Sundubu: A Quintessential Dish

Hwang discusses sundubu, which is a type of soft tofu with a distinctively light taste and texture, is enjoyed by Koreans for its smooth flavor and health benefits. It is often used to make a spicy stew that is still bubbling furiously when brought to the table. The light texture and neutral flavor of sundubu make it an ideal partner for meat and vegetable dishes and stews bursting with flavor and personality. Sundubu on its own might seem somewhat plain and unassuming. However, that all changes the moment it is added to stews to take on new life as a hot, spicy, and tasty treat. Sundubu jjigae (soft tofu stew) is one of the most popular Korean stews along with kimchi jjigae and doenjangjjigae. In Korea, tofu is known as the "meat of the fields" because of its protein punch.