Our love for Korean soft tofu stew (sundubu jjigae) blossomed while living in K-town NYC. We were struck by the complex flavors of the spicy broth, umami, and the tart crunch of the kimchi. If you have never tried kimchi, it's similar to sauerkraut but spicier. This dish is paired with sticky rice which balances the spicy stew and makes this a very filling meal. "A fiery tofu soup that will make you forget every bad thing you ever thought about tofu. A spicy, spicy, red broth and tofu are the base. We're talking soft tofu here with the texture of, like, buratta. And from there you have a handful of variations but the most common is with kimchi with a bit of everything: beef, oysters, mussels, clams. Oh and tableside, they crack an egg in there!" - Anthony Bourdain, Parts Unknown