Sundubu jjigae (순두부찌개) or is a hot and spicy jjigae (Korean stew) dish made with uncurdled dubu (tofu), seafood (oysters, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and gochujang or gochu garu (chili powder) in Korean cuisine. The dish is assembled and cooked directly in the serving vessel, which is typically made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg is put in the jjigae just before serving, and the dish is delivered while still bubbling vigorously. This dish is eaten with a bowl of cooked white rice and several banchan (side dishes).
The use of uncurdled tofu in Korean cuisine is not exactly documented, but records from the Joseon dynasty archives of an early form of sundubu jjigae being served remain. It is assumed that the use of uncurdled tofu spread to the masses also during the Joseon dynasty.
Korean immigrants in Los Angeles originated sundubu jjigae as is currently known in the United States in 1990s. According to the LA Times, Hee Sook Lee, a first-generation Korean immigrant, opened the first sundubu restaurant in Koreatown (Los Angeles).
|Wikimedia Commons has media related to Sundubu jjigae.|
- "Sundubu jjigae (순두부찌개)" (in Korean). Empas/EncyKorea. Retrieved 2008-04-08.
- 순두부찌개 (in Korean). Korea Food Research Institute.
- "Soondubu jjigae (soft tofu stew)". Retrieved 2013-11-28.
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