Sundubu jjigae (순두부찌개) is a jjigae (Korean stew) in Korean cuisine. The dish is made with freshly curdled tofu that has not been strained and pressed to remove excess water, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang (chili paste) or gochu garu (chili powder). The tofu is very soft, because it has not been pressed to remove excess water. The differing degrees of water removal determines the differing firmness levels, with "silken" have the most water left and "extra firm" having the most water removed. The dish is assembled and cooked directly in the serving vessel, which is traditionally made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg is p