Sundubu-jjigae is a jjigae in Korean cuisine. The dish is made with freshly curdled soft tofu which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood, optional meat, and gochujang or gochugaru. 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 can be put in the jjigae just before serving, and the dish is delivered while bubbling vigorously. It is typically eaten with a bowl of cooked white rice and several banchan.
Extra soft tofu, called sundubu (μλλΆ; "mild tofu") in Korean, is softer than other types of tofu and is usually sold in tubes. The sun in sundubu means "pure" in Korean.