Sundubu jjigae (Korean pronunciation: [sundubu tɕ͈iɡɛ]) 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. A raw egg is put in the jjigae while it is still boiling. This dish is eaten with a bowl of cooked white rice and several banchan (side dishes). It is widely eaten and one of the favorite meals in South Korea.[1]
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[edit] References
- ^ "Sundubu jjigae (순두부찌개)" (in Korean). Empas/EncyKorea. http://100.empas.com/dicsearch/pentry.html?s=K&i=244229. Retrieved 2008-04-08.
