 | |
| Alternative names | Soft tofu stew[1] |
|---|---|
| Type | Jjigae |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Sundubu (extra soft tofu) |
| Korean name | |
| Hangul | 순두부찌개 |
| Hanja | 순豆腐찌개 |
| RR | sundubujjigae |
| MR | sundubutchigae |
| IPA | [sʰun.du.bu.t͈ɕi.ɡɛ̝] |
Sundubu-jjigae[1] (Korean: 순두부찌개) is ajjigae inKorean cuisine. The dish is made with freshly curdledextra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimesmushrooms,onion, optionalseafood (commonlyoysters,mussels,clams andshrimp), optional meat (commonlybeef orpork), andgochujang orgochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in thejjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and severalbanchan.[2]
Extra soft tofu, calledsundubu (순두부;lit. mild tofu) inKorean, is softer than other types of tofu and is usually sold in tubes. The first iteration ofsundubu was discovered by aJoseon civil official who used spring water and sea water during its cooking process. The stew has multiple variations from various counties in South Korea.
The dish has reached popularity overseas, making appearances inAmerican andCanadian media such asKim's Convenience ofCBC Television. Restaurants that specialise insundubu-jjigae can be found in many cities, usuallyKoreatowns, in theUnited States andCanada.
The name of the dish is a combination ofsundubu andjjigae.[3] The termsundubu (순두부;순豆腐) means extra soft tofu, withdubu (두부) meaning tofu. The word-jjigae (찌개) describes a thicker stew with more ingredients than -guk (국 / soup).[4]Sun- (순-) does not have an associated Chinese character.[5]
Sundubu-jjigae can be prepared in both meat andvegan options.[6][7] To prepare the dish, the soup base can be either any forms of broth or plain water. The most common broth includes anchovy, beef, and chicken.[8][better source needed] Common ingredients contain soy sauce,kimchi, minced garlic,gochugaru, toasted sesame oil, vegetable oil, onions, and salt. Based on the type of broth and ingredients, additional items can be added. Some recipes include vegetables such as radish, zucchini, shiitake mushrooms, kelp, and scallions. Pork, beef, and shrimp can also be incorporated.[9][10]
Just like anyjjigae,[4] the dish is prepared in a heatable pot. During the cooking process, spicy paste is incorporated into the mixture, usually made from hot pepper flakes and sesame oil. In the heated pot, vegetable oil, onion, garlic, and pork are sautéed for a few minutes.[6][11] Kimchi can be added, and a portion of the broth or stock is poured in, before covering and allowing it to cook. Later, salt, sugar, and the soft tofu are mixed in. A raw egg is dropped in the center before serving. A garnish of green onions complements this dish, which is traditionally eaten with rice and various banchan.[6]
The origins of usingunpressed tofu in Korean cuisine is not well documented, but records from theJoseon dynasty archives show an early form ofsundubu-jjigae being served. Some historians assume that unpressed tofu use spread to the masses during the Joseon dynasty.[12]
The key ingredientsundubu originated in the village of Chodang when Chodang Heoyeop, a Joseon-era civil official, made tofu from the spring water and used sea water instead of brine. The spring water was discovered in the front yard of his office.[13]
Sundubu-jjigae is considered a regional food inWanju County andHamyang County.[14][15] Hamyang County's regionalsundubu-jjigae is prepared withgalbi andclams.[15]
Following theKorean War, someAmerican militaryservicemen who returned from Korea brought homejjigae (especiallydubu jjigae) recipes. SomeKorean American andKorean Canadian openedKoreanrestaurant in their neighbourhoods.
In 1986, Monica Lee opened Beverly Soon Tofu in theKoreatown neighbourhood ofLos Angeles,California and it was the first restaurant in the United States to specialise insundubu-jjigae. By the 1990s,sundubu-jjigae restaurants were more popular throughout the United States and Canada.[16][17][18][19][20]
The dish became even more widely known whenHee Sook Lee, a first-generation Korean immigrant, opened hersundubu restaurant, BCD Tofu, inVermont Avenue,Koreatown, and expanded it into a national chain. The chain was named after the "Bukchang Dong" district in Korea where Lee's mother-in-law owned a restaurant.[21]
InCanada, several BCD and other similar restaurants have been open inToronto,Ontario since 2001, and can also be found in other cities across the country. Now,sundubu-jjigae restaurants are operated inKoreatown inToronto andBurnaby andCoquitlam inMetroVancouver,British Columbia.CBCTV'sKim's Convenience features a scene aboutsundubu-jjigae.[22]
The North American version of the dish was eventually introduced back to South Korea due to its popularity.[18] ANew York Times article reviewing Korean restaurants including Bukchang Dong, Cho Dang Ol, and Li Hua, and Seoul Garden inNew York City,New York describedsundubu-jjigae as "a hearty brew of spicy broth and silken tofu that is served in cast-iron bowls. Topped with scallions and nuggets of tender oxtail or crisp kimchi, it's the ideal winter meal". The dish also made an appearance in theLos Angeles Times, describing thejjigae as "comforting, always satisfying".[23][24]
{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link)
Soy (Glycine max) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| General |  | ||||||||||||
| Soy-based dishes | |||||||||||||
| Plant milk | |||||||||||||
| Meat analogues | |||||||||||||
| Sauces and condiments |
| ||||||||||||
| Other foods | |||||||||||||
| Biochemicals |
| ||||||||||||
| Companies | |||||||||||||
| Other |
| ||||||||||||
