
Sundubu jjigae transforms soft tofu, which might seem bland on its own, into a rich and spicy stew. This comforting dish often features a variety of seafood, including shrimp, clams and squid, which add layers of flavor.
Typically cooked and served in a clay pot, sundubu jjigae arrives at the table bubbling vigorously and steaming hot.
In some restaurants, diners are invited to crack a raw egg into the boiling stew themselves at the table.
The egg will cook if left long enough in the piping-hot stew. Many Koreans consider an only slightly cooked yolk to create perfect harmony when it meets the spicy stew, making it the crowning touch.
(soft tofu stew, spicy Korean tofu soup, sundubu hot pot, silky tofu soup with vegetables)