There are many different kinds of jjigae, but sundubu jjigae has got to be my favourite. Sundubu jjigae is a soft tofu stew (a jjigae is a soup-y stew, and sundubu means “soft tofu”). In my opinion, this is a fine dish for vegetarians, but that depends on how strict of a vegetarian you are. In addition to onions, courgettes, and tofu, there is also egg and two small clams in this dish.
Jjigae is always served with a metal bowl of rice, which you are meant to eat with your jjigae. I always do the stupid foreigner thing and just spoon all the rice directly into my jjigae and mix it all together before eating. It’s not really how it’s meant to be eaten, but it’s how I like to eat it.