純豆腐鍋
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。[1]
歷史
這種食物在20世紀80年代第一次出現在美國洛杉磯，是由朝鮮民族移民帶去美國。自BCD豆腐店在1996年於韓國城開張後，老闆研發了加入不同肉類的豆腐鍋，而令此食品出名起來。[2][3]
參考
- ^ Ann Yeong. SUNDUBU JJIGAE (KOREAN SPICY SOFT TOFU STEW). My Korean Kitchen. [2020-04-25]. （原始内容存档于2021-05-01）.
- ^ Maangchi, Martha Rose Shulman. Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine. Houghton Mifflin Harcourt. 2019.
- ^ Kim, Victoria. Korean immigrant reigns over an empire of tofu stew. Los Angeles Times. [2008-01-24]. （原始内容存档于2021-03-24）.
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