Sundubu Jjigae
Sundubu jjigae (soft tofu stew) is served in a scorching dolsot (stone pot) with a raw egg cracked in at the table, which poaches immediately in the bubbling broth. The stew is built on a gochugaru-seafood base — the chilli oil gives it the characteristic brick-red colour and heat, and the seafood provides the umami depth. The sundubu (uncurdled, silken soft tofu) breaks apart into pillowy, custard-like curds in the broth.
Five in town · two shipped · two elsewhere in British Columbia · three not yet within reach.
- In town
- 5 · onion, garlic cloves, ginger, egg (optional), green onions
- Shipped to you
- 2 · silken tofu, gochugaru (Korean red chilli flakes)
- Elsewhere in British Columbia
- 2 · kimchi, gochujang (Korean red chilli paste)
- Not yet within reach
- 3 · anchovy stock or dashi, soy sauce, sesame seeds
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