Soondubu jjigae

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.

Advice

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!

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Recipes

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Kimchi Soondubu Jjigae

  • salt
  • short grain rice
  • soy sauce
  • garlic
  • kelp
  • zucchini
  • silken tofu
  • kimchi pluscup kimchi juice
  • gochugaru
  • green onion
  • canola oil
  • white button
  • egg

Ingredient Breakdown

 
garlic
soy sauce
silken tofu
green onion
egg
salt
kelp
zucchini
gochugaru
sesame oil
gochujang
short grain rice
kimchi pluscup kimchi juice
canola oil
white button
rice
ginger
oil
sesame seed
shiitake mushroom
korean radish
light soy sauce
vegetable oil
anchovy
pork belly
fermented kimchi
kombu
soondubu
saewoojut
sugar
onion
seafood
ground pork
gochukaru
water
fish sauce

Insights