Sundubu jjigae is a hot, spicy Korean soup with tofu, seafood, and vegetables. It's served in a hot iron bowl, and you drop a fresh egg in it while it's still boiling.
Japan doesn't do red chili as a condiment to the extent of Korea (we usually do wasabi, and even when we do red chili, it's much sparser than in Korea). Kind of interesting, if you consider the geographic proximity and cultural similarities. That, and the combination of seafood and tofu (both frequently used in Japanese food) makes for an exotic, seriously yummy combination.