Dish
Sundubu jjigae
Sundubu jjigae is a spicy and flavorful Korean stew that is perfect for a cold day. The soft tofu is cooked with vegetables and seafood or meat in a spicy broth. The dish is typically served with rice and side dishes such as kimchi and pickled vegetables. Vegetarian and vegan options can be made by using vegetable broth and omitting the seafood or meat.
Origins and history
Sundubu jjigae originated in Korea and is a popular dish in Korean cuisine. It is often served in households and restaurants.
Dietary considerations
Gluten-free options are available by using gluten-free soy sauce. Vegetarian and vegan options can be made by using vegetable broth and omitting the seafood or meat.
Variations
Variations of Sundubu jjigae include the addition of mushrooms or egg. Some recipes also call for the use of beef or pork in the cooking process.
Presentation and garnishing
Sundubu jjigae is typically served in a bowl with rice on the side. Garnish with fresh scallions or cilantro.
Tips & Tricks
To make the broth extra flavorful, add a spoonful of gochujang, a Korean chili paste, to the stew.
Side-dishes
Rice and side dishes such as kimchi and pickled vegetables are traditionally served with Sundubu jjigae.
Drink pairings
Soju, a Korean rice liquor, pairs well with Sundubu jjigae. Green tea is also a good option.
Delicious Sundubu jjigae recipes
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