Sundubu Jjigae — 순두부찌개
Cuisine: Korean · Origin: Korea
Sundubu jjigae is a beloved Korean stew featuring silken or soft tofu as its star ingredient, simmered in a savory broth typically made from anchovy stock, gochugaru (red chili flakes), and aromatics like garlic and onion. The dish is known for its comforting, spicy-umami flavor profile and the contrast between the creamy tofu and the flavorful broth. Common additions include seafood (clams, shrimp), ground meat, vegetables, and a raw egg yolk stirred in just before serving, which cooks gently in the residual heat. Traditionally served in a heated stone bowl (ttukbaegi) that keeps the stew bubbling at the table, sundubu jjigae is a quintessential Korean comfort food enjoyed year-round, particularly popular as a late-night meal or hangover cure. It pairs perfectly with steamed rice and banchan (side dishes).
Standard serving: ~350 kcal (1 bowl (400g), estimate)
Sundubu jjigae is traditionally served piping hot in a stone bowl, and the residual heat continues cooking the delicate tofu even after it leaves the stove—diners must wait a moment before eating to avoid burning their mouths.
Photo by nzj© at Picasa (CC BY 3.0), source.
嫩豆腐鍋 — 순두부찌개
料理：Korean · 起源地：Korea
Sundubu jjigae is a beloved Korean stew featuring silken or soft tofu as its star ingredient, simmered in a savory broth typically made from anchovy stock, gochugaru (red chili flakes), and aromatics like garlic and onion. The dish is known for its comforting, spicy-umami flavor profile and the contrast between the creamy tofu and the flavorful broth. Common additions include seafood (clams, shrimp), ground meat, vegetables, and a raw egg yolk stirred in just before serving, which cooks gently in the residual heat. Traditionally served in a heated stone bowl (ttukbaegi) that keeps the stew bubbling at the table, sundubu jjigae is a quintessential Korean comfort food enjoyed year-round, particularly popular as a late-night meal or hangover cure. It pairs perfectly with steamed rice and banchan (side dishes).
標準份量：約 350 kcal（1碗（400克），估計值）
Sundubu jjigae is traditionally served piping hot in a stone bowl, and the residual heat continues cooking the delicate tofu even after it leaves the stove—diners must wait a moment before eating to avoid burning their mouths.
圖片來源：nzj© at Picasa（CC BY 3.0）— 來源