Sundubu-jjigae is a Korean tofu stew known for its spiciness that makes use of soft tofu called sundubu, hence the name.
The origins of this well-loved Korean dish are unknown but it is believed that its earliest version was first served during the Joseon dynasty. Sundubu-jjigae’s soup base consists of anchovy and kelp, considered as one of the core soup bases in many of Korean dishes. The additional ingredients vary, with some opting for seafood while the others for meat – but sundubu-jjigae’s core are its fiery taste and the soft tofu that absorbs the entire flavor and breaks it down in your mouth.
Tofu is often considered healthy as it is loaded with amino acids, iron and calcium, among many others.
*photo source: https://blog.naver.com/fresheasy/220878593696