Sundubu-jjigae is a popular stew in and outside Korea. It is also known as Soft Tofu stew. The stew is said to have been first cooked by korean immigrants in Los Angeles.
The stew is usually made in a special earthenware pot called ddukbaegi. It is made with soft uncurdled tofu (dubu), seafood, mushrooms, onions, kelp and gochujang. A combination of meat, seafood, vegetables and the spicy seasoning are added to the meal. Gochujang can be added to make a spicy stew.
Dried anchovies are used to make the base broth. Onions, kelp, shiitake mushrooms,garlic, seafood and sesame oil are also added. Tofu and fish sauce are usuallythe last ingredients to be added to the broth. The stew is then garnished withgreen onions. A raw egg is usually cracked into the stew just before serving. The ddukbaegi is delivered to the table while still hot.
The dish is served hot with cooked rice and other banchans including Kimchi.