Sundubu-jjigae

Sundubu-jjigae

Alternative names	Soft tofu stew[1]
Type	Jjigae
Place of origin	Korea
Associated cuisine	Korean cuisine
Main ingredients	Sundubu (extra soft tofu)
Media: Sundubu-jjigae

Sundubu-jjigae^[1] (Korean: 순두부찌개) is a jjigae in Korean cuisine. The dish is made with freshly curdled extra soft tofu (sundubu) 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 or gochugaru. 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.^[2]

Extra soft tofu, called sundubu (순두부; "mild tofu") in Korean, is softer than other types of tofu and is usually sold in tubes. The first iteration of sundubu was discovered by a Joseon civil official who used spring water and sea water during its cooking process. The stew has multiple variations from various counties in South Korea.

The dish has reached popularity overseas, making appearances in U.S media articles. Restaurants that specialize in sundubu-jjigae can be found in many cities, usually Koreatowns, in the United States.