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.
12 in town · two not yet within reach.
- In town
- 12 · silken tofu, ground pork (80/20), kimchi, onion, garlic cloves, ginger, gochugaru (Korean red chilli flakes), gochujang (Korean red chilli paste), soy sauce, egg (optional), green onions, sesame oil
- Not yet within reach
- 2 · anchovy stock or dashi, sesame seeds
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