Sundubu-jjigae is a Korean stew built around exceptionally soft tofu simmered in a hot, flavorful broth. It is commonly served bubbling in a heat-retaining earthenware or stone-style pot, often with ingredients such as vegetables, egg, seafood, or meat depending on the recipe.
The contrast is one of the dish’s defining characteristics. The sundubu itself is delicate and silky, while the surrounding broth can be spicy, savory, aromatic, and intensely hot. Rice and Korean side dishes complete the meal and provide different flavors and textures between spoonfuls of stew.
For international visitors, sundubu-jjigae is also a useful introduction to Korean jjigae culture. Rather than treating soup as a small starter, a hot stew can become the center of a complete meal served with rice and banchan.
Bubbling broth, delicate soft tofu, egg, rice, kimchi, and banchan create one of Korea’s most recognizable hot stew meals.
Quick Guide
| Korean name | 순두부찌개 |
| Food type | Korean soft tofu stew |
| Main ingredient | Sundubu, an exceptionally soft form of tofu |
| Common additions | Egg, green onion, vegetables, seafood, meat, mushrooms, and recipe-dependent ingredients |
| Typical flavor | Savory and often spicy, with intensity varying by recipe |
| Common serving vessel | Heat-retaining Korean earthenware or stone-style pot |
| Common accompaniments | Steamed rice, kimchi, and other banchan |
| Important first-time tip | The pot, broth, tofu, and ingredients can remain extremely hot after serving |
What Is Sundubu-jjigae?
The name combines “sundubu,” meaning very soft tofu, and “jjigae,” a Korean stew. The defining ingredient is therefore not simply tofu in general but the delicate sundubu that gives the dish its characteristic texture.
The tofu is cooked in broth with seasonings and additional ingredients. Depending on the restaurant or household recipe, these can include seafood, pork, beef, mushrooms, vegetables, kimchi, or combinations of several ingredients.
Many familiar versions have a red appearance and noticeable chili seasoning, but sundubu-jjigae should not be reduced to one universal level of spiciness. Broth, seasoning, and ingredient combinations vary considerably.
What Is Sundubu?
Sundubu is a very soft, minimally pressed form of tofu with a delicate texture and high moisture content.
Instead of maintaining the firm rectangular structure associated with many blocks of tofu, sundubu can break apart easily with a spoon. This softness allows it to mix naturally with the hot broth while still remaining identifiable as pieces of tofu.
Its relatively gentle flavor also makes it an effective base for stronger broth and seasoning. A spoonful can combine silky tofu with spicy broth, green onion, egg, or another ingredient from the pot.
Sundubu vs. Firmer Tofu
The most obvious difference is texture. Firmer tofu has been pressed to remove more moisture and can maintain its shape more easily during cutting, frying, grilling, or simmering.
Sundubu contains more moisture and is considerably more delicate. It is normally handled gently rather than cut into perfectly firm cubes.
Neither texture is universally better. They simply suit different preparations. Sundubu-jjigae takes advantage of the softness of sundubu rather than trying to make it behave like firm tofu.
What Goes Into Sundubu-jjigae?
There is no single ingredient list used by every sundubu-jjigae restaurant. The tofu remains central, but the ingredients around it can change substantially.
Common possibilities include green onion, onion, chili, mushrooms, egg, seafood, pork, beef, kimchi, garlic, and other vegetables or seasonings.
This flexibility is one reason menus may offer several sundubu-jjigae choices distinguished by their main additional ingredient, such as seafood, meat, kimchi, or mushroom.
Preparing the Ingredients
Before the stew is assembled, vegetables and other ingredients need to be prepared for quick cooking in the hot broth.
Green onion, onion, chili, mushrooms, garlic, or other vegetables can be sliced or chopped, while seafood or meat requires appropriate handling according to the recipe.
The sundubu itself needs gentler treatment because its soft texture can break apart easily. Rather than aggressively cutting and stirring it, cooks can add larger soft portions and allow them to remain visible in the finished stew.
Soft tofu, vegetables, aromatics, and seasoning are prepared separately before coming together in the intensely hot stew.
Building the Spicy Broth
The broth gives sundubu-jjigae much of its character. Familiar red versions use Korean chili seasoning together with aromatics and other ingredients to build color, heat, and savory depth.
The exact seasoning method varies. Gochugaru, garlic, green onion, oils, soy-based seasoning, seafood-derived ingredients, meat-based ingredients, or other components can appear depending on the recipe.
For this reason, the red color alone cannot tell a diner exactly what is in the broth or how spicy it will be.
Is Gochujang Required?
Not necessarily. A red Korean stew does not automatically mean that gochujang is the primary seasoning.
Sundubu-jjigae recipes can build their color and chili flavor through gochugaru and other seasonings, while some recipes may use gochujang or additional chili products.
Travelers should therefore avoid assuming that every red Korean dish uses exactly the same chili seasoning. Restaurant recipes differ, and ingredient confirmation is important when specific foods need to be avoided.
What Is a Ttukbaegi?
A ttukbaegi is a Korean earthenware pot commonly used for foods that benefit from strong heat retention. Sundubu-jjigae is frequently associated with this style of serving vessel.
The pot can continue holding substantial heat after it reaches the table. This helps keep the stew hot throughout the meal and creates the familiar bubbling presentation.
That same heat retention requires caution. The outside of the vessel can be extremely hot and should not be touched with bare hands simply because it has been sitting on the table for several minutes.
Why Is Sundubu-jjigae Still Bubbling?
A freshly served sundubu-jjigae can arrive actively bubbling because the pot and stew have been heated to a very high temperature.
The retained heat continues transferring into the broth after serving. The tofu, vegetables, egg, and other ingredients can therefore remain much hotter than their appearance suggests.
Allow the first spoonfuls to cool sufficiently before eating rather than assuming that soft tofu will also be cool.
Adding Sundubu to the Stew
Once the broth and other ingredients are ready, the soft tofu is added gently so that recognizable pieces remain in the pot.
As the stew simmers, the tofu absorbs some of the surrounding broth while maintaining its delicate texture.
Overly aggressive stirring can break it into very small pieces. Gentle handling helps preserve the visual and textural contrast between tofu and broth.
Adding an Egg
An egg is a familiar addition to many bowls of sundubu-jjigae. Depending on the restaurant or preparation, it can be added during cooking or near the end while the stew remains extremely hot.
The residual heat of the bubbling stew continues cooking the egg. Diners who encounter a visibly soft yolk should remember that egg doneness can vary between restaurants and individual bowls.
Egg is common but not mandatory in every version, so it should not be treated as a universal ingredient.
A heat-retaining ttukbaegi keeps the spicy broth bubbling as soft tofu, egg, and green onion complete the stew.
Sundubu-jjigae with Rice
Steamed rice is one of the most natural partners for sundubu-jjigae. The mild rice balances the intensely flavored broth and provides a neutral base between spicy spoonfuls.
Some diners alternate between stew and rice, while others combine a small amount of rice with a spoonful of tofu and broth. There is no single required method.
The important point is that rice is part of the overall meal rather than merely decoration beside the stew.
Sundubu-jjigae & Banchan
A sundubu-jjigae meal is commonly accompanied by several small Korean side dishes, or banchan.
Kimchi is a particularly familiar accompaniment, but restaurants may also serve seasoned vegetables, pickled dishes, seaweed, or other side dishes.
Banchan adds changes in temperature, crunch, acidity, fermentation, and seasoning around the hot soft-tofu stew.
Different Types of Sundubu-jjigae
Sundubu-jjigae can function as a flexible base for many ingredient combinations. Restaurant menus may therefore list several versions rather than offering only one bowl.
Seafood sundubu-jjigae can include shellfish or other seafood. Meat versions can feature pork or beef, while kimchi versions emphasize fermented cabbage and stronger kimchi flavor.
Mushroom or vegetable-focused versions can also appear, but their names should not automatically be interpreted as vegetarian or vegan because the broth and seasonings may still contain animal-derived ingredients.
Is Sundubu-jjigae Always Spicy?
Many familiar versions are spicy, but the exact level varies substantially. Restaurants may offer different spice levels, mild preparations, or versions in which savory broth is more prominent than chili heat.
First-time visitors who are sensitive to spicy food should check whether the restaurant allows the heat level to be adjusted.
The bright red appearance can be a useful warning that chili seasoning is present, but color alone cannot precisely predict how hot a bowl will taste.
Seafood Sundubu-jjigae
Seafood sundubu-jjigae is one of the most familiar variations. Depending on the restaurant, the stew can include clams, shrimp, squid, mussels, or other seafood together with soft tofu and vegetables.
Seafood changes both the texture and the flavor of the broth. Shellfish and other ingredients can contribute additional savory character as they cook in the hot liquid.
The exact combination varies considerably. Travelers with shellfish, mollusk, fish, or other seafood allergies should confirm both the visible ingredients and the broth because seafood-derived components may not always be obvious.
Pork Sundubu-jjigae
Pork can add richness and savory depth to the stew while remaining distinct from the delicate texture of sundubu.
The meat is normally cooked thoroughly as part of the hot stew. Cut, quantity, seasoning, and the balance between pork and tofu depend on the individual recipe.
For travelers who enjoy Korean pork dishes, this version provides a completely different experience from Samgyeopsal, where pork belly is grilled at the table rather than simmered in broth.
Beef Sundubu-jjigae
Some restaurants offer beef sundubu-jjigae, combining soft tofu with beef and a hot seasoned broth.
The meat can provide additional richness without changing the fundamental identity of the dish: sundubu remains the central ingredient rather than simply becoming a garnish around the beef.
For another Korean beef experience, Bulgogi uses thinly sliced seasoned beef and demonstrates a very different preparation and dining style.
Kimchi Sundubu-jjigae
Kimchi sundubu-jjigae brings fermented kimchi directly into the stew. This can add acidity, chili seasoning, fermentation character, and additional savory depth.
The result can taste noticeably different from a seafood or mild meat-based version even though all of them contain the same delicate sundubu.
Kimchi sundubu-jjigae should not automatically be assumed to be vegetarian. The stew can contain meat, seafood-derived ingredients, or animal-derived broth, and the kimchi itself can also contain recipe-dependent ingredients.
Mushroom & Vegetable Sundubu-jjigae
Mushrooms and vegetables can provide another direction for sundubu-jjigae, adding earthy flavor, texture, and additional plant ingredients around the tofu.
However, a menu name emphasizing mushrooms or vegetables does not necessarily describe the broth. Meat, seafood, fish-based seasonings, or other animal-derived ingredients may still be used.
Vegetarian and vegan travelers should therefore confirm the complete broth and seasoning rather than relying only on the visible ingredients or menu title.
How to Eat Sundubu-jjigae
A freshly served bowl should be approached carefully because the broth, tofu, egg, and ttukbaegi can remain extremely hot.
Use a spoon to take a manageable amount of tofu and broth, allow it to cool when necessary, and alternate it with steamed rice and banchan.
There is no requirement to transfer the entire stew onto the rice. Some diners keep the rice separate throughout the meal, while others combine small spoonfuls of rice, tofu, and broth as they eat.
Soft tofu, hot broth, steamed rice, kimchi, and banchan come together one spoonful at a time in a classic sundubu-jjigae meal.
Why Rice Works So Well
Rice provides temperature, flavor, and texture contrast against the intensely seasoned stew. A spoonful of plain rice can soften the impact of chili heat and strong broth.
It also gives diners control over each bite. One spoonful can emphasize tofu and broth, while the next can combine rice with kimchi or another banchan.
This relationship between a strongly flavored main dish and plain steamed rice appears throughout Korean food culture.
Eating the Egg
If an egg is included, its texture depends on when it was added and how long it remains in the hot stew.
Some diners allow the residual heat to cook it further before eating. Others mix part of the egg into the broth, which can change the texture and richness of the stew.
There is no universal requirement to break or mix the egg immediately. Diners can allow it to cook further according to preference, while keeping normal egg-safety considerations in mind.
Ttukbaegi Safety at the Table
The black pot may look like an ordinary serving bowl after the bubbling slows, but it can remain dangerously hot for a considerable time.
Do not touch the sides, rim, handles, or base with bare hands unless the restaurant specifically indicates that a surface is safe to handle.
Keep napkins, sleeves, bags, and other objects away from the hot vessel. If the pot needs to be moved, ask restaurant staff rather than attempting to reposition an extremely hot ttukbaegi unnecessarily.
How to Order Sundubu-jjigae
Begin by checking the main variation. A restaurant may offer seafood, pork, beef, kimchi, mushroom, vegetable, or combination sundubu-jjigae.
Next, check the spice level. Some restaurants allow customers to select from mild to very spicy, while others prepare the dish at a standard heat level.
Finally, check what comes with the meal. Rice and banchan are common accompaniments, but serving formats differ between restaurants.
When allergies, meat type, seafood, egg, spice level, vegetarian requirements, or religious dietary restrictions matter, confirm the ingredients directly rather than relying only on the name of the stew.
First-Time Sundubu-jjigae Tips
- Wait before the first bite — the stew can remain extremely hot even after it stops bubbling.
- Do not touch the ttukbaegi — the serving vessel retains substantial heat.
- Start with a small spoonful — soft tofu and thick ingredients can hold more heat than expected.
- Use rice to balance the broth — plain steamed rice provides a mild contrast to spicy seasoning.
- Check the main ingredient — seafood, pork, beef, kimchi, mushroom, and other versions can differ significantly.
- Ask about spice level — some restaurants can adjust the chili heat.
- Do not assume vegetable means vegan — broth and seasonings may contain animal-derived ingredients.
- Check the egg — egg doneness can vary because it may continue cooking in the hot stew.
Sundubu-jjigae as a Cold-Weather Meal
A bubbling ttukbaegi makes sundubu-jjigae particularly appealing during cold weather. The heat remains part of the meal from the first spoonful through much of the dining experience.
This seasonal appeal does not mean the stew is restricted to winter. Sundubu-jjigae restaurants serve it throughout the year, and diners can choose it whenever they want a hot, substantial meal.
The contrast with Naengmyeon is especially clear: one meal emphasizes bubbling heat and soft tofu, while the other is designed around chilled broth or cold seasoned noodles.
Sundubu-jjigae & Solo Dining
Sundubu-jjigae can work particularly well as an individual meal because one diner can receive a personal pot of stew together with rice and banchan.
This differs from foods such as shared tabletop barbecue, where the cooking and dining experience is often organized around several people eating from a central grill.
Restaurant formats vary, but travelers dining alone can often encounter Korean stew meals that do not require ordering a large shared portion.
Sundubu-jjigae & Korean Jjigae Culture
Jjigae occupies an important place in Korean meals. It is generally thicker and more concentrated in flavor than a light soup, although the exact distinction between Korean soup and stew categories depends on the dish and context.
Sundubu-jjigae demonstrates several familiar features of this culture: a strongly flavored hot broth, a central ingredient, additional meat or seafood options, steamed rice, and multiple banchan.
The meal is therefore not only about tofu. The combination of stew, rice, side dishes, heat, and individual spoonfuls creates the complete dining experience.
The Complete Sundubu-jjigae Experience
Sundubu-jjigae combines extremes of texture and temperature. Delicate tofu sits inside an intensely hot broth, while rice and cool or room-temperature banchan provide contrast around the main pot.
Seafood, meat, kimchi, mushrooms, vegetables, egg, and different spice levels allow the basic dish to change considerably while sundubu remains at its center.
Soft tofu, bubbling broth, rice, banchan, and flexible seafood or meat variations make sundubu-jjigae one of Korea’s most distinctive hot stew experiences.
How Sundubu-jjigae Connects with Other K-Food
Sundubu-jjigae adds a hot Korean stew category to K-Nana Studio’s growing K-Food collection.
Kimchi can appear as a banchan beside the stew or become an ingredient inside kimchi sundubu-jjigae itself.
Bibimbap provides a rice-centered comparison, while sundubu-jjigae places a hot stew at the center and uses rice as its primary accompaniment.
Korean BBQ, Samgyeopsal, and Bulgogi demonstrate different Korean meat experiences built around grilling or seasoned meat rather than a tofu-centered broth.
Naengmyeon provides the strongest temperature contrast, while Jjajangmyeon and Japchae introduce two very different Korean noodle experiences.
Mandu can be steamed, pan-fried, boiled, or served in soup, while Gimbap and Tteokbokki represent familiar casual Korean food culture.
Korean Fried Chicken provides another contrast through fried texture, sauces, takeout, and delivery culture.
Sundubu-jjigae & a Korea Travel Day
A hot bowl of sundubu-jjigae can fit naturally into both traditional and contemporary Korea itineraries because Korean stew restaurants are not limited to one tourist district.
Travelers exploring Gwangjang Market can compare a sit-down stew meal with the atmosphere of Korean traditional-market food.
For a traditional Seoul day, Insadong, Bukchon Hanok Village, and Gyeongbokgung Palace connect Korean dining with traditional streets, hanok architecture, crafts, and history.
For a more contemporary itinerary, Hongdae combines casual dining with cafés, shopping, music, and youth culture.
FAQ
What is sundubu-jjigae?
Sundubu-jjigae is a Korean stew centered on exceptionally soft tofu called sundubu. It is commonly cooked in a savory and often spicy broth with ingredients such as egg, vegetables, seafood, meat, mushrooms, or kimchi and is usually served with steamed rice and banchan.
What is the difference between sundubu and regular tofu?
Sundubu has a higher moisture content and a much softer, more delicate texture than firm or extra-firm tofu. It breaks apart easily with a spoon and blends naturally with the hot broth, while firmer tofu maintains its shape more easily during cutting, frying, grilling, or simmering.
Is sundubu-jjigae always spicy?
No. Many familiar versions contain Korean chili seasoning and can be spicy, but heat levels vary considerably. Some restaurants offer mild versions or allow customers to select a preferred spice level.
Does sundubu-jjigae always contain seafood?
No. Seafood is one common variation, but sundubu-jjigae can also contain pork, beef, kimchi, mushrooms, vegetables, or combinations of ingredients. Broth ingredients can vary even when seafood is not visibly present.
Is sundubu-jjigae vegetarian or vegan?
Not automatically. Even a mushroom or vegetable-focused version may use meat broth, seafood-derived seasoning, egg, or other animal-derived ingredients. Vegetarian and vegan diners should confirm the broth, seasoning, toppings, and additional ingredients directly with the restaurant.
Why is sundubu-jjigae served in a ttukbaegi?
A ttukbaegi retains heat extremely well, helping the stew remain hot and often visibly bubbling when it reaches the table. This heat retention is part of the dining experience, but it also means the vessel can remain dangerously hot long after serving.
How do you eat sundubu-jjigae with rice?
There is no single required method. Diners can alternate spoonfuls of stew and rice, combine small amounts of tofu and broth with rice, or keep the rice separate throughout the meal. Banchan can be eaten between bites to add different flavors and textures.
Where to Try Sundubu-jjigae
Sundubu-jjigae can be found at dedicated sundubu restaurants, Korean stew restaurants, casual Korean restaurants, and other establishments serving traditional or everyday Korean meals.
A specialist restaurant may offer several versions based on seafood, pork, beef, kimchi, mushrooms, vegetables, or combinations of ingredients. Some restaurants also allow diners to choose a spice level.
When comparing menus, check what is included with the meal. Steamed rice and banchan are common, but portions, side dishes, ingredients, and serving formats differ between restaurants.
For travelers building a Seoul food itinerary, Gwangjang Market, Insadong, Bukchon Hanok Village, Gyeongbokgung Palace, and Hongdae provide different traditional and contemporary settings that can be combined with a Korean meal.
Related K-Nana Guides
The Kimchi Guide explains Korean fermentation and kimjang culture. Kimchi can appear beside sundubu-jjigae as banchan or become an ingredient in the stew itself.
The Bibimbap Guide introduces a rice-centered Korean meal, while sundubu-jjigae demonstrates how steamed rice can accompany a strongly flavored hot stew.
For Korean meat culture, continue with the Korean BBQ Guide, Samgyeopsal Guide, and Bulgogi Guide.
The Naengmyeon Guide provides a dramatic temperature contrast through chilled noodles, while the Jjajangmyeon Guide and Japchae Guide explore two other Korean noodle experiences.
The Mandu Guide, Gimbap Guide, and Tteokbokki Guide introduce dumplings, portable rice rolls, and bunsik culture, while the Korean Fried Chicken Guide explores fried chicken, sauces, takeout, and delivery culture.
Food & Allergy Notes
Sundubu-jjigae can contain several major allergens depending on the recipe. Because tofu is made from soybeans, soy is particularly important for diners with allergies.
Egg is a common addition, while seafood versions can contain shellfish, mollusks, fish, or other seafood. Meat versions may contain pork or beef, and broth or seasoning can introduce ingredients that are not easily visible in the finished stew.
Soy-based seasoning, sesame, wheat-containing products, seafood-derived seasonings, chili products, and other ingredients may also appear depending on the recipe.
A vegetable or mushroom menu name does not guarantee that the dish is vegetarian or vegan. Broth, seasoning, egg, or other components can contain animal-derived ingredients.
Travelers with allergies, intolerances, medical conditions, religious dietary restrictions, vegetarian or vegan requirements, or other dietary needs should confirm the tofu, broth, seasoning, meat, seafood, egg, and preparation directly with the restaurant.
Raw Meat & Seafood Safety
When sundubu-jjigae contains raw meat or seafood during preparation, those ingredients require appropriate handling and thorough cooking.
Raw pork, beef, shellfish, and other seafood should be managed carefully to reduce cross-contact with ready-to-eat ingredients, cooked rice, garnishes, and banchan.
Hands, knives, cutting boards, bowls, utensils, and preparation surfaces that contact raw ingredients should be cleaned and handled appropriately before being used with cooked or ready-to-eat foods.
Egg Safety
Egg can continue cooking after the stew reaches the table because the broth and ttukbaegi retain substantial heat.
However, diners should not assume that every egg reaches exactly the same degree of doneness. Cooking time, stew temperature, and when the egg was added can vary.
People who need fully cooked egg for health or dietary reasons should confirm preparation with the restaurant rather than relying only on the appearance of the bubbling stew.
Ttukbaegi & Burn Safety
The serving vessel is one of the most important practical safety considerations with sundubu-jjigae.
A ttukbaegi can remain extremely hot even after visible bubbling has slowed or stopped. The sides, rim, base, and surrounding serving tray can all retain significant heat.
Do not touch or attempt to move a hot ttukbaegi with bare hands. Keep loose clothing, napkins, bags, children, and other objects away from the vessel, and ask restaurant staff for assistance if it needs to be moved.
The stew itself can also retain heat. Soft tofu, egg, meat, seafood, and vegetables can be hotter internally than expected, so allow individual spoonfuls to cool sufficiently before eating.
Takeaway, Storage & Reheating
Sundubu-jjigae contains high-moisture ingredients and can include tofu, egg, meat, seafood, and vegetables, so leftovers require appropriate food handling and storage.
For takeaway or delivery, follow any storage and reheating guidance provided by the restaurant. Do not assume that the stew can remain at room temperature for an extended period simply because it was very hot when packaged.
Store leftovers appropriately for the ingredients involved and reheat them thoroughly according to suitable food-safety practices.
Texture can change during storage and reheating. Sundubu is delicate and may break into smaller pieces, while vegetables and seafood can change noticeably after additional heating.
Image Credits
Korean sundubu-jjigae family dining experience with bubbling soft tofu stew, egg, steamed rice, kimchi, and banchan with the K-Nana family and Nana in hanbok visual — K-Nana Studio original visual.
Sundubu-jjigae ingredient preparation with Mom in hanbok preparing soft tofu, green onion, onion, chili, vegetables, and seasoning while Nana watches from a separate seat visual — K-Nana Studio original visual.
Korean sundubu-jjigae cooking experience with Dad in hanbok preparing bubbling soft tofu stew in a hot ttukbaegi and adding egg and green onion while Nana watches from a separate safe chair visual — K-Nana Studio original visual.
Korean sundubu-jjigae table with K-Nana daughter in hanbok enjoying soft tofu, hot broth, steamed rice, kimchi, and banchan while Nana sits separately without touching the food visual — K-Nana Studio original visual.
Nana in pink floral hanbok seated separately as a K-Food mascot beside bubbling Korean sundubu-jjigae with soft tofu, egg, green onion, vegetables, steamed rice, kimchi, and Korean banchan visual — K-Nana Studio original visual.
Disclaimer
This article is provided for general food, travel, and cultural information. Sundubu-jjigae ingredients, tofu, broths, seasonings, spice levels, meats, seafood, eggs, allergens, preparation methods, restaurant recipes, serving formats, storage conditions, and dietary suitability can vary. Raw meat, seafood, egg, tofu, and other perishable ingredients require appropriate handling, cooking, storage, and reheating. Ttukbaegi, hot broth, steam, cooking surfaces, and ingredients can remain hot enough to cause burns. Always follow appropriate food-handling and kitchen-safety practices and confirm ingredients and preparation directly with the restaurant, seller, or manufacturer when allergies, medical conditions, religious restrictions, vegetarian or vegan requirements, or other dietary needs are relevant.