Did you ever want to try the Korean silken tofu stew called sundubu jjigae, but you were afraid it would be too spicy? If so, then this is for you. 
I’m back with a non-spicy sundubu jjigae version. Even though it doesn’t look as appetizing without the red-colored broth, it is still full of flavor and just as delicious as the other versions. You can also learn how to use rice water in your kitchen and see a short clip of me enjoying this. So, let’s get started.
Yield: 2 Servings
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