Polydish city guide
Best Sundubu Jjigae in London
“Soft tofu curds barely holding shape in a broth that arrives still boiling — a raw egg cracked in at the table finishes it.”
What the real thing tastes like
Unlike firmer-tofu jjigaes, sundubu uses uncurdled silken tofu that never fully sets, so it dissolves slightly into the broth rather than holding cubes. It is served still violently boiling in the stone pot, with a raw egg cracked in tableside to cook in the residual heat — timing that reviewers say separates a good bowl from a great one.
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Reviewers focus on the tofu's silkiness and the broth's gochugaru-forward heat, praising versions where the egg is still runny when it reaches the table. Complaints centre on bowls served lukewarm, since the stone pot's retained heat is what finishes cooking the egg and tofu together.
Order it here when it has
- silky tofu texture
- fiery broth
- runny egg finish
- deeply savory
Walk away when you see
- too spicy for some
- served too cool sometimes
- salt level varies
Restaurant-level rankings for London land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —
Sundubu Jjigae on Polydish →