Sundubu jjigae is a pretty great winter dish. It's a little like a stew and it's pretty hearty stuff.
It's made with, among other things, tofu. When the soup arrives to the table, bubbling hot, you crack an egg into the mixture from a basket on the table leaving it to cook/poach or you can mix it in.
Naturally since this is Korea there are lots of side dishes because they no mess aroung when it comes to your sideplate.
Rice comes cooked in some stoneware, also piping hot. What you do is fill your bowl and pour the ricewater from the kettle onto the rice cooked onto the bottom. It rehydrates the rice and gives it a nice flavor.
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