Sundubu jjigae

Sundubu jjigae is a popular Korean dish, a type of jjigae or stew, made primarily with sundubu, a type of uncurdled tofu, and seafood or meat. The dish is known for its rich, spicy broth and its hearty ingredients, which often include vegetables such as onions, zucchini, and mushrooms.

History

The origins of sundubu jjigae are not well-documented, but it is believed to have originated in the Joseon Dynasty, a period of Korean history that lasted from 1392 to 1897. The dish was likely a staple of the common people's diet, as tofu was a cheap and plentiful source of protein.

Preparation

The preparation of sundubu jjigae begins with the making of the broth. This is typically done by boiling kelp and dried anchovies to create a flavorful base. The tofu is then added, along with the other ingredients. The dish is usually served in a hot stone pot, which keeps the stew hot for a long time.

Variations

There are many variations of sundubu jjigae, depending on the ingredients used. Some versions use beef or pork, while others use seafood such as clams, shrimp, or oysters. There are also vegetarian versions of the dish.

Cultural significance

Sundubu jjigae is a staple of Korean cuisine and is often served as a main dish in Korean meals. It is also a popular choice for banchan, the array of side dishes that accompany a traditional Korean meal.

See also

• Korean cuisine
• Jjigae
• Tofu
• Banchan

‎

‎