|Alternative names||Soft tofu stew|
|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Main ingredients||Sundubu (extra soft tofu)|
Sundubu-jjigae (순두부찌개, -豆腐--) or soft tofu stew is a jjigae (찌개, Korean stew) in Korean cuisine. The dish is made with freshly curdled soft tofu (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 (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 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 (side dishes).
Extra soft tofu, called sundubu (순두부; "mild tofu") in Korean, is softer than other types of tofu and is usually sold in tubes. Although sun in sundubu doesn't have Sino-Korean origin, sundubu is often translated into Chinese and Japanese using the Chinese character 純, whose Korean pronunciation is sun and the meaning is "pure". Thus in China, sundubu is called chún dòufu (純豆腐; "pure tofu"), and in Japan, it is called jun tōfu (純豆腐) or sundubu (スンドゥブ).
The origins of using unpressed 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 unpressed tofu use spread to the masses during the Joseon dynasty.
Following the Korean war, some American military servicemen who returned from South Korea brought home jjigae (especially dubu jjigae) recipes. In the 1990s, Korean immigrants in Los Angeles brought sundubu jjigae to the United States.Hee Sook Lee, a first-generation Korean immigrant, opened the first sundubu restaurant in Vermont Avenue, Koreatown. It has eventually explored back to South Korea due to its popularity.
- (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-19. Lay summary.
- 순두부찌개 (in Korean). EncyKorea. Retrieved 2015-05-01.
- (in Korean) "순-두부 (-豆腐)". Standard Korean Language Dictionary. National Institute of Korean Language. Retrieved 2017-02-26.
- 순두부찌개 (in Korean). Korea Food Research Institute. Retrieved 2015-05-01.
- Kim, Victoria (January 24, 2008). "Korean immigrant reigns over an empire of tofu stew". Los Angeles Times. Retrieved 2015-05-01.
- A conversation with Roy Choi (YouTube). University of Southern California Korean Studies Institute. April 26, 2012. Event occurs at 7 minutes 20 seconds.
- Asian American society : an encyclopedia. Danico, Mary Yu,, Ocampo, Anthony Christian, 1981-, Association for Asian American Studies. Los Angeles, California. ISBN 978-1-4522-8189-6. OCLC 892240557.CS1 maint: others (link)
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