Baek Jong-won's Sundubu Jjigae

Cooking tips 💡

• To achieve a clean, red visual similar to professional restaurants, it's better to use fine chili powder than coarse chili powder.
• Chili powder can burn easily in a dry environment, so it's recommended to reduce the heat to very low or completely remove the pot from the heat when stir-frying to mix it safely.
• If the strong aroma of sesame oil is too much, you can mix it with cooking oil in a 1:1 ratio. Ensure there's enough oil for rich chili oil.
• For a deeper and richer umami flavor, use store-bought beef bone broth as a base instead of water, or add a little seasoning like beef stock powder.
• Adding the egg at the end when boiling in a ttukbaegi not only enhances visual appeal but also helps prevent the broth from overflowing.

Recommended for 🙋

• ⭐Those who want to quickly make sundubu jjigae without the troublesome process of preparing and aging seasoning paste.
• ⭐Those who want to achieve the spicy, chili oil-infused flavor of restaurant-style sundubu jjigae at home.
• ⭐Those looking for a warm, rice-stealing soup dish that combines the deep, refreshing flavors of meat and clams.