16 (Sun) November 2010
Sundubu Jjigae with Clams
-Oksu, Seongdong, Seoul, Korea-
with the Family, solo
Sundubu jjigae is a Korean dish. Silken (or pure) tofu (sundubu) in a spicy broth (jjigae). While tofu is ostensibly the main ingredient, the flavor profile is shaped largely by pork or clams (as here), one of which will most certainly be included. Sightings of vegetarian versions have been rumored but are likely to be urban legend. Veggie add-ons vary, but onions, scallions, zucchini and mushrooms are common. A raw egg is often dropped in at the last minute to be parboiled for oozy goodness (as here). It’s almost always served with steamed rice (as here).
One of my favorite dishes of all time.
I’ve never encountered sundubu in anything but sundubu jjigae.
My quality of life improved the day that Pulmuwon, a Korean food company, released their packaged sundubu jjigae sauce. Within 10 minutes: sweat garlic and onions in oil, add pork or clams, add sauce, add water, add veggies, add tofu, add egg – done. It’s flawless.