Sundubu Jjigae

A bubbling stew of soft uncurdled tofu (sundubu: silken, almost custardy, distinctive from firm tofu) simmered in a fierce broth of gochugaru, garlic, sesame oil, anchovy-and-kelp stock, sometimes with clams, prawn, beef, or pork, finished with a raw egg cracked in at the table to cook in the residual heat. Served bubbling hot in a stone pot. The signature is the contrast of fierce gochugaru-spiced broth against the silky, almost milky tofu: the soft tofu somewhat moderates the chilli's edge, the egg adds richness, and the broth has the umami depth of anchovy stock without the fermented funk of dwenjang or aged kimchi. Direct chilli rather than fermented chilli; rich, hot, bright red.