sundubu-jjigae
Sundubu-jjigae () is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It
Key facts
- Food.name
- Sundubu-jjigae
- Food.image
- Sundubu-jjigae.jpg
- Food.alternate_name
- Soft tofu stew
- Food.country
- Korea
- Food.national_cuisine
- Korean cuisine
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.type
- Jjigae
- Food.main_ingredient
- Sundubu (extra soft tofu)
- Food.serving_size
- 100 g
- Korean name/auto.hangul
- 순두부찌개
- Korean name/auto.hanja
- 순豆腐찌개
- Korean name/auto.child
Article
9 sectionsContents
- Naming
- Description
- Preparation
- History
- Popularity
- Overseas
- See also
- References
- External links
Sundubu-jjigae () is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan.
Extra soft tofu, called sundubu () in Korean, is softer than other types of tofu and is usually sold in tubes. The first iteration of sundubu was discovered by a Joseon civil official who used spring water and sea water during its cooking process. The stew has multiple variations from various counties in South Korea.