Sundubu Jjigae (Spicy Korean Soft Tofu Stew) Download Image
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Sundubu Jjigae, also known as Spicy Korean Soft Tofu Stew, is a popular and comforting Korean dish. It is characterized by its rich and spicy broth made with soft tofu, vegetables, and often includes seafood or meat. Here’s a description of Sundubu Jjigae:

Sundubu Jjigae starts with a flavorful broth that forms the base of the stew. The broth is typically made by combining anchovy stock, dashi (Japanese fish stock), or water with Korean chili paste (gochujang) and Korean chili flakes (gochugaru). The combination of these spicy and savory elements creates a bold and fiery flavor profile.

The main ingredient of Sundubu Jjigae is soft tofu, known as “sundubu” in Korean. Soft tofu has a delicate and silky texture that adds a creamy component to the stew. It is gently added to the simmering broth along with an assortment of vegetables such as mushrooms, zucchini, onions, and scallions.

In addition to vegetables, Sundubu Jjigae can be customized with various proteins. Common additions include clams, shrimp, mussels, beef, pork, or even kimchi for a unique twist. These proteins infuse their flavors into the stew, making it even more satisfying and hearty.

The stew is often served piping hot in individual earthenware bowls called “dolsot” or a regular bowl. It is accompanied by a bowl of steamed rice and various banchan (side dishes) such as kimchi, pickled vegetables, and small plates of marinated vegetables.

Sundubu Jjigae is beloved for its combination of spice, comfort, and robust flavors. The soft tofu adds a delicate texture that contrasts with the boldness of the broth, creating a harmonious balance. It is a popular choice during cold weather or when craving a flavorful and satisfying meal in Korean cuisine.



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