Sundubu
Description
Sundubu Jjigae is a spicy, bubbling Korean stew featuring soft silken tofu in a rich, savory broth. The tofu is incredibly soft and creamy, contrasting beautifully with the spicy broth. The stew is traditionally served in a hot earthenware pot that keeps it bubbling hot, and often includes a raw egg that cooks in the hot broth.
Ingredients
Soft silken tofu (sundubu)
Clams or shrimp
Egg
Gochugaru (Korean chili powder)
Gochujang
Garlic
Onions
Anchovy broth
Sesame oil
Green onions
Variations
Protein variations include beef, pork, or seafood like clams and shrimp. The spiciness can be adjusted from mild to very hot. Some versions add kimchi for additional flavor.
Fun Facts
The name "sundubu" refers to the soft, uncurdled tofu that hasn't been pressed, giving it a delicate texture unlike regular firm tofu.