Weekend Cooking: Tofu jigae

Tofu jigae was the first Korean dish I ever tasted at a food court in Auckland, New Zealand. It was one of the first places to get Korean food after the wave of immigration from South Korea to New Zealand began. A bubbling hot pot of strongly flavoured spicy tofu and seafood, it was so different from my experience of silken tofu in Chinese cooking. There it tends to be used in dishes where the smooth fineness of the tofu is showcased by steaming or in pristine clear broths.

This is my quick version combining bok choi kimchee, fish sauce, silken tofu, green onions, oil and chili flakes.