I’ve broken it down into the essentials and the optional ingredients: The Essentials When it comes to vegan soondubu jjigae, there are some ingredients that are critical for achieving the familiar flavour and others that are more of an add-it-if-you-can type thing. – Chang Sun-Young, A Korean Mother’s Cooking Notes What You’ll Need There was a time when both soup ( guk) and stew ( jjigae) were considered a must on a respectable dinner table. ![]() Jjigae is often saltier than guk, because it is typically paired together with mouthfuls of rice. Kongbiji jjigae (made with ground soybeans or okara).Kimchi jjigae (quite similar to soondubu, but made with firm tofu and usually features gochujang or doenjang in addition to kimchi).Doenjang jjigae (made with a base of doenjang aka fermented soybean paste, a bit similar to miso).Budae jjigae (aka Korean army stew, made with every type of canned and instant food from baked beans to sausage to instant ramen). ![]() Jjigaes are thicker, more substantial dishes, more akin to a stew than a soup, although their consistency can vary. Tteokguk (rice cake soup), often served on Korean New Year.Samgyetang (chicken soup with ginseng and sticky rice).Oi naengguk (ice cold cucumber soup served in summer).Naengkongguk (cold soup made with unfiltered soy milk and agar noodles).In practice, guk refers to more simple, vegetable-forward dishes, while tang are heavier and meatier, but this isn’t a hard-and-fast rule.Ĭompared to jjigae, guk and tang are milder in flavour and saltiness. Tang is the same thing, being a loanword from the Chinese word for soup (湯). No meal in Korea is complete without steamed rice, some sides ( banchan), and a bowl of guk or jjigae. You will see the words guk, tang, and jjigae in the names of many Korean recipes. She opened a chain of restaurants called BCD Tofu House in California, introducing soondubu to the masses. Much of this can be credited to the late Los Angeles restauranteur and Korean immigrant Hee Sook Lee. Its popularity later became widespread throughout Korea as a lunch dish.īy the late 90’s, the dish had found favor among Americans as well. The exact origins have been lost to time, but it was apparently intended as a meal for elderly people, presumably because of its soft texture. This Korean tofu stew emerged during the Joseon dynasty of Korea, which lasted from 1392–1897. It’s made with what we generally know as “silken tofu.” Unlike firmer forms of tofu, silken tofu is not curdled, and it isn’t pressed to get rid of excess water, resulting in a smooth, delicate, pudding-like texture. ![]() Soondubu-jjigae (also spelled sundubu-jjigae) means “soft tofu stew” in Korean.
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