Korea. Sundubu jjigae is particularly associated with Busan and the southern Korean coast, where seafood is abundant and fresh. The spicy tofu stew format is an extension of Korea's long tradition of gochujang-based stews. The dolsot version developed as a restaurant format in Seoul in the late 20th century.
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.
- Japanese agedashi tofu (tofu in dashi broth — the Japanese tofu in broth tradition); Chinese mapo tofu (tofu in spiced sauce — the Sichuan variant with soft tofu); Thai khanom chin namya (silken tofu in spiced broth — the Thai fish curry with soft tofu parallel).
Suneung hot spring eggs (soft-boiled eggs) and makgeolli (milky rice wine) — the traditional Busan sundubu jjigae pairing. Or barley tea (boricha) for the non-alcoholic version. Always served with steamed white rice.