Sundubu jjigae — the intensely spiced soft tofu stew served in a stone pot (dolsot) — achieves its characteristic texture through the raw egg broken into the boiling stew at service: the egg poaches in the residual heat of the stone pot, producing a partially set yolk that enriches the broth as it breaks. The stone pot retains heat and continues cooking at the table — the stew arrives at the table at a roiling boil and must be consumed immediately.
- **The stone pot (dolsot):** Seasoned clay or stone — heated separately before the stew is added. The pre-heated stone retains heat after the burner is removed, continuing the cooking at the table. - **The base:** Gochugaru sautéed in sesame oil with garlic and the chosen protein (shellfish, pork, kimchi) — the capsaicin and colour compounds extract into the sesame oil before the broth is added. - **Sundubu (extra-soft tofu):** Added last — the extremely soft curds break up when stirred but hold their shape during brief simmering if left undisturbed. - **The egg:** Cracked into the boiling stew at service — poaches in 60–90 seconds in the residual heat. The broken yolk enriches the spiced broth. - **Service:** Immediately — the stone pot continues cooking. The stew is at its best in the first 2 minutes.
Maangchi