Sundubu jjigae (순두부찌개) is a jjigae (Korean stew) in Korean cuisine. The dish is made with uncurdled dubu (tofu), vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili powder). 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 is put in the jjigae just before serving (also optional), and the dish is delivered while still bubbling vigorously. This dish is typically eaten with a bowl of cooked white rice and several banchan (side dishes).
The origins of using uncurdled tofu in Korean cuisine is not well documented, but records from the Joseon dynasty archives show an early form of sundubu jjigae being served. Some historians assume that uncurdled tofu use also spread to the masses during the Joseon dynasty.
In the 1990s, Korean immigrants in Los Angeles brought sundubu jjigae to the United States. 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.
|last1=in Authors list (help)