I made sundubu jjigae and while I have a dolsot, I usually prefer to ladle the soup into a cold bowl instead. I just can’t handle super hot temps. I used to serve stews in my dolsot, but I wound up leaving it until it cools down anyway 😅
Do most people enjoy getting served a bubbling hot bowl of soup? Is it something you work up to?
by SophiePuffs
28 Comments
You just get used to it.
Yea it has to be as hot as possible. U can cool it on ur rice or spoon or separate bowl. Scalding or bust as we say in Korean. (We don’t)
Korean children are routinely scalded in hot boiling soup just to train for this!!
Pretty sure that is why you have a bowl of rice next to it – a mixed spoon of rice and soup has a cooling effect
They just built different. Factor in the clay pot, and stainless steel and they are right up there with africans grabbing steaming hot starches
I dunno, but I don’t want to really eat it once it cools down.
Lots of blowing off each spoonful
That’s part of the experience! Ahhhh. SHIwonha-da.
My mouth is calloused or something at the point. I’m pretty sure my mom could sip lava at this point.
I live for hot jjigae!
On another note, the dish that it’s usually served in is called a ttukbaegi 뚝배기, which is made of clay. A dolsot is made from stone.
I never got used to it. I pour water into my hot rice like a baby.
I’m impatient so I like to hofhofhofhof my soup.
If the 찌개 isn’t whispering at the hell’s gate, it’s not ready to eat yet.
Yes just need more training. Hot burning coals in your mouth might help
I prefer all my food to be scalding hot. If it’s boiling still that’s the best temp.
Like this 🍜🥳
It’s the way you sip off the spoon. You sip a small amount, but quickly which cools it down while coming in. You don’t just get a spoonful and slurp it in.
I love it but also I am terrible with time management so by the time I’m ready to eat it’s cooled down.
At restaurants I do a spoonful of rice with a a small bit of boiling soup.
like this, nom nom nom nom nom
I love it boiling hot!
People who eat bubbling Korean jigae out of a clay pot don’t just put a spoon in their mouth, purse their lips, and swallow. That would burn anyone’s mouth. Those who can eat it bubbling do so by breathing in with a slurp and thereby aerating the broth, which has the effect of cooling it just enough to tolerate, while simultaneously releasing volatile flavor compounds to the olfactory system as well as all corners of the mouth, thereby enhancing the overall experience. It’s heady and steamy and all senses are activated. With cooler broths this is not necessary and therefore not done and the experience is dulled.
Just imagine how it looks and sounds when people slurp piping hot ramen noodles and you’ll understand. Eating Korean soups and jigaes boiling is the way. The folks who suck in air at wine tastings have the same idea but this is more primal and even more essential in relation.
I usually blow on the spoon to cool it down 🤷🏻♀️
For soondubu i like to make a little pit in my rice bowl and scoop in spoonfuls of the jjigae into the pit and mix it with the rice and eat. Not standard but it’s how i do it lol. Cools down the jjigae a bit like others have said.
The nice thing about serving the jjigae bubbling hot is that yes you do have to hoo hoo hoo the first couple spoonfuls but after that it cools down to a manageable temp and stays warm for the whole meal. If you serve it just warm then it would be cold by the time you’re halfway done!
Callous around the mouth.
You inhale and blow to cool at the same time. It takes a bit of practice 💅
Blow N slurp!
Korean style. Slurp.
I cannot, alas. I eat it with cold rice, which might make me an abomination. I like the temperature contrasts. I can’t even drink tea, lol.