sundubu jjigae
Sundubu jjigae is a spicy Korean stew made with uncurdled tofu, vegetables, sometimes seafood or meat, and gochujang or gochugaru. It is known for its comforting, hearty, and spicy character, often served bubbling hot in a stone pot. This dish is a staple in Korean households and restaurants, embodying the bold flavors of Korean cuisine.
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Ingredients
- 1 block
- 2 tablespoons
- 2 cloves
- 2 stalks
- 2 cups
- 1 tablespoon
- 1 teaspoon
- 1/2 cup
- 100 grams
Where this dish lives in the atlas
Dishes can belong to more than one culinary culture. These claims show origin, variation, diaspora, influence, or contested relationships when the atlas has source-backed context.
- OriginPrimary displayUncited · medium confidence
Korean
Backfilled from legacy dishes.culture_id during Phase 0B research-ingest foundation.
Last updated 4/1/2026
Originating in Korea, sundubu jjigae evolved as a way to utilize soft tofu in a flavorful stew, reflecting Korean culinary traditions of fermentation and spice. It became popular in the 20th century, especially in Seoul, as a quick and warming meal.
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