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Soondubu Jjigae is a Korean dish that is made with soft tofu, vegetables, and seafood. It is a popular dish that is often served in restaurants and is also a common home-cooked meal. Soondubu Jjigae has a long history, and its recipe has been passed down through generations.
Soondubu Jjigae is believed to have originated from the Joseon Dynasty. During this time, tofu was a common food for the royal family and the nobility. Tofu was also used as a medicine, and it was believed to have many health benefits.
Soondubu Jjigae was first mentioned in a cookbook called “Siuijeonseo”, which was published in 1744. The book contained a recipe for Soondubu Jjigae that was made with beef, mushrooms, and greens.
When making soondubu jjigae, it is important to select the right ingredients. Choosing a good quality soft tofu is essential for a creamy and flavorful stew. Additionally, adding a variety of vegetables such as mushrooms, onions, carrots, and zucchini will add texture and nutrients. For extra flavor, add a few cloves of garlic, a tablespoon of gochujang (Korean red chili paste), and some anchovy or kelp stock. Finally, simmer the ingredients together for about 20 minutes or until the desired consistency is reached. Enjoy your delicious and comforting soondubu jjigae!
Jump to: Ingredient Breakdown Insights
|short grain rice|
|kimchi pluscup kimchi juice|
|light soy sauce|