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Korean-style serving of Sundubu jjigae

순두부찌개 · Sundubu jjigae

Sundubu jjigae

순두부찌개

What exactly is it?

Soft, unpressed tofu is simmered in broth. Red seafood or pork versions are familiar, but white, chili-free preparations also exist. The tofu’s gentle texture does not mean that a red sundubu stew is mild.

Main ingredients

Soft tofu, chili powder or chili oil, stock; seafood, pork or egg depending on the menu

Ordering and serving

A separately supplied raw egg is intended to cook in the hot stew. Ask the kitchen to cook it through if that is your preference. Read the full menu name to distinguish seafood, pork and white sundubu.

Origins and changes

Sundubu uses tofu curds before they are pressed into a firm block. A clear bowl of soft tofu and a red, seafood-seasoned jjigae are different presentations of that ingredient, not interchangeable dishes.

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Sundubu jjigae

순두부찌개

Main ingredients
Soft tofu, chili powder or chili oil, stock; seafood, pork or egg depending on the menu
Flavor and character
Soft, unpressed tofu is simmered in broth. Red seafood or pork versions are familiar, but white, chili-free preparations also exist. The tofu’s gentle texture does not mean that a red sundubu stew is mild.
How to eat it
A separately supplied raw egg is intended to cook in the hot stew. Ask the kitchen to cook it through if that is your preference. Read the full menu name to distinguish seafood, pork and white sundubu.
Read about this dish →

Kimchi jjigae

김치찌개

Main ingredients
Aged kimchi, pork or tuna, tofu
Flavor and character
Ripe, sour kimchi is simmered with ingredients such as pork and tofu. The cooking draws meat fat and seasoning into the broth and softens the cabbage. Pork, canned tuna and saury versions differ, so the meat or fish named on the menu matters.
How to eat it
Distinguish an individual bowl from a shared pot with a minimum order. A table burner may simply keep a prepared stew hot. If raw meat is added, wait until it is cooked before eating.
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