Main ingredients
soondubuclamspork bellygreen oniononionzucchinigreen chili peppergochugaruminced garlicmirinlight soy sauceoyster sauce
Jung Ho-young's Clam Soondubu Jjigae
A rich and refreshing soondubu jjigae made with pork belly to create homemade gochujang oil paste, enhanced with clams for a depth of flavor surpassing even professional restaurants.
Ingredients needed 2 servings
Recipe
Cooking tips
- When measuring minced garlic, use the lower part where the moisture and juice are more concentrated to preserve its deep, authentic flavor.
- Soondubu makes the broth thinner, so ensure the broth is slightly salty before adding the tofu for perfect final seasoning.
- You can freely substitute clams with your preference or seasonal ingredients such as beef short rib, squid, shrimp, or mussels—each variation delivers delicious results.
Recommended for
- Those who want to make a rich, deeply flavorful soondubu jjigae without artificial seasonings, just like at a professional restaurant.
- People seeking a spicy, tangy soup for a hearty dinner or a great hangover cure.
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