunately for me, when it comes to Korean food, everything seems to be put together haphazardly and impromptu. This is the story of my life. Fortunately, this tends to work for me since second nature kicks in with perfect timing. Unfortunately, everything happens through trial and error. In regards to cooking, everything is usually made to taste and recipes aren’t always recorded perfectly – my sincere apologies in advance.
SoonDuBu Jjigae (순두부 찌개), otherwise known as Korean Soft Tofu Stew, is what I would deem as Korean comfort food. It is soft, smooth, hot, spicy, and delightfully filling. In times of affliction, my clouded thoughts seem to clear up ever so slightly at the idea of this steamy stew. It’s just about the best thing you can make out of tofu. No other dish that I have come across portrays tofu’s subtle sapor and endless versatility better. Continue reading
My apologies for the mini-hiatus that followed the mini-dinner party. Sadly, upon reflection of my posts, I have become aware of how narcissistic blogging can be. Furthermore, I have come to realize that so far, I have only fulfilled half of what I claimed to be this blog’s objective. That being said, enough show-casing of my gradually accumulating culinary repertoire, for now, and onto equally important eating excursions. As I have mentioned in earlier posts and such, Hawaii is comprised of a semi-wide range of cuisines. I say ‘semi’ only because there are often times I find myself eating some version of the same thing, especially since Hawaii is well-known for their ‘plate lunches’ and other such wonderfully simple and filling plates.
However, due to this omnipresent comfort food, anything remotely out of this domain of food is usually considered fairly ‘new’ and ‘hip.’ For example, I have only been to one restaurant in town during my time here that specializes solely in Shabu Shabu. It’s either because there aren’t many restaurants that are popularized by this dish or probably more so because I’m biased and haven’t sought out such restaurants. I realize that Shabu Shabu is all the craze amongst many, but I had quite the unfortunate experience of Shabu Shabu indigestion in Korea when I was younger and have never liked the dish since.