No two bowls of the soft tofu stew sundubu jjigae—Korean comfort food at its burbling, fermented finest—are the same. Beef or seafood and the fermented cabbage known as kimchi are mainstays, and seasoning tends to include garlic and red pepper. Like most Korean dishes, sundubu jjigae is served with a bowl of rice along with up to 12 banchan, small dishes of communal snacks that may include cut-up savory pancakes, macaroni salad, pickled squid, pickled sprouts, or a whole fried fish. BCD, in two North End locations, churns out rich, sort-of spicy (want more heat, just ask for it) stews, with prices topping out around $10. Don’t plan to eat again for at least six hours.