The Hottest Comfort Food You'll Ever Eat Is Soondubu Jjigae
Everyone enjoys Korean food, whether it is Korean barbeque, quick ramyeon, or the distinctive Korean-Chinese dishes. However, if you're beginning to stray from bibimbap and want to explore further into everything that Korean cuisine has to offer, we suggest focusing your attention on its extensive selection of soups and stews. If you're looking for diverse tastes, this spicy tofu stew could just become your new favorite. They're almost a need at every meal.
Describe soondubu jjigae.
Silken tofu is used in the hot stew known as soondubu jjigae, which got its name from how soft and nearly custard-like it is. And I mean "fiery" in a variety of contexts. You can certainly infer that the food is hot just by looking at it; gochugaru (Korean red chili flakes) is what gives it its vibrant red hue.
It may also be served in a porcelain or stone bowl that has been cooked directly on the open flame of the stove, and it will nearly always arrive at your table at a seething boil—do not touch it. As in, as much as you'll want to start shoveling soondubu jjigae in your face, it's in your best interest to wait a few minutes. My mouth has been burned more times than I'd care to confess.
Along with the silken tofu, you'll find onions, green onions, and occasionally mushrooms in soondubu jjigae; in speciality restaurants, you can choose other foods to include, such as pork or seafood (the latter of which is my favorite version). Finally, there's usually a freshly cracked egg resting in it, which you mix into the stew yourself. Don't worry; the stew's high heat will cook the egg for you. Some restaurants may send you a full egg to crack into the dish on your own.
Where can I get Soondubu jjigae?
Soondubu jjigae is a popular Korean cuisine that some restaurants specialize in, and you can find the nearest one on Google Maps by searching for the stew by name. However, it is also a typical menu item at many Korean restaurants in general, including Korean BBQ restaurants.
SoGong-Dong is a developing network of soondubu jjigae restaurants, the bulk of which are on the East Coast. However, the brand is expanding; there are 14 locations, with additional ones opening in Chicago and the Midwest, including an upcoming restaurant in Indianapolis. I wouldn't be shocked if SoGong-Dong someday expanded to become a much larger chain, given the popularity of Korean food in America.
The manner you order soondubu jjigae at SoGong-Dong is extremely noteworthy. It's a three-step process: first, choose your major taste component, such as pork, beef, dumplings, clams, etc., then choose your spice level, and last, decide if you want rice or noodles with it. However, rice is the customary starchy component to have with soondubu jjigae, and it is only offered that way at most establishments.
SoGong-cuisine Dong's is genuine and really wonderful. My mother adores the site and visits there on a regular basis, despite the fact that it is a long journey from my family's home.
Personally, I believe soondubu jjigae is a fantastic winter meal since it's spicy and hearty, but it's something you'll enjoy all year. There's something about it that hits practically every comfort food note on the scale, and as long as you can handle a little heat, I'm convinced you'll agree.
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