Baek Jong-won's Sundubu Jjigae

Recipe 🍳

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.