When it comes to sundubu jjigae, the beloved Korean silken tofu stew, there are endless variations. In this episode of K-Town, host Matthew Kang stops by DuBu in Elkins Park, Pa. to try its take on the traditional dish: a budae jjigae (“army stew”)-inspired variation including hot dogs and Spam.
Sundubu jjigae is traditionally served in a stone pot that gets so hot the stew is literally boiling when it arrives to the table, so exercise caution. A pro tip from Kang: The raw egg that’s cracked on top can help temper the dish; let it chill on the surface for a minute, and then spoon stew over it so the egg continues cooking. In restaurants, sundubu jjigae comes with some pretty tasty fixings. DuBu serves its version with fried tofu, stir-fried chilies with anchovies, and, of course, kimchi.
Check out the full episode about to learn more about sundubu jjigae and a few of DuBu’s other signature plates, including one where you’re encouraged, as Kang says, to “suck the flesh out.”
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