Sundubu

Sundubu is a Korean dish featuring soft, uncurdled tofu. It is typically served in a bubbling earthenware pot, a dish known as a ttukbaegi. The defining characteristic of sundubu is its exceptionally tender, silken tofu which is made from soybeans that have been finely ground and strained. Unlike firmer tofu varieties, sundubu retains a very delicate texture.

The dish is most commonly prepared as a stew, sundubu-jjigae. This stew is known for its vibrant red color, derived from gochugaru, Korean chili flakes, and often gochujang, Korean chili paste. Common additions to the stew include seafood such as clams, mussels, and shrimp, or meat like beef or pork. A raw egg is often cracked directly into the boiling stew just before serving, which cooks in the residual heat, adding richness.

Other popular variations of sundubu include white sundubu, which omits the chili paste for a milder flavor, and seafood sundubu, which emphasizes the flavors of various shellfish and fish. The dish is usually accompanied by a bowl of steamed white rice, which is ideal for soaking up the flavorful broth. Sundubu is a popular comfort food in Korea and is enjoyed worldwide in Korean restaurants.