Spicy Beef and Soft Tofu Stew
Recipe by Maangchi
A bowl of soft tofu stew brings a welcome change to an autumn dinner rotation. Maangchi’s gogi sundubu-jjigae uses beef and extra-soft tofu in a broth seasoned with Korean hot pepper flakes. The tofu is central to the appeal: its delicate texture gives the bowl a character quite different from a stew built around firm cubes and large pieces of meat.
Our table suggestion is to keep the accompanying dishes restrained. Give each diner a small bowl of rice and enough room to eat comfortably, with water close by. For a relaxed meal at home, this is the kind of main dish we would build the evening around instead of adding a competing second entrée.
Maangchi provides stock options and explains both shared-pan and individual-bowl service in her original recipe. Her ingredient guide is especially useful when shopping for sundubu. Use the full linked recipe for the method and quantities.