sundubu jjigae
E133203
Sundubu jjigae is a popular Korean stew made with uncurdled soft tofu, vegetables, and often seafood or meat, simmered in a spicy, flavorful broth.
All labels observed (1)
| Label | Occurrences |
|---|---|
| sundubu jjigae canonical | 1 |
Statements (48)
| Predicate | Object |
|---|---|
| instanceOf |
Korean dish
ⓘ
Korean stew ⓘ jjigae ⓘ |
| commonProteinSource |
beef
ⓘ
clams ⓘ pork ⓘ shrimp ⓘ tofu ⓘ |
| contains | broth ⓘ |
| cookingMethod | simmering ⓘ |
| countryOfOrigin | South Korea ⓘ |
| cuisine | Korean cuisine ⓘ |
| dietaryCategory | high-protein dish ⓘ |
| eatenWith | banchan ⓘ |
| flavorProfile |
savory
ⓘ
spicy ⓘ umami ⓘ |
| hasVariant |
beef sundubu jjigae
ⓘ
kimchi sundubu jjigae ⓘ pork sundubu jjigae ⓘ seafood sundubu jjigae ⓘ vegetarian sundubu jjigae ⓘ |
| languageOfName | Korean ⓘ |
| mainIngredient |
anchovy stock
ⓘ
egg ⓘ garlic ⓘ gochugaru ⓘ gochujang ⓘ kelp stock ⓘ meat ⓘ onion ⓘ seafood ⓘ sesame oil ⓘ soy sauce ⓘ spring onion ⓘ uncurdled soft tofu ⓘ vegetables ⓘ |
| nameMeaning | soft tofu stew ⓘ |
| regionOfPopularity |
South Korea
ⓘ
surface form:
Korea
United States of America ⓘ
surface form:
United States
|
| servingTemperature | hot ⓘ |
| spiciness | spicy ⓘ |
| texture |
silky
ⓘ
soft ⓘ |
| traditionalCookingVessel | ttukbaegi ⓘ |
| typicalAccompaniment | steamed rice ⓘ |
| typicalCourse | main course ⓘ |
| typicalSideDish | kimchi ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.