Sundubu is a Korean dish made with uncurdled tofu, known for its soft and silky texture. It is typically served in a hot stone pot, allowing the dish to stay warm while eating. The main ingredients include tofu, vegetables, and often seafood or meat, all simmered in a spicy broth made from gochujang (Korean chili paste) or gochugaru (chili flakes). Sundubu is often enjoyed with a raw egg added just before serving, which cooks in the hot broth. It is commonly accompanied by a side of rice and various banchan (side dishes), making it a hearty and comforting meal popular in Korean cuisine.