Sundubu-jjigae, a spicy Korean tofu stew, has been gaining popularity worldwide, and for good reason. This dish is a perfect blend of soft tofu, vegetables, and a variety of proteins, all simmered in a rich, spicy broth. The reason for its popularity lies in its versatility and depth of flavor. Sundubu-jjigae can be customized to suit individual tastes, with options to add seafood, pork, or beef. The fiery broth, made with Korean chili powder, adds a kick that is balanced by the silky tofu. This dish is also a nutritional powerhouse, packed with protein and low in calories. The comforting warmth of Sundubu-jjigae makes it a perfect choice for cold days, but its lightness also suits it for a summer meal. Its unique combination of flavors, adaptability, and health benefits make Sundubu-jjigae a popular choice among food lovers around the globe.

Where to try the best Sundubu-jjigae

Sundubu-jjigae, a spicy Korean tofu stew, is a must-try for food enthusiasts. One of the best places to try this dish is at BCD Tofu House in Los Angeles, USA. Known for its authentic Korean cuisine, BCD Tofu House has been serving Sundubu-jjigae for over 20 years. Their stew is made with soft tofu, vegetables, and a choice of meat or seafood, all simmered in a spicy, flavorful broth. You can find more about them at their website (https://www.bcdtofu.com/). Another great place to try Sundubu-jjigae is at the renowned Seoul restaurant, Gwanghwamun Jip. This restaurant has been serving this dish for decades and is a favorite among locals and tourists alike. You can check out their reviews on TripAdvisor (https://www.tripadvisor.com/Restaurant_Review-g294197-d1371740-Reviews-Gwanghwamun_Jip-Seoul.html). Both places offer a unique taste of this traditional Korean dish, making them worth a visit.

Where did Sundubu-jjigae come from

Sundubu-jjigae is a popular Korean dish that has a rich history. The name “Sundubu” means “pure tofu” and “jjigae” means stew, indicating the main ingredients of the dish. The dish originated in the Joseon Dynasty (1392-1910), a time when tofu was a staple in Korean cuisine. However, the soft tofu used in Sundubu-jjigae was not introduced until the late 19th century, when the technology for making it was brought from Japan. The dish gained popularity in the 1990s, when a restaurant in Seoul started specializing in Sundubu-jjigae, leading to a nationwide craze. Traditionally, it is made with soft tofu, vegetables, mushrooms, seafood, beef or pork, and gochujang (Korean chili paste) or gochu garu (chili powder). The dish is served in a hot stone pot and is known for its comforting, spicy and savory flavor. Today, Sundubu-jjigae is a beloved dish in Korea and is enjoyed worldwide.


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