It's March, but it feels like the depths of winter. All I want to do is fill my belly with hot soups and stews in a bid to stay warm. A double whammy of chilli heat and steaming broth is guaranteed to keep the chills away and one of my weapons of choice is the Korean dish sundubu jjigae aka soondubu jjigae. Dried shiitake, garlic, dried anchovies Sundubu jjigae is a hot and spicy stew (jjigae) made with super-soft uncurdled tofu (dubu), seafood, mushrooms, onions, kombu (kelp) and gochujang (a Korean savoury chilli pepper paste). Made in a special earthenware bowl called a ddukbaegi which can be heated directly on a stovetop, a raw egg is cracked straight into the jjigae just before it's time to eat, and then the jjigae is served in the same bowl while it's still bubbling away. The combination of barely poached egg and cloud-like tofu dancing together in the intense broth is obscenely good, especially when you break into the egg and the soft golden yolk melds with it al...
... Burmese food and beyond