Sundubu jjigae is a jjigae in Korean cuisine made with freshly curdled extra soft tofu that has not been strained or pressed, combined with vegetables, sometimes mushrooms, onion, optional seafood or meat, and gochujang or gochugaru. The dish is assembled and cooked directly in its serving vessel, traditionally a thick porcelain or stone pot, and a raw egg can be added just before serving so it arrives at the table still bubbling. It is typically eaten with a bowl of white rice and several banchan.
Facts
Partially Attested
Origin RegionSource places origin of the key ingredient sundubu in Chodang village in the Joseon period; the stew itself is described as regional to Wanju and Hamyang counties. Connections
In Cuisine
Source Sundubu-jjigae - Wikipedia
Uses Ingredient
Source Sundubu-jjigae - Wikipedia
In the Other Atlases
- Also in Geography Atlas: South Korea, originated there.
Sources
1. Sundubu-jjigae - Wikipedia
History
The key ingredient sundubu originated in the village of Chodang when Chodang Heoyeop, a Joseon-era civil official, made tofu from the spring water and used sea water instead of brine.
In Cuisine: Korean Cuisine, infobox national_cuisine field
Korean cuisine
Uses Ingredient: Tofu, lead paragraph
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.
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