Modu Recipe
Modu Recipe

Kim Ho-yoon's Myeongran Sundubu Jjigae

A refreshing and clean sundubu jjigae made without meat, using myeongran (pollock roe) and clams to create a savory broth.

15 minSoups & stewsDifficulty Easy

Ingredients needed 2 servings

Recipe

Cooking tips

  • Do not heat the chili oil and sesame oil over high heat for too long; stir-fry just until the large green onion aroma rises.
  • Drain the sundubu in a sieve before cooking to remove excess liquid, which makes the broth cleaner and helps the seasoning absorb better.
  • Since myeongran itself contains salt, do not season heavily at first; adjust the seasoning at the end with soup soy sauce or saeujeot.

Recommended for

  • Those who want a refreshing and clean sundubu jjigae without meat fat.
  • Those who want to make a hearty bowl of soup in a short time.

Shop ingredients on Coupang(Ad)

sundubu (soft tofu)myeongran (pollock roe)clamslarge green oniononionzucchinimushroomchili peppereggchili oilsesame oilminced garlictuna extractsaeujeot (Korean salted fermented shrimp)soup soy sauce

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