Kim Dae-seok's Sundubu Jjigae

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.