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Sundubu-jjigae [1] (Korean: 순두부찌개) is a jjigae in Korean cuisine.The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru.
Kongbiji jjigae (콩비지 찌개), made with soybeans; Budae jjigae (부대 찌개), made with a spicy broth and assorted meats and other ingredients [5] Saengseon jjigae (생선 찌개), made with fish. Dongtae jjigae (동태 찌개) is made from frozen pollock. Sundubu jjigae (순두부 찌개), made with uncurdled soft tofu [6]
Manufactured sundubu is usually sold in tubes. It is also the main ingredient in sundubu-jjigae (순두부찌개; "soft tofu stew"). Although the word sun in sun-dubu does not have a Sino-Korean origin, [58] sun-dubu is often translated into Chinese and Japanese using the Chinese character 純, whose Korean pronunciation is sun and the meaning ...
Inspired by Korean sundubu-jjigae, this tofu stew is a fast, easy meal that's still BIG on flavor. Both spicy and savory—thanks to a hefty dollop of gochujang (a fermented chili paste) ...
Budae-jjigae (Korean: 부대찌개; lit. army base stew) is a type of spicy jjigae (Korean stew) from South Korea that is made with a variety of ingredients, often canned or processed . Common ingredients include ham , sausage , spam , baked beans , kimchi , instant noodles , gochujang , and American cheese .
Other common varieties of jjigae contain kimchi (kimchi jjigae) or tofu (sundubu jjigae). [65] Miyeok-guk. This soup is made of dried seaweed according to 조선요리제법, it says it is usually made by frying 미역 with beef pouring water and making the soup. Adding mussel can make it taste better.
"Try kimchi jjigae, which contains kimchi, various protein sources, and sometimes mushrooms, which can be a source of vitamin D." ... You can also make your own electrolyte drink with Iu’s easy ...
Sundubu jjigae (순두부 찌개) is a spicy red stew (not so much a soup) very similar in ingredients and preparation to 육개장, but has dropped tofu (i.e. not the firm kind, but uncurdled tofu, called sundubu in Korean) as a primary ingredient in addition to everything else, and will tend to favour seafood ingredients more heavily than ...