Sundubu jjigae uses uncurdled extra-soft tofu (sundubu) broken directly into a spicy broth of gochugaru, doenjang, and dried anchovies, with pork, seafood, or mushrooms. An egg is cracked in at the end and left runny — the residual heat of the earthenware pot sets the white while the yolk remains liquid.
Sundubu vs firm tofu
Sundubu is unpressed tofu — the soy milk has been coagulated but the curds have not been separated and pressed. It is fragile, almost gel-like. It does not hold shape and is not suitable for frying. The correct texture is spoonable; it should melt against the palate.
Serving
The stew arrives at the table boiling in the earthenware pot (뚝배기, ttukbaegi). Crack the egg in immediately and wait 60–90 seconds before eating. The egg will set to soft-poached consistency in the residual heat.