What Korean soft tofu stew is often cooked with kimchi or meat in a hot pot?

The Korean soft tofu stew often cooked with kimchi or meat in a hot pot is sundubu jjigae.

Sundubu jjigae is made with freshly curdled, unpressed tofu called sundubu. The soft tofu is simmered with a broth, vegetables, garlic, gochugaru or gochujang, and optional seafood, beef, or pork. Kimchi is a popular addition, but it is not required for the dish to be sundubu jjigae.

The stew is assembled and cooked directly in a small stone or sturdy porcelain vessel, then served while bubbling. A raw egg is often cracked into the pot just before serving, where it cooks gently in the residual heat. Rice and banchan commonly accompany it.

The word sundubu means extra-soft tofu, while jjigae identifies a thick Korean stew with substantial ingredients. This distinguishes it from kimchi jjigae, whose defining ingredient is kimchi, and doenjang jjigae, which is based on fermented soybean paste. The tofu tradition is associated with Chodang village, where sea water was traditionally used to set tofu made with local spring water.