^
Keep New Times Free
4

Spicy Tofu Soup from Chodang

Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburbian-stale take-out? Here comes Chop PHX, with the Valley's rarer Asian offerings.

This Week: Sundubu Jjigae (Spicy Korean Tofu Stew) from Chodang (501 N. Arizona Ave,. Chandler)

The Basics: Sundubu jjigae is a spicy traditional Korean stew made with a soft, custard-like tofu. The exact ingredients of the stew range from beef and clams, to dumplings and mushrooms. Chodang's #2 "Soft Tofu Soup" comes with shrimp, mussels, clams and beef. The stew is served alongside a bowl of stone pot rice.

Sundubu, like many popular Asian dishes, isn't exactly cutting edge cuisine in Korea, and that's just fine with us. Sundubu is comfort food in every way: It's spicy, flavorful and hearty.

How to Eat It: While you wait for your stew, the waiter will bring you six side dishes called banchan. The types of banchan offered changes regularly but usually there will be a kimchi and a handful of other pickled vegetables.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

When the waiter first brings your stew it should still be boiling. You will be offered a fresh egg to be cooked in your soup. If you take the egg, be sure to lance it with your chopsticks and give it a good swirl. The heat from the soup should be more than enough to completely cook the egg in a few minutes.

The stew will be served along with rice cooked in a stone pot. The easiest way to eat this dish is to spoon a small amount of stew over the rice and dig in. If you want to be a tad more civilized you can use a separate bowl to mix the two elements. Stuck to the bottom of the stone pot is a thin layer of crunchy cooked rice. This is called noo-rung-ji and is delicious when scraped free and eaten. It can also be saved for later and eaten as a crunchy snack.

Follow Chow Bella on Facebook and Twitter.

 

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.