The Charm and History of Soondubu Jjigae: An Icon of Global Korean Cuisine

 

The Charm and History of Soondubu Jjigae: An Icon of Global Korean Cuisine

**The Charm of Soondubu Jjigae**

Soondubu Jjigae is a representative Korean dish that features soft tofu in a bubbling, red broth served in a hot stone pot. This dish, characterized by its gentle spiciness, has gained immense popularity among foreigners and has established itself as one of Korea's representative global menus. Visually appealing, when stirred with a spoon, the soft tofu blends beautifully, and the egg yolk spreads, adding a rich and spicy aroma.

**The History of Soondubu Jjigae**

Originally, soondubu refers to coagulated soybean milk before the addition of coagulant. Similar practices have been traced back to ancient China and the Goryeo Dynasty. During the Joseon Dynasty, it was often used in temple cuisine or as food for the sick. Through the Japanese occupation and industrialization, soondubu became an affordable and easily digestible ingredient for the common people.

**The Popularization of Soondubu Jjigae**

The current version of soondubu jjigae became popular in the mid-20th century with the addition of gochugaru (red pepper flakes), garlic, and sesame oil, along with broth to cook the tofu. Today, various ingredients like seafood, pork, beef, ham, and cheese can be added to suit individual tastes. The soft tofu helps mitigate the heat, making it suitable for foreigners trying spicy Korean food for the first time.

**Soondubu Jjigae Abroad**

In the United States, Canada, and Europe, specialty shops have emerged under the name **‘Soondubu.’** In Japan and Southeast Asia, establishments selling localized versions of soondubu jjigae are steadily increasing, and the dish is frequently shared on social media, becoming a sought-after food experience.

**Popular Among Vegans and Vegetarians**

Soondubu jjigae is also a favorite among vegetarians. It can achieve deep flavors without meat, using only doenjang (fermented soybean paste), chili oil, mushrooms, and vegetables. Vegan restaurants have begun to feature soondubu-based dishes, making it suitable for various dietary preferences.

**Soondubu Jjigae in New York**

Located in Manhattan, **‘Bukchangdong Soondubu’** is a popular restaurant that attracts more than 500 visitors a day. Loved by both locals and tourists, it has garnered praise from international celebrities and YouTubers. This place has established itself as a must-visit Korean restaurant in New York, and soondubu jjigae has received significant attention from local media and bloggers.

**Localized Soondubu Jjigae**

Korean restaurants abroad often adjust the dish to suit local tastes by omitting seafood or altering the seasoning. In the United States, it is introduced as a hangover soup, gaining popularity, while in Canada and Australia, it is often enjoyed as a lunch option among students and office workers. Soondubu specialty shops run by Korean chefs have also been featured in local media.

**The Globalization of Soondubu Jjigae**

The globalization of Korean cuisine goes beyond merely introducing traditional dishes to foreign lands. In the evolving landscape that caters to foreign tastes and cultures, soondubu jjigae proves to be a very adaptable dish. It offers not just a strong spiciness but also a warm and gentle broth flavor, the rich taste of soybeans, and visual satisfaction. Thanks to these characteristics, soondubu jjigae has become a **‘global home-cooked meal’** that transcends borders.

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