Aha Bujang's Seafood Sundubu Jjigae

• green mussel meat (Perna viridis) 50g
• scallop meat (Pectinidae) 50g
• cut squid 50g
• Manila clam meat (Ruditapes philippinarum) 50g
• sundubu 1/3 pack
• egg 1
• large green onion a little
• water 250ml
• fine gochugaru 6 tbsp
• cooking oil 6 tbsp
• MSG 2 tbsp
• beef dashida 1 tbsp
• fine salt 1 tbsp
• minced garlic 1/2 tbsp
• ground black pepper 1 tsp

Recipe 🍳

Cooking tips 💡

• When stir-frying the dadagi, if the heat is too high the gochugaru can easily burn, so stir-fry lightly over low heat.
• Thawing frozen seafood in hot water can cause a fishy smell, so thaw under cold running water.
• If frozen large green onion is taken out in advance, it loses moisture and becomes limp, so add it directly to the boiling broth to cook.

Recommended for 🙋

• ⭐Those who want to enjoy a restaurant-style spicy and rich sundubu jjigae at home.
• ⭐Those who want to quickly create a deep broth flavor with frozen seafood and all-purpose dadagi.