Sundubu-jjigae

Sundubu-jjigae(Korean:순두부찌개) is ajjigaeinKorean cuisine. The dish is made with freshly curdledextra soft tofu(sundubu) which has not been strained and pressed, vegetables, sometimesmushrooms,onion, optionalseafood(commonlyoysters,mussels,clamsandshrimp), optional meat (commonlybeeforpork), andgochujangorgochugaru. 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 thejjigaejust before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and severalbanchan.
Extra soft tofu, calledsundubu(순두부; "mild tofu") inKorean, is softer than other types of tofu and is usually sold in tubes. The first iteration ofsundubuwas discovered by aJoseoncivil official who used spring water and sea water during its cooking process. The stew has multiple variations from various counties inSouth Korea.
The dish has reached popularity overseas, making appearances inAmericanandCanadianmedia articles such asKim's ConvenienceofCBC Television. Restaurants that specialise insundubu-jjigaecan be found in many cities, usuallyKoreatowns, in theUnited StatesandCanada.
The name of the dish is a combination ofsundubuandjjigae.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).Sun-(순-) does not have an associated Chinese character.
Sundubu-jjigaecan be prepared in both meat andveganoptions.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.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.
Just like anyjjigae,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.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.
The origins of usingunpressed tofuin Korean cuisine is not well documented, but records from theJoseondynasty archives show an early form ofsundubu-jjigaebeing served. Some historians assume that unpressed tofu use spread to the masses during the Joseon dynasty.
The key ingredientsundubuoriginated in the village ofChodangwhenChodang 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.
Sundubu-jjigaeis considered a regional food inWanju CountyandHamyang County.Hamyang County's regionalsundubu-jjigaeis prepared withgalbiandclams.
Following theKorean War, someAmerican militaryservicemenwho returned from Korea brought homejjigae(especiallydubu jjigae) recipes. SomeKorean AmericanandKorean CanadianopenedKoreanrestaurantin their neighbourhoods.
In 1986, Monica Lee opened Beverly Soon Tofu in theKoreatownneighbourhood ofLos Angeles,Californiaand it was the first restaurant in the United States to specialise insundubu-jjigae. By the 1990s,sundubu-jjigaerestaurants were more popular throughout the United States and Canada.
The dish became even more widely known whenHee Sook Lee, a first-generation Korean immigrant, opened hersunduburestaurant, 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.
InCanada, several BCD and other similar restaurants have been open inToronto,Ontariosince 2001, and can also be found in other cities across the country. Now,sundubu-jjigaerestaurants are operated inKoreatowninTorontoandBurnabyandCoquitlaminMetroVancouver,British Columbia.CBCTV'sKim's Conveniencefeatures a scene aboutsundubu-jjigae.
The North American version of the dish was eventually introduced back toSouth Koreadue to its popularity.ANew York Timesarticle reviewing Korean restaurants including Bukchang Dong, Cho Dang Ol, and Li Hua, and Seoul Garden inNew York City,New Yorkdescribedsundubu-jjigaeas "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 thejjigaeas "comforting, always satisfying".