Dish · korean
Sundubu Jjigae
A bubbling, fiery stew of uncurdled silken tofu in a gochugaru-red broth with pork and a raw egg cracked in at the table, still boiling when it reaches you.
Where it comes from
Built around sundubu, tofu strained before it fully sets, the dish spread from small stew houses as a fast, cheap way to serve protein without waiting for firm tofu to press.
What cooks argue about
Cooks argue over when the egg goes in: cracked in raw right before serving so it half-cooks in the residual heat, or stirred into the boiling stew, which scrambles it into the broth.
Versions
Nobody has published a sundubu jjigae here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
silken tofu
egg