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- Le sundubu jjigae (순두부찌개) est un (plat mijoté) de la cuisine coréenne. C'est un plat composé de tofu frais (non égoutté, non pressé), de légumes, parfois de champignons, d'oignon, et facultativement de fruits de mer (généralement des huîtres, des moules, des palourdes et des crevettes), de viandes (généralement du bœuf ou du porc) et de la pâte de piment (gochujang) ou de la poudre de piment (gochu garu). Ce mets est préparé et cuit directement dans son plat, qui est traditionnellement en porcelaine épaisse et robuste, mais qui peut aussi être en pierre. Un œuf cru est placé sur le jjigae juste avant le service (facultatif), et le plat est servi encore chaud bouillant. Il est habituellement accompagné d'un bol de riz blanc et de plusieurs banchan (plats d'accompagnement). (fr)
- El sundubu jjigae es un jjigae (estofado coreano) picante hecho con (tofu), marisco, verdura, champiñones, cebolla, cebolleta y gochujang o gochu garu (guindilla molida). Se añade un huevo crudo al jjigae cuando aún hierve. Este plato se come con un cuenco de arroz blanco hervido y varios banchan (acompañamientos). Se consume mucho y es una de las comidas favoritas en Corea del Sur. (es)
- Sundubu-jjigae (순두부찌개, -豆腐--) is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan. Extra soft tofu, called sundubu (순두부; "mild tofu") in Korean, is softer than other types of tofu and is usually sold in tubes. The sun in sundubu means "pure" in Korean. (en)
- Sundubujjigae (순두부찌개) adalah jjigae yang bahan utamanya adalah tahu sutera. Bahan sundubujjigae adalah tahu Korea, kerang, jamur, jeotgal dan telur, direbus dengan kuah yang dibumbui kecap asin dan disajikan panas-panas di dalam ttukbaegi. Variasi bahan lain bisa kimchi dan berbagai jenis makanan laut. Sundubujjigae lebih banyak disukai orang tua karena tekstur tahu sutera yang lembut saat dikunyah. (in)
- 순두부찌개는 순두부를 주재료로 한 한국 요리의 찌개이다. 부재료로는 조개, 육류, 두부, 파, 마늘, 고춧가루, 소금 등이 사용되는데, 때에 따라 달걀이나 버섯, 후춧가루, 고추기름 등을 넣기도 한다. 매운 음식을 싫어하는 사람들에게는 육수에 순두부와 달걀을 풀어 만든 순두부달걀 찌개도 있다. 부드럽고 맛이 좋아 어린이와 노인들에게 많은 사랑을 받는 음식이다. (ko)
- 純豆腐鍋（韩语：순두부찌개／순豆腐찌개 sundubu-jjigae）是韓國一種鍋類食品，由軟豆腐、蔬菜、菇類、海鮮、豬肉和牛肉加上苦椒醬混合烹調而成。 這道菜通常直接以鍋上菜，在完成前加上一隻生雞蛋配白飯食用。 (zh)
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- El sundubu jjigae es un jjigae (estofado coreano) picante hecho con (tofu), marisco, verdura, champiñones, cebolla, cebolleta y gochujang o gochu garu (guindilla molida). Se añade un huevo crudo al jjigae cuando aún hierve. Este plato se come con un cuenco de arroz blanco hervido y varios banchan (acompañamientos). Se consume mucho y es una de las comidas favoritas en Corea del Sur. (es)
- Sundubujjigae (순두부찌개) adalah jjigae yang bahan utamanya adalah tahu sutera. Bahan sundubujjigae adalah tahu Korea, kerang, jamur, jeotgal dan telur, direbus dengan kuah yang dibumbui kecap asin dan disajikan panas-panas di dalam ttukbaegi. Variasi bahan lain bisa kimchi dan berbagai jenis makanan laut. Sundubujjigae lebih banyak disukai orang tua karena tekstur tahu sutera yang lembut saat dikunyah. (in)
- 순두부찌개는 순두부를 주재료로 한 한국 요리의 찌개이다. 부재료로는 조개, 육류, 두부, 파, 마늘, 고춧가루, 소금 등이 사용되는데, 때에 따라 달걀이나 버섯, 후춧가루, 고추기름 등을 넣기도 한다. 매운 음식을 싫어하는 사람들에게는 육수에 순두부와 달걀을 풀어 만든 순두부달걀 찌개도 있다. 부드럽고 맛이 좋아 어린이와 노인들에게 많은 사랑을 받는 음식이다. (ko)
- 純豆腐鍋（韩语：순두부찌개／순豆腐찌개 sundubu-jjigae）是韓國一種鍋類食品，由軟豆腐、蔬菜、菇類、海鮮、豬肉和牛肉加上苦椒醬混合烹調而成。 這道菜通常直接以鍋上菜，在完成前加上一隻生雞蛋配白飯食用。 (zh)
- Le sundubu jjigae (순두부찌개) est un (plat mijoté) de la cuisine coréenne. C'est un plat composé de tofu frais (non égoutté, non pressé), de légumes, parfois de champignons, d'oignon, et facultativement de fruits de mer (généralement des huîtres, des moules, des palourdes et des crevettes), de viandes (généralement du bœuf ou du porc) et de la pâte de piment (gochujang) ou de la poudre de piment (gochu garu). (fr)
- Sundubu-jjigae (순두부찌개, -豆腐--) is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan. (en)
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- Sundubu jjigae (es)
- Sundubujjigae (in)
- Sundubu jjigae (fr)
- 순두부찌개 (ko)
- Sundubu-jjigae (en)
- 純豆腐鍋 (zh)
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