Sundubu jjigae
(순두부찌개, Soft Tofu Stew)
Sundubu jjigae is a variety of traditional Korean stews. Besides numerous other ingredients, the foundation of sundubu is uncurdled tofu. Since the tofu is not strained, its consistency is not firm, but rather soft and silky. It can vary in texture from incredibly soft to more solid types, but it never reaches the consistency of completely strained tofu.
The choice of additional ingredients is extensive and primarily depends on personal preferences. It can be based on meat (usually beef) or a variety of seafood. Occasionally, both meat and seafood can be used in the dish at the same time. Onions, zucchini, scallions, mushrooms, and garlic are the most common vegetables found in sundubu.
Soft tofu is added in the end, since it does not require cooking, and the dish is commonly garnished with sliced green onions and chopped green or red chili peppers. The dish is usually cooked in a traditional stone pot, while a bowl of rice is often served on the side as an accompaniment.
Sundubu has been present in South Korean cuisine for centuries and has also been popularized in Los Angeles, a city with a vast population of Korean immigrants who brought the recipe with them in the early 1990s.
Recipe variations
Classic Sundubu Jjigae
READY IN 25minThis recipe was adapted from the website visitkorea.or.kr, the official website of the Korea Tourism Organisation, and describes how to make sundubu jjigae with seafood, tofu, and whisked egg.
Beef and Seafood Sundubu Jjigae
READY IN 50minThe following recipe combines pork and seafood with soft tofu for a slightly heartier version of this popular dish. The recipe is adapted from the website of Emily Kim, also Maangchi, a South Korean-born American YouTuber and author that The New York Times has proclaimed "YouTube's Korean Julia Child."
Sundubu jjigae Authentic recipe
This recipe was adapted from the website visitkorea.or.kr, the official website of the Korea Tourism Organisation, and describes how to make sundubu jjigae with seafood, tofu, and whisked egg.
WHERE TO EAT The best Sundubu jjigae in the world (according to food experts)
"The entire contents of the dish is so soft, you really could almost skip chewing for entire meal, and just let the chili saturated tofu and egg slide down your throat. It’s like spicy baby food."
"This place has soondubu that is more like what you would find overseas. They are creative with their Soondubu dishes so you can get stuff like Kimchi soondubu, curry soondubu, ham and cheese soondubu etc."
"Compared to a usual jjigae which could have that one-dimensional taste at times, this Sundubu had many layers, and felt more comforting and heartening. Compared to a usual jjigae which could have that one-dimensional taste at times, this Sundubu had many layers, and felt more comforting and heartening"
"A pure tasting, fresh style tofu that the area is now famous for. The tofu there is not in whole silky blocks like you can get in the stores. Instead, it is crumbly like cottage cheese."
"The bulk of the dish is made up of tofu of the soft, silken variety, which develops an ultra-creamy, smooth texture as it heats in the boiling hot broth. Sinus-clearing, nutritious, and easy to down by the dolsot-ful, it's perfect restorative fare."
"What makes this place special is the freshly made tofu in their chili-oil broth. They load it up with whole shrimp and clams which adds to the broth."
