Aha Bujang's Egg Sundubu Jjigae

• 2 eggs
• 1/2 teaspoon seasoned salt
• 1 tablespoon cooking oil
• 30g large green onion
• 1 cheongyang chili pepper
• 1 tablespoon gochugaru
• 2 cups water
• 1/2 tablespoon minced garlic
• 1 teaspoon beef dashida
• 1/2 teaspoon Miwon
• 1 teaspoon fermented anchovy sauce
• 1 teaspoon Jin-ganjang
• 3 shrimp

Recipe 🍳

Cooking tips 💡

• Straining the egg mixture twice removes the chalazae, resulting in an exceptionally smooth and silky texture like sundubu.
• Gochugaru must be fried over very low heat to prevent burning and to achieve a clean chili oil flavor.
• Do not break the egg sundubu into small pieces; scoop it in large chunks with a spoon like sundubu to preserve its shape and texture.

Recommended for 🙋

• ⭐Those who want to make a soft and spicy stew using only eggs without sundubu.
• ⭐Those curious about a creative, super simple sundubu jjigae recipe that stands out.