Cooking Korean: Soondubu jjigae

Ingredients in this Recipe

1 1/2 cups chopped whole baby daikon radish kimchi + the liquid from the kimchi jar
1 box soft tofu, cubed
1 can of tuna
1 tablespoon whole dried shrimp
8 dried shiitake mushrooms
About 1 cup of soy sauce
fish sauce" itemprop="name">fish sauce, to taste (I love fish sauce" itemprop="name">fish sauce, so I put a lot in maybe 2 or 3 tablespoons?)
Hard boiled eggs for garnish
Shiitake mushroom water

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