Kim Dae-seok's Sundubu Jjigae
Sundubu jjigae with a rich broth built by stir-frying onion and pork in rendered beef fat before adding gochugaru, clams, and soft tofu.
Ingredients needed 3 servings
Recipe
Cooking tips
- Never add gochugaru directly to the beef tallow at the beginning—it burns easily. Always sauté the onion and pork thoroughly before adding the gochugaru to prevent scorching.
- For an authentic restaurant-style rich, savory broth, use beef tallow (dutae-gireum) instead of vegetable oil—available at butcher shops.
- When adjusting seasoning, use shrimp paste and sand lance fish sauce together instead of salt to deepen the broth’s flavor and enhance its refreshing quality.
Recommended for
- Those who want to recreate the rich, fatty broth of a professional sundubu jjigae restaurant at home.
- People looking for a hearty, spicy stew to enjoy as a satisfying evening meal.
- Those aiming to achieve deep umami flavor without relying on additional seasonings, using beef tallow and shrimp paste.
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