Soondubu jjigae is a popular Korean stew that features tofu as the main ingredient. Many people love this dish for its richness and variety of flavors, which can range from savory to spicy depending on how it’s prepared. If you’re new to this dish, here’s what you need to know before you take your first bite.

The History

This dish is a Korean classic, and it was found in records dating back to the Joseon dynasty, which started in 1392. People of that era ate the dish to stay warm during the winter, filling their bellies with a hearty, comforting stew.

How It’s Prepared

Soondubu jjigae is a spicy stew, and its kick comes from gochujang, which is a type of Korean chili paste. Tofu is a common ingredient, and the dish also contains a mix of vegetables, such as mushrooms, chiles, and green onions. It’s made in a stone or porcelain bowl and served in the same vessel in which it’s cooked. It’s usually accompanied by rice and various Korean side dishes, such as kimchi, which is made from fermented cabbage.

Variations

Soondubu has been popular since its creation, sparking chefs to make unique variations of the traditional dish. Some restaurants include cod roe and shrimp, while meatier recipes feature pork and beef. Vegetarians can even enjoy a tomato, kimchi, or vegetable version.

Although it’s Korean in origin, soondubu is eaten all over the world. In Honolulu, HI, Seoul Tofu House offers this tasty dish, and guests can choose from a variety of soft tofu stews that feature kimchi, enoki mushrooms, beef, and shrimp. For an authentic Korean meal, pair your dish with a seafood and green onion jeon and wash it down with soju. View their menu online, or call (808) 376-0018 to make a reservation or place a takeout order.