I made a variation of kimchi dubu jjigae today, as the weather has been turning a bit cooler.
I usually get the kimchi from a north Seattle Korean market or, when I lived on the Eastside, from a little one in Factoria. This time I just got it at the Central Market location in Shoreline, where I was doing a demo.
This one has some maitake mushrooms, yu choi (like natane), soft tofu, scallions, simmered daikon, and bean sprouts in addition to the kimchi, and I later added some eggs to poach in the soup.
There were, of course, some leftovers.
