Soondubu Jjigae usually arrives on the table all fiery red and bubbling, its contents threatening to boil over the piping hot stone bowl it’s usually served in. Its appeal, like a tall and dashing soldier (*coughs* Hyun Bin) in a K-drama series, is not hard to miss. The purity of the white, silken tofu is stained with flecks of chili oil – that glistening red sheen floating atop every well made tofu stew…