If you have ever eaten at a Korean restaurant you have probably seen some one ordering that bowl of bubbling, molten red, lava known as Soondubu Jige. Soondubu is Korean for Extra soft/silken tofu, imagine the softest tofu you have ever had, and then double that in terms of tenderness, and that is soondubu. Jige is Korean for Stew. Soondubu Jige is an amazingly simple soup that takes less than 30 minutes to prepare (when practiced) and minimal skill to make. Honestly, whenever I make this for myself, there is no recipe, it's all by feel, smell, and taste, maybe once you have made it a few times you can try this method yourself. This version of Soondubu Jige is particularly good for the Western palate because it includes SPAM and American cheese. If you think SPAM and American cheese sounds blasphemous and disgusting, know that in South Korea, it is very popular to enjoy this stew in this way. If you detest SPAM and/or American cheese feel free to substitute them with a 1/4 cup of frozen seafood mixture which can easily be found at most Korean/Asian Supermarkets. NB: Soondubu Jige is always served in a "dolsot" or earthenware bowl, that is placed directly on a stove and cooked in. They are very inexpensive, but if your do not have access to one, you can make this in your smallest pot, and serve right away in a preheated bowl. Optionally, you can also ladle the stew in a broiler-safe bowl and broil it for a minute to get the same effect (Personally, I think this is not worth the effort, but some may want to get that "molten lava" experience).

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