Sundubu Jjigae

The tofu in sundubu has never been pressed or moulded. It stays in soft curds, almost custard-like, and breaks apart into the broth instead of holding its shape. That broth is reddened with chilli and often built on seafood, and it reaches the table still boiling inside a stone pot. The portion is individual, which makes it a natural order for one person or a short lunch.

Crack the raw egg into the pot as soon as it lands, if it has not been cracked for you, and let it set in the heat before stirring. Eat with a spoon, alternating with the rice served alongside. The stone holds its temperature for a long time, so the last spoonful is as hot as the first.