Sundubu Jjigae

Silken uncurdled tofu in a fiery seafood broth seasoned with gochugaru and served bubbling in a stone pot with a raw egg dropped in at the table is the most intensely flavored of Korea's great stews. The Sundubu specialty restaurants of Seoul's Yeon-Nam neighborhood, where the dish is made with house-made soft tofu, are among the finest single-dish restaurants in the city.