Main ingredients
soft tofumusselsground porkgreen onioncheongyang peppergochugaruminced garlicmirinsoy saucechicken stock
Jung Ho-young's Mussel Soondubu Jjigae
A restaurant-style soondubu jjigae with a deep, rich gochujang base made from pork and green onions, simmered with fresh mussels and soft tofu for a refreshing yet hearty, savory flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- When frying gochugaru in oil, it can easily burn and develop a bitter taste. Mix in a small amount of water to keep it moist and achieve a smooth, vibrant red gochujang oil.
- Soft tofu and fresh mussels release a lot of moisture during cooking, so use slightly less water at first and maintain a slightly thick consistency—this helps preserve the depth of flavor in the stew.
- Overcooking mussels causes them to shrink and become tough, so always add them in the final step to retain their tender, bouncy texture.
Recommended for
- Those who want a soondubu jjigae with a restaurant-quality, bold and hearty broth.
- People looking for a refreshing seasonal seafood dish to enjoy on cold days or when recovering energy.
- Ideal as a spicy, cooling soup for dinner side dishes or as an appetizer-friendly broth for drinking.
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