A spicy stew made by simmering soft sundubu with the savory, umami-rich myeongran jeot, combined with gochugaru, garlic, and other seasonings.

A rich, deeply flavorful kimchi tuna sundubu jjigae made without broth—using the savory oil from the tuna can to sauté tangy kimchi, then enhanced with soy sauce, anchovy sauce, and oyster sauce for a satisfying umami punch.