Main ingredients
eggsseasoned saltlarge green onioncheongyang chili peppergochugaruminced garlicbeef dashidafermented anchovy sauceJin-ganjangshrimp
Aha Bujang's Egg Sundubu Jjigae
A unique sundubu jjigae that uses steamed eggs to mimic the texture of soft tofu when sundubu is unavailable.
Ingredients needed 2 servings
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.
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