Soft Tofu Stew (Sundubu Jjigae)
Originally posted on July 4th, 2014.
Sundubu Jjigae (순두부찌개) is a spicy Soft Tofu Stew and is usually eaten with different banchans and rice, here with a red-bean rice. Most places which are specialized in Sundubu Jjigae also serve different kinds of grilled fishes. Here I had grilled mackerel and swordfish. I think it's the best fish and one of the must-try foods in Seoul!
순두부랑 생선구이, Sundubu Jjigae restaurant in the Sinchon area.
Usually Sundubu Jjigae is made with a spicy broth (a mix of red pepper powder, garlic, ginger and soy sauce), soft-tofu, onion, chopped kimchi and different kinds of seafood like shrimps, clams or mussels served in a boiling hotstone pot. There are also other varieties with pork or beef meat and also special Sundubu Jjigae where ham, cheese and baked beans are added (부대순두부찌개). I prefer the classic one with seafood called Haemul Sundubu Jjigae (해물순두부찌개) because here the typical sundubu-taste comes out better with the soft tofu. Moreover the level of spicyness can vary from very mild to very spicy.
신촌 맷돌순두부, Sundubu restaurant in Sinchon near U-Plex. Here the rice is cooked in granite-stone pot.
There is also the variation of Sundubu Jjigae with oyster. What is also typical for this dish is that is comes with a raw egg. While the Sundubu Jjigae is still boiling, the egg should be cracked into it and stirred. That way the egg will be cooked freshly and the Sundubu Jjigae is ready to eat. But be careful, you might be tempted to eat this delicious stew immediately but it's boiling hot! 😄😉
