Sundubu Jjigae — Paris

Sundubu jjigae is built on tofu so barely pressed that it hardly holds together: it is poured into the red broth rather than placed in it, and it dissolves on the tongue. The broth is sharpened with chilli oil, often enriched with seafood or pork, and reaches the table still boiling — custom says to crack a raw egg into it the moment it lands. Served with rice and a few banchan, it is a complete single-serving meal that nobody expects you to share. This page lists the Paris addresses where it appears as a speciality. Heat can sometimes be adjusted when you order, so ask if the level worries you. It is also one of the best choices for a solo meal that is fast and genuinely filling.