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sundubu jjigae

Name: sundubu jjigae
Cuisine: Korean
Ingredients: 1 block soft (silken) tofu; 2 tablespoons gochugaru (Korean chili powder); 2 cloves garlic; 2 stalks green onions; 2 cups vegetable or anchovy broth; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/2 cup mushrooms (optional); 100 grams seafood or pork (optional)

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.

9 ingredients

spicysavoryumamirichcomforting

Culinary DNA Preview

Korean80%

Chinese20%

Ingredients

soft (silken) tofu
1 block
gochugaru (Korean chili powder)
2 tablespoons
garlic
2 cloves
green onions
2 stalks
vegetable or anchovy broth
2 cups
soy sauce
1 tablespoon
sesame oil
1 teaspoon
mushrooms (optional)
1/2 cup
seafood or pork (optional)
100 grams

Method

Steps not available

Origin Story

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.

Culinary DNA

Ingredient ancestry breakdown

Korean80%

ingredients+techniques

Chinese20%

ingredient_origin

Techniques

stir-frying simmering stewing slow cooking

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