RADHIKA DHARIWAL Owner of Delhi-based cocktail bar, PCO, and private member’s club and restaurant, A Ta Maison (ATM).
She is also a children’s book author.

Over the past year Korean food has become one of the trendiest cuisines and has gained much favour with adventurous diners from New York to London to Hong Kong. What is more, Korean food seems to be much more than just succulent meat barbecues and kimchi rolls. Particularly, one traditional, home-style dish that seems to have taken the world by storm is the rustic, spicy soft tofu stew, Soondobu Jiggae. This robust dish, which gets its heat from red & green chillies, Korean hot pepper flakes, black pepper and garlic, is balanced with chunks of silken tofu which give the stew a beautiful, smooth texture which yields a spicy, velvety mouthful. Healthy and wholesome, each piece of piping hot tofu is a pillow of spice and flavour on the tongue. Moreover, this tofu stew serves as a base that chefs can spin off in any way they like. In New York, popular BCD Tofu House does an earthy and bold Soondobu Jiggae with beef and pork. In her London & Hong Kong restaurants JinJuu, Iron Chef Judy Joo does a comforting spin with mushrooms, cabbage and zucchini. And newly opened Ping’s Cafe Orient in New Delhi does a spicy version with cilantro and scallions. Funnily enough, this hot soup goes down well in the summer as well as the winter. Just pair it with a bowl of sticky rice and an ice cold beer for some real fun on the tongue!

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