The rising star at Chef Kim is Soondubu Jjigae(Spicy tofu stew).
The dish is made with uncurdled dubu (tofu), 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 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 put in the jjigae just before serving (also optional), and the dish is delivered while still bubbling vigorously. This dish is typically eaten with a bowl of cooked white rice and several banchan (side dishes).