|Place of origin
||Uncurdled dubu (tofu), seafood (often oysters, mussels, clams, shrimp), vegetables, mushrooms, onions, scallions, gochujang (chili powder), egg
Sundubu jjigae (순두부찌개) is a hot and spicy jjigae (Korean stew) dish made with uncurdled dubu (tofu), seafood (oysters, mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and gochujang or gochu garu (chili powder) in Korean cuisine. The dish is assembled and cooked directly in the serving vessel, which is typically made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg is put in the jjigae just before serving, and the dish is delivered while still bubbling vigorously. This dish is eaten with a bowl of cooked white rice and several banchan (side dishes).
See also 
- ^ "Sundubu jjigae (순두부찌개)" (in Korean). Empas/EncyKorea. Retrieved 2008-04-08.