Sundubu-jjigae is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu (dubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg can be put in

Korean Soft Tofu Stew (Sundubu Jjigae)

Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Kimchi sundubu-jjigae (김치순두부찌개) Spicy soft tofu stew with kimchi...

Spicy soft tofu stew with beef (Gogi sundubu-jjigae: 고기 순두부찌개)