Main ingredients
sundubu (soft tofu)clamslarge green oniononionzucchinicheongyang chili peppereggminced garlicgochugaru (Korean chili flakes)chili oil
Aha Bujang's Clam Sundubu Jjigae
A spicy and deep clam sundubu jjigae made with a secret seasoning paste that delivers restaurant-quality flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Letting the seasoning paste rest in the refrigerator for 1–3 days allows the ingredients to meld harmoniously, deepening the flavor.
- After adding the egg, gently ladle some broth over it to coat and cook it like a poached egg; this keeps the broth clear and the egg neat.
- If using pre-packaged clams, they are already purged, so simply rinse under running water and cook immediately.
Recommended for
- Those who want to recreate the rich and spicy broth of restaurant-style sundubu jjigae at home.
- Those who want to make a large batch of all-purpose seasoning paste and quickly boil stews.
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