Main ingredients 🥩
dumplingsgochujang oilminced garlicred pepper powderbeef bone brothmonosodium glutamatebeef dashizucchinishiitake mushroomsonionegg
Lim Sung-geun's Clay Pot Dumpling Soondubu Jjigae
A spicy and deeply flavored clay pot dumpling jjigae made using leftover dumplings and vegetables from a holiday.
🙋 Recommended for
- ⭐ Those looking to deliciously use up leftover dumplings and vegetable scraps after the holidays
- ⭐ People wanting to clear their stomachs with a bold, spicy, and refreshing soup
Ingredients needed 🛒1 servings
- dumplings 3~4 pieces
- zucchini appropriate amount
- shiitake mushrooms appropriate amount
- onion appropriate amount
- egg 1/2 piece
- broth (beef or dried anchovy) 300g
- gochujang oil 30g
- minced garlic 20g
- red pepper powder 35g
- seasoning broth 40g
- flower salt 10g
- monosodium glutamate 6g
- beef dashi 14g
Recipe 🍳
- Heat a pan over medium flame and add 30g gochujang oil and 20g minced garlic. Sauté until a sharp aroma rises.
- Add 35g red pepper powder and immediately turn off the heat to prevent burning. Mix in 40g seasoning broth (or water), 10g flower salt, 6g monosodium glutamate, and 14g beef dashi to create a versatile jjigae seasoning paste.
- Place 3–4 dumplings into a clay pot and lightly cut the center of each with scissors or a knife so the seasoning can penetrate inside.
- Cut zucchini, shiitake mushrooms, onion, and other prepared vegetables into suitable sizes and add them to the clay pot along with the dumplings.
- Pour 300g broth and 30g of the prepared jjigae seasoning paste (in a 10:1 ratio of broth to seasoning) into the clay pot. Bring to a boil.
- Once the stew begins to bubble, continue simmering for about 3 minutes until the vegetables are fully cooked.
- Slowly pour in 1/2 beaten egg around the edges so it spreads like flowers, then turn off the heat and serve.
- Sauté gochujang oil, garlic, red pepper powder, and seasonings together to make the jjigae seasoning paste.
- Place dumplings and prepared vegetables into the clay pot, then add broth and seasoning paste in a 10:1 ratio.
- Simmer for 3 minutes until ingredients are cooked through, then stir in the beaten egg to finish.
Cooking tips 💡
- Immediately turn off the heat after adding red pepper powder to avoid bitterness and burnt taste.
- This seasoning paste can be made in large batches and reused for sundubu jjigae or regular jjigae later.
- Using beef bone broth or dried anchovy broth instead of plain water enhances the depth and umami richness of the broth.
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