Sundubu Jjigae (Soft Tofu Stew — Spicy)

Korea; sundubu jjigae is a Joseon-era preparation; the stone pot service tradition (dolsot) is a modern refinement; widely popular at dedicated sundubu jjigae restaurants in Seoul.

Sundubu jjigae — spicy soft tofu stew — is one of Korea's most beloved restaurant preparations, served bubbling in a hot stone pot with a raw egg cracked over the surface at the moment of service, which cooks in the residual heat. The stew's character comes from three elements: gochugaru (Korean red pepper flakes) bloomed in sesame oil to make a red, fragrant oil base; silken or extra-soft tofu (sundubu) added in large, hand-broken chunks; and a protein element (pork belly, seafood, kimchi, or a combination). The broth — anchovy-kelp dashi — provides the umami foundation. The heat level is adjustable through the amount of gochugaru, and the egg added at service cooks just enough to set the white while leaving the yolk runny, providing a rich counterpoint to the spicy stew.