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. Sources
1. Sundubu-jjigae - Wikipedia
HistoryQuote, 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.
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