Main ingredients
Sundubu (soft tofu)Manila clamsEggGround meatOnionLarge green onionCheongyang chili pepperVegetable oilSesame oilMinced garlicGochugaru (Korean chili flakes)Soup soy sauce
Maeil Matna Sundubu Jjigae
A spicy sundubu jjigae made by stir-frying a chili paste with scallion-infused oil, ground meat, and gochugaru, then simmering in clam broth.
Ingredients needed 2 servings
Recipe
Cooking tips
- The key is to stir-fry the gochugaru quickly over low heat to prevent burning.
- Adding soup soy sauce directly to the bottom of the pot and letting it sizzle adds deep umami and a smoky flavor to the broth.
- Instead of clams, you can use thinly sliced beef brisket (chadolbagi) or other seafood according to your preference.
Recommended for
- Those who want to make the spicy, deep broth of restaurant-style sundubu jjigae at home.
- Those who want to make a chili paste easily in one pot without separate chili oil.
- Those who want a warm, spicy meal to comfort the stomach.
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