Sundubu jjigae transforms soft tofu, which might seem bland on its own, into a rich and spicy stew. This comforting dish often features a variety of seafood, including shrimp, clams and squid, which add layers of flavor.

Typically cooked and served in a clay pot, sundubu jjigae arrives at the table bubbling vigorously and steaming hot.

In some restaurants, diners are invited to crack a raw egg into the boiling stew themselves at the table.

The egg will cook if left long enough in the piping-hot stew. Many Koreans consider an only slightly cooked yolk to create perfect harmony when it meets the spicy stew, making it the crowning touch.