Sundubu jjigae

Sundubu jjigae is a variety of traditional Korean stews. Besides numerous other ingredients, the foundation of sundubu is uncurdled tofu. Since the tofu is not strained, its consistency is not firm, but rather soft and silky. It can vary in texture from incredibly soft to more solid types, but it never reaches the consistency of completely strained tofu. The choice of additional ingredients is extensive and primarily depends on personal preferences. It can be based on meat (usually beef) or a variety of seafood. Occasionally, both meat and seafood can be used in the dish at the same time. Onions, zucchini, scallions, mushrooms, and garlic are the most common vegetables found in sundubu. Soft tofu is added in the end, since it does not require cooking, and the dish is commonly garnished with sliced green onions and chopped green or red chili peppers. The dish is usually cooked in a traditional stone pot, while a bowl of rice is often served on the side as an accompaniment. Sundubu has been present in South Korean cuisine for centuries and has also been popularized in Los Angeles, a city with a vast population of Korean immigrants who brought the recipe with them in the early 1990s.