Korean Specialty

sundubu jjigae

Soft tofu hot pot (individual)

Seafood with soft tofu and vegetables in a hot pot

 

Hot and spicy dish made with uncurdled tofu, seafood (oyster, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and gochujang or gochu garu (chili powder) in Korean cuisine. A raw egg is put in the jjigae while it is still boiling.

 

Preparation – steamed rice