April 8, 2009kimchee from my sister-in-law from Colorado Springs. Several times a year, she makes a jar of kimchee for us. We love it, though sometimes there's so much it goes quite sour before we can finish it. Koreans use old kimchee as ingredients in soups and stews, so that's what got us started. So we got this crazy idea last week to try making soon doo bu jjigae, a tofu stew that we love. We were turned on to it at a restaurant in San Francisco's Japantown called Doobu that specializes in the dish. Soon doo bu is a rich combination of a lot flavors and textures, starting with silky tofu in a spicy red chili broth, with meat, seafood and vegetables added. We thought this would be a terrific way to use some of a huge jar of kimchee that my Korean sister-in-law, Pok Sun, had given us.