School Chef's Sundubu Jjigae
A clean and spicy sundubu jjigae with vegetables and tuna sauce, no stock needed, from School Chef.
Ingredients needed 2 servings
Recipe
Cooking tips
- When sautéing garlic and gochugaru, be careful not to burn them; cook over low heat and adjust as needed.
- If you add all vegetables from the start and boil too long, they become mushy. Add zucchini and green onion when the onion is just slightly cooked to keep them crunchy.
Recommended for
- Those who want to make a deep-flavored jjigae with simple ingredients.
- Those who enjoy clean and spicy soup dishes.
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