Medium tofu stew Sundubu-jjigae is something that comes from Korean cuisine. The dish is made of freshly curdled soft tofu (not strained and pressed), vegetables, seafood, meat, and gochugaru (chili powder). The seafood is usually oysters, clams, and shrimp.
The dish is directly assembled and cooked in the serving pot, which is traditionally made of thick, durable porcelain but can also be ground from solid stone. Just before serving, a raw egg can be placed in the jjigae, and the dish is served while vigorously bubbling.
Sundubu jjigae is a variety of traditional stew produced in Korea. Sundubu is based on uncurdled tofu, in addition to various other ingredients. Because the tofu is not strained, it is not firm, but rather smooth and silky. It can range from incredibly soft to more robust forms of texture. Still, it never approaches the consistency of fully strained tofu.
About Korean Sundubu-jjigae
The dish is usually garnished with sliced green onions and chopped green or red peppers. The recipe is traditionally cooked in a traditional stone pot. At the same time, there is often a side dish of rice served with this meal.
For decades, sundubu has been prevalent in South Korean cuisine and has also been popularized in Los Angeles. This is because the city has a vast population of Korean immigrants who brought the recipe with them in the early 1990s. For more international recipes, click here.
Featured Image: @seoraeindonesia / Instagram.com, @lianmeixaodu / Instagram.com